Pumpkin Whoopie Pies

These are delicious all year, but they are a special treat when the first crisp breezes of autumn start pulling the leaves from the trees.

Serves: 9Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium

Serves: 9

Ingredients

  • 4 Tbsp. unsalted butter
  • 4 oz. cream cheese
  • 1 cup confectioners’ sugar
  • 2 Tbsp. minced candied ginger
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. ground cloves
  • ½ tsp. freshly grated nutmeg
  • 2½ cups brown sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups solid-pack pumpkin
  • 1 tsp. vanilla

Directions

  • Make the filling: Beat butter and cream cheese together until fluffy. Add rest of ingredients and beat until fluffy. Refrigerate filling while you make the cookies.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a mixing bowl; set aside. Cream together sugar, oil, eggs, pumpkin, and vanilla. Add dry ingredients; mix well.
  • Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350°F 10–12 minutes. When done, centers of cookies will quickly spring back when pressed lightly. Cool thoroughly.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.

Recipe Information

Serves: 9

Ingredients

  • 4 Tbsp. unsalted butter
  • 4 oz. cream cheese
  • 1 cup confectioners’ sugar
  • 2 Tbsp. minced candied ginger
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. ground cloves
  • ½ tsp. freshly grated nutmeg
  • 2½ cups brown sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups solid-pack pumpkin
  • 1 tsp. vanilla

Directions

  • Make the filling: Beat butter and cream cheese together until fluffy. Add rest of ingredients and beat until fluffy. Refrigerate filling while you make the cookies.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a mixing bowl; set aside. Cream together sugar, oil, eggs, pumpkin, and vanilla. Add dry ingredients; mix well.
  • Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350°F 10–12 minutes. When done, centers of cookies will quickly spring back when pressed lightly. Cool thoroughly.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.

Nutrition Information

Nutrition Information
Amount per serving
Calories780
Total Fat36g
Saturated Fat8g
Cholesterol70mg
Sodium470mg
Total Carbohydrate112g
Dietary Fiber3g
Sugars79g
Protein7g