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    You are in: Home / Recipes / Pumpkin Whoopie Pies With Cream-Cheese Filling Recipe
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    Pumpkin Whoopie Pies With Cream-Cheese Filling

    Pumpkin Whoopie Pies With Cream-Cheese Filling. Photo by Queen Dana

    1/2 Photos of Pumpkin Whoopie Pies With Cream-Cheese Filling

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    ThatSouthernBelle's Note:

    I tweaked this recipe from Martha Stewart online who got the recipe from Baked bakery's Matt Lewis.

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    Ingredients:

    Serves: 50

    Yield:

    pies

    Units: US | Metric

    Cookies

    Filling

    Directions:

    1. 1
      Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
    2. 2
      In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
    3. 3
      Using a tablespoon, scoop dough and level it, then place it on a cookie sheet. Repeat and place about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
    4. 4
      Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
    5. 5
      Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

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    Ratings & Reviews:

    • on November 01, 2009

      55

      Wonderful recipe! I changed the spices by cutting back slightly on the ginger and cloves and adding some nutmeg. I also added a dash of cardamom to the filling. I refrigerated the cookie dough for a couple of hours to make it easier to drop on a cookie sheet. I took these to a Halloween party and they were a big hit. The cookies are very cake like a little sticky but well worth the sticky fingers!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Whoopie Pies With Cream-Cheese Filling

    Serving Size: 1 (44 g)

    Servings Per Recipe: 50

    Amount Per Serving
    % Daily Value
    Calories 165.5
     
    Calories from Fat 72
    43%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.7 g
    13%
    Cholesterol 17.3 mg
    5%
    Sodium 99.9 mg
    4%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 0.4 g
    1%
    Sugars 15.8 g
    63%
    Protein 1.4 g
    2%

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