Thick, soft pumpkin cookies filled with tangy cream cheese frosting make these Pumpkin Whoopie Pies a perfect fall treat.
Whoopie pies are a classic treat here in Lancaster County. Authentic ones are delicious, typically chocolate with a cloud-like white filling. For those of you who have never had one, the sandwich cookie part is basically like eating cake, soft and fluffy, while the filling is sweet and puffy, sort of like a marshmallow cloud. If done wrong they are bad: dense, dry and tasteless.
I’m not sure whether it’s baking cake batter on a flat cookie sheet (whoopie pie molds are for cheaters) or using raw eggs whites and shorting in the filling that is intimidating, but I’ve never actually tried to make traditional whoopie pies.
Pumpkin gives everything it touches a soft, cake-like texture, including these pumpkin cookies. After making them, I thought how perfect they would be for pumpkin whoopie pies. I wasn’t brave enough to try the traditional filling, but I love cream cheese paired with pumpkin, so I whipped up a quick cream cheese frosting to go between them.
While they’re definitely not traditional with their cream cheese filling, these pumpkin whoopie pies are a perfect fall treat for those of us who crave pumpkin. The cookie is soft and the cream cheese filling is a perfect pairing to the pumpkin.
Cream Cheese Filled Pumpkin Whoopie Pies
Ingredients
For the Cookies
- 1 cup butter softened
- 2 cups white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups solid pack pumpkin
- 1 tsp vanilla
- 4 and ¾ cup all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 and ½ tsp cinnamon
- 1 tsp salt
For the Cream Cheese Filling
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- Pinch of salt
- 2 1/2 cups powdered sugar
Instructions
- In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to the wet and stir until combined.
- Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
- To make the filling, beat the butter and cream cheese with a mixer until light and fluffy. Beat in the vanilla and salt and powdered sugar until smooth.
- To assemble the whoopie pies, spread a thick layer of cream cheese filling on the bottom half of a cookie, top with the other half
Nutrition
When I’m brave enough to tackle a traditional chocolate whoopie pie, I’m going to use this recipe from Floating Kitchen. This chocolate salted caramel version from Sally’s Baking Addiction also looks delicious!
If you’re looking for a simple pumpkin recipe, try my famous, soft glazed pumpkin cookies.
Heather says
Great job Mallory! These are delicious!
Emily says
Can these be put in the freezer after they are made?
Kat says
How did you get your cookies s perfectly round my dough was very sticky
Mallory says
Using a cookie dough scoop makes it easy.
BlakeH says
Hi, can I make these a day ahead and they still be soft enough? They sound amazing!
Debie Munecas? says
Hi, my filling looks more like icing than frosting like it looks in your picture. Any idea why? Thans!
Mallory says
It could need more powdered sugar. Or your butter was slightly melted, or too much milk.
Liz says
These look amazing!!! I have fond memories of eating pumpkin whoopie pies in Maine during the fall. I can’t wait to try your recipe! 🙂
Lynn says
I’d love to find a way to make these gluten free but with a good texture and taste
Mallory says
you could try a cup for cup substitution of gluten free flour. But I can’t help you beyond that, as I’ve never worked with gluten free flours.
Marianna says
When you say Pumpkin pack, do you mean pumpkin puree? If not, can pumpkin puree be used?
Karen Klinck says
Knowing my friends, I’m going have to quadruple the recipe. At least. (And that may be just to get anything out of the kitchen if my housemate’s home!)