Description
Soft, spiced pumpkin cookies sandwiching a creamy vanilla buttercream frosting. These classic whoopie pies feature the warm flavors of pumpkin and autumn spices in a delightful handheld treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C)
- Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt
- Cream 1/2 cup butter and brown sugar until fluffy
- Add egg, pumpkin puree, and 1 teaspoon vanilla; mix until combined
- Gradually add dry ingredients to wet ingredients, mixing until just combined
- Drop spoonfuls of batter onto lined baking sheet, spacing 2 inches apart
- Bake for 12-15 minutes until cookies spring back when touched
- Cool completely on wire rack
- Beat 1/2 cup butter, powdered sugar, and 1 teaspoon vanilla until creamy for frosting
- Spread frosting on flat side of one cookie and sandwich with another
Notes
- Do not overmix batter to maintain soft texture
- Cookies are done when they spring back lightly when touched
- Store in airtight container at room temperature for up to 3 days
- Can be frozen for up to 2 months
- For cream cheese frosting, substitute half the butter with cream cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 200
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg