Ingredients
For the Pumpkin Cookies:
- 2 cups (250 g) all-purpose flour
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt to combine all the dry components evenly.
- Mix Wet Ingredients: In a large bowl, whisk brown sugar, granulated sugar, vegetable oil, pumpkin purée, eggs, and vanilla extract until the mixture is smooth and fully integrated.
- Combine Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients until just combined to form the batter without overmixing.
- Form Cookies: Drop rounded tablespoons of batter onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 12–14 minutes, or until the cookies spring back lightly when touched. Then cool completely on a wire rack.
- Prepare Filling: Beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract and continue beating until the filling is fluffy.
- Assemble Whoopie Pies: Spread or pipe the cream cheese filling onto the flat side of one cookie, then sandwich it with another cookie. Repeat the process with the remaining cookies to make all the whoopie pies.
Notes
- Store in an airtight container in the fridge for up to 4 days to maintain freshness.
- Freeze unfrosted cookies for up to 2 months; thaw and fill with cream cheese frosting when ready to serve.
- Roll filling edges in chopped pecans or mini chocolate chips for an added fun twist.
- Add ½ tsp maple extract to the filling for extra autumn flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
