Pumpkin Whoopie Pies (Print Version)
# Ingredients:
→ Pumpkin Cookies
01 -
3 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon salt
05 -
2 teaspoons ground cinnamon
06 -
1 teaspoon ground ginger
07 -
1/2 teaspoon ground nutmeg
08 -
1 cup unsalted butter, softened
09 -
1 cup granulated sugar
10 -
1 cup packed light brown sugar
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
13 -
1 1/2 cups pumpkin puree
→ Cream Cheese Filling
14 -
225g cream cheese, softened
15 -
1/2 cup unsalted butter, softened
16 -
3 cups powdered sugar
17 -
1 teaspoon vanilla extract
18 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 175°C (350°F) and line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
03 -
In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
04 -
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
05 -
Add pumpkin puree to the butter mixture and mix until well combined.
06 -
Gradually fold the dry ingredients into the pumpkin mixture, mixing just until combined.
07 -
Using a cookie scoop, drop rounded mounds of dough onto prepared baking sheets, spacing them 5cm apart. Bake for 12-14 minutes until set and lightly golden.
08 -
Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 -
In a large mixing bowl, beat softened cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar, then stir in vanilla extract and salt.
10 -
Pair cooled cookies by size. Spread a generous amount of filling onto the flat side of one cookie and sandwich with another. Repeat with remaining cookies.
# Notes:
01 -
Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.