Pumpkin Whoopie Pies – a delicious seasonal cookie made with plenty of pumpkin, warm spices, and a sweet cream cheese frosting.These tender, cake-like, decadent sandwich cookies are a tasty highlight of fall! Perfect Pumpkin Whoopie Pies We all love pumpkin chocolate chip cookies, but have you tried pumpkin whoopie pies yet? They are very similar but rather than being dotted with dark chocolate chips two cookies are layered and meld together with a rich cream cheese frosting in the center.So it’s like an irresistible cake but in single serve cookie form, and they’re easier to make! These soft and fluffy cookies are delicious rolled in chopped pecans or walnuts which also adds a light crunch.

Or you could try adding some chocolate chips to the cookie dough for an extra decadence.Try them at least once this fall, you won’t regret it! Pumpkin Whoopie Pies Recipe Ingredients 1 3/4 cups (248g) all-purpose flour (scoop and level to measure) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 3/4 tsp ground nutmeg 1/2 tsp ground ginger 1/4 tsp ground cloves 1 cup (200g) packed light brown sugar 1 1/4 cups (300g) canned pumpkin puree 1/2 cup (120 ml) vegetable oil 1 large egg 2 tsp vanilla extract, divided 6 oz cream cheese, nearly room temperature 6 Tbsp unsalted butter, nearly room temperature 1 3/4 cups (210g) powdered sugar Chopped pecans (for rolling, optional) Equipment Needed Mixing bowls Electric hand mixer 18 by 13-inch baking

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