Description
These pumpkin whoopie pies are soft, cakey, and filled with a sweet cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For the filling: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, oil, pumpkin puree, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of batter onto baking sheets.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely on wire racks.
- For the filling, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
- Spread filling onto the flat side of one whoopie pie and top with another whoopie pie.
Notes
- Make sure the baked pies are completely cool before filling.
- Store in an airtight container in the refrigerator.
- You can add chopped nuts to the filling for extra flavor and texture.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg