Pumpkin and Gingerbread Whoopie Pies with Cinnamon Cream Cheese Filling

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 10 minutes

These whoopie pies are a fun and playful twist on the classic gingerbread cookie. Pumpkin puree is added to the gingerbread batter, giving the cookies a soft and moist texture. They are sandwiched with a creamy cinnamon cream cheese filling, creating a delightful combination of flavors and textures.

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Pumpkin and Gingerbread Whoopie Pies are the perfect treat for fall. The addition of pumpkin puree to the gingerbread batter adds a layer of moistness and flavor, while the cinnamon cream cheese filling brings a creamy and slightly tangy element. These whoopie pies are not only delicious but also a charming addition to your holiday dessert spread.

Ingredients

🍽️ Servings: 12 • 🔥 Calories/Serving: 320

Gingerbread Cookies:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 cup pumpkin puree
1 teaspoon vanilla extract

Cinnamon Cream Cheese Filling:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps

Step 1

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg.

Step 3

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 4

Add the egg and beat until well combined.

Step 5

Mix in the pumpkin puree and vanilla extract until smooth.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 7

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8

Bake for 10-12 minutes or until the edges are set.

Step 9

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 10

In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.

Step 11

Gradually add the powdered sugar, cinnamon, and vanilla extract. Beat until well combined and smooth.

Step 12

Once the gingerbread cookies are completely cooled, pair them up based on similar sizes.

Step 13

Spread a generous dollop of the cinnamon cream cheese filling on the flat side of one cookie and sandwich it with another cookie. Repeat until all whoopie pies are assembled. Serve the Pumpkin and Gingerbread Whoopie Pies at room temperature.

Make it your own!

Add a pinch of cloves or allspice to the gingerbread batter for an extra layer of warmth.
Sprinkle crushed gingersnap cookies on the filling for added crunch.
Garnish with a dusting of cinnamon or nutmeg for a finishing touch.

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