Description
Soft pumpkin spice cookies filled with creamy cheese frosting for the ultimate fall dessert.
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 can (15 oz) pumpkin puree
- 2 cups packed light brown sugar
- ⅔ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, room temperature
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, and all spices in large bowl.
- In separate bowl, combine pumpkin, brown sugar, oil, eggs, and vanilla until smooth.
- Add wet ingredients to dry ingredients, stirring until just combined.
- Scoop dough into 2-tablespoon portions onto prepared sheets, spacing 1 inch apart.
- Bake 14-16 minutes until centers appear set. Cool on sheets 5 minutes.
- Transfer cookies to wire racks and cool completely.
- Beat butter, cream cheese, and vanilla until smooth. Gradually add confectioners’ sugar.
- Spread filling on flat side of half the cookies. Top with remaining cookies.
- Refrigerate assembled whoopie pies for 35 minutes before serving.
Notes
Store completed whoopie pies covered in refrigerator up to one week. For best results, ensure all ingredients reach room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 14 minues