Pumpkin Whoopie Pies Cookies (Print)
Fluffy pumpkin cookies with cream cheese filling, a sweet treat for fall celebrations and family desserts.
# Ingredients:
→ Cookie
01 -
220 grams light brown sugar
02 -
227 grams salted butter, softened
03 -
2 large eggs
04 -
425 grams pumpkin purée
05 -
313 grams all-purpose flour
06 -
16 grams pumpkin pie spice
07 -
5 grams baking soda
08 -
3 grams baking powder
→ Filling
09 -
170 grams salted butter, softened
10 -
226 grams cream cheese, softened
11 -
540 grams powdered sugar, sifted
12 -
30 millilitres heavy cream
13 -
3 grams salt
# Steps:
01 -
Preheat oven to 175°C. Line two baking trays with parchment paper and set aside.
02 -
In a large mixing bowl, beat light brown sugar with softened butter until pale and fluffy.
03 -
Add eggs one at a time, beating well after each addition and scraping down the sides as necessary.
04 -
Blend in pumpkin purée until fully combined with the wet ingredients.
05 -
In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, and baking powder.
06 -
Gradually add the flour mixture to the pumpkin mixture. Mix just until combined and avoid overmixing.
07 -
Using a medium cookie scoop, place mounds of dough onto prepared trays, spacing 5 cm apart. Bake for 12–15 minutes or until centers are set. Cool completely on racks.
08 -
In a clean bowl, beat softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, heavy cream, and salt, beating until light and fluffy, about 5 minutes.
09 -
Pipe or spread filling onto the flat side of a cookie, then sandwich with a second cookie. Refrigerate until ready to serve.
# Additional Notes:
01 -
Allow cookies to cool completely before filling to prevent the cream cheese filling from melting.