Pumpkin Whoopie Pies (Printable Version)
Soft pumpkin cookies sandwiched with creamy, sweet cream cheese filling—perfect for seasonal gatherings.
# Ingredients Required:
→ Cookie
01 -
350 grams light brown sugar
02 -
227 grams salted butter, softened
03 -
2 large eggs
04 -
425 grams pumpkin puree
05 -
312 grams all-purpose flour
06 -
2 tablespoons pumpkin pie spice
07 -
1 teaspoon baking soda
08 -
¾ teaspoon baking powder
→ Filling
09 -
170 grams salted butter, softened
10 -
227 grams cream cheese, softened
11 -
560 grams powdered sugar, sifted
12 -
2 tablespoons heavy cream
13 -
½ teaspoon salt
# Guide to Cooking:
01 -
Preheat oven to 175°C and line two baking sheets with parchment paper.
02 -
Beat light brown sugar and softened butter together until creamy and fluffy using a mixer.
03 -
Add eggs one at a time, beating after each addition and scraping down bowl sides to ensure even mixing.
04 -
Mix in pumpkin puree until fully combined with butter mixture.
05 -
Whisk together flour, pumpkin pie spice, baking soda, and baking powder in a separate bowl.
06 -
Gradually beat dry ingredients into pumpkin mixture just until combined, avoiding overmixing.
07 -
Scoop batter using a medium-sized cookie scoop onto prepared baking sheets, spacing approximately 5 cm apart.
08 -
Bake for 12 to 15 minutes until centers are set. Remove and cool completely on wire racks.
09 -
Beat softened butter and cream cheese together until creamy. Gradually add powdered sugar, heavy cream, and salt, mixing until light and fluffy, about 5 minutes.
10 -
Pipe filling onto bottom half of a cooled cookie, then sandwich with another cookie. Refrigerate assembled pies until ready to serve.
# Extra Suggestions:
01 -
Ensure cookies are completely cooled before assembling to prevent filling from melting.