Sherry's Pumpkin Whoopie Pies

Indulge in the irresistible charm of Sherry's Pumpkin Whoopie Pies, the ultimate fall-inspired treat combining soft, spiced pumpkin cookies with a luscious cream cheese filling. Perfectly balanced with warm flavors of cinnamon, ginger, and nutmeg, these whoopie pies capture the coziness of autumn in every bite. Made with real pumpkin purée and finished with a creamy, tangy filling, they deliver a delightful mix of textures and flavors. Ideal for holiday gatherings, seasonal celebrations, or simply as a comforting dessert, these handheld delights are easy to assemble and even easier to devour. Plus, they can be made ahead and stored, making them as convenient as they are delicious. Bring the warmth of pumpkin spice straight to your kitchen with this crowd-pleasing recipe!

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 12

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1.5 cups pumpkin purée (not pumpkin pie filling)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 1 teaspoon salt
• 8 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened (for filling)
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract (for filling)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 2

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.

Step 3

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin purée until smooth.

Step 4

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

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Step 6

Use a cookie scoop or tablespoon to drop rounded spoonfuls of batter onto the prepared baking sheets, leaving about 2 inches of space between each mound.

Step 7

Bake in the preheated oven for 10-12 minutes, or until the cookies spring back when lightly touched. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 8

While the cookies are cooling, prepare the filling. In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes.

Step 9

Gradually add the powdered sugar, mixing on low speed to avoid splatters. Once incorporated, increase to medium speed and beat until fluffy. Mix in the vanilla extract.

Step 10

To assemble the whoopie pies, spread a generous layer of filling (about 2 tablespoons) on the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.

Step 11

Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.

Nutrition Facts

Serving size	(2208.6g)

Amount per serving	% Daily Value*
Calories	7960.5

Total Fat 382.8g	0%
Saturated Fat 234.7g	0%
Polyunsaturated Fat 0g
Cholesterol 1401.6mg	0%
Sodium 5525.5mg	0%
Total Carbohydrate 1091.8g	0%
Dietary Fiber 23.8g	0%
Total Sugars 768.3g
Protein 73.1g	0%

Vitamin D 158.0IU	0%
Calcium 740.7mg	0%
Iron 25.9mg	0%
Potassium 2324.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 3.6%

Carbs: 53.9%