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Petite Pumpkin Whoopie Pies with Cream-Cheese Filling

Sandwiched Pumpkin Whoopie Pies with Cream Cheese filling | TeenieCakes.com

I’ve been hearing so much about whoopie pies…and it’s taken me way too long to find out for myself what these confectioneries are all about.   

These little treats are especially befitting for our new change of season, which is Fall.    This recipe is adapted from Matt Lewis’ cookbook; Baked: New Frontiers in Baking.   I halved the recipe to make smaller whoopies, but still whipped up the same amount of cream-cheese filling as if it were the full recipe. You won’t regret making extra. The filling is lusciously creamy and you’re not going to want to skimp when you’re piping them through your pastry bag onto the sides of the cookie.    These whoopies have a fantastic pumpkin flavor, without being overbearing and the cream cheese filling is the crème de la crème.

Interesting that they are referred to as “pies” instead of cookies.  Why weren’t they called “Whoopie Cookies?”   Irregardless, they’re good and are what memories are made of.    I especially enjoy creating them in mini or petite sizes so they are portioned controlled and delightful little treats to serve at gatherings.     Also, they would be fun and memorable projects to do with the kiddies, by letting them assist in scooping them onto the pan, flattening them and adding the layer of the creamy complimentary filling.

Sandwiched Pumpkin Whoopie Pies with Cream Cheese filling | TeenieCakes.com

Teenie Notes
  • Because these are much smaller sized whoopie pies than from the original recipe, I’ve adjusted the baking temperature, time to bake and amount of batter needed for each cookie side.
  • I’ve tried making the whoopie pies with and without a whoopie pan. Honestly, a special pan is not needed. Whether you use a special pan or not, remember to flatten out the batter into a disk shape (like a hockey puck), to avoid creating a high-dome shaped cookie.
  • Note that the cream cheese filling can be made in advance. Cover and refrigerate. Bring to room temperature (for easier handling) before using to pipe onto cookies.
  • Note: In my original writing/post of this recipe with my modifications, I wrote I used a 2-tablespoon scoop for the cookie dough. In fact, I believe it was a 1-tablespoon scoop.
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Petite Pumpkin Whoopie Pies
with Cream-Cheese Filling
source adapted from Baked: New Frontiers in Baking

Makes 26 petite, sandwiched cookies

Ingredients for Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

1 cup firmly packed dark-brown sugar
1/2 cup vegetable oil

1 1/2 cups pumpkin puree, chilled
1 large egg
1/2 teaspoon pure vanilla extract

Ingredients for Cream Cheese Filling
3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract

Directions

Make the Cookies

Preheat oven to 325 degrees. Prepare two baking sheets with either nonstick baking mats or cut-to-size parchment paper.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk until well incorporated and then add egg and vanilla.   Sprinkle flour mixture over pumpkin mixture in batches and whisk until thoroughly combined.

Using a cookie scoop with a 1-tablespoon capacity, drop scoops of dough onto prepared baking sheets, about 1-inch apart (or fill the wells of a mini-whoopie pie pan).    Flatten out dough by lightly dipping your fingers into water and creating a disc shape.   Bake until cookies are just starting to crack on top -OR- a toothpick inserted into center of cookie comes out clean, about 9-10 minutes.

Make the Cream Cheese Filling

Sift confectioner’s sugar into a medium bowl. In a bowl of an electric mixer with paddle attachment, cream butter. Add cream cheese and beat until combined. Add confectioner’s sugar and vanilla, scrapping sides with a rubber spatula, until smooth.

Assemble
Prepare a pastry bag with 3/4-full of the cream cheese filling. On completely cooled cookies, generously pipe the underside/flat-side of the cookie with filling. Sandwich with another cookie, flat-side-to-flat-side with filling in-between, pressing into each other slightly so that the filling spreads to the edges of cookie.

Refrigerate cookies at least 30-minutes to 1-hour before serving. Store in refrigerator for up to 3 days (if they last that long!).

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Reader Interactions

Comments

  1. Lynn says

    I also saw this recipe by Matt Lewis on Martha Stewart’s website, which instructs you to use a small ice cream scoop and drop by heaping tablespoons (1/2 oz.) to make 12 whooping pies from a full batch of dough. Your recipe is actually half the batch and says to use a 2-tablespoon scoop (1 oz.) for 26 petite pies. Before I get baking I’d like to know for certain what size scoop to use. Thank you.

