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Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting

Print Recipe
4.67 from 3 votes
Prep Time 20 mins
Total Time 2 hrs 10 mins
Yield 25 sandwich cookies
Category Dessert
Cuisine American
Author Lauren Grant

Description

These pumpkin whoopie pies are soft and fluffy and packed with flavor from warm spices. They then get filled with a dreamy bourbon cream cheese filling, making these a true fall treat.

Ingredients

Pumpkin Cookies:

  • 2 cups (240g) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cloves
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can pure pumpkin purée
  • 8 tablespoons unsalted butter, melted and slightly cooled
  • ¾ cup (149g) packed light brown sugar
  • 1 large egg (50s)
  • 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 + more as needed
  • 2 tablespoons Bourbon
  • Pinch kosher salt

Instructions

  • Whisk together flour, cinnamon, ginger, cloves, baking soda, baking powder, and salt in a medium bowl.
  • Whisk together pumpkin, 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°F (176ºC) with rack set in middle position. Line two baking sheets with parchment paper.
  • Using a tablespoon measure and lightly moistened hands, roll dough into balls; place evenly on prepared baking sheets, about 20 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, 12–14 minutes. Let cookies cool on sheets 5 minutes, then transfer to a wire rack to cool completely.
  • Beat together cream cheese and butter using a hand-held mixer or in a stand mixer fitted with a whisk attachment until smooth.
  • Add confectioners’ sugar, 2 tablespoons bourbon and a pinch of salt. Mix until smooth, adding more confectioners’ sugar as needed to create a stiff yet spreadable consistency. 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.
  • Dust whoopie pies with additional confectioners' sugar before serving, if desired.

Notes

Whoopie pies can be made and refrigerated up to 3 days in advance.
Cookies (without filling) can be made up to 3 days ahead of time. Store in an airtight container at room temperature for 1 day, or in the refrigerator for 3 days. 

Nutrition

Serving: 1sandwich cookieCalories: 138kcalCarbohydrates: 17gProtein: 2gFat: 6.5gSaturated Fat: 4.5gCholesterol: 25mgSodium: 70mgFiber: 1gSugar: 8g
Keywords pumpkin whoopie pie recipe, Pumpkin Whoopie Pies
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