Turn the classic dessert into a fall treat with these pumpkin whoopie pies.
The fluffy sandwich cookies get stuffed between a rich cream cheese filling for a super seasonal bite!
Unsalted butter Vegetable oil Dark brown sugar Maple syrup Baking powder Baking soda Kosher salt Pumpkin pie spice Eggs Canned pumpkin puree All-purpose flour
Beat butter, oil, sugar, maple syrup, baking powder, baking soda, salt, and pumpkin pie spice until smooth. Mix in eggs one at a time until light and fluffy.
Stir the pumpkin puree in the batter, followed by the flour in two additions. Scoop batter onto a baking sheet. Bake for 15-18 minutes.
Beat the cream cheese and butter until smooth and there are no lumps. Gradually add in the powdered sugar and the vanilla.
When the cookies are fully cool, add frosting to one side and sandwich with the other half until the filling is flat and even.
Would it really be the fall if you weren’t snacking on at least one pumpkin treat each day?
Start the pumpkin baking season off strong with these pumpkin whoopie pies.
They take everything you love about classic whoopie pies and put a seasonal twist on them.