Delicious Pumpkin Whoopie Pies
Pumpkin Whoopie Pies: A Fall Delight
Cakey pumpkin cookies are sandwiched with a tangy cream cheese filling in these delectable pumpkin whoopie pies.
As the seasons transition, I find myself yearning for the cozy comfort of fall. Unfortunately, the weather hasn’t quite caught up with my desires. It’s still warm, and while I’m longing for sweater weather, I’m left in t-shirts, sipping on shaken iced espressos instead of the pumpkin-spiced concoctions I crave.
But no matter the temperature, my love for pumpkin treats remains unwavering. One of my absolute favorites is these delightful pumpkin whoopie pies, which perfectly embody the spirit of the season.
This scrumptious recipe was inspired by my dear friend Lizzy from Your Cup of Cake. Over the years, I’ve made a few adjustments, and I’m excited to share this updated version with you. The combination of cakey pumpkin cookies and the creamy filling is simply irresistible!
| Ingredients | Measurements |
|---|---|
| Pumpkin puree | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup |
| Vegetable oil | ½ cup |
| Eggs | 2 large |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground nutmeg | 1 teaspoon |
| Salt | ¼ teaspoon |
| Cream cheese | 8 ounces |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
