Cream Cheese Filled Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are thick, soft pumpkin cookies filled with tangy cream cheese frosting.
Servings: 24 whoopie pies
Calories: 377kcal
Ingredients
For the Cookies
- 1 cup butter, softened
- 2 cups white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups pumpkin puree
- 1 tsp vanilla
- 4 ¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp salt
For the Cream Cheese Filling
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 tsp vanilla
- ⅛ tsp kosher salt
- 2 ½ cups powdered sugar
Instructions
Cookie Directions
- Preheat oven to 350°F. 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.
- Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until the edges are slightly browned. Do not overbake. Let cool completely.
Filling Directions
- 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
Serving: 1cookie | Calories: 377kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 376mg | Potassium: 101mg | Fiber: 1g | Sugar: 37g | Vitamin A: 3679IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg