Pumpkin whoopie pies are one of those baked goods I’ve always enjoyed buying but never attempted to make myself. Somehow they seemed like they would be difficult to make, but they were one of the easiest things I’ve ever made! My 5-year-old LOVED helping out too, and he of course loved to eat them too!
Find plenty of pumpkins for cooking, such as neck pumpkins or heirlooms here at Wolff’s! Get instructions here on how to make pumpkin puree by roasting pumpkins. I’ve made my own pumpkin purée many times by roasting or boiling the pumpkin.
I hope you enjoy this recipe and picking out pumpkins as much as my family and I did!
Pumpkin Whoopie Pies with Cream Cheese Filling
- 2 cups packed brown sugar
- 1 cup canola oil
- 1½ cups pumpkin purée
- 2 eggs
- 3 cups all purpose flour
- 1 tsp. salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1½ tablespoons ground cinnamon
- ¼ tsp ground nutmeg
For the Cream-Cheese Filling
- 3 cups confectioners' sugar
- ½ cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla, cinnamon and nutmeg. Mix well.
- Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with cream cheese icing.
- Make the filling: In the bowl of an electric mixer with the paddle attachment, beat room temperature butter until smooth. Add room temperature cream cheese and beat until well combined. Add confectioners' sugar, vanilla and cinnamon, beat just until smooth. Cover and refrigerate; let stand at room temperature to soften before using.
- Add the icing to form little whoopie pie “sandwiches.” Serve and enjoy! Refrigerate any leftovers.