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Classic Pumpkin Whoopie Pies

Classic pumpkin whoopie pies are made with soft, spiced pumpkin cakes baked until set and filled with a fluffy cream cheese filling. Sandwich the cakes together and chill them for at least 30 minutes before serving.
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Prep Time 25 minutes
Cook Time 14 minutes
Chilling 30 minutes
Total Time 1 hour 9 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 1 egg large
  • 0.75 cup canned pumpkin puree
For the filling
  • 4 oz cream cheese softened
  • 4 tbsp unsalted butter softened
  • 1.5 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

Bake the cakes
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  4. In a large bowl, whisk the granulated sugar, brown sugar, oil, egg, and pumpkin puree until smooth.
  5. Stir in the flour mixture just until no dry streaks remain.
  6. Drop the batter in 2-tablespoon portions onto the prepared sheets, making 12 mounds per sheet and spacing them about 2 inches apart.
  7. Bake for 12–14 minutes, switching the sheets between racks and rotating them halfway through, until the cakes are set and spring back lightly when touched.
  8. Cool the cakes on the sheets for 5 minutes.
  9. Transfer the cakes to wire racks to cool completely.
Make the filling
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar gradually until fluffy and smooth.
  3. Beat in the vanilla.
Assemble the pies
  1. Spread the filling on the flat side of half the cakes.
  2. Top with the remaining cakes, flat sides down.
  3. Refrigerate in an airtight container for at least 30 minutes before serving.

Notes

For neat, even cakes, portion the batter with a 2-tablespoon measure. Store in an airtight container in the refrigerator for 3–4 days; they can also be frozen. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.