Pumpkin Whoopie Pies With Cream Cheese Filling

READY IN: 1hr 30mins
Recipe by Little Suzy Homemak

Thses are from Bon Appetit.

Top Review by Dvbaker

These are so delicious! Perfect for the fall! I like to make mine smaller, because they are quite rich - it makes about twice as many bite size cookies if you do rounded teaspoons of dough rather than tablespoons.

Ingredients Nutrition


  1. For the Filling: Beat Cream Cheese, powdered sugar, butter and vanilla in medium bowl until smooth.
  2. For the Cookies: Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.
  3. Using electric mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition.
  4. Beat in pumpkin.
  5. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions, beating until just combined.
  6. Line 2 rimmed baking sheets with parchment. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart.
  7. Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes.
  8. Cool cookies on sheet.
  9. Repeat with remaining dough. (Can be made 8 hours ahead. Let stand at room temperature.).
  10. To Assemble: Spread 2 tablespoons filing on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining cookies and filling.

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