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Pumpkin Whoopie Pie



1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ¼ sticks (5 ounces) unsalted butter, room temperature

¾ cup granulated sugar

1 teaspoon orange zest, optional

2 large eggs

1 cup pumpkin puree

Preheat oven to 375º F

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda,, and salt. Set aside.

In a mixer, using the paddle attachment, cream together butter, sugar, and zest, if using on medium speed until light and fluffy, 5 to 10 minutes

Add in the eggs one at a time and mix until combined.

Turn the mixer off and add in ⅓ of the dry, and mix on low until it comes together. Add in ½ of the pumpkin puree and mix until combined. Repeat with remaining flour and pumpkin, ending with flour.

With an ice cream scoop, scoop the mixture (2 to 4 tablespoons, depending on the size you like) onto a parchment-lined baking sheet. Bake for about 15 minutes.

After the “cookies” cool, spread them with the filling and top them with another cookie.


Filling:

1 (8-ounce) package cream cheese, softened

½ stick butter (2 ounces), room temperature

1 ½ cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

In a mixer, using a paddle attachment, mix all of the ingredients until smooth and creamy.


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