Pumpkin Whoopie Pies With Cinnamon Cream Cheese Filling Recipe

Name: Pumpkin Whoopie Pies With Cinnamon Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 3 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 4 Tablespoons Pumpkin Pie Spice; 1 cup Melted Butter, Slightly Cooled; 2 cups Firmly Packed Brown Sugar; 3 cups Chilled Pumpkin Puree; 2 whole Large Eggs; 1 teaspoon Vanilla Extract; _____; FOR THE FILLING:; 1/2 cups Butter, Softened; 8 ounces, weight Cream Cheese, Softened; 3 cups Powdered Sugar; 1 teaspoon Vanilla; 1 Tablespoon Cinnamon

Servings: persons

FOR THE COOKIES:
3 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
4 Tablespoons Pumpkin Pie Spice
1 cup Melted Butter, Slightly Cooled
2 cups Firmly Packed Brown Sugar
3 cups Chilled Pumpkin Puree
2 whole Large Eggs
1 teaspoon Vanilla Extract
_____
FOR THE FILLING:
1/2 cups Butter, Softened
8 ounces, weight Cream Cheese, Softened
3 cups Powdered Sugar
1 teaspoon Vanilla
1 Tablespoon Cinnamon

1
Cookies:
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. In a separate large bowl, whisk together the butter and sugar until well mixed. Whisk in the pumpkin puree until smooth. Whisk in the eggs and vanilla until well combined. Then mix together with the dry mixture.
3
Using a small scoop, drop dough about 1 inch apart on parchment-lined baking sheets. Bake at 350 degrees (F) for 10 to 12 minutes, until the top is slightly crackly and a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool completely on the baking sheets while you prepare the filling.
4
Filling:
5
Using your mixer, beat the butter until totally smooth. Beat in cream cheese until combined. Beat in powdered sugar, vanilla and cinnamon just until smooth (don't overbeat!).
6
Turn half of the cookies upside down and dollop with 1 teaspoon of the frosting. Sandwich with another cookie, and press gently to even out the filling. Store in the fridge!

1987

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE COOKIES:, 3 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, and more.

Yes, Pumpkin Whoopie Pies With Cinnamon Cream Cheese Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Whoopie Pies With Cinnamon Cream Cheese Filling

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