Description
These Pumpkin Cream Whoopie Pies are soft, spiced cake-like cookies sandwiched around fluffy whipped cream. Perfect for fall gatherings or cozy indulgent moments, they balance pumpkin warmth with light sweetness.
Ingredients
1 cup pumpkin puree
1 cup brown sugar
0.5 cup granulated sugar
0.5 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1.5 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 cup heavy cream
3 tablespoons powdered sugar
0.5 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, mix pumpkin puree, brown sugar, white sugar, oil, eggs, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Gradually add dry ingredients to wet, mixing until just combined.
5. Use a cookie scoop to drop batter onto baking sheets, spacing evenly.
6. Bake for 10–12 minutes until tops spring back when touched. Let cool completely on wire racks.
7. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Pipe or spread cream on the flat side of half the cakes.
9. Top with remaining cakes and lightly press to sandwich.
10. Dust with powdered sugar and serve or chill until ready.
Notes
Chill the pies before serving for cleaner slices and firmer filling.
Use a cookie scoop for consistent sizes and better presentation.
Don’t overmix the batter after adding flour—this keeps the pies tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 310
- Sugar: 21g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg