Pumpkin Whoopie Pies (Print-Friendly Version)

Soft pumpkin cookies filled with creamy cheese frosting make a perfect autumn treat everyone will enjoy.

# Ingredients:

01 - 1 cup packed light brown sugar

02 - 1/2 cup salted butter, softened

03 - 2 large eggs

04 - 1 1/4 cups canned pumpkin puree (15 oz can)

05 - 2 cups all-purpose flour

06 - 1 teaspoon pumpkin pie spice

07 - 1 teaspoon baking soda

08 - 1/2 teaspoon baking powder

09 - 1/2 cup salted butter, softened

10 - 8 oz cream cheese, room temperature

11 - 3 cups powdered sugar, sifted

12 - 2 to 3 tablespoons heavy cream

13 - 1/4 teaspoon salt

01 - Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

02 - Beat the light brown sugar and softened butter together until creamy and fluffy.

03 - Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree until fully combined.

04 - In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and baking powder.

05 - Gradually beat the dry ingredient mixture into the wet ingredients until just combined.

06 - Using a medium cookie scoop, drop mounds of batter onto prepared baking sheets, spacing evenly.

07 - Bake for 12 to 15 minutes or until the center is set. Remove from oven and cool completely on wire racks.

08 - Beat softened butter and cream cheese together until smooth and creamy.

09 - Add sifted powdered sugar, heavy cream, and salt. Beat until light and fluffy, adjusting cream quantity for desired consistency.

10 - Pipe or spread filling onto the bottom of one cookie, then top with another cookie to form a sandwich. Refrigerate until serving.

01 - For easier piping, use a piping bag without a tip or a plastic bag with a cut corner. Start piping in the middle and spiral outward.

02 - Refrigerate assembled whoopie pies for up to one week or freeze tightly wrapped for up to one month.