Pumpkin Whoopie Pies with Cream Cheese Filling

As the leaves change color and the air grows crisp, there’s nothing quite like indulging in a sweet treat that captures the essence of fall. Today, we’re diving into a recipe that’s sure to become a seasonal favorite: Pumpkin Whoopie Pies with Cream Cheese Filling. Picture this: soft, moist pumpkin cookies sandwiched together with a luscious cream cheese filling. It’s a delightful balance of spiced pumpkin and tangy cream cheese that’s impossible to resist.

These whoopie pies are more than just a dessert; they’re a celebration of fall flavors. The pumpkin cookies are infused with warm spices like cinnamon, nutmeg, and ginger, creating a comforting aroma that fills your kitchen. The cream cheese filling adds a creamy, tangy contrast that complements the cookies perfectly. It’s a treat that’s perfect for sharing with friends and family, whether you’re hosting a fall gathering or simply enjoying a cozy evening at home.

The beauty of these Pumpkin Whoopie Pies lies in their simplicity. With just a few ingredients and a bit of time, you can create a homemade treat that tastes like it came straight from a bakery. Plus, the presentation—with their cute, sandwich-like appearance—makes them a fun and festive addition to any dessert table.

So, grab your apron and let’s get baking! These Pumpkin Whoopie Pies with Cream Cheese Filling are sure to become a fall staple in your home, a delightful treat that you’ll look forward to making year after year.

Pumpkin Whoopie Pies with Cream Cheese Filling are the perfect fall-inspired treat, combining soft, moist pumpkin cookies with a luscious cream cheese filling. Infused with warm spices like cinnamon, nutmeg, and ginger, these whoopie pies are a delightful balance of flavors that’s impossible to resist. Easy to make and perfect for sharing, they’re a must-try for anyone looking to indulge in the tastes of the season.

Exciting Story:

Every fall, my family and I love to spend time in the kitchen, baking up a storm with all the seasonal flavors. One year, I decided to try something new and made these Pumpkin Whoopie Pies with Cream Cheese Filling. The moment I took my first bite, I was hooked. The soft, moist pumpkin cookies paired with the tangy cream cheese filling created a symphony of flavors that was pure bliss. My husband and kids loved them so much that they’ve become a fall tradition in our home. We make them for Halloween parties, Thanksgiving gatherings, and even as a special treat on chilly evenings.

Why These Pumpkin Whoopie Pies with Cream Cheese Filling Are a Must-Try

These Pumpkin Whoopie Pies with Cream Cheese Filling are a must-try for several reasons. First, the combination of soft, moist pumpkin cookies and luscious cream cheese filling creates a balance of flavors that’s both comforting and exciting. The warm spices—cinnamon, nutmeg, and ginger—add a depth of flavor that’s perfect for fall. Plus, the simplicity of the recipe means you can enjoy these whoopie pies anytime, whether you’re hosting a gathering or just craving a sweet treat. The presentation, with their cute, sandwich-like appearance, makes them a fun and festive addition to any dessert table.

What You Need For Pumpkin Whoopie Pies with Cream Cheese Filling

For the Pumpkin Cookies:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups pumpkin puree

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

How to Make Pumpkin Whoopie Pies with Cream Cheese Filling

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
5. Mix in Pumpkin: Add the pumpkin puree to the butter mixture and mix until well combined.
6. Add Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined.
7. Bake the Cookies: Using a cookie scoop or spoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the cookies are set and lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the Cream Cheese Filling: While the cookies are cooling, prepare the filling. In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and a pinch of salt.
9. Assemble the Whoopie Pies: Once the cookies are completely cool, pair them up by size. Spread a generous amount of cream cheese filling onto the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies and filling.
10. Serve: Enjoy your Pumpkin Whoopie Pies immediately, or store them in the refrigerator until ready to serve.

Tips For Pumpkin Whoopie Pies with Cream Cheese Filling:

For the best results, make sure to cream the butter and sugars until they’re light and fluffy. This will ensure that your cookies have a tender crumb. Additionally, be careful not to overmix the dough once you’ve added the dry ingredients, as this can result in tough cookies.

Substitutions and Variations:

If you prefer a different filling, you can use a classic buttercream or even a marshmallow fluff filling. For a twist on the pumpkin flavor, try adding a pinch of cardamom or allspice to the cookie dough. You can also roll the edges of the whoopie pies in chopped nuts or sprinkles for added texture and fun.

Make a Healthier Version:

To make these whoopie pies healthier, you can substitute half of the all-purpose flour with whole wheat flour. You can also reduce the amount of sugar or use a natural sweetener like honey or maple syrup. For a lower-fat option, use Greek yogurt instead of some of the butter in the filling.

Closing For Pumpkin Whoopie Pies with Cream Cheese Filling:

And there you have it! A delightful, fall-inspired treat that’s perfect for sharing with loved ones. Don’t forget to let us know how your Pumpkin Whoopie Pies with Cream Cheese Filling turn out, and consider checking out some of our other recipes for more seasonal inspiration.

Frequently Asked Questions For Pumpkin Whoopie Pies with Cream Cheese Filling:

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
   • No, canned pumpkin pie filling has added spices and sweeteners. Use plain pumpkin puree for the best results.
2. How can I make these whoopie pies gluten-free?
   • You can use a gluten-free all-purpose flour blend instead of regular flour.
3. Can I make the cookie dough ahead of time?
   • Yes, you can prepare the dough a day ahead and store it in the refrigerator. Let it come to room temperature before baking.
4. What can I use instead of cream cheese in the filling?
   • You can use mascarpone cheese or a combination of butter and powdered sugar for a classic buttercream filling.
5. Can I freeze these whoopie pies?
   • Yes, you can freeze the assembled whoopie pies for up to 2 months. Thaw them in the refrigerator before serving.
6. How can I make these whoopie pies healthier?
   • Use whole wheat flour, reduce the amount of sugar, and substitute Greek yogurt for some of the butter in the filling.
7. Can I add nuts to the cookie dough?
   • Yes, you can fold in chopped nuts like pecans or walnuts for added texture.
8. How long do these whoopie pies keep?
   • These whoopie pies will keep for up to 3 days in the refrigerator, stored in an airtight container.
9. Can I use a different type of sugar?
   • Yes, you can use coconut sugar or a blend of brown and white sugar for a slightly different flavor.
10. What can I do with leftover pumpkin puree?
    • Leftover pumpkin puree can be used in muffins, bread, or even as a base for pumpkin soup.
11. Can I make these whoopie pies vegan?
    • Yes, you can use a flax egg or applesauce as an egg substitute and vegan butter and cream cheese for the filling.
12. What can I do if I don’t have all the spices?
    • You can use a pumpkin pie spice blend as a substitute for the individual spices.