    • Cristina says

      Hi Lynn: Thanks for the comment. Looking through my scoops, I think you’re right. For the cookies in the image I did use a scoop with a 1 tablespoon capacity, baked in a mini-whoopie pie pan. I’ve updated the text above.

      I remember reading through the comments on MS for this recipe that the original recipe yielded much more than stated (12 whoopie pies or 24-halves). Because of that (and the amount of oil it originally called for), I halved the recipe to make a friendlier portion for Hubbs and I. It’s personal preference as to the size of the cookie you want. Your cookie dough batch may yield more or less.

      Hope that helps. Thanks for visiting! 🙂

      ~ Cristina

  2. Sara says

    I’ve actually tried to make these whoopie pies together with the 6-year-old girl I bake with every week and they turned out really good! In my post I will directly link to your recipe because I made very minor modification and you deserve the merit for the great adaptation to a tiny size (I also made them small). Good and adorable!

  5. Anna says

    During a long day of jury duty (ugh) I stumbled upon your site from Foodgawker and immediately had to make these whoopie pies – and they were DELICIOUS! Absolutely wonderful and made me (temporarily) forget about how awful it will be to go back to jury duty tomorrow!

    • Cristina - Teenie Cakes says

      Hi Anna – I’m so glad you enjoyed them and that it made you happy during your break from Jury Duty. That’s what food does and it’s definitely a good thing. I hope your week is better and that jury duty is just about over for you.

      Thank you so much for sharing with me that you tried it and the positive influence it had on your day! 🙂

  8. Chef Dennis says

    Pumpkin whoppie pies…wow…my girls would devour those little beauties! especially with the cream cheese frosting, what a perfect fall creation!

  9. reilly says

    Just made these… and they’re absolutely delicious! I added maple syrup to the filling, cut the butter a little… made them taste even more like fall!

    • Cristina - Teenie Cakes says

      Hi Reilly: I’m so glad you tried it! Did you make them mini or full-sized? Mmm. I like the idea of adding maple syrup to the filling – E-Yum! I have mine in the fridge and I enjoy eating these little treats cold, especially with the cream cheese filling. 😉

    • Cristina - Teenie Cakes says

      Hi Marla – these little treats are rich. I couldn’t imagine eating a full-sized one so the minis are perfectly sized. We can eat a dozen minis – spanning them out in days. Otherwise, we’ll start looking like whoopie pies! 🙂

  12. Biren @ Roti n Rice says

    Fall is a wonderful season and these little pumpkin treats are a great way to usher in the season. They look so cute and I am sure they must be delicious. Have a great weekend!

  13. FOODESSA says

    Cristina…I’m in total agreement with you…why shouldn’t they be named whoopie cookies…I guess logic didn’t figure into the baking that day. Something to look into…especailly since I’ve never made these treats myself.
    The flavours sound wonderfully decadent ;o) Your photos are perfection!

    Ciao for now,
    Claudia

  14. Evan @swEEts says

    Yum! I love whoopie pies and I love pumpkin.. I have so many cans just waiting to be used.. I am absolutely trying these.. do you love that book? I’ve been thinking about purchasing it??

  16. Jean says

    And here I thought I was the only one who’s never had or made whoopie pies. I like this fall version–I love pumpkin and what could be a better filling than cream cheese? I’m having my dinner party tonight for the PFB challenge and these would have been perfect. I bookmarked this recipe. If you made it, I’m sure it will be great!

  23. natalie (the sweets life) says

    Whoopie pies are one of those things I haven’t yet attempted in the kitchen…but we just got back from Maine where they apparently originated and now I’m inspired to give them a go. Your mini pumpkin version is adorable!

  27. Joy says

    Cristina

    Can I just say you’re amazing? It’s been a while since I’ve visited, I’m sorry Ive been so busy but now I am back!! And how wonderful it is to come back to such beautiful pictures and a wonderful recipe. Mmmm I love fall and this recipe embodies everything I love about it. Thanks for sharing!

  32. Monet says

    These are probably the most tempting whoopie pies I’ve seen…and I’ve seen quite a few! I adore pumpkin, and I’m trying to use it as much as possible this Fall. Unfortunately, we are still having a shortage down here. It is still so difficult to find cans! The cream cheese frosting sounds perfect too! Thanks for sharing love.

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