Cream Cheese Filled Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are thick, soft pumpkin cookies filled with tangy cream cheese frosting.
Servings: 24 whoopie pies
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
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.
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.
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