Pumpkin Woopie Pies

Active Time:
20 mins
Total Time:
1 hr
Yield:
14 whoopie pies


For these whoopie pies, you'll need:

All-purpose flour: The base of the whoopie pies.
Ground cinnamon: A little extra spice to amp up the pumpkin pie spice.
Pumpkin pie spice: Grab store-bought or make your own.
Baking soda: Gives the whoopies their rise and spread.
Kosher salt: Salt is key to balance the sweetness.
Light brown sugar: Adds a hint of molasses.
Granulated sugar: Sweetens the mix.
Canola oil: Adds moisture and tenderness.
Canned pumpkin puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, which comes pre-sweetened.
Eggs: Binds the batter.
Vanilla extract: Adds a floral note. Can substitute with rum or bourbon in a pinch.
For the cream cheese frosting, you'll need:

Cream cheese: At room temperature for a smooth finish.
Salted butter: If using unsalted, add a pinch or two of kosher salt to amp up the flavor of the frosting.
Powdered sugar: Melts easily into the frosting for a smooth mix.
Ground cinnamon: A hint of spice.
Vanilla extract: See note above.
ingredients for Pumpkin Whoopie Pies

How To Make Pumpkin Whoopie Pies
Full instructions are below, but here's a brief recap before you get started:

Step 1. Make batter: Preheat oven to 350°F. Whisk to combine flour, cinnamon, pumpkin pie spice, baking soda, and salt; set aside. Beat sugars, oil, and pumpkin to combine. Beat in eggs one at time; stir in vanilla. Gradually beat in flour mixture on low speed until just combined.
Step 2. Bake cookies: Pipe batter in 2-inch circles, 2 inches apart onto parchment-lined baking sheets. Bake 11 minutes or until tops are set, rotating halfway through. Cool on baking sheets 5 minutes, then cool completely on a wire rack.
Step 3. Prepare the frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar; stir in vanilla and cinnamon.
Step 4. Build whoopie pies: Pipe frosting onto the flat side of half of the cookies. Sandwich with remaining whoopie pies.