Bake these sweet, pumpkin-spiced, 2-bite treats this Fall, or anytime!
Pumpkin Spice Whoopie Pies with Cinnamon Cream Cheese Frosting
Makes 48 Whoopie Pies
1/2 cup butter, at room temperature
3/4 cups white sugar
3/4 cups brown sugar
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
- 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.
- 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.
- 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.
- 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.