Ingredients
– 2 cups all-purpose flour for structure
– 1 teaspoon baking powder for rising
– 1 teaspoon baking soda for even baking and lift
– 1 teaspoon salt for balancing sweetness
– 1 teaspoon ground cinnamon for warm fall flavor
– 1/2 teaspoon ground ginger for spicy depth
– 1/4 teaspoon ground nutmeg for aromatic notes
– 1 cup granulated sugar for sweetening
– 1/2 cup vegetable oil for moisture
– 1 large egg for binding
– 1 teaspoon vanilla extract for flavor
– 1 cup canned pumpkin puree for moist texture and pumpkin taste
– 8 ounces cream cheese for creamy base
– 1/2 cup unsalted butter for richness
– 2 cups powdered sugar for sweetening
– 1 teaspoon vanilla extract for flavor enhancement
Notes
🌡️ Use pure pumpkin puree, not pumpkin pie filling, for the best texture and authentic pumpkin flavor
⏰ Let cookies cool completely before assembling to prevent the filling from melting and making them soggy
🍪 For uniform whoopie pies, use a cookie scoop or measure dough to ensure all cookies are the same size
- Prep Time: 30 minutes
- Cooling Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg