Pumpkin whoopie pies? Yes. Pumpkin. Whoopie. Pies. Delicious, pumpkin spicy treats with cream cheese filling. What can I really say other than that?
This recipe is a hybrid, using the cookie recipe from King Arthur Flour and the filling recipe from Martha Stewart. I adapted the recipe only in the size of the cookies I scooped – rather than using a 1/4 cup scoop, I used a two-inch scoop to yield slightly smaller treats. Next time, I think I’ll use a one-inch scoop for mini treats.
For the cookies
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon cloves
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 15 ounces canned pumpkin puree (not pie filling)
- 2 eggs
- 2 cups brown sugar
- 1 cup vegetable oil
- 2 tablespoons molasses
For the filling
- 8 tablespoons butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Preheat oven to 375 degrees. Line several baking sheets with parchment paper.
In a large bowl, combine flour, salt, cloves, ginger, cinnamon, baking powder, and baking soda; set aside.
In a mixing bowl fitted with the paddle attachment, combine pumpkin, eggs, brown sugar, vegetable oil, and molasses*. Beat until completely combined, then scrape down the bowl and add flour mixture in three batches, mixing well between each.
Using a 2-inch cookie scoop, drop scoops of batter onto prepared baking sheets.
Bake for 10-12 minutes, until they feel firm to the touch; a slight indentation will remain when you press your finger in the middle. Cool on cookie sheets for about 5 minutes, then remove to a wire rack to cool completely.
To make the filling, beat butter and cream cheese on medium speed for 1-2 minutes. Scrape down the bowl, then add vanilla extract and 1 cup powdered sugar and beat to combine. Add remaining powdered sugar, 1 cup at a time, beating well between each addition.
Flip cookies over and drop a 1-inch scoop of filling onto half; spread with an offset spatula, then top with another cookie.
Store in an airtight container, individually wrapped in plastic, in the refrigerator for up to 3 days.
My batch made 19 whoopie pies and one extra cookie without a partner, which I topped with some filling.