Description
Soft pumpkin cakes sandwiched with a creamy filling. A classic fall treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For filling: 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, beat brown sugar and oil until combined. Add pumpkin, egg, and vanilla; mix well.
- Add dry ingredients to wet mixture; stir until just combined.
- Drop rounded tablespoons of batter onto prepared sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until tops spring back. Cool completely on wire racks.
- For filling: beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
- Spread filling on flat side of half the cookies. Top with remaining cookies to form sandwiches.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Cookies spread slightly; leave space between them.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg