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Pumpkin whoopie pies with cinnamon cream cheese filling

Shanna
Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling Adapted from Brown Eyed Baker
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 48

Ingredients
  

For the Whoopie Pies:

  • 3 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup canola or vegetable oil
  • 3 cups chilled pumpkin puree canned pumpkin NOT pumpkin pie filling
  • 2 eggs
  • 1 teaspoon vanilla extract
  • NOTE: you can substitute 2 ½ tablespoon of pumpkin pie spice for the cinnamon nutmeg and ginger.

For the Cinnamon Cream Cheese Filling:

  • 3 cups powdered sugar
  • 8 ounces cream cheese at room temperature (full fat these are a dessert don't use fat free here!)
  • 4 ounces ½ cup unsalted butter, at room temperature
  • 2 tablespoons cinnamon
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
  • In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  • Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
  • Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
  • Bake for 15-17 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
  • To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes.