It’s October and that’s pumpkin month! We’re starting off with these delicious pumpkin whoopie pies with cream cheese filling. They’re easy to make, and they can even be baked ahead of time and assembled right before serving. And we know that it’s molting season, so you’ll only need 2 eggs to make your whoopie pies. As always, we include gluten and dairy free substitutions.
We talk you through this recipe in Episode 254 of our podcast. If you enjoyed these pumpkin whoopie pies, You may also enjoy our recipes for Pumpkin Chocolate Chip Cookies and Pumpkin Crumble Bars.
Yields 10-12 servings
Ingredients
1 cup granulated sugar
2 large eggs
½ cup canola oil
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour or gluten free 1-1 flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon table salt
2 teaspoons cinnamon
1 teaspoon nutmeg
Instructions
Preheat oven to 350°F. Line 2 baking sheets with Silpat or parchment paper.
In a large mixing bowl, beat sugar and eggs together for 2 or 3 minutes until lighter in color.
Add the oil, pumpkin, and vanilla. Beat again, stopping to scrape down the sides.
Add flour, baking powder, baking soda, salt, and spices to the wet ingredients. Mix until just combined.
Use a cookie scoop or drop about 1 and 1/2 tablespoons of batter onto prepared baking sheets. Bake for 12 minutes or until the cakes are just starting to turn golden brown on the bottom and edges. Cool completely before filling and assembling.
Filling
8 oz cream cheese, or dairy free cream cheese, room temperature
¼ cup unsalted butter, or dairy free room temperature
2 cups confectioners’ sugar
½ teaspoon pure vanilla extract
Pinch of salt
Using a hand or stand mixer, beat cream cheese and butter until blended and creamy. Add confectioners’ sugar and the rest of the ingredients and mix until fully combined.
Spread or pipe filling onto one side of a whoopie pie and carefully top with another side.