Pumpkin Whoopie Pies
These Pumpkin Whoopie Pies capture everything there is to love about fall baking in one handheld treat. The soft, moist, cake-like cookies are warmly spiced with cinnamon, ginger, nutmeg, and clove, and enriched with a touch of molasses for extra tenderness and depth. Each batch uses a full can of pumpkin purée — so you get maximum pumpkin flavor without leftover odds and ends. Sandwiched between is a tangy cream cheese filling that’s sweet and fluffy like frosting but studded with bits of candied ginger for pleasantly surprising pops of spicy-sweet heat. Easier to tote (and eat) than a cake or cupcakes, these whoopie pies are a festive dessert to share at picnics, outdoor gatherings, or any crisp autumn day.
- Prep time
- 40 min
- Cook time
- 18 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 tablespoons (113g) unsalted butter, softened
- 1/2 cup (99g) vegetable oil
- 2 cups (425g) light brown sugar or dark brown sugar, packed
- 2 tablespoons (43g) molasses
- 2 tablespoons (14g) King Arthur Bread and Cake Enhancer, optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 large eggs
- 2 scant cups (425g) or one 15-ounce can pumpkin purée
- 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
- one 8-ounce package cream cheese, room temperature
- 4 tablespoons (57g) butter, softened
- 2 cups (227g) confectioners' sugar, sifted
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/4 teaspoon xanthan gum, optional
- 1/4 cup (39g) diced [product-link]crystallized ginger[/product-link], optional
Instructions
- 1
To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment.
- 2
Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices.
- 3
Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy.
- 4
Stir in the pumpkin.
- 5
Add the flour in two additions, mixing well after each addition.
- 6
Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound.
- 7
Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes.
- 8
Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.
- 9
To make the filling: Beat the cream cheese and butter until smooth and fluffy.
- 10
Beat in the sugar in two additions.
- 11
Add the vanilla and xanthan gum. Beat for 2 to 3 minutes, until very fluffy.
- 12
Stir in the crystallized ginger.
- 13
To assemble the Pumpkin Whoopie Pies: Sandwich two cookies around 2 tablespoons of filling. For best storage, wrap each pie in plastic wrap.
- 14
Storage information: Store Pumpkin Whoopie Pies for several hours at room temperature; refrigerate leftovers, covered, for up to 3 days. Whoopie pies are best served at room temperature, so let them sit at room temperature for 20 to 30 minutes before serving.