These soft Pumpkin Spice Whoopie Pies are sandwiched with a cinnamon cream cheese frosting for a decadent, flavorful dessert!
Remember my last post? Those incredible pumpkin cinnamon rolls? No? Well, if you don’t please go make them. Right now.
OK, you’re back?
I hope the dough is at least rising right now. If you’ve done as I asked, you’re probably sitting there with a partially full can of pumpkin right next to you…or on the kitchen counter, if you don’t carry around your half-empty cans of pumpkin.
Well do I have a solution for you! You’re going to use up that pumpkin, and the extra frosting you’ll (most likely) have after finishing the cinnamon rolls. And you know what? You’re gonna like it.
Actually, you’re gonna love it. Because we’re making whoopie pies!!! And who doesn’t like whoopie pies?! We’ve all heard the story about the Amish children who screamed “Whoopie!” in excitement over getting these (hence the name), and whether you believe it or not, these are definitely something to cheer about.
The spices combine perfectly with the warmness of the pumpkin which is all just hauled into bliss by the browned butter. It’s all tied together with the amazing cream cheese frosting. They really are the perfect fall treat, so whip these up, sit by the fireplace and sip some tea or something.
Feel free to invite me over too.
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cinnamon
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup white sugar
- ¾ cup dark brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups sifted powdered sugar
- ½ cup unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Brown the butter until fragrant and toasted. Let solidify until it has the consistency of softened butter. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.
- In a medium bowl, cream together the ½ cup of browned butter, dark brown sugar and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonful’s; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies.
- Combine the softened cream cheese and unsalted butter in a large mixing bowl using a paddle attachment or you can use a hand held mixer. You want to combine the two ingredients but not overmix. Add in the 1 teaspoon of vanilla extract and pumpkin pie spice.
- Slowly add in the powdered sugar on low speed. Once it starts to combine, increase the speed. Use your spatula to scrap down the sides in order to ensure that all of the ingredients are mixed well together.
- Sandwich about 1 tablespoon of frosting between two cookies. Keep refrigerated.