Pumpkin Gingerbread Whoopie Pies are a delightful fall treat, combining the warm flavors of gingerbread with the rich taste of pumpkin. These sandwich-like cookies filled with cream cheese filling are a perfect seasonal indulgence for any autumn gathering or cozy afternoon snack.
One dessert that captures the essence of fall like no other is the Pumpkin Gingerbread Whoopie Pie. These little delights are a fantastic combination of the warm spices of gingerbread and the rich, comforting taste of pumpkin. Today, I’ll walk you through an easy and mouthwatering recipe to create these delectable treats, as well as some handy storage instructions to keep them fresh for longer!
How to Make Pumpkin Gingerbread Whoopie Pies
Ingredients
For the Pumpkin Gingerbread Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Topping:
Powdered Sugar
Instructions
For the Pumpkin Gingerbread Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- Using a spoon or cookie scoop, drop dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
For the Cream Cheese Filling:
- In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract. Continue to beat until the filling is light and fluffy.
Assembling the Pumpkin Gingerbread Whoopie Pies:
- Once the cookies are completely cooled, pair them up according to size.
- Spoon a generous amount of the cream cheese filling onto the flat side of one cookie.
- Gently press the flat side of the other cookie on top to create a sandwich.
- Repeat the process until all the cookies are sandwiched together.
- If desired, you can dust the cookies with powdered sugar.
How to Store Pumpkin Gingerbread Whoopie Pies
Pumpkin Gingerbread Whoopie Pies can be stored to enjoy their goodness for longer. Here’s how:
- Room Temperature: Once assembled, store the whoopie pies in an airtight container at room temperature for up to 2 days. Make sure the room is not too warm, as the cream cheese filling may spoil if exposed to high temperatures.
- Refrigeration: If you want to keep the whoopie pies for a few more days, place them in an airtight container and refrigerate. They can last for up to 4-5 days when refrigerated. However, note that refrigeration might cause the cookies to become slightly softer.
- Freezing: If you have extra whoopie pies or want to prepare them in advance, freezing is a great option. Place the assembled whoopie pies on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bags. Frozen whoopie pies can stay fresh for up to 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.
The delightful blend of pumpkin and gingerbread in these Whoopie Pies is sure to make them a favorite fall treat for everyone. Whether you’re enjoying them with friends and family at a gathering or savoring them by yourself with a cozy cup of hot cocoa, these Pumpkin Gingerbread Whoopie Pies are sure to warm your heart and taste buds. Don’t forget to try out this simple recipe and share the joy of these delicious treats with your loved ones!
More Holiday-Worthy Dessert Recipes
- Peppermint Cheesecake Stuffed Cookies
- Easy Traditional Sugar Cookies
- Strawberry Lemonade Dream Pie
- Carrot Cake Cheesecake
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Pumpkin Gingerbread Whoopie Pies
Ingredients
For the Pumpkin Gingerbread Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Topping:
Instructions
For the Pumpkin Gingerbread Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract. Mix until well combined.1 cup canned pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- Using a spoon or cookie scoop, drop dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and let the cookies cool completely on a wire rack.
For the Cream Cheese Filling:
- In a medium mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.8 oz cream cheese, 1/2 cup unsalted butter
- Gradually add the powdered sugar and vanilla extract. Continue to beat until the filling is light and fluffy.2 cups powdered sugar, 1 teaspoon pure vanilla extract
Assembling the Pumpkin Gingerbread Whoopie Pies:
- Once the cookies are completely cooled, pair them up according to size.
- Spoon a generous amount of the cream cheese filling onto the flat side of one cookie.
- Gently press the flat side of the other cookie on top to create a sandwich.
- Repeat the process until all the cookies are sandwiched together.
- If desired, you can dust the cookies with powdered sugar.Powdered Sugar
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