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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract

Pumpkin Whoopie Pies

Celebrate the cozy season with Spooktacular Pumpkin Whoopie Pies! These delightful treats combine the warm flavors of pumpkin and autumn spices, all wrapped in a soft, cake-like texture. Each whoopie pie is filled with a luscious cream cheese frosting, creating a perfect balance of sweetness and spice. Ideal for Halloween gatherings, these visually appealing desserts will wow your guests and bring joy to your fall festivities. Bake a batch and enjoy the festive flavors of the season!
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Ingredients
  

For the Cookies:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup canned pumpkin puree

½ cup vegetable oil

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined. Set this mixture aside for later use.

      Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree and vegetable oil. Add the packed brown sugar and granulated sugar, mixing until fully integrated. Incorporate the eggs one at a time, ensuring to mix well after each addition. Finally, stir in the vanilla extract to add depth of flavor.

        Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Take care not to overmix, as this can make the cookies dense.

          Scoop Cookies: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

            Bake: Bake in the preheated oven for 12-15 minutes. The cookies are ready when the edges are set and the tops spring back when lightly touched. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

              Make the Filling: While the cookies are cooling, prepare the cream cheese filling. In a medium bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and creamy. Gradually add in the powdered sugar while mixing, followed by the vanilla extract and a pinch of salt. Mix until the filling is light and fluffy.

                Assemble the Whoopie Pies: Once the cookies are completely cool, take half of them and turn them upside down. Spread a generous dollop of the cream cheese filling on each upside-down cookie, then place the remaining cookies on top to create sandwich-style whoopie pies.

                  Chill and Serve: Refrigerate the assembled whoopie pies for about 30 minutes to allow the filling to firm up. Serve them chilled or at room temperature, and enjoy the delightful flavors!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-15 whoopie pies

                      Presentation Tips: For an extra festive touch, dust the assembled whoopie pies with a sprinkle of cinnamon or place them on a decorative platter, surrounded by autumn leaves or small pumpkins for a thematic display.