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+ servings

Cream Cheese Filled Pumpkin Whoopie Pies

Thick, soft pumpkin cookies filled with tangy cream cheese frosting.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Cuisine: American
Servings: 2 dozen sandwiches
Author: Mallory

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

Serving: 1cookie