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Pumpkin Whoopie Pies

Pumpkin whoopie pies pair soft, warmly spiced pumpkin cakes with a fluffy cream cheese filling. Bake the cakes until their tops spring back, then sandwich them together for a classic handheld dessert.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 1 cup neutral oil such as vegetable or canola
  • 1.5 cups light brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
For the filling
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 2 baking sheets

Method
 

Mix and bake the cakes
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  4. In a large bowl, whisk the oil and brown sugar until smooth.
  5. Whisk the eggs into the oil mixture one at a time.
  6. Whisk the vanilla and pumpkin into the oil mixture.
  7. Fold in the flour mixture just until no dry streaks remain.
  8. Drop level 2-tablespoon portions of batter onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 12 to 15 minutes, rotating the sheets halfway through, until the tops spring back when lightly touched.
  10. Cool the cakes on the sheets for 5 minutes.
  11. Transfer the cakes to a wire rack and cool completely.
Make the filling
  1. Beat the cream cheese and butter in a large bowl until smooth.
  2. Add the powdered sugar and vanilla and beat on low until combined.
  3. Increase the speed and beat until fluffy.
Assemble the pies
  1. Spread about 2 tablespoons of filling on the flat side of half the cooled cakes.
  2. Top with the remaining cakes, flat side down.

Notes

For the softest cakes, fold the flour mixture in only until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze assembled pies for up to 2 months. For a dairy-free option, use dairy-free cream cheese and butter.