Pumpkin Spice Whoopie Pies with Cream Cheese Filling

Pumpkin Spice is without a doubt the very epitome of fall flavors, and these Pumpkin Spice Whoopie Pies with Cream Cheese Filling are no exception! Made with real pumpkin purée, warm spices and our fan-favorite Pumpkin Spice Baking Flavor, these soft, buttery Pumpkin Spice Whoopie Pies offer the perfect amount of cinnamon kick.

Recipe by: Joan Repato

Yield: 67 Whoopie Pies (134 Cookie halves)

Ingredients:

Pumpkin Spice Whoopie Pies

 15 oz (425g)                 All purpose flour 

0.24 oz (6.7g)                Salt

0.16 oz (4.5g)                Baking powder

0.20 oz (5.6g)                Baking soda

0.08 oz (2.3g)                Ground ginger

0.08 oz (2.2g)                Ground cloves 

14.8 oz (420g)               Brown sugar

8 fl oz (215g)                 Vegetable oil

26 oz (735g)                  Pumpkin purée

2 Whole (100g)              Eggs

0.7 oz (20g)                   Pumpkin Spice Baking Flavor

0.18 oz (5g)                   Vanilla Moroni Flavor Paste

Cream Cheese Filling

13.25 oz (375g)            Sifted powdered sugar

4 oz (113g)                    Unsalted melted brown butter (*see recipe notes)

8 oz (227g)                    Cream cheese, softened at room temperature

0.18 oz (5g)                   Vanilla Moroni Flavor Paste

Instructions:

Pumpkin Spice Whoopie Pies

1.) Preheat oven to 350°F.

2.) Combine all the dry ingredients (all purpose flour, salt, baking powder, baking soda, ground ginger and cloves) and sift to break down any lumps.

 3.) Whisk together brown sugar and vegetable oil. Add pumpkin purée and whisk until combined. Add the eggs, Pumpkin Spice Baking Flavor and Vanilla Moroni Flavor Paste and whisk until combined. Add flour mixture and whisk until combined.

4.) Place mixture in a piping bag with a large plain tip to and pipe to desired size on a sheet pan lined with parchment paper or a silicone mat. Space about an inch apart from each other. **See recipe notes 

5.) Bake in preheated oven at 350°F for 10-12 minutes until the whoopie pies spring back when pressed in the center or when a toothpick inserted into the center comes out clean.

6.) Remove from the oven when done and allow cookies to cool completely before filling them.

Cream Cheese Filling

1.) In a mixing bowl with a paddle attachment, mix powdered sugar and brown butter until combined (the brown butter adds a nice nutty flavor).

2.) Add softened cream cheese and Vanilla Moroni Flavor Paste and mix until fully combined and fluffy. 

3.) Place filling in a piping bag with a plain tip.

Assembly

1.) Pipe filling onto the flat side of the cookie and place another cookie on top to create a whoopie pie sandwich. Serve and enjoy!

Pictured above: Soft, perfectly spiced pumpkin cookies are filled with Vanilla Moroni flavored cream cheese frosting. 

Recipe Notes:

*To create the unsalted melted brown butter, place unsalted butter in a pan and cook over medium heat until the milk solids have browned and the butter smells fragrant and nutty.

**If preferred, a scoop can also be used for transferring the whoopie pie batter to the sheet pan rather than a piping bag as mentioned above.

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