Pumpkin Whoopie Pie with Cream Cheese Filling

The season for pumpkin spice is about over, I know. We’re moving on to peppermint and gingerbread, but these are just so delicious. It’s all the deliciousness of pumpkin pie, but bite-sized, and the pure pumpkin means they stay moist and delicious for a good long time.

Pumpkin Spice Whoopie Pies with Cream Cheese Filling

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You’ll need: 

For the shells:

• 2-1/4 C all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 Tbsp ground cinnamon
• 1-1/2 tsp ground ginger
• 1-1/4 tsp ground allspice
• 1-1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 C brown sugar
• 1/2 C unsalted butter, at room temperature
• 1-1/2 C pure pumpkin
• 1 egg
• 1 tsp vanilla

For the filling:

• 4 oz cream cheese
• 4 Tbsp unsalted butter, at room temperature
• 3 C confectioners’ sugar
• 1 tsp vanilla

For the shells:

1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice nutmeg and salt.
3. In a mixer bowl, beat brown sugar and butter together on low until combined. Add pumpkin, then egg, and beat well. Add vanilla and beat until combined.
4. Add dry mixture and beat on low until combined, scraping down the sides of the bowl.
5. Drop one-tablespoon scoops onto a cookie sheet lined with parchment paper, and bake for 10 minutes. Let the pies cool on the cookie sheet for about five minutes before transferring them to a cooling rack.

Wash your mixer bowl and paddle while those are baking and make some filling!

For the filling:

1. Beat together cream cheese and butter on medium speed.
2. Add sugar and beat on low until combined.
3. Add vanilla and beat on medium until smooth and creamy.

That last step should take at least five minutes, but I let my mixer whip it until I’m ready to use it. The longer it goes, the smoother and creamier it gets.

Tip: When you’re ready to use that smooth, creamy filling, spoon it into a one-gallon zip-top bag and snip off a bottom corner. Bam. Instant piping bag. Way easier than trying to spoon that stuff onto whoopie pie shells. Not sure how much corner to snip? Start small and give it a try. You can always cut off more, but make the hole too big and you’ve got a headache on your hands.

(These are based on recipes from Whoopie Pies by Sarah Billingsley and Amy Treadwell. My versions have a little more spice in the shells, and a bit less sugar in the filling.)