Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Drop spoonfuls of batter (about 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 12–14 minutes, until the cookies are set and spring back lightly when touched. Allow to cool completely on a wire rack.
- For the filling: beat cream cheese and butter together until light and fluffy. Mix in powdered sugar and vanilla extract until smooth.
- Spread a generous amount of filling onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies to form whoopie pies.
Variations:
- Monster Whoopie Pies: Add candy eyes to the filling before sandwiching for a spooky creature effect.
- Sprinkle Edge: Roll the edges of the cream cheese filling in Halloween-colored sprinkles for festive flair.
- Maple Twist: Replace vanilla extract in the filling with maple extract for a deeper fall flavor.
- Mini Pies: Use 1 tablespoon of batter per cookie to make bite-sized versions, perfect for parties.
Tips:
- For evenly sized cookies, use a cookie scoop to portion out the batter.
- Make sure cookies are fully cooled before filling, or the cream cheese frosting may melt.
- Store whoopie pies in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving for the best texture.
- If making ahead, you can bake the cookies a day early and assemble just before serving.
ADVERTISEMENT
These Pumpkin Spice Whoopie Pies are the ultimate Halloween (and fall) dessert — festive, delicious, and guaranteed to disappear as quickly as they appear on the table.
