Pumpkin Whoopie Pie Sandwich Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">1½ tsp ground cinnamon</li> <li class="ingredients-single-item">½ tsp ground ginger</li> <li class="ingredients-single-item">¼ tsp ground nutmeg</li> <li class="ingredients-single-item">¼ tsp ground cloves</li> <li class="ingredients-single-item">110g unsalted butter, at room temperature</li> <li class="ingredients-single-item">200g light brown sugar, packed</li> <li class="ingredients-single-item">80g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, at room temperature</li> <li class="ingredients-single-item">250g pure pumpkin puree (not pumpkin pie filling)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">225g cream cheese, softened</li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">300g powdered sugar, sifted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Large baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Medium ice cream scoop or tablespoon measure</li> <li class="equipment-single-item">Piping bag with large round tip (optional)</li> <li class="equipment-single-item">Cooling rack</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper. This preparation ensures your whoopie pies will bake evenly and won't stick to the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. This spice blend creates that quintessential autumn flavor profile that pairs perfectly with pumpkin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Add both brown and granulated sugars and beat for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the batter, helping create that cake-like texture whoopie pies are known for. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then mix in the pumpkin puree and vanilla extract until fully incorporated. The mixture might look slightly curdled at this point – that's perfectly normal! </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, which would develop too much gluten and make your cookies tough rather than tender. The batter should be thick but still soft and sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using an ice cream scoop or tablespoon measure, drop rounded portions of batter (about 1½ tablespoons each) onto the prepared baking sheets, spacing them at least 5cm apart. These cookies will spread as they bake, so don't crowd them. For the most professional-looking whoopie pies, try to make all the portions the same size. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake for 12-15 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean. The cookies should be domed and slightly firm around the edges while remaining soft in the center. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the cookies cool, prepare the cream cheese filling. In your stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. The filling's smoothness depends on both ingredients being properly softened – so don't rush this step! </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Reduce the speed to low and gradually add the sifted powdered sugar, mixing until just combined. Then add the vanilla extract and salt, increasing the speed to medium-high and beating until light and fluffy, about 3 minutes. The filling should hold its shape but be spreadable. If it's too soft, refrigerate for 15-20 minutes before using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> To assemble the whoopie pies, turn half of the cooled cookies upside down. Using either a piping bag with a large round tip or a spoon, apply about 2 tablespoons of filling to the flat side of each turned cookie. Place a second cookie on top of the filling, flat side down, and gently press to spread the filling to the edges. The cookies are delicate, so apply gentle pressure to avoid breaking them. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> The whoopie pies can be enjoyed immediately, but they're even better after resting for about 30-60 minutes, which allows the flavors to meld. For the best texture contrast between the soft cookie and creamy filling, wrap each assembled whoopie pie individually in plastic wrap and refrigerate for at least 30 minutes before serving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15 minutes before serving to allow the filling to soften slightly and the flavors to fully bloom. Enjoy your homemade taste of autumn! </li> </ol>