Indulge in the delightful taste of Pumpkin Cream Whoopie Pies, perfect for fall gatherings or a comforting treat any time of the year.

Scale

1 cup canned pumpkin puree

1 cup brown sugar

½ cup vegetable oil

1 large egg

1½ cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1½ teaspoons pumpkin pie spice

1 teaspoon vanilla extract

4 ounces cream cheese softened

¼ cup unsalted butter softened

1½ cups powdered sugar

½ teaspoon vanilla extract (for filling)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the pumpkin puree, brown sugar, vegetable oil, and egg, and mix until well blended.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Do not overmix.
Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes or until the edges are set.
Allow the cookies to cool completely on a wire rack.
For the filling, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookies are cooled, spread a generous amount of filling onto the flat side of one cookie, then top with another cookie, flat side down.
Enjoy your Pumpkin Cream Whoopie Pies with a cup of warm beverage!

Store any leftovers in an airtight container in the refrigerator for up to 3 days. These whoopie pies are best served chilled.

Keywords: Pumpkin Cream Whoopie Pies, pumpkin desserts, fall recipes, whoopie pies