Irresistibly Soft Pumpkin Whoopie Pies: A Fall Delight
Indulge in these delightful Pumpkin Whoopie Pies, featuring soft, fluffy pumpkin spice cakes with a creamy filling – perfect for fall festivities.
Equipment
- Mixing bowl
- Baking Sheet
- Parchment Paper
- Whisk
- spoon
Ingredients
For the Cake
- 1 cup Canned Pumpkin Puree Use pure pumpkin puree, not pie filling
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Ginger
- 1/2 cup Unsalted Butter Softened
- 1 cup Granulated Sugar
For the Filling
- 1 cup Powdered Sugar
- 8 ounces Cream Cheese Softened
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and ginger until well combined.
- In a separate bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Add the canned pumpkin puree and mix until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Using a tablespoon, scoop dollops of the batter onto your lined baking sheets, leaving about 2 inches of space between them. Bake for 12-15 minutes, or until they spring back lightly when touched.
- Cool completely, then whip together cream cheese and powdered sugar until smooth. Sandwich the filling between two whoopie pie halves.
Notes
Optional: Dust with additional powdered sugar for a sweet finishing touch.
Nutrition
Serving: 1pieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5000IUCalcium: 50mgIron: 1mg
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