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Pumpkin Whoopie Pies with Cream Cheese Filling

A moist pumpkin cookie with decadent cream cheese filling

Course Dessert
Cuisine American
Keyword cookies, cream cheese, filling, pumpkin
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 18

Ingredients

For Cookies

  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 15 oz can Pumpkin puree
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 1/2 teaspoons pumpkin pie spice

For the filling

  • 1 stick butter softened
  • 2 cups powdered sugar
  • 8 oz cream cheese softened
  • 1 teaspoon vanilla or maple extract

Instructions

To Make the Cookies

  1. Preheat oven to 350. Line two baking sheets with parchment paper.

    Combine brown sugar and vegetable oil in a large mixing bowl. Whisk until smooth. Add in pumpkin puree, eggs, and vanilla. Whisk until combined. In a medium mixing bowl, combine flour, salt, baking soda, baking powder, and pumpkin spice. Stir dry ingredients into wet until just combined. Do Not Overstir.

    Drop dough 2 inches apart onto the baking sheets using a 1 1/2 Tablespoon scoop. Bake in the oven for 12-13 minutes.

    Remove the cookies from the oven and place them on a baking rack to cool completely.

To Make the Filling

  1. Combine ingredients in a large bowl or stand mixer. Using whisk attachment or beaters, whip ingredients until smooth. Place the filling in the refrigerator for 30 minutes.

To Assemble

  1. Scoop a heaping Tablespoon of the filling onto the flat side of one cookie. Top the filling with the flat side of another cookie. Press down gently so that the filling spreads to the outer edges.

    Store in an air-tight container in the refrigerator for 4 days or freeze for up to 3 months.

Recipe Notes