There is something addictingly amazing about whoopie pies. Maybe it’s the frosting on the inside. It’s a sugar rush in every bite! I’m welcoming fall with my pumpkin whoopie pies – and they are filled with cream cheese filling.
Pumpkin Whoopie Pies
Pumpkin Whoopie PiesThese are my new favorite fall dessert. First, the kick of pumpkin and cinnamon fills my mouth. Then, the cream cheese filling envelopes all of it in velvety goodness.
Plus, you just can’t deny how beautiful they are! They have such a gorgeous presentation. The cream cheese filling just sits delicately inside the layers of fluffy pumpkin cookies.
What is a whoopie pie?
What’s Cooking America has a fantastic explanation of whoopie pies. In fact, they even go into the history of them. They actually originated in New England and Pennsylvania. In fact, in Maine, they make whoopie pies that are the size of a hamburger.
Basically, a whoopie pie has the texture of the cake with the filling in between the two layers. There are a ton of different versions of whoopie pies online. You can change up the cake flavor and the filling varieties.
So when I wanted to make a fall-version, I chose pumpkin with cream cheese.
What is the best filling for whoopie pie?
Classic whoopie pies are normally filled with a concoction made of powdered sugar and marshmallow fluff. I wanted to take the classic whoopie pie and turn it into a fall treat. So instead of marshmallow fluff, I made a cream cheese version. I think the cream cheese filling pairs a lot better with the pumpkin pie spices.
Pumpkin Woopie Pies Recipe Ingredients
Pumpkin Woopie Pies Recipe IngredientsHere is what you’ll need from the store before you make them.
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
½ teaspoon ground nutmeg
1 teaspoon baking soda
2 cups granulated sugar
1 teaspoon salt
1 cup vegetable shortening
1 teaspoon ground ginger
3 cups canned pumpkin puree
2 eggs
1 teaspoon vanilla extract
Woopie Pie Cream Cheese Filing
3 Cups powdered sugar
½ cup aka 1 stick unsalted butter, room temperature/ soften
2 tablespoons whipping cream
1 tablespoon vanilla extract
8 ounces Cream Cheese
How to Make Woopie Pies
Here’s a step-by-step tutorial so you can make your own pumpkin whoopie pies!
Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
In a large bowl, whisk together the three cups of flour, two tablespoons cinnamon, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of salt, one teaspoon of ginger and 1/4 teaspoon of nutmeg. Set aside.
In another separate bowl, using the electric mixer, whisk the granulated sugar and one cup of vegetable shortening.
Then, add the pumpkin puree and whisk to combine thoroughly. Add the two eggs and one teaspoon vanilla and whisk until combined.
Add the flour mixture to the pumpkin mixture gradually and whisk until thoroughly combined.
Use a large spoon to add a heap of the pumpkin dough onto the parchment lined baking sheet a little more than one inch apart.
Bake for 20 minutes.
Check to see if the woopie pies are ready by inserting a toothpick into the center of the pie to see if it comes out clean.
Remove the woopie pies from the oven and let them cookies cool completely on a cooling rack.
For Cream Cheese Filling
In a mixing bowl, using an electric mixer on slow beat three cups of powdered sugar with the one stick of softened butter.
Increase to the mixing to medium to make the mixture crumbly.
Pour in two tablespoons of heavy whipping cream, one tablespoon of vanilla, eight ounces of cream cheese.
Beat on high speed for about three minutes until the Cream Cheese filling is smooth.
Place half of the Woopie pies upside down. Top with a generous sized amount of cream cheese filling. Make a Woopie Pie sandwiches with the other side. Try to pair similarly shaped Woopie Pies together.
The Pumpkin Woopie Pies can be stored in the fridge for about three days.
Pumpkin Woopie Pies Recipe
Ingredients
PumpkinWoopie Pie Recipe Ingredients
- 3 cups all-purpose flour
- 2 tablespoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup vegetable shortening
- 1 teaspoon ground ginger
- 3 cups canned pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
Woopie Pie Cream Cheese Filing
- 3 Cups powdered sugar
- ½ cup butter unsalted, room temperature/ soften
- 2 tablespoons whipping cream
- 1 tablespoon vanilla extract
- 8 ounces Cream Cheese
Instructions
- Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
- In a large bowl, whisk together the three cups of flour, two tablespoons cinnamon, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of salt, one teaspoon of ginger and 1/4 teaspoon of nutmeg. Set aside.
- In another separate bowl, using the electric mixer, whisk the granulated sugar and one cup of vegetable shortening. Then, add the pumpkin puree and whisk to combine thoroughly. Add the two eggs and one teaspoon vanilla and whisk until combined.
- Add the flour mixture to the pumpkin mixture gradually and whisk until thoroughly combined.
- Use a large spoon to add a heap of the pumpkin dough onto the parchment lined baking sheet a little more than one inch apart.
- Bake for 20 minutes.
- Check to see if the woopie pies are ready by inserting a toothpick into the center of the pie to see if it comes out clean.
- Remove the woopie pies from the oven and let them cookies cool completely on a cooling rack.
- For Cream Cheese Filling - In a mixing bowl, using an electric mixer on slow beat three cups of powdered sugar with the one stick of softened butter.
- Increase to the mixing to medium to make the mixture crumbly.
- Pour in two tablespoons of heavy whipping cream, one tablespoon of vanilla, eight ounces of cream cheese.
- Beat on high speed for about three minutes until the Cream Cheese filling is smooth.
- Place half of the Woopie pies upside down. Top with a generous sized amount of cream cheese filling. Make a Woopie Pie sandwiches with the other side. Try to pair similarly shaped Woopie Pies together.
Notes
More Pumpkin & Cream Cheese Recipes
Here are today’s #PumpkinWeek Recipes:
Beverages:
Pumpkin Hot Chocolate from Sweet Beginnings
Savory:
Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings
Baked Goods & Desserts:
No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Chocolate Chip Bread from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pudding from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
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