Pumpkin Whoopie Pies With Cream Cheese Filling

Name: Pumpkin Whoopie Pies With Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling; 16 ounces cream cheese, room temperature; 1 cup powdered sugar; 1/2 cup unsalted butter, room temperature; 2 teaspoons vanilla extract; For the Cookies; 2 3/4 cups all-purpose flour; 4 1/2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 1/2 teaspoons ground nutmeg; 1 1/2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon ground cloves; 1 1/4 cups unsalted butter, room temperature; 1 1/2 cups sugar; 3 tablespoons dark molasses; 2 teaspoons vanilla extract; 4 large eggs; 1 1/4 cups pumpkin puree (canned); 1/2 cup buttermilk

Servings: persons

For the filling
16 ounces cream cheese, room temperature
1 cup powdered sugar
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
For the Cookies
2 3/4 cups all-purpose flour
4 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/4 cups unsalted butter, room temperature
1 1/2 cups sugar
3 tablespoons dark molasses
2 teaspoons vanilla extract
4 large eggs
1 1/4 cups pumpkin puree (canned)
1/2 cup buttermilk

1
For the Filling: Beat Cream Cheese, powdered sugar, butter and vanilla in medium bowl until smooth.
2
For the Cookies: Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.
3
Using electric mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition.
4
Beat in pumpkin.
5
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions, beating until just combined.
6
Line 2 rimmed baking sheets with parchment. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7
Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes.
8
Cool cookies on sheet.
9
Repeat with remaining dough. (Can be made 8 hours ahead. Let stand at room temperature.).
10
To Assemble: Spread 2 tablespoons filing on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining cookies and filling.

2185

kcal

Calories

153

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: For the filling, 16 ounces cream cheese, room temperature, 1 cup powdered sugar, 1/2 cup unsalted butter, room temperature, and more.

Yes, Pumpkin Whoopie Pies With 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.

That's it — enjoy your meal!