Description
Soft, pillowy cookies spiced with cinnamon, studded with apple, and filled with creamy pumpkin goodness—these whoopie pies are fall’s ultimate dessert sandwich. With tangy cream cheese frosting tucked between two tender rounds, they’re stacked, sweet, and ready to steal the show at any autumn gathering.
Ingredients
Cookies:
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup pumpkin purée
½ cup light brown sugar
¼ cup vegetable oil
1 egg
1 tsp vanilla extract
½ cup finely diced apple (peeled)
Cream Cheese Filling:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1½ cups powdered sugar
½ tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a bowl, whisk dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, salt.
In another bowl, beat pumpkin, sugar, oil, egg, and vanilla. Fold in dry ingredients, then diced apple.
Scoop batter into 2-tbsp mounds, spaced apart. Bake 10–12 minutes until set. Cool completely.
For filling: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy.
Spread or pipe filling onto one cookie and sandwich with another.
Nutrition
- Calories: 250/ whoopie pie
- Sugar: 22g/ whoopie pie
- Fat: 12g/ whoopie pie
- Carbohydrates: 33g/ whoopie pie
- Fiber: 1g/ whoopie pie
- Protein: 2g/ whoopie pie