Have you ever wondered how to combine the warmth of pumpkin spice with the delightful creaminess of whoopie pies? If so, you’re in for a treat with pumpkin cream whoopie pies! These delightful desserts are not only visually appealing but also bursting with flavor. According to recent data, pumpkin-flavored treats are trending, with a 30% increase in searches during the fall season. This recipe is perfect for those cozy autumn gatherings or simply as a sweet indulgence for yourself. Let’s dive into this scrumptious recipe that will surely impress your family and friends!

Ingredients List

To create your pumpkin cream whoopie pies, gather the following ingredients:

For the Pumpkin Cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 cup cream cheese, softened
• 1 tsp vanilla extract
• 1/4 tsp salt

Substitution Suggestions:

• Flour: Use whole wheat flour for a healthier option.
• Sugar: Substitute granulated sugar with coconut sugar for a lower glycemic index.
• Butter: Use coconut oil for a dairy-free alternative.

Step-by-Step Instructions

Step 1: Prepare the Cookie Batter

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until well combined.
4. Add pumpkin puree, eggs, and vanilla extract to the sugar mixture, mixing until smooth.

Step 2: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the batter should be thick and slightly sticky.

Step 3: Bake the Cookies

1. Using a cookie scoop or tablespoon, drop rounded mounds of batter onto the prepared baking sheets, leaving about 2 inches between each.
2. Bake for 15-20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
3. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Cream Filling

1. In a medium bowl, beat together the softened butter, powdered sugar, cream cheese, vanilla extract, and salt until smooth and creamy. Adjust the consistency with more powdered sugar if necessary.

Step 5: Assemble the Whoopie Pies

1. Once the cookies are completely cool, take one cookie and spread a generous amount of the cream filling on the flat side.
2. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.

Nutritional Information

Here’s a breakdown of the nutritional information per whoopie pie (assuming 12 pies):

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrates: 31g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 3g

Healthier Alternatives for the Recipe

If you’re looking to make your pumpkin cream whoopie pies a bit healthier, consider these modifications:

• Reduce sugar by 25% without sacrificing flavor.
• Use Greek yogurt in place of cream cheese for a tangy twist and added protein.
• Incorporate oats into the batter for extra fiber and texture.

Serving Suggestions

These pumpkin cream whoopie pies are perfect for various occasions! Here are some creative serving suggestions:

• Serve with a side of spiced apple cider for a delightful fall treat.
• Pair with a scoop of vanilla ice cream for an indulgent dessert.
• Dust with powdered sugar or drizzle with caramel sauce for an extra touch.

Common Mistakes to Avoid

To ensure your pumpkin cream whoopie pies turn out perfectly, avoid these common pitfalls:

• Overbaking the cookies: Keep an eye on them; they should be soft and chewy in the center.
• Not cooling the cookies completely: Filling warm cookies can cause the cream to melt and the pies to become soggy.
• Skipping the spices: The spices are essential for enhancing the flavor of the pumpkin; don’t skip them!

Storing Tips for the Recipe

To keep your pumpkin cream whoopie pies fresh and delicious, follow these storage tips:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: For longer storage, keep them in the fridge for up to 1 week.
• Freezing: Wrap individual pies in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

In summary, pumpkin cream whoopie pies are a delightful way to enjoy the flavors of fall in a fun and portable format. With their soft cookies and creamy filling, they are sure to be a hit at any gathering. We invite you to try this recipe and share your thoughts in the comments below. Don’t forget to subscribe for more delicious updates!

FAQs

Can I make these whoopie pies ahead of time?

Yes! You can prepare the cookies and cream filling a day in advance. Just assemble them right before serving.

Can I use fresh pumpkin instead of canned?

Absolutely! Just cook and puree the pumpkin until smooth before using it in the recipe.

How do I know when the cookies are done?

They should be soft and spring back slightly when touched. A toothpick inserted into the center should come out clean.