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Pumpkin Whoopie Pies

Delightfully soft and fluffy Pumpkin Whoopie Pies filled with luscious cream cheese frosting, perfect for family gatherings and cozy evenings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour Ensure all ingredients are halal-compliant.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil Can substitute half with unsweetened applesauce for a healthier option.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
For the filling
  • Cream cheese frosting Generously spread on the pies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
  2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk together until evenly mixed.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, vanilla extract, and pumpkin puree, mixing well until fully combined.
  4. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
  5. Using a cookie scoop or tablespoon, drop batter onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake in the preheated oven for 10-12 minutes, or until the edges are set and a toothpick comes out clean.
  7. Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  8. Spread a generous amount of cream cheese frosting on the flat side of one pie and sandwich with another.
  9. Serve and enjoy!

Notes

To maintain freshness, store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave for about 10-15 seconds to restore texture.