Can I use pumpkin pie filling instead of pure pumpkin?

I recommend sticking with pure pumpkin puree for the best texture and flavor control. Pumpkin pie filling contains added sugars and spices that can throw off the recipe balance.

Why are my whoopie pies spreading too much?

This usually happens when the butter is too warm or the batter is overmixed. Make sure your butter is just room temperature, not melted.

Can I make mini whoopie pies?

Absolutely! Use a small cookie scoop and reduce the baking time to 8-10 minutes. They're perfect for parties and portion control.

Pumpkin Whoopie Pies with Cream Cheese

Name: Homemade Pumpkin Whoopie Pies
Prep time: 10 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: 3 cups (375 g) all-purpose flour (properly measured); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 Tablespoon pumpkin pie spice; 2 cups (425 g) pure pumpkin purée (one 15 oz can); 2 cups (400 g) packed light brown sugar; 3/4 cup (170 g) unsalted butter (room temperature); 2 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup (225 g or 8 oz) block cream cheese (room temperature); ¼ cup (57 g) unsalted butter (room temperature); 2 cups (240 g) confectioners’ sugar (sifted); ½ teaspoon pure vanilla extract; Pinch of salt

Description

Soft, spiced pumpkin whoopie pies sandwiched with creamy vanilla cream cheese frosting — the perfect fall treat!

Ingredients

3 cups (375 g) all-purpose flour (properly measured)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon pumpkin pie spice
2 cups (425 g) pure pumpkin purée (one 15 oz can)
2 cups (400 g) packed light brown sugar
3/4 cup (170 g) unsalted butter (room temperature)
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup (225 g or 8 oz) block cream cheese (room temperature)
¼ cup (57 g) unsalted butter (room temperature)
2 cups (240 g) confectioners’ sugar (sifted)
½ teaspoon pure vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add pumpkin, eggs and vanilla. Mix until smooth. Scrape down the sides of the bowl as needed.
Add dry ingredients to wet ingredients and mix just until combined.
Use a medium cookie scoop to transfer batter to prepared pan, leaving 2 inches of space between each scoop. Bake at 350℉ for about 12 to 14 minutes. They are done when they are soft and slightly springy. Transfer to a wire rack to cool completely.
In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter until creamy. Add confectioners’ sugar and mix until combined. Finally, mix in vanilla and a pinch of salt.
Transfer frosting to a piping bag fitted with desired tip. Match up the whoopie pies so the pairs are similar size. Pipe frosting to the bottom of one cookie, then press the bottom of the matching cookie gently on top to create a sandwich. Repeat with remaining cookies.

Notes

Store whoopie pies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Nutrition

Serving Size: 1 whoopie pie
Calories: 374 kcal
Sugar: 38 g
Sodium: 183 mg
Fat: 15 g
Saturated Fat: —
Unsaturated Fat: —
Trans Fat: —
Carbohydrates: 57 g
Fiber: 1 g
Protein: 4 g
Cholesterol: —