Easy Pumpkin Cheesecake Whoopie Pies Recipe
These pumpkin cheesecake whoopie pies combine the flavors of fall with a creamy cheesecake filling, perfect for any dessert lover.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tbsp pumpkin pie spice
- 0.5 tsp salt
- 1 cup solid-pack pumpkin
- 1 cup brown sugar packed
- 0.5 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract (for filling)
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another large bowl, combine pumpkin, brown sugar, oil, egg, and vanilla extract. Stir until smooth.
- Add dry ingredients to the pumpkin mixture and stir until just combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes or until the edges are firm. Cool completely on wire racks.
- For the filling, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- To assemble the whoopie pies, spread the filling on the flat side of one pumpkin cookie and top with another cookie.
Notes
Refrigerate assembled whoopie pies for up to 3 days. Serve chilled or at room temperature.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg