hello pumpkin!

So any dessert involving cream cheese is sure to top my favorites list, but these delicious whoopie pies take the cake. These are perfect to take you through the tail end of the year, with a lovely pumpkin flavor that makes you want to curl up in a blanket by the fire (though I am not going to pretend for one second that I don’t make these year round). This is my coworkers’ favorite sweet by far and if you decide to try these simple treats you’ll soon see why.

pumpkin whoopies

from Martha Stewart who got it from Matt Lewis of Baked Bakery

cream cheese filling:

3 cups powdered sugar
1 stick (1/2 cup) unsalted butter, softened
1 box (8 oz) cream cheese, softened
1 tsp vanilla extract

pumpkin whoopie pies:

3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbs ground cinnamon
1 tbs ground ginger
1 tbs ground cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 tsp vanilla extract


  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
  • In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  • Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.


  • Sift confectioner’ sugar into a medium bowl and set aside.
  • In another bowl,use an electric mixer to beat the butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth.


  • Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
  • Refrigerate at least 30 minutes before serving. I recommend refrigerating before wrapping in clear plastic wrap to prevent the cream getting mushed all over it (it will solidify more in the fridge and then just wrap them before transporting them).

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