Homemade Pumpkin Whoopie Pies (Print-Friendly Version)

This autumn delight highlights pumpkin puree, cinnamon, and cream cheese frosting for a moist spiced treat. Ideal for fall gatherings and cozy moments, it's a keeper you'll want later.

# Ingredients You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon pumpkin pie spice or extra cinnamon
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

08 - 1/2 cup unsalted butter, at room temperature
09 - 1/2 cup granulated sugar
10 - 1/2 cup packed light or dark brown sugar
11 - 1 large egg, at room temperature
12 - 1 1/2 teaspoons vanilla extract
13 - 1 cup canned pure pumpkin puree

→ Filling

14 - 4 1/2 ounces full-fat brick style cream cheese, at room temperature
15 - 3 tablespoons unsalted butter, at room temperature
16 - 2 tablespoons packed light or dark brown sugar
17 - 2 cups powdered sugar, sifted
18 - 1 pinch salt
19 - 1/2 teaspoon vanilla extract

→ Coating

20 - 3 tablespoons unsalted butter, melted
21 - 1/4 cup granulated sugar
22 - 1/2 teaspoon pumpkin pie spice or ground cinnamon

# How to Make It:

01 - Preheat oven to 350°F (175°C) and line two baking trays with parchment paper.
02 - Whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, pumpkin pie spice or cinnamon, and nutmeg in a medium bowl. Set aside.
03 - In a large mixing bowl, using an electric mixer, cream unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until fully combined. Mix in pumpkin puree until smooth.
04 - Gradually add dry ingredients to wet ingredients, mixing on low until just incorporated. Do not overmix.
05 - Scoop heaping tablespoons of batter onto the prepared baking trays, spacing two inches apart. Bake for 12–14 minutes or until set and lightly golden. Let cool completely on a wire rack.
06 - Brush each cooled cookie top with melted butter. In a small bowl, mix granulated sugar with pumpkin pie spice or cinnamon. Dip or sprinkle cookie tops with the spiced sugar mixture.
07 - Beat cream cheese and unsalted butter together until smooth. Add brown sugar and vanilla extract, mixing well. Gradually blend in sifted powdered sugar and a pinch of salt until the filling is creamy and fully incorporated.
08 - Spread or pipe cream cheese filling onto the flat side of half the cookies. Top with the remaining cookies, gently pressing to sandwich.

# Extra Suggestions:

01 - For a stronger autumn flavor, increase the pumpkin pie spice or add a pinch of ground cloves.

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