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 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