Pumpkin Whoopie Pies will satisfy all your fall desserts cravings. Pumpkin Cookies with a thick layer or cream cheese frosting in between is a perfect fall cookies recipe bursting with satisfying fall flavors.
Preheat the oven to 350F or 180C and line a baking dish with Parchment Paper or Silicone Mat.
Whisk, Flour with Baking Soda, Baking Powder and Salt until combined
In a separate mixing bowl, beat Brown Sugar, Granulated Sugar, Vanilla Extract, Oil, Eggs, Spices & Pumpkin Puree together using a stand mixer or hand held mixer. Beat until combined.
Fold the dry ingredients in the wet mixture using a rubber or silicone spatula. Fold until combined. The Cookie dough will be thick and cakey. Cover the cookie dough with plastic wrap and freeze for 15-20 minutes.
Scoop out 1 tablespoon of the cookie dough and place on the baking sheet. Bake the cookies for 10-12 minutes. The top should spring back upon touch. Allow them to cool down on a wire rack and make the frosting
In a stand mixer beat together softened butter, cream cheese and granulated sugar over low speed for 2-3 minutes Whisk until the sugar dissolves and the frosting is thick and creamy. Add more Cream Cheese if the frosting is too thick.
Pair cookies based on their sizes. Spread the cream cheese frosting onto the flat side of a cookie and sandwich with the other. Repeat with the remaining cookies.
Leftover Whoopie Pies can be stored in the refrigerator for upto 1 week.
The Best Pumpkin Whoopie Pies
Amount Per Serving
Calories 311Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 428IU9%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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