Pumpkin Pie Whoopie Pies

This pumpkin pie whoopie pie recipe is perfect for fall or Halloween! You'll love the tasty frosting filling.

Course Dessert

Cuisine American

Keyword autumn, fall

Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 401kcal

Preheat your oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and mostly smooth.
Using a spoon or a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for about 10-12 minutes, or until the cookies are set and slightly puffed. They should spring back when gently touched. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to mix until the filling is smooth and well combined.
Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of half the cookies.
Sandwich each with another cookie, pressing gently to allow the filling to spread to the edges.