Pumpkin Whoopie Pies
Soft, cake-like pumpkin cookies filled with a creamy vanilla frosting. These pumpkin whoopie pies are lightly spiced, easy to make, and perfect for fall desserts, parties, or cozy tea-time treats.
Equipment
- 1 Mixing bowl Large
- 1 Whisk For dry ingredients
- 1 Baking tray Lined with parchment
- 1 Hand mixer or whisk For filling
- 1 Spoon or cookie scoop Even sizing
Ingredients
- 1 ½ Cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Pumpkin spice
- ½ tsp Ground cinnamon
- ¼ Cup Salt
- ½ Cup Vegetable oil
- ½ Cup Granulated sugar
- ½ Cup Brown sugar
- 1 cup Pumpkin puree Not pumpkin pie filling
- 1 Large Egg
- 1 tsp Vanilla extract
Cream Filling
- ½ Cup Unsalted butter Softened
- 1 ½ Cups Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Milk or cream
Instructions
- Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- In another bowl, mix oil, granulated sugar, and brown sugar until smooth.
- Add pumpkin puree, egg, and vanilla extract. Mix well.
- Gradually add dry ingredients to wet ingredients. Stir until just combined.
- Scoop batter onto baking tray, leaving space between each cookie.
- Bake for 10–12 minutes until tops spring back when touched.
- Let cookies cool completely.
- Beat butter until creamy, then add powdered sugar, vanilla, and milk. Beat until fluffy.
- Spread filling on one cookie and sandwich with another. Repeat.
Notes
- Do not overmix the batter to keep cookies soft and fluffy.
- For extra flavor, add a pinch of nutmeg or ginger.
- Cookies can be baked one day ahead and filled before serving.
- Store filled whoopie pies in the refrigerator for best freshness.