Move over pumpkin spice latte, there’s a new pumpkin sensation in town – the pumpkin whoopie pie with cream cheese filling! This delectable treat is like a sandwich made in dessert heaven. Soft and fluffy pumpkin cookies sandwiched together with a rich and creamy cream cheese filling? Yes, please! It’s the ultimate fall indulgence that will have you saying “whoopie” with every bite.For some more fantastic pumpkin recipes, check out these Pumpkin Sticky Buns and Pumpkin cinnamon chip scones or Vegan Holiday Pumpkin Bread
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SIS - Simple is Smart
Make the puree for your pumpkin whoopie pies by roasting up some sugar pumpkins and turning the soft roasted pumpkin flesh into delicious pumpkin puree concentrate. The best part is, you can remove excess moisture from the pumpkin flesh to give your whoopie pies lots of that delicious pumpkin flavor. My How to Roast Pumpkins for Puree blog click here.
Neuro Nutrition Nugget - Pumpkin
Pumpkin is a highly nutritious food that offers many benefits for brain health. One of the key reasons why pumpkin is good for the brain is its rich content of antioxidants. Antioxidants help protect the brain from oxidative stress and damage caused by free radicals. Pumpkin is also a great source of vitamins and minerals, including vitamin A, vitamin C, and potassium, which are essential for brain function. These nutrients support cognitive function, memory, and overall brain health. Additionally, pumpkin seeds are packed with omega-3 fatty acids, which are known to promote brain health and improve cognitive performance.
Pumpkin and pumpkin seeds are high in fiber. Fiber promotes good brain health by the gut-brain axis. When we eat a diet high in fiber it can alter the gene expression in our brain to promote nerve regeneration and prevent nerve damage. Helping to keep our brains and bodies healthy and strong.
Lets Make the Pumpkin Cookies First.
What Ingredients Do I Need to Make Pumpkin Whoopie Pies?
Pumpkin Puree: The pumpkin in these cupcakes is a solid pack pumpkin. Do Not purchase the pumpkin pie mix. The pie mix has extra spices and ingredients. If you are making your own, roast the pumpkin, remove the peels, and use the soft roasted meat. Mash the pumpkin or put the pumpkin in a blender. You want a smooth pumpkin puree.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, use two parts cinnamon, one part ground cloves, and one part ground nutmeg.
Dry Ingredients: include all-purpose flour, brown and white sugar, baking soda, baking powder, and salt.
Wet Ingredients: includes the pumpkin puree, oil, vanilla, and eggs. Make sure the eggs are at room temperature.
What Do you Need for the Filling:
For the filling, you will need confectioners sugar, vanilla, butter, and cream cheese. This is essentially a cream cheese frosting that is piped into the middle of the sandwich.
How Do I Make Pumpkin Whoopie Pies?
Make the Cake Batter:
Mix all of the dry ingredients. Set aside
Cream together the oil and sugar. Then add vanilla and eggs. Mix with a hand-held blender.
Add the flour in three separate additions and mix between each addition. Mix for a final minute once the flour is all incorporated.
Bake for 8-10minutes at 360-degrees F. I baked mine for 9 minutes. Let the pumpkin “cookies” cool before filling
Make the Filling and Fill the Pumpkin Whoopie Pies:
Mix all of the filling ingredients and place in a pastry bag with a large round tip attached.
Pipe the filling onto the bottom of one cupcake cookie and top with a second cupcake cookie.
Storing Pumpkin Whoopie Pies:
Place sandwiches in an airtight container and refrigerate. Store the container in the fridge for one week. Store in the freezer for up to 2 months.
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Pumpkin Whoopie Pies
- 2 tbsp cookie scoop
- Pastry bag with large round tip attached
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- 3 cups all-purpose flour (360g)
- 1 cup brown sugar (213g)
- 1 cup white sugar(198g)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs room temperature
- 2 tsp pumpkin pie spice
- 1 cup oil (263ml)
- 1 tsp vanilla
- 1 can solid-pack pumpkin puree(400g) 15 ounces
Cream Cheese Filling
- 8 oz. cream cheese
- 4 cups confectioners sugar (450g)
- ½ cup butter
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- Preheat Oven to 350°F
- Mix in a bowl: flour, baking powder, baking soda, salt, and pumpkin pie spice. (see notes)
- In a large separate bowl: add the brown sugar, white sugar, and oil. Mix with a hand mixer on with a stand mixer. Scrape the bowl.
- Add the eggs, vanilla, and pumpkin, mix in.
- Add the flour in 3 separate additions, mix between each addition. Then mix on medium for 1 minute.
- Bake for 8-10 minutes at 350°F
- Let cool for about 10 minutes before removing from the pan.
Cream Cheese Filling
- Cream together with a hand mixer the sugar, vanilla, pumpkin pie spice, and cream cheese.
- attach a large round decorating tip to a pastry bag.
- Pipe a layer of frosting on the bottom side of a cupcake cookie. Top with another cupcake cookie to form a sandwich.