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How-to Make Easy Pumpkin Whoopie Pies with Cream Cheese Filling


  • Author: Sam I Am
  • Total Time: 1 hour 18 minutes
  • Yield: 6

Description

Fall weather have you in the mood to bake? Do you want to make a pumpkin roll but just no good at rolling the cake without it cracking? Let me show you how-to make pumpkin whoopie pies instead using fun fall shapes!


Ingredients

   ¾ C All-Purpose Flour

 2 Tsp Ground Cinnamon

    1 Tsp Baking Powder

    ½ Tsp Ground Nutmeg

    ½ Tsp Salt

    1 C Granulated Sugar

    2/3 Canned Pumpkin (10 oz)

    1 Tsp Lemon Juice

      3 Oz Cream Cheese, Softened

      4 Tbsp Butter, Softened

      ½ Tsp Vanilla

      1 C Powered Sugar


Instructions

1.) Bring eggs to room temperature for at least 30 minutes. Grease your baking pans, set aside. In a small bowl combine flour, cinnamon, nutmeg, salt, and baking powder. Set aside.

2.) Preheat your oven to 375F. In a medium glass bowl beat eggs on high until thick and lemon colored using a hand held mixer or a KitchenAid stand alone mixer.

3.) Slowly beat in granulated sugar until well incorporated. Using a rubber spatula, gently fold in pumpkin and lemon juice.

4.) Fold in flour mixture into pumpkin mixture using a rubber spatula until combined. Do not overmix!

5.) Using a small ice-cream scoop, place 1 scoop of the mixture into your prepared baking pan. Careful to not overfill them. Fill them 1/2 way up the mold as they will rise.

6.) Bake 15-18 minutes or until the top springs back when lightly touched and the edges slightly pull away from the shape in the mold.

7.) Allow the whoopie pies to slightly cool before turning them out onto a tea towel sprinkled with powdered sugar. Allow them to completely cool. Prepare Cream Cheese Filling.

8.) In a small bowl or your KitchenAid, beat 3 ounces of softened cream cheese, 4 tablespoons of softened butter, and 1/2 teaspoon of vanilla until well combined and no lumps remain.

9.) Gradually beat in 1 cup sifted powdered sugar until smooth. Chill to firm filling.

10.) Grabbing 1 whoopie pie, spread/pipe a generous amount of cream cheese filling in the center of the whoopie pie. Grab another whoopie pie to place on top of the mixture. Gently push the 2 whoopie pies together until the cream cheese filling reaches the edges of the pie. Repeat until you run out of whoopie pies. Serve and enjoy.

Notes

*Fill Shapes 1/4 full for thinner whoopie pies.

*Don’t let batter sit as the baking powder will continue to rise and when you go back to make your second batch you will deflate your batter.

*Take out the cream cheese and butter to soften at least an hour in advance.

*To sweeten the cream cheese filling, add more sifted powdered sugar to taste.

  • Prep Time: 1 Hour
  • Cook Time: 18 Minutes