Soft Pumpkin Whoopie Pies
Servings 18 whoopie pies
Ingredients
Whoopie Pie Rounds
- 1 ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup canned pumpkin puree not pie filling
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
Cinnamon Cream Cheese Filling
- 8 ounces block-style cream cheese softened but cool
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 3 cups confectioners' sugar sifted, up to 3 ½ cups
Instructions
Make the Rounds
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- In another bowl, whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Fold into the wet ingredients just until combined. The batter will be thick.
- Pipe or scoop tablespoon-size mounds about 2 inches apart, keeping them the same size.
- Bake 11 to 13 minutes, until the tops spring back. Cool on the pan 5 minutes, then transfer to a rack to cool completely.
Make the Filling and Assemble
- Beat the cream cheese and butter until smooth, about 1 minute. Add the vanilla, cinnamon, and salt, then beat in the confectioners' sugar a cup at a time until thick and pipeable.
- Match the cooled rounds into pairs by size. Pipe or spread a thick layer of filling on the flat side of one round and top with its match.
- Chill the assembled whoopie pies for 20 minutes so the filling sets.
Notes
- Keep the batter thick: Thick batter bakes into domes; thin batter spreads flat.
- Pipe for even rounds: Uniform rounds sandwich cleanly.
- Cool completely: Warm rounds melt the filling.
- Storage: Refrigerate filled pies in an airtight container up to 3 to 4 days.