Description:

Delight in the cozy flavors of fall with these soft and spiced pumpkin whoopie pies! Sandwiched with a creamy filling, these treats are perfect for holiday gatherings, dessert tables, or a comforting afternoon snack.

Ingredients:

For the Cookies:

• All-purpose flour: 2 cups
• Pumpkin puree: 1 cup (not pumpkin pie filling)
• Brown sugar: 1 cup (packed)
• Granulated sugar: ½ cup
• Vegetable oil: ½ cup
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• Baking powder: 1 teaspoon
• Baking soda: 1 teaspoon
• Ground cinnamon: 1 teaspoon
• Ground ginger: ½ teaspoon
• Ground nutmeg: ½ teaspoon
• Salt: ½ teaspoon

For the Filling:

• Cream cheese: 8 oz (softened)
• Unsalted butter: ½ cup (softened)
• Powdered sugar: 2 cups
• Vanilla extract: 1 teaspoon
• Maple syrup or cinnamon (optional): 1 tablespoon for added flavor

Optional Ingredients:

• Chopped pecans or walnuts: for rolling the edges of the filling
• Mini chocolate chips: ½ cup for adding to the cookies
• Pumpkin spice: as a topping

Tips for Success:

1. Don’t overmix: Mix the wet and dry ingredients until just combined to keep the cookies soft.
2. Even sizing: Use a cookie scoop for uniform cookie halves.
3. Cool completely: Ensure the cookies are fully cooled before adding the filling to prevent melting.
4. Make ahead: Chill the assembled whoopie pies in the fridge for at least an hour to allow the flavors to meld.

Steps to Make It:

For the Cookies:

1. Preheat oven: To 350°F (175°C) and line baking sheets with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract.
3. Combine dry ingredients: In another bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. Combine: Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Scoop and bake: Drop rounded tablespoons of batter onto prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until edges are firm. Cool completely on wire racks.

For the Filling:

1. Cream the butter and cream cheese: In a bowl, beat softened butter and cream cheese until smooth and fluffy.
2. Add sugar and vanilla: Gradually mix in powdered sugar and vanilla until creamy.
3. Optional flavor: Stir in maple syrup or cinnamon if desired.

Assemble the Whoopie Pies:

1. Spread or pipe a generous layer of filling onto the flat side of one cookie.
2. Top with another cookie, pressing gently to sandwich.
3. Roll edges in chopped nuts or sprinkles for decoration if desired.

Recommendations:

• Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
• Serving suggestion: Serve slightly chilled or at room temperature.

Nutrition (Per Whoopie Pie):

• Calories: ~250
• Protein: 3g
• Fat: 12g
• Carbohydrates: 33g
• Sugar: 22g
• Fiber: 1g
• Sodium: 150mg

These pumpkin whoopie pies are a sweet, spiced, and creamy indulgence that perfectly capture the essence of autumn!