Pumpkin whoopie pies
Fall is the season of warm spices, cozy flavors, and of course, pumpkin everything! If you’re looking for a dessert that’s both delicious and fun to make, look no further than pumpkin whoopie pies.
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Servings: 14 servings
Calories: 340kcal
Equipment
- Digital kitchen scale
- Parchment paper
- Rubber spatula
- Whisk
- Stand mixer with a whisk attachment or hand mixer and a large mixing bowl
- Piping bag
- Piping nozzle
Ingredients
- 160 g unsalted butter can be cold
- 150 g brown sugar
- 2 large eggs at room temperature
- 250 g pumpkin puree at room temperature
- 1 teaspoon vanilla extract
- 325 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Filling
- 200 g cream cheese at room temperature
- 100 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 50 g powdered sugar
Instructions
Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the butter in a light-colored pan over medium-low heat, stirring occasionally until it turns golden brown and smells nutty. Pour the browned butter into a bowl and let it cool until just warm.
- Add the sugar to the butter and mix well.
- Add the eggs, one at a time, whisking to combine after each addition. Then, add the pumpkin puree and vanilla, whisking until the mixture is smooth and homogeneous.
- Sift the flour, baking powder, salt, and cinnamon into the wet mixture. Mix everything together just until no dry ingredients remain.
- Using a 3-tablespoon cookie scoop (or a similar-sized scoop), place scoops of dough onto the prepared baking sheet, leaving 1 ½ inches (4cm) between each. You will make approximately 28 cookies (14 whoopie pies), so you may need to bake in 2-3 batches. The dough can sit at room temperature while each batch bakes.
- Bake for 12-15 minutes, or until the cookies have spread, puffed up, and are springy to the touch.
- Remove from the oven and let the cookies cool completely before assembling.
Cream cheese filling
- In a stand mixer fitted with a whisk attachment (or using a hand mixer), whip the butter, vanilla, and powdered sugar until light and fluffy.
- Add the cream cheese and whip until combined. Scrape down the sides of the bowl and whip on medium-high until the filling is stable and fluffy.
- Store the filling in the fridge, covered with plastic wrap that touches the surface, until needed.
Assembling
- Transfer the cream cheese filling into a piping bag and snip off the end.
- Pipe the filling onto the flat side of one cookie. Place another cookie on top of the filling and gently press to create a sandwich. Repeat with the remaining cookies.
- Refrigerate the whoopie pies for one hour before serving.
Video
Notes
Store in an air-tight container the fridge for up to 4 days.
Freeze for up to 2 months. Thaw in the fridge overnight, then leave at room temperature for 15 minutes before enjoying.
Nutrition
Nutrition Facts
Pumpkin whoopie pies
Serving Size
1 serving
Amount per Serving
Calories
340
% Daily Value*
Fat
21
g
32
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
78
mg
26
%
Sodium
287
mg
12
%
Potassium
110
mg
3
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
4
g
8
%
Vitamin A
3469
IU
69
%
Vitamin C
1
mg
1
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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