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Pumpkin-Whoopie-Pies-with-Cream-Cheese-Filling-Recipe

Pumpkin Whoopie Pies with Cream Cheese Filling

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  • Author: Anna
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 15 servings 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Whoopie Pies with Cream Cheese Filling feature a delightful combination of pumpkin puree, warm spices, and a creamy filling. Perfect for a cozy dessert or as a festive fall treat, they are easy to make and sure to please anyone who loves homemade goodies.

Ingredients

Scale
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup oil
  • 1 egg
  • 1 1/2 tsp vanilla
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp vanilla
  • 2–3 cups powdered sugar

Instructions

  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a small bowl, combine the flour, baking soda, baking powder, and pumpkin pie spice by whisking together.
  3. In a large mixing bowl, beat together the sugars, pumpkin puree, and oil until smooth.
  4. Add the egg and vanilla extract to the mixture and combine well.
  5. Gradually mix in the dry ingredients until everything is well incorporated.
  6. Using a scoop, place 1 1/2 tablespoons of dough onto the prepared baking sheet, leaving enough space between each.
  7. Bake in the oven for 10 minutes; then allow them to cool on a wire rack for a few minutes before transferring them.
  8. Meanwhile, prepare the cream cheese filling by beating the softened cream cheese and butter together until smooth.
  9. Mix in the vanilla and 1 cup of powdered sugar, adjusting the consistency with additional powdered sugar until it's spreadable but not too thin.
  10. To assemble, spread the filling on the flat side of one cookie and top it with another cookie, flat side down, to create a sandwich.

Notes

For a richer flavor, consider adding a pinch of nutmeg to the dough.
Make sure the cream cheese and butter are softened for easy mixing.
Store any leftovers in an airtight container in the refrigerator.

Nutrition

  • Serving Size: 1 pie
  • Calories: 200
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

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Find it online: https://cakebakingtips.com/pumpkin-whoopie-pies-with-cream-cheese-filling/