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- 1 cup all-purpose flour - 1 cup pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger powder - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract (for filling) - Optional: crushed pecans or walnuts for garnish Gathering these ingredients is the first step to making pumpkin spice cream cheese whoopie pies. Each item plays a key role in creating the right flavor and texture. Pumpkin puree gives these treats their delightful taste and moistness. The sugars add sweetness and help create a lovely texture. Vegetable oil keeps the cookies soft and tender. Eggs bind everything together and add richness. Vanilla extract enhances the flavor, making it more inviting. The baking powder and soda help the cookies rise, keeping them fluffy. Cinnamon, nutmeg, and ginger bring warmth to the dish. Salt balances the sweetness and enhances the overall taste. Cream cheese filling adds a creamy texture that pairs perfectly with the spicy cookies. You can also choose to add crushed pecans or walnuts for a little crunch. These ingredients make each bite a wonderful experience. - Preheat the oven to 350°F (175°C). - Line baking sheets with parchment paper. - Mix pumpkin puree, brown sugar, granulated sugar, and vegetable oil until smooth. - Incorporate eggs and vanilla extract. - Whisk together flour, baking powder, baking soda, spices, and salt. - Gradually mix dry ingredients into the wet mixture until just combined. - Scoop batter onto baking sheets and bake for 12-15 minutes. - Allow to cool on baking sheets, then transfer to wire rack. - Beat cream cheese, powdered sugar, and vanilla extract until fluffy. - Spread cream cheese filling between two cookies and optionally garnish. To bake perfect whoopie pies, start with room-temperature ingredients. This helps them mix better. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. When mixing the wet ingredients, ensure the sugars dissolve fully. This creates a smooth batter. Avoid overmixing when adding the dry ingredients. Overmixing can make the pies tough instead of tender. Common mistakes include not spacing the batter properly. Leave about 2 inches between each scoop. This allows room for spreading. Another mistake is not checking for doneness. Insert a toothpick; it should come out clean. If you see batter on the toothpick, bake a bit longer. You can enhance the cream cheese filling easily. Consider adding a splash of maple syrup for a cozy twist. A pinch of cinnamon or nutmeg can boost the flavor too. For a chocolate touch, mix in cocoa powder. If you want a lighter filling, use Greek yogurt instead of cream cheese. It adds tang and cuts calories. For those with dietary restrictions, there are options. Use dairy-free cream cheese for a vegan version. For a lower-sugar option, replace powdered sugar with a sugar substitute. Just ensure it measures the same as sugar. To prepare components in advance, make the whoopie pie cookies a day ahead. Once they cool, store them in an airtight container. This keeps them fresh. You can make the cream cheese filling a day ahead too. Just store it in the fridge. For cooling, let the cookies sit on the baking sheet for a few minutes first. Then, transfer them to a wire rack to cool completely. This helps them firm up. When ready to assemble, spread the filling between the cooled cookies. Enjoy a delightful treat anytime! {{image_2}} For a gluten-free version, use a 1:1 gluten-free flour blend. This blend often works well in baking. It keeps the texture soft and the taste great. You may also want to add a bit of xanthan gum to help with structure. This helps bind the ingredients and gives a better rise. Try adding a touch more pumpkin puree to keep the cookies moist. If the batter seems too thick, a splash of milk can help. Be careful not to overmix. This can lead to tough cookies. You can mix in chocolate chips or caramel bits for a sweet surprise. This twist adds a rich flavor to each bite. For a different spice blend, try adding allspice or cloves. This gives the whoopie pies a fun seasonal flair. For a festive touch, consider using maple syrup instead of some sugar. It adds a nice depth of flavor that pairs well with pumpkin. You can even mix in some orange zest for brightness. To make mini whoopie pies, scoop smaller amounts of batter. Use about one tablespoon per cookie. This makes perfect bite-sized treats. Bake them for 10-12 minutes instead of the full time. Check them early to avoid overbaking. They should be soft and spring back when touched. Mini whoopie pies are great for parties or snack time. They are just the right size to enjoy without feeling too full. To keep your pumpkin spice cream cheese whoopie pies fresh, use airtight containers. Glass or plastic containers work well. Place a piece of wax paper between layers to avoid sticking. Store them in the fridge. This helps the filling stay creamy and the cookies soft. You can freeze your whoopie pies for later. First, let them cool completely. Wrap each pie in plastic wrap or foil. Then, place them in a freezer bag. To enjoy later, take them out and thaw in the fridge overnight. This keeps their taste and texture nice. At room temperature, whoopie pies last about 2 days. If you store them in the fridge, they can last up to a week. Check for signs of spoilage, like an off smell or a change in texture. If they feel hard or dry, it’s best to toss them. To prevent sticking, grease your baking pans lightly. You can also use parchment paper. This will help the pies slide right off. Make sure to let them cool on the pan for a few minutes before moving them. This helps them set. Yes, you can make whoopie pies ahead of time. Bake the cookies and let them cool. Store them in an airtight container at room temperature. You can fill them with cream cheese later. This keeps them fresh and soft. If you need a pumpkin substitute, try using applesauce or mashed bananas. These options add moisture and sweetness. You can also use sweet potato puree for a similar flavor. Each choice gives a unique taste to your whoopie pies. To fix dry whoopie pies, ensure you don’t overbake them. Check for doneness a minute early. If they are already dry, you can add a little cream cheese filling to them. This will add moisture and make them softer. This blog post shared a clear guide on making delicious pumpkin whoopie pies. You learned about the essential ingredients and easy steps to bake them. I also provided tips for perfecting the pies and creative variations. In the end, these whoopie pies are fun to make and enjoy. With storage tips and helpful FAQs, you can bake confidently. Keep experimenting with flavors and have fun with this treat. Happy baking!

Pumpkin Spice Cream Cheese Whoopie Pies

Indulge in the ultimate fall treat with these Pumpkin Spice Cream Cheese Whoopie Pies! Soft, spiced pumpkin cookies filled with creamy goodness make for a delightful dessert everyone will love. Perfect for gatherings or a cozy day at home, this recipe is easy to follow and guaranteed to impress. Ready to bake something delicious? Click through to discover the full recipe and enjoy these seasonal delights!
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Ingredients
  

1 cup all-purpose flour

1 cup pumpkin puree

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger powder

1/4 teaspoon salt

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract (for filling)

Optional: crushed pecans or walnuts for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Prepare the Batter: In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vegetable oil. Mix well until the sugars are dissolved and the mixture is smooth.

      Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt.

          Mix Dry and Wet Ingredients: Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Do not overmix.

            Scoop the Batter: Using a tablespoon or a cookie scoop, drop rounded balls of batter onto the prepared baking sheets, spacing them about 2 inches apart.

              Bake: Bake in the preheated oven for about 12-15 minutes or until the edges are firm and a toothpick inserted comes out clean.

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

                  Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and fluffy.

                    Assemble the Whoopie Pies: Once the cookies are completely cool, spread or pipe a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie, flat side down.

                      Optional Garnish: If desired, roll the edges of the filling in crushed pecans or walnuts for added texture and flavor.

                        Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 whoopie pies