Pumpkin Whoopie Pies

Kristy Cook

Indulge in these soft and spiced Pumpkin Whoopie Pies, filled with a sweet and creamy filling that’s perfect for fall. They’re the ultimate autumn treat that will have you coming back for more!

Servings: 12 whoopie pies

Prep Time: 20 minutes

Cook Time: 10-12 minutes

Total Time: 1 hour (including cooling and assembling time)

Ingredients:

For the Pumpkin Cakes:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

1 cup canned pumpkin puree (ensure no added FODMAP ingredients)

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 ounces cream cheese, softened (use dairy-free cream cheese if needed)

1/2 cup unsalted butter, softened (or dairy-free butter)

3 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Instructions:

Prepare the Pumpkin Cakes:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.

Combine the Wet Ingredients:

In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until smooth. Add the pumpkin puree, eggs, and vanilla extract, and mix until fully combined.

Add the Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Scoop the Batter:

Using a small cookie scoop or tablespoon, drop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should have 24 rounds.

Bake:

Bake in the preheated oven for 10-12 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean. Allow the cakes to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Filling:

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, and beat until light and fluffy.

Assemble the Whoopie Pies:

Once the cakes are completely cooled, spread a generous amount of the cream cheese filling on the flat side of half of the cakes. Top with the remaining cakes, pressing gently to form the whoopie pies.

Serve and Enjoy:

Serve the Pumpkin Whoopie Pies immediately, or store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.