Description
Soft and fluffy pumpkin whoopie pies filled with a creamy frosting. Perfect for fall treats or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
- Cream butter and brown sugar until light and fluffy. Add egg, pumpkin puree, and vanilla. Mix well.
- Alternately add dry ingredients and milk to the wet mixture, mixing until combined.
- Drop tablespoon-sized dough onto baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are firm. Cool on a wire rack.
- Spread frosting on the flat side of one cookie and sandwich with another.
Notes
- Store in an airtight container for up to 3 days.
- For a richer flavor, chill the dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin whoopie pies, fall dessert, pumpkin cookies