Ingredients for Pumpkin Whoopie Pies With Cream Cheese Filling
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- Ground Nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- Sugar
- Dark Molasses
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Buttermilk
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How to Make Pumpkin Whoopie Pies With Cream Cheese Filling
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and salt.
- In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each whoopie pie.
- Bake for 10-12 minutes, or until edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cakes are cooling, prepare the cream cheese filling: In a medium bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
- Once the whoopie pies are completely cool, spread a generous amount of cream cheese filling onto the flat side of half of the cakes.
- Top with the remaining cakes to create whoopie pies.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
77g
Fat
46g
Carbs
10g
