These soft pumpkin whoopie pies are packed with flavor from warm spices, then filled with a silky-smooth bourbon-cream cheese filling.
Whether you’re on Team Maine or Team Pennsylvania—the two states who notoriously butt heads on who created this delicious sandwich cookie—it can be agreed that the Whoopie Pie is a delectable treat. And ‘tis the season for pumpkin spice everything, right?
Although I can’t get on board with every pumpkin-spiced treat out there (PSL…shhh…), I can guarantee I will love anything that combines pumpkin and bourbon. And that, simply put, was the inspiration and reason for this recipe.
Baking with pumpkin
These pumpkin whoopie pies have a lot of pumpkin, a hefty amount of spice, and enough bourbon to warm your soul.
My goal with these pumpkin whoopie pies was to make sure they lived up to their name. I often find with pumpkin recipes that they don’t call for much pumpkin at all, leaving a half empty can on the counter glaring back saying, “use me, don’t waste me”, and a recipe that doesn’t have much pumpkin essence at all.
And, OK, I’ll admit, pumpkin itself doesn’t have a ton of flavor, but if you’re going to call it pumpkin this or pumpkin that, it better have a good amount of pumpkin in it. Am I right? So this recipe uses a whole 15-ounce can of pumpkin purée, that’s right, no extra to ponder over.
The added moisture from the pumpkin meant I could decrease the other liquid in the recipe, and after a few tests, I decided to take it out altogether.
To ensure a flavorful and spicy cookie that embodied pumpkin season, I bumped up the spices quite a bit. It may seem like a lot of spice, and it is, but these tender, moist pumpkin cookies come out of the oven smelling like heaven and packing a major flavor punch.
Such bold cookies need something to balance out the flavors and the Bourbon-Cream Cheese filling does just that. Cool, tangy, and perfectly sweetened, this cream cheese mixture is superb layered between two tender pumpkin cookies.
Oh, and it’s generously flavored with bourbon. Yes, these pumpkin whoopie pies are incredible and I’m not just saying that.
Looking for more pumpkin recipes?
These soft pumpkin whoopie pies are packed with flavor from warm spices, then filled with a creamy bourbon-cream cheese filling. These whoopie pies are a can’t-miss for the season!
- 2 cups all-purpose flour (10 ounces)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- 1 can pure pumpkin purée (15-ounces)
- 8 tablespoons unsalted butter, melted and slightly cooled
- ¾ cup packed light brown sugar (5 ¼ ounces)
- 1 egg
- 1 tablespoon bourbon
- 1 teaspoon pure vanilla extract
Bourbon-Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups confectioners’ sugar
- 2 tablespoons bourbon
- Pinch of table salt
Whisk together flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt in a medium bowl.
Whisk together pumpkin purée, melted butter, brown sugar, egg, vanilla, and 1 tablespoon bourbon in a large bowl.
Add flour mixture to pumpkin mixture and stir, using a rubber spatula, until just combined. Cover with plastic wrap and refrigerate for at least 1 hour or up to over night.
Heat oven to 350° with rack in middle position. Line two baking sheets with parchment paper. By tablespoon, roll dough into balls and space evenly on prepared sheets, about 16 per sheet. Gently flatten dough balls with slightly dampened fingers to about ½-inch thick. Bake cookies, one sheet at a time, until set and tops spring back when gently pressed, 11–13 minutes. Let cookies cool on sheets 5 minutes, then transfer to a wire rack to cool completely.
Beat together cream cheese and butter in a stand mixer fitted with a whisk attachment. Add confectioners’ sugar and bourbon and mix until smooth. Refrigerate until ready to use.
Spread scant 1 tablespoon cream cheese filling onto bottom side of half of the cookies; sandwich with remaining cookies, bottom side down, pressing gently. Refrigerate whoopie pies at least 30 minutes, then dust with confectioners’ sugar and serve.
Can be made and refrigerated up to 3 days in advance.
Keywords: Pumpkin Whoopie Pies