Spiced Pumpkin Whoopie Pies with Cheesecake Filling
Warm cinnamon and ginger pumpkin whoopie pie with a not-too-sweet no-bake cheesecake filling.
Servings: 12
Ingredients
Wet Ingredients
- 1 cup butter
- 1 cup cane sugar
- 1 cup pumpkin puree
- 2 whole eggs large
- 1 tsp pure vanilla extract real, not imitation
Dry Ingredients
- 2 cups flour, all-purpose 1:1 GF flour works just as well
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1/2 tsp nutmeg ground
Cheescake Filling
- 16 ounces cream cheese softened (try to get one with clean ingredients)
- 1/2 cup butter softened
- 2 cups powdered sugar
- 2 tsp pure vanilla extract real, not imitation
- 1 tsp lemon juice
- 1/2 tsp cinnamon ground
- 5 tbsp heavy whipping cream
Instructions
Whoopie Pie Cookies
- Preheat oven to 350F
- Line 2 baking sheets with parchment paper
- Cream butter and sugar
- Add pumpkin puree, mix until smooth
- Add eggs and vanilla, mix until smooth
- In a separate bowl, combine all dry ingredients and whisk together
- Gradually add dry ingredients to wet ingredients a few spoonfuls at a time
- Once all ingredients are incorporated evenly, stop mixing. Do not over-mix.
- Spoon onto baking trays, trying to keep dough as evenly round as possible. Should be able to make a minimum of 12 cookies per tray.
- Bake in the oven for 12 minutes or until lightly golden on bottoms.
Cheesecake Filling
- While cookies are baking, prepare cheesecake filling.
- In a medium bowl, cream together cream cheese and butter.
- Add vanilla extract, lemon juice, and cinnamon.
- Add heavy whipping cream and mix until only just combined.
- Slowly add powdered sugar in half-cup increments until it reaches desired sweetness. You might not need all of it.
- Give the mixture one more good whipping to make sure it is nice and smooth.
- Spoon into a piping bag for easy assembly with cooled cookies. Do not fill until cookies are completely cooled.