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Pumpkin Whoopie Pies

Indulge in the perfect fall treat with this Pumpkin Whoopie Pies recipe, featuring fluffy pumpkin cookies and luscious maple cream cheese frosting. Key ingredients include pumpkin puree, spices, flour, sugars, butter, and cream cheese.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 2 hours
Total Time: 2 hours 32 minutes
Servings: 24

Ingredients
  

For Pumpkin Cookies:

  • 3 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 ½ Tablespoons Pumpkin Pie Spice
  • 1 cup Granulated Sugar
  • 1 cup Dark Brown Sugar firmly packed
  • 1 cup Vegetable Oil
  • 3 cups Chilled Pumpkin Puree
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract

For Maple Cream Cheese Frosting:

  • 3 cups Powdered Sugar
  • ½ cup Unsalted Butter at room temperature
  • 8 ounces Cream Cheese at room temperature
  • 3 Tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • Optional: Sprinkles or Jimmies for garnish

Instructions

Preparation of Pumpkin Cookies:

  • Oven Preparation and Baking Sheets: Adjust the oven rack to the middle position. Preheat the oven to 350° F (175° C). Line two baking sheets with parchment paper or silicone baking mats.
  • Dry Ingredients Mixture: In a large bowl, thoroughly whisk together the all-purpose flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
  • Wet Ingredients Mixture: In a separate large bowl, vigorously whisk together the granulated sugar, dark brown sugar, and vegetable oil. Add the chilled pumpkin puree to this mixture and whisk until thoroughly combined. Incorporate the eggs and vanilla extract, continuing to whisk until fully combined.
  • Combining Mixtures: Gently sprinkle the flour mixture over the pumpkin mixture. Whisk until the mixture is completely homogeneous and no streaks of flour remain.
  • Forming Cookies: Utilize a cookie scoop (1.5-2 tablespoons capacity) to portion the dough onto the prepared baking sheets, spacing them approximately 1 inch apart.
  • Baking Process: Bake the cookies, one sheet at a time, for 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
  • Cooling: Remove from the oven and allow to cool on the pan for about 10 minutes. Subsequently, transfer the cookies to wire racks to cool completely. Repeat this process with the remaining dough.

Preparation of Maple Cream Cheese Frosting:

  • Creaming Butter: In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter until smooth and devoid of visible lumps.
  • Frosting Mixture: Add the cream cheese to the butter and beat until combined. Incorporate the powdered sugar, maple syrup, and vanilla extract, beating until the mixture is smooth. Avoid overbeating the frosting to prevent it from becoming too thin. If necessary, refrigerate the frosting for approximately 30 minutes to firm up.

Assembly of Whoopie Pies:

  • Filling: Turn half of the cooled cookies upside down. Pipe the frosting onto the flat side of these cookies.
  • Sandwich Formation: Place another cookie, flat side down, atop the frosting of each filled cookie. Apply gentle pressure to ensure the filling spreads to the edges of the cookies.
  • Garnishing (Optional): If using sprinkles or jimmies for garnish, apply them around the edge of the filling.
  • Finalizing: Refrigerate the whoopie pies for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
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