Pumpkin Whoopie Pies with Orange Ginger Cream Cheese Frosting

Soft, cake-like pumpkin cookies filled with the creamiest orange ginger cream cheese frosting! Pumpkin Whoopie Pies are my new favorite dessert!

If only people knew how easy whoopie pies were to make...It's the best part of a cookie, cake and pie all in one. Small enough to eat like a cookie, but soft and filled with frosting like a cake.

When I asked you guys what new recipes you wanted to see this fall, 99.9% of people said PUMPKIN. Pumpkin bread, pumpkin cake, pumpkin cookies, etc. Because of this, I decided to make a dessert that combined it all.

A simple yet cloud-like pumpkin cookie base scooped on a sheet pan and baked into the most delicious rounds.Next, the cream cheese frosting is a blend of butter, cream cheese, confectioners sugar, ground ginger, orange zest and vanilla. Pipe or dollop the frosting between the rounds to create this pillowy soft whoopie pie.

Incredibly moist and soft, these Pumpkin Whoopie Pies are so good that you'll be glad you're getting two cookies in one! When you take your first bite, you'll never want to stop.

White linen dress linked here.

Happy baking!

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Pumpkin Whoopie Pies with Orange Ginger Cream Cheese Frosting

Yield: 32 sandwich cookies

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Cookies

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup (light or dark) brown sugar, firmly packed
• 1 cup vegetable oil
• 3 cups pure pumpkin puree like Libby’s (not pumpkin pie filling)
• 2 large eggs
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting

• 1/2 cup (1 stick) salted butter, softened to room temperature
• 8 oz. (1 stick) cream cheese, softened to room temperature
• 3 cups confectioners sugar
• Zest of 1 orange
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract

instructions:

How to cook Pumpkin Whoopie Pies with Orange Ginger Cream Cheese Frosting

For the Cookies

1. Preheat oven to 350° F and line two baking sheets with parchment paper. Set aside.
2. In a medium sized bowl, combine the dry ingredients (flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg) and set aside.
3. In a mixing bowl fitted with a paddle attachment, combine the sugar, brown sugar and oil. Add the pumpkin puree, eggs, and vanilla and mix until combined. With the mixer on low speed, slowly add the flour mixture to the pumpkin mixture until combined.
4. Using a medium sized ice cream scoop or large spoon, drop the cookies on the prepared baking sheets about an inch or two apart. If you want them smaller, use a small cookie scoop or small spoon.
5. Bake for 10-12 minutes or until the tops begin to crack and a toothpick comes out clean. The cookies will be firm to the touch. Remove from oven and transfer to a cooling rack to cool completely.

For the Cream Cheese Frosting

1. In a mixing bowl fitted with a paddle attachment, beat the softened butter and cream cheese on medium-high speed until light and fluffy (around 2 minutes). Turn the mixer to low speed and slowly add the confectioners sugar until combined. Add the orange zest, ground ginger and vanilla extract and mix to combine.
2. To assemble, turn one cookie upside down and pipe or spoon filling onto the flat side. Top with another cookie and repeat until all the cookies are use. Store in the refrigerator but serve at room temperature.

Created using The Recipes Generator

Photos by Lily and Sparrow Photo.