Recipes

Pumpkin Whoopie Pies with Cream Cheese Filling

With an unusual name, whoopie pies originated in New England and have since even inspired their own festival. Made of pumpkin-spiced cake, our sandwich cookies are baked with vegetable oil instead of butter to make them extra light and fluffy. Prepare the rich cream cheese filling ahead of time. It stores in the refrigerator for up to three days.

Makes 18 sandwich cookies

Ingredients

  • COOKIES
  • 3 ½ cups all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp coarse kosher salt
  • ½ tsp ground nutmeg
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 1 cup canned pumpkin
  • 2 large eggs
  • FILLING
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 tsp vanilla extract
  • 3 cups powdered sugar, sifted

Directions

  1. Preheat oven to 325°F. Line two large rimmed baking pans with parchment paper; lightly spray with nonstick cooking spray.
  2. For cookies, in a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg; set aside.
  3. In a large mixing bowl of a stand mixer fitted with the paddle attachment, beat granulated and brown sugars, vegetable oil, pumpkin and eggs on medium until combined, scraping sides of bowl occasionally. Beat for 15 seconds more or until creamy. Do not overmix. Slowly beat in flour mixture just until combined.
  4. Drop batter by rounded tablespoons 1½ inches apart into prepared baking pans. Smooth tops with an offset spatula or back of spoon. Bake for 13 to 17 minutes or until tops spring back when lightly touched. Transfer cookies to wire cooling racks; cool completely. Store, uncovered, at room temperature up to 12 hours.
  5. Meanwhile, for filling, in a clean mixing bowl, beat cream cheese, butter and vanilla on medium-high for 2 to 3 minutes or until combined. Reduce mixer to low and beat in powdered sugar until combined. Increase mixer to high and beat for 3 to 4 minutes or until smooth and fluffy.
  6. To assemble whoopie pies, spoon filling into a pastry bag fitted with a large star-shape piping tip. Pipe filling on flat sides of half of the cookies. Top with remaining cookies, flat sides down; gently press together. Store in a single layer in an airtight container in refrigerator up 3 days.

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