Moist, soft, and perfectly spiced, these Pumpkin Whoopie Pies are filled with sweet cream cheese frosting. Packed with just the right amount of pumpkin flavor and warm spices, they are a delicious treat for the fall!
Preheat oven to 350° F and line baking sheets with parchment paper.
In a medium size mixing bowl, add the flour, pumpkin pie spice, baking soda, and salt and mix together
1 ½ cups all-purpose flour, 1 ½ teaspoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon salt
In a separate large mixing bowl, add the butter, white sugar, and brown sugar and blend together with an electric mixer until fluffy.
½ cup butter, ½ cup white sugar, ¼ cup brown sugar
Add the eggs and blend in.
2 large eggs
Then add the pumpkin puree and mix until thoroughly combined.
1 cup pumpkin puree
Add dry ingredients into the wet ingredients / pumpkin mixture and blend until just incorporated.
Place cookie batter into a piping bag with the end cut off (or fitted with a round tip).
Pipe the batter into 2 inch round cookies onto prepared cookie sheet spacing about 2 inches apart.
Bake 8-10 minutes.
Remove cookies and place on a cooling rack and allow them to cool completely before frosting.
Make the frosting
Place the softened cream cheese and butter in a mixing bowl and beat together until fluffy with an electric mixer.
4 ounces cream cheese, 4 tablespoons butter
Add vanilla extract and blend until mixed in.
1 teaspoon Vanilla
Add in powdered sugar in batches of ½ cup each. Add up to 2 cups of powdered sugar if you'd like a thicker frosting.
1 ½ - 2 cups powdered sugar, Pinch of salt
Add the frosting to a piping bag and pipe onto the bottom half of each cookie
Place a top onto each frosting cookie.
Notes
Substitute the cream cheese frosting for marshmallow frosting.Make your own homemade pumpkin pie spice.Store in an airtight container for up to 4-5 days. Store at room temperature for just one day and then refrigerate. If you let them sit at room temperature longer the cookies will become stickyFreeze the cookies prior to frosting. Thaw completely before frosting.Use gluten free one-to-one flour if desired.