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For the Pumpkin Cream Cheese Whoopie Pies, you need the following items: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup packed brown sugar - ½ cup granulated sugar - 1 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup powdered sugar - ¼ cup heavy cream - ½ teaspoon vanilla extract (for filling) These ingredients create a soft, spiced cake that pairs well with creamy filling. I love how the pumpkin gives a moist texture, while the spices add warmth. The cream cheese filling is rich and tangy, making every bite a delight. Using fresh spices can really boost flavor. Don't skip the cream cheese; it brings the whole treat together! - Preheat the oven to 350°F (175°C). - Line two baking sheets with parchment paper. - In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt This mix gives your whoopie pies great flavor. Set the bowl aside for later. - In a large bowl, use an electric mixer to beat together: - ½ cup unsalted butter, softened - 1 cup packed brown sugar - ½ cup granulated sugar Mix until the mixture is light and fluffy. This takes about 3 to 5 minutes. - Next, add: - 1 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract Beat everything together until it is well combined. - Gradually mix the dry ingredients into the wet ingredients. - Stir until just combined; do not overmix. This helps keep your whoopie pies soft. - Using a cookie scoop or tablespoon, drop heaping tablespoons of batter onto the prepared baking sheets. Space them about 2 inches apart. - Bake for about 12 to 15 minutes. Check with a toothpick; it should come out clean. - Let the cakes cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. - In a medium bowl, beat together: - 8 oz cream cheese, softened - ½ cup powdered sugar - ¼ cup heavy cream - ½ teaspoon vanilla extract Mix until the filling is smooth and creamy. - Once the pumpkin cakes have cooled, spread a generous dollop of cream cheese filling on the flat side of one cake. - Top with another cake to form a sandwich. Press gently to stick them together. Repeat this with all the cakes and filling. Enjoy your delicious whoopie pies! To make the best pumpkin whoopie pies, use room temperature ingredients. This helps them blend well. Cold butter or eggs can create lumps. Mix the batter gently. Overmixing can make the cakes tough, which you want to avoid. For the cream cheese filling, adjust the heavy cream. Add more for a thinner filling. Use less if you prefer a thicker texture. This way, you can get just the right spreadability for your whoopie pies. Make your whoopie pies look special. Dust them with powdered sugar before serving. This adds a nice touch and makes them look even more tempting. Plus, it enhances the sweet flavor. {{image_2}} You can change the cream cheese filling to fit your taste. Try using flavored cream cheeses like maple or vanilla. These will add a new twist to the whoopie pies. You can even use a mix of cream cheese and pumpkin spice for a fun surprise. Each variation brings a unique taste and keeps things fresh. Want to make your whoopie pies more exciting? Add chocolate chips or nuts to the batter. Chocolate chips give a sweet burst with each bite. Nuts add a nice crunch and depth of flavor. You can also sprinkle some chopped nuts on the filling for extra texture. This small change can make a big difference! If you need a gluten-free treat, you can easily adapt this recipe. Just swap the all-purpose flour for gluten-free flour. Make sure to choose a blend that works well for baking. Your whoopie pies will still be soft and tasty while fitting your dietary needs. Enjoy them without worry! You can store your whoopie pies in the refrigerator. They stay fresh for up to 3 days. Just place them in an airtight container. This keeps the pies soft and moist. If you want to save them longer, freeze your whoopie pies. They can last for up to 3 months in the freezer. Wrap each pie in plastic wrap and place them in a freezer bag. This way, you can enjoy them later. To avoid sticking, layer your whoopie pies with parchment paper. Place a piece of parchment between each pie. This simple trick helps keep them intact and ready to eat. Yes, you can use fresh pumpkin. To do this, roast a small pumpkin until soft. Let it cool, then scoop out the flesh. Blend the flesh until smooth to make a fresh pumpkin puree. This adds a lovely, bright flavor to your whoopie pies. To check if they are done, use the toothpick test. Insert a toothpick into the center of a pie. If it comes out clean, they are ready. If it has wet batter, bake them a bit longer. This ensures a moist yet firm texture. Yes, you can make these whoopie pies ahead of time. Bake and cool them completely first. Store them in an airtight container in the fridge for up to three days. You can also freeze them for up to three months. Just thaw before serving. These whoopie pies are best served chilled or at room temperature. For a pretty touch, dust them with powdered sugar. Arrange them on a nice plate for a fun presentation. Your guests will love the look and taste! You learned how to make delicious pumpkin whoopie pies. We covered all the important steps, from gathering ingredients to mixing and baking. The right texture and flavor matter, so remember to let your ingredients warm up. Experiment with fillings and toppings to make them unique. Store them well to keep them fresh. Enjoy these tasty treats with friends and family. You’ll impress everyone with your baking skills!

Pumpkin Cream Cheese Whoopie Pies

Indulge in fall flavors with these delightful Pumpkin Cream Cheese Whoopie Pies! Soft, spiced pumpkin cakes are filled with a creamy, rich filling for a sweet treat you can't resist. Perfect for gatherings or a cozy dessert at home, this easy recipe will make your taste buds sing. Ready to impress your friends and family? Click through to get the full recipe and bring these autumn delights to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup packed brown sugar

½ cup granulated sugar

1 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

¼ cup heavy cream

½ teaspoon vanilla extract (for filling)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

      Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.

        Add Pumpkin and Egg: Beat in the pumpkin puree, egg, and 1 teaspoon of vanilla extract until combined.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

            Scoop Batter: Using a cookie scoop or tablespoon, drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.

              Bake: Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

                Make the Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, heavy cream, and ½ teaspoon of vanilla extract until smooth and creamy.

                  Assemble the Whoopie Pies: Once the pumpkin cakes have cooled completely, spread a generous dollop of cream cheese filling onto the flat side of one cake, and top with another cake to form a sandwich. Press gently to adhere.

                    Serve and Enjoy: Repeat with the remaining cakes and filling. These whoopie pies can be served immediately or refrigerated for an hour for a firmer filling.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 whoopie pies