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Delicious spiced pumpkin cookies sandwiched together with a sweet, cream cheese filling make these pumpkin whoopie pies the perfect fall treat.
As soon as the weather shows any signs of cooling off, I’m ready for all of the fall recipes my kitchen can handle. Be it pumpkin, apple, or just savory soups and stews, I suddenly want to make all of the things that scream autumn.
Pumpkin is probably one of my favorite fall baking items. I love apples, don’t get me wrong, but there’s just something special about pumpkin. Apple stuff I feel like I can make a large portion of the year and it’s still delicious. Pumpkin… pumpkin is good when there’s a crispness to the air up until around Thanksgiving. Then, it’s time to retire it for the season.
So, I took the time to think of some new ways to enjoy pumpkin and spice this year. I’m gearing up early because I’m beyond over the heat we’ve had this summer. I figure my air conditioner has to be on anyway, and my calendar now says that all things pumpkin are acceptable because it’s after September 1.
These pumpkin whoopie pies are really simple to put together and full of flavor. The cookies are soft and moist and the cream cheese filling is the perfect blend of creamy sweetness to compliment the spice in the best ways.
They don’t take much time to throw together at all, much less than a pumpkin pie, but they’re just as good. It’s also fun letting y kids help put the filling on the cookies and sandwich them together. Fun and delicious. The absolute perfect fall treat, in my opinion.
Tools I used in this recipe:
Pumpkin Whoopie Pies
Soft, spiced pumpkin cookies sandwiched together with a sweet cream cheese frosting. The perfect, easy, handheld fall treat.
For the Cookies
- 1/2 Cup Unsalted Butter softened
- 1 1/4 Cups White Sugar
- 2 Eggs room temp
- 1 Cup Pureed Pumpkin
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Molasses
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Sea Salt
For The Filling
- 4 Ounces Cream Cheese softened
- 6 Tablespoons Unsalted Butter softened
- 1/2 teaspoon Vanilla Extract
- 1 1/2 Cups Powdered Sugar
For The Cookies
Preheat oven to 350 F.
In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and spices together until well mixed. Set aside.
Add butter and sugar to a stand mixer bowl fitted with the paddle attachment.
Cream butter and sugar in bowl until well incorporated.
Add both eggs and beat until mixed well.
Add pumpkin, molasses, and vanilla to bowl and mix until smooth.
Slowly add flour mixture to pumpkin mixture, stir well.
Using a cookie scoop, or large spoon, drop cookie mix about a Tablespoon at a time onto silpat (or parchment paper) lined cookie sheet.
Bake for 12 minutes at 350 or until cookies are finished. Cookies should be springy to touch.
For the Filling
Beat cream cheese, butter, and vanilla until fluffy.
Slowly add in powdered sugar, beat until light and fluffy.
Once the cookies are cooled to the touch, generously dollop the cream cheese filling onto the flat side of a cookie.
Top the cookie frosted with cream cheese with the flat side of another to sandwich in the cream filling. Repeat until you've used all of the cookies and filling up.