Pumpkin Whoopie Pies with Cream Cheese Filling

September 05, 2013

Pumpkin Whoopie Pies I almost wore boots today, and it's barely September. Fall is my absolute favorite time of year, and I do everything I can to encourage its arrival. I had a school meeting of a few moms at the house last night, and being unprepared with a sweet treat of any kind to serve, I went digging around my pantry and found a can of pumpkin puree.

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And in my usual fashion, I hunted around for the perfect recipe and ended up pulling and combining several, and tweaked here and there to make it to my liking. You'll see that I used white whole wheat instead of all-purpose flour. I also don't care for shortening-based fillings, so I went with cream cheese. Enjoy...and may Fall come quickly...

Pumpkin Whoopie Pies with Cream Cheese Filling
Recipe Type: Dessert
Ingredients
  • For filling:
  • 3 cups powdered sugar
  • 1 stick of softened butter
  • 8 ounces softened cream cheese
  • 1 teaspoon pure vanilla extract
  • For cookies:
  • 3 cups white whole wheat flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 1/2 cup pumpkin puree
  • 2 eggs
Instructions
  1. Combine flour, salt, baking pwder, baking soda, cinnamon, ginger, and cloves in a large bowl.
  2. In another bowl, beat together eggs, brown sugar, oil, and pumpkin puree.
  3. Combine wet ingredients into the dry ingredients, and whisk together until fully incorporated.
  4. Line cookie sheet with parchment paper.
  5. Drop 1 1/2 inch rounded spoonfuls unto the parchment-lined cookie sheet, about 2 inches apart. Bake for 12-14 minutes, or until toothpick comes out clean. Remove from pan and let cool on rack.
  6. Beat together (with a paddle attachment on a mixer) cream cheese and butter. Add in powdered sugar, and beat until smooth. Add in vanilla and blend well.
  7. When cookies are cooled, sandwich about 1 heaping tablespoon of cream cheese filling between two (comparable sized) cookies. Slightly press and adjust so that the filling is even and to the edge of the whoopie pie.
  8. Refrigerate before serving if you'd like the filling to firm up a bit, or serve as is, ooey and gooey. :) Enjoy!

Pumpkin Whoopie Pies with Cream Cheese Filling

photo (21)

 





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