Pumpkin Festival Whoopie Pies
Soft, cake-like pumpkin cookies sandwiched around a fluffy cream cheese filling, a favorite sold at fall festival booths across the state.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Baking sheets
- •Cookie scoop
- •Electric mixer
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16
- carbs
- 46
- protein
- 4
- calories
- 340
Instructions
- 1
Preheat your oven to 350°F. Line sheet pans with parchment paper.
- 2
Whisk the flour, baking soda, cinnamon, ginger, and salt together in a bowl.
- 3
Beat the oil and brown sugar together. Mix in the pumpkin puree and egg.
- 4
Gently stir the dry ingredients into the wet mixture until smooth.
- 5
Scoop rounded tablespoons of batter onto the sheet pans, leaving space between them.
- 6
Bake for 10-12 minutes until the cakes spring back when touched. Let them cool completely.
- 7
Beat the cream cheese, butter, powdered sugar, and vanilla together until fluffy to make the filling.
- 8
Spread filling on the flat side of one cake. Press a second cake on top to make a sandwich.
- 9
Repeat with the remaining cakes. Chill them before serving.
Chef's tips
Use a cookie scoop so all the cakes are the same size and fit together neatly.
Storage
Refrigerate assembled whoopie pies in an airtight container up to 4 days.
Reheating
Serve chilled or at room temperature; not intended to be reheated.
Common mistakes to avoid
- •Baking the cakes too long, which makes them dry instead of soft.
- •Adding the filling while the cakes are warm, which melts the cream cheese.
Serving suggestions
Cooked Pumpkin Festival Whoopie Pies?
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