Ingredients
3 cups all-purpose flour (360g) forms the base structure
1 teaspoon baking soda helps the cookies rise
1 teaspoon baking powder adds lift for a fluffy texture
1 teaspoon salt enhances the overall flavor
2 teaspoons ground ginger provides a warm, spicy note
1 ½ teaspoons ground cinnamon delivers classic spiced flavor
¼ teaspoon ground cloves adds depth to the spice blend
1 (15-ounce/425g) can pumpkin puree (about 2 cups), 100% pure pumpkin puree offers moisture, nutrition, and the star flavor
2 cups packed light brown sugar (440g) sweetens and adds richness
⅔ cup vegetable oil (160ml) keeps the cookies moist and tender
2 large eggs, room temperature binds the ingredients together
1 tablespoon vanilla extract boosts the overall taste
½ cup unsalted butter, softened (113g) creates a creamy base
4 ounces full-fat cream cheese, room temperature (113g) adds tang and smoothness
½ teaspoon vanilla extract enhances the filling’s flavor
3 cups powdered sugar (360g) makes the filling sweet and fluffy
Instructions
1-Preheat oven: Start by preheating your oven to 350°F and lining baking sheets with parchment paper for easy cleanup and even baking.
2-Combine dry ingredients: In a large bowl, whisk together the flour (360g), baking soda, baking powder, salt, ginger, cinnamon, and cloves to blend the dry ingredients evenly.
3-Mix wet ingredients: In another bowl, mix the pumpkin puree (about 2 cups or 425g), light brown sugar (440g), vegetable oil (160ml), eggs, and vanilla extract until smooth and well combined.
4-Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until no dry streaks remain, being careful not to overmix.
5-Portion dough and bake: Using a small ice cream scoop (about 2 tablespoons), drop the dough onto the prepared baking sheets, spacing them about 1 inch apart. Bake one pan at a time for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
6-Cool cookies: Let the cookies cool on the pans for 5 minutes, then transfer them to a wire rack to cool completely.
7-Prepare filling: For the filling, beat the butter (113g), cream cheese (113g), and vanilla extract until smooth, then gradually add the powdered sugar (360g) until fluffy.
8-Assemble whoopie pies: Spread or pipe the filling onto the flat side of half the cookies and sandwich with the remaining ones, then chill for 30 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Check spice freshness for best flavor balance.
🎃 Use 100% pure pumpkin puree; avoid sweetened/flavored versions.
🧁 Ensure butter and cream cheese are room temperature for smooth filling.
- Prep Time: 10 minutes
- Chill time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and assembling
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 405
- Sugar: 44 g
- Sodium: 251 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 41 mg