Pumpkin Whoopie Pie

Pumpkin Whoopie Pie, Say No More!

So we waited all of summer and spring just to get to fall and the pumpkin flavors. If you’re like me, you’re indulging in pumpkin pie flavors year-round. However, this is a recipe to wait all year for! This New England classic and Pennsylvania Amish tradition brings the soft, pillowy, and sticky sandwich cookie that all your friends and family will enjoy.

This pumpkin whoopie pie recipe is a big hit at those bake sales, holiday gatherings, and just generally to have in your home. It is the season so why not celebrate?

Kitchen Notes

Use pumpkin puree (can or fresh), do not use pumpkin pie filling
Make more of the filling than you expect. If you are like me, I love a lot of filling in my whoopie pies!
Mix the dough well and make sure there are no sugar spots

Kitchen Equipment

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This pillowy and delicate cookie screams fall. The pumpkin, light spice, and cream cheese filling is a classic combo and a crowd pleaser

Parchment paper or Silicon Mat
baking sheet
stand mixer
cookie scoop
Mixing Bowls
egg whisk or electric hand mixer

Cookie

57 grams unsalted butter (room temperature)
50 grams vegetable oil
213 grams light brown sugar
23 grams molasses
1 tsp salt (kosher)
2 grams baking powder
0.25 grams baking soda
0.5 tsp ginger (ground)
0.25 tsp nutmeg (ground)
1/8 tsp clove (ground)
1 tsp cinnamon (ground)
1 large egg
213 grams pumpkin puree
195 grams all-purpose flour

Filling

112 grams cream cheese (room temperature)
29 grams unsalted butter (room temperature)
113 grams confectioners' sugar
0.5 tsp vanilla extract

Make the Cookie

Preheatthe oven to 375 Fahrenheit.
Line two baking sheets with parchment paper
In a stand mixer with a paddle, beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices 3-4 minutes, fluffy
Scrap the bottom and side of the bowl then beat in the egg until fluffy 1-2 minutes
Stir in the pumpkin
Add the flour in two additions, mixing well after each addition
Use a scoop to deposit the thick batter onto the prepared baking sheets, leavingabout 2" around each mound
Bake until the cookies feel firm; a slight indentation will remain when you gentlypress them in the middle, about 10 minutes
Removethe oven, cool on the baking sheet for 5 minutes, then move to a rack to coolcompletely

Make the Filling

Beatthe cream cheese and butter until smooth and fluffy in a mixing bowl and using your electric hand mixer or egg whisk
Beatin the sugar in two additions
Add the vanilla. Beat for 2 minutes, until very fluff

Assemble & Store

Sandwichtwo cookies around 2 tablespoons of filling.
Forbest storage, wrap each pie in plastic wrap

Dessert

American

cookie,, cream cheese, pumpkin, whoopie pie