Pumpkin Gingerbread Whoopie Pies
These delightful pumpkin gingerbread whoopie pies are made with yummy soft-baked pumpkin gingerbread cookies, filled with a sweet cream and dusted with powdered sugar. With all the flavors of the holiday season, they're a perfect treat!
Servings 12 servings
Ingredients
For the Pumpkin Gingerbread Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Topping:
Instructions
For the Pumpkin Gingerbread Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract. Mix until well combined.1 cup canned pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- Using a spoon or cookie scoop, drop dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
For the Cream Cheese Filling:
- In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.8 oz cream cheese, 1/2 cup unsalted butter
- Gradually add the powdered sugar and vanilla extract. Continue to beat until the filling is light and fluffy.2 cups powdered sugar, 1 teaspoon pure vanilla extract
Assembling the Pumpkin Gingerbread Whoopie Pies:
- Once the cookies are completely cooled, pair them up according to size.
- Spoon a generous amount of the cream cheese filling onto the flat side of one cookie.
- Gently press the flat side of the other cookie on top to create a sandwich.
- Repeat the process until all the cookies are sandwiched together.
- If desired, you can dust the cookies with powdered sugar.Powdered Sugar