These Pumpkin Spice Whoopie Pies are dense but delicate pumpkin spice cookies filled with tangy, slightly sweet cream cheese frosting! A wonderful treat to bake during the Fall season.
Preheat oven to 350 degrees. Line your large baking sheet with silicon or parchment paper.
Beat your softened butter and 1 cup of sugar on medium speed with either a hand-held mixer or a stand mixer for about one minute. Add eggs in ONE at a time until they're fully incorporated. Add in your pumpkin puree and vanilla extract and beat until combined.
Into the same bowl, sift your flour, pumpkin pie spice, baking soda, and baking powder. Mix until dough is full combined.
Using a teaspoon, scoop out your cookies onto your lined baking sheet. I fit anywhere from 6-8 on mine. Note: You don't have to use a fork to flatten them down or anything BUT I would recommend using your hands to form them into a circular shape.
Bake for 10-11 minutes. Immediately move to cooling rack once they are done. Let them cool for at least 15-20 minutes. Repeat until all of your dough is baked!
Beat the softened cream cheese and butter together with the vanilla extract and the pumpkin pie spice. Add in the powdered sugar gradually, continually beating until frosting becomes light and fluffy.
Once the pumpkin spice cookies are fully cooled, add the cream cheese frosting to a ziploc bag and snip off the end. Pipe a generous amount of cream cheese frosting onto one cookie. Place another other bare pumpkin spice cookie on top and gently smush them together, making sure the cream cheese frosting is evenly distributed! Sprinkle powdered sugar on top.
Enjoy! Can be stored for up to 2-3 days in the refrigerator in a tightly sealed container.
Note: this recipe makes several dozen cookies. You can either line 2-3 baking sheets at a time and bake all at once - or do like me: Bake them one batch at a time.
You can also make several different sizes of the cookies!! See above blog post for further instruction/photos :)