Pumpkin Whoopie Pies

5 from 2 votes

Pumpkin Whoopie Pies are irresistible and the perfect treat to make this holiday season! Fluffy pumpkin cookies sandwiched together with a sweet cream cheese frosting filling are an easy treat the whole family will love!

Course Cookies, Dessert

Cuisine American

Keyword pumpkin whoopie pie recipe, pumpkin whoopie pies

Prep Time 20

Cook Time 15

Servings

Calories 438kcal

Author Trish - Mom On Timeout

Ingredients

For the Cookie:

1 ¾ cups light brown sugar
1 cup salted butter 2 sticks, softened
2 large eggs
15 ounces pumpkin puree about 2 cups
2 ½ cups all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon baking powder

For the Filling:

¾ cup salted butter softened
8 ounces cream cheese softened
4 ½ cups powdered sugar sifted
2 tablespoons heavy cream
½ teaspoon salt

Instructions

Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
Use a mixer to beat the light brown sugar and butter together until creamy and fluffy. Add in one egg and beat until fully combined and then add the other egg. Be sure to scrape down the sides to ensure everything is mixed.
Beat in the pumpkin puree.
In a separate, large bowl whisk together the all-purpose flour, pumpkin pie spice, baking soda, and baking powder.
Beat the flour mixture in with the butter mixture. Mix until fully combined but do not overmix.
Use a medium cookie scoop to scoop mounds of batter onto the prepared sheet pans. Leave about 2-inches between each cookie.
Bake in the oven for 12-15 minutes or until the middle sets. Remove from the oven and let the cookies cool completely.
To make the filling, beat the salted butter and cream cheese until fully combined and creamy. Gradually beat in the powdered sugar, heavy cream, and salt until light and fluffy, about 5 minutes.
To assemble the pies, take one cookie and pipe filling onto the bottom of the cookie. Top with another cookie and refrigerate until ready to serve.

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