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Pumpkin Whoopie Cakes

Pumpkin Whoopie Cakes – a delicious seasonal cookie made with hearty pumpkin, warm spices and a sweet cream cheese frosting. These tender, cake-like, and decadent sandwich cookies are a tasty fall highlight!

Perfect Pumpkin Whoopie Cakes

We all love pumpkin chocolate chip cookies, but have you tried pumpkin pies yet?

They are very similar, but instead of being dusted with dark chocolate chips, two cookies are layered and mixed with a rich cream cheese frosting in the center. So it’s like an irresistible cake but in a single serving cookie form, and they’re easier to make!

These light and fluffy cookies are delicious rolled up with pecans or chopped walnuts that also add a light crunch. Or you could try adding some chocolate chips to the cookie dough for an extra kick.

Try them at least once this fall, you won’t regret it!

Pumpkin Whoopie Pie Recipe Ingredients

  • 1 3/4 cups (248g) all-purpose flour (custom pallet and level)
  • 1 tsp baking powder
  • 1/2 teaspoon sodium bicarbonate
  • 1/2 teaspoon Salt
  • 2 teaspoons cinnamon powder
  • 3/4 teaspoons ground nutmeg
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Cloves
  • 1 cup container (200 g). light brown sugar
  • 1 1/4 cups (300g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 2 teaspoons vanilla extractdivided
  • 6 ounces cream cheesealmost room temperature
  • 6 tablespoons unsalted butteralmost room temperature
  • 1 3/4 cups (210g) powdered sugar
  • chopped pecans (for rolling, optional)

necessary equipment

How to make pumpkin pie

Scroll down to see the recipe with full instructions. Here is a brief summary of the steps to make them:

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Mix ingredients including flour, baking powder, and spices.
  3. Mix brown sugar, pumpkin, oil, egg and vanilla.
  4. Mix the mixture with a spatula.
  5. Scoop up the dough 1.5 tablespoons at a time and place on the prepared baking sheets.
  6. Bake one sheet at a time until cookies are well set, about 14 to 16 minutes.
  7. Let cool for a few minutes on a baking sheet, then cool completely on a wire rack.
  8. Mix the ingredients for the glaze, chill the glaze to harden a little.
  9. Pour the glaze over the cookies (or spread the glaze with a butter knife).
  10. Mix the cookies and serve.

Possible replacements and variations

  • Pumpkin Pie Spices: You can substitute pumpkin pie spice with all of the spices listed (cinnamon, nutmeg, ginger, and cloves). Use 3 1/2 teaspoons of pumpkin pie spice.
  • Alternative oil: Canola oil, liquid coconut oil, or light olive oil will also work well in place of vegetable oil.
  • Different glaze: Optionally, try a different frosting in this recipe. You can use a marshmallow filling, vanilla buttercream, chocolate buttercream, or caramel frosting.
  • Cookie dough: For more flavor and texture, add chocolate chips or chopped walnuts or walnuts to the cookie dough.
  • Chocolate finish: Or sprinkle the melted chocolate over the cookies and leave to harden in the fridge.
  • Homemade Pumpkin Puree: I like to use canned pumpkin when baking cookies to get a consistent texture, but even at home it will work here. If you find it liquid, spread it on absorbent paper and wrap it to remove some of the moisture before measuring.

storage

  • Savory pumpkin pies should be kept in the refrigerator. because of the cream cheese filling and because I’m a moist cookie with all the pumpkin.
  • They can be stored in the refrigerator for up to 4 days.
  • Store them in an airtight container so they don’t dry out.
  • These cookies can also be frozen for up to 2 months.

Helpful Tips for the Best Whoopie Pies

  • Use a kitchen scale to measure ingredients if possible to get the most accurate results.
  • Do not use canned pumpkin pie filling in this recipe! You have added sugar and spices and will completely erase the recipe.
  • Be careful not to over-knead the dough. so that there is no liquid left and the cookies are fluffy.
  • chill the icing. Cream cheese frosting can be runny at room temperature, so it helps to firm up the butter and cream cheese in the fridge, especially since it’s a filling and will wear down when you bite into it if it doesn’t solidify.

Other Pumpkin Favorites to Try

Pumpkin Whoopie Cakes

A delicious seasonal cookie made with hearty pumpkin, warm spices, and a sweet cream cheese frosting. These decadent pie-shaped sandwich cookies are a fall highlight!

Servings: 16

  • 1 3/4 cups (248 g) all-purpose flour (tablespoon and level to measure)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoons ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (200 g) packed light brown sugar
  • 1 1/4 cups (300 g) canned pumpkin puree (not pie filling!)
  • 1/2 cup (120 ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Filling

  • 6 ounces cream cheese, almost at room temperature
  • 6 tablespoons unsalted butter, almost at room temperature
  • 1 3/4 cups (210g) powdered sugar
  • 1 teaspoon vanilla extract
  • Chopped pecans or walnuts (for rolling, optional)
  • For the cookies: Place oven rack in center of oven and preheat oven to 350 degrees. Line 18 13-inch baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • Add the brown sugar to a separate large bowl. Break up the brown sugar with your fingertips to make sure there are no lumps. Add pumpkin, vegetable oil, egg, and 1 teaspoon vanilla extract. Whisk the mixture until well blended.

  • Pour the flour mixture into the pumpkin mixture, then mix and mix with a rubber spatula until the mixture is smooth.

  • Scoop dough with a 1.5-tablespoon cookie scoop and place on prepared baking sheets 2 inches apart.
  • Bake one sheet at a time until the cookies have hardened completely, about 14 to 16 minutes.

  • Let cool on a baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat process with remaining cookie dough.

  • For the filling: In large bowl, beat cream cheese and butter on medium-low speed with electric mixer until smooth.
  • Add the icing sugar and 1 teaspoon vanilla and beat on high speed until light and fluffy, several minutes. Transfer to the freezer to firm up, stirring occasionally, for about 10-15 minutes.

  • Transfer the frosting to a piping bag fitted with a large round tip. Pour the icing on the bottom of half of the cookies, then top with a second cookie. If the icing is runny, transfer it to the refrigerator to solidify.

  • Store cookies in the refrigerator in an airtight container.

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