Pumpkin Whoopie Pies with a Whipped Cinnamon Filling
Brace yourselves for bites of heaven -- these pumpkin whoopie pies with whipped cinnamon filling are the perfectly sweet and soft, cream-filled cookie sandwiches you need this fall... and probably year-round, too.
Servings: 12 (Makes 2 dozen sandwich cookies)
Ingredients
For the cookies:
- 1/2 cup butter softened
- 1 1/4 cups granulated sugar
- 2 eggs at room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the filling:
- 1/2 cup salted butter softened
- 1/3 cup whipping cream at room temperature
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla bean extract or 1 teaspoon vanilla extract
- 2 1/2 to 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, or the bowl of your stand mixer with the cookie paddle attached, beat the butter and sugar on medium speed until light in color and fluffy, about 3 minutes.
- Add the eggs, and mix to incorporate.
- Add the pumpkin and vanilla, and mix to combine.
- Sprinkle the flour over the top of the butter mixture, and then sprinkle the baking powder, soda, cinnamon, and salt over the flour. Mix until well incorporated, about a minute.
- Using a one-ounce scoop, scoop the batter onto a parchment lined baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, until the cookie springs back slightly when touched.
- For the filling: Use a stand mixer or electric hand mixer to beat the butter, whipping cream, cinnamon, and vanilla bean extract with the wire whisk attachment. Beat at medium-high speed until very light and fluffy, about 5 minutes.
- Add the powdered sugar, and beat for another 3 to 5 minutes. The filling will be very fluffy and a medium-thin consistency.
- When the cookies have cooled, spread a tablespoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling.
- Store in covered container.
Notes
- Using a scoop for the cookie dough makes the cookies nice and round. If you don't have a scoop, just take a little time and use two spoons to transfer the dough to the baking sheet. The more uniform the scoops of dough, the prettier your cookies will be.
- The cookies are delicious without the filling, too. My husband, who is not a cinnamon fan, liked the cookies plain and so did my kids.
- To keep the whoopie pies from sticking, use parchment paper to bake them.
- If the icing is too thick, add a touch of cream and beat again. If it is too thin, add a little more powdered sugar and beat again.
Nutrition
Serving: 1 of 12 servings | Calories: 432kcal | Carbohydrates: 64g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 359mg | Potassium: 88mg | Fiber: 1g | Sugar: 47g | Vitamin A: 3788IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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