Pumpkin Spice Whoopie Pies with Cinnamon Cream Cheese Frosting

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Bake these sweet, pumpkin-spiced, 2-bite treats this Fall, or anytime!

Pumpkin Spice Whoopie Pies with Cinnamon Cream Cheese Frosting

Print this recipe!

Makes 48 Whoopie Pies

Ingredients:
1/2 cup butter, at room temperature
3/4 cups white sugar
3/4 cups brown sugar
1 egg
1 teaspoon vanilla extract
1-15oz can 100% pumpkin puree (not pumpkin pie filling)
1/3 cup sour cream
3 cups flour
2 Tablespoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the cream cheese frosting:
1/4 cup butter, at room temperature
4oz cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2-3 cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, or with a hand mixer, beat butter and sugars together for 1 minute. Add egg and vanilla then beat to combine. Add pumpkin puree and sour cream then beat to combine.
  2. In a separate bowl, stir together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch.
  3. Drop 1 Tablespoon batter using a cookie scoop onto a parchment paper-lined baking sheet and bake for 8 minutes, rotating the pan half way through. Let cookies cool for one minute on the baking sheet before removing to a cooling rack to cool completely.
  4. For the cream cheese frosting: Beat together butter, cream cheese, vanilla, and cinnamon in a large bowl until smooth. Mix in powdered sugar 1/2 cup at a time until desired consistency of frosting is reached. Pipe cinnamon cream cheese frosting on half the cookies, then top with remaining cookies.


Comments

  1. Amanda B 09.13.2012

    Do these need to be refrigerated after if you’re not going to eat them all immediately, or will the icing be ok?

  2. Sal 09.29.2012

    Kristen, in the ingredients you list melted butter for the cookie dough but in the instructions, you say to cream the butter and sugars. Eek.

    Also, how do your come out looking so perfect? Meaning round and pretty.

    Love your blog and your zest for life.

    • Iowa Girl Eats 09.29.2012

      Great catch, Sal – so sorry about that! I changed it to at room temperature. I also used a cookie scoop to get the cookies to come out nice! :)

      • Sal 09.29.2012

        Thanks, gal. Have a most wonderful weekend!

        • Sal 09.29.2012

          I also ended up using a Tablespoon to scoop but wet it each time. Achieved a much smoother cookie this way.

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    […] Pumpkin Spice Whoopie Pies {Iowa Girl Eats} […]

  5. Amanda 10.25.2013

    What type of small hole pan did you use for these bite size treats?

  6. […] is the time of year that my tummy begins to crave all things pumpkin. I found this recipe on the Iowa Girl Eats site and even though this is not officially a cake I thought I would share it as a Cake Friday post. […]

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