Servings: 16 servings 1x
- 1/2 cup sugar
- 1 cup brown sugar
- 3/4 cup neutral oil (canola, vegetable, avocado)
- 2 eggs
- 1 (15oz) can pure pumpkin puree
- 3 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 4oz cream cheese, softened
- 4oz butter (1/2 stick), softened
- 2 cup powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a mixing bowl and set aside.
- In a separate bowl, whisk together sugars and oil until well combined. Whisk in the eggs until fully incorporated and smooth. Whisk in the pumpkin puree.
- Fold dry ingredients into wet and mix until the batter is smooth and no clumps remain.
- Add batter to either a large piping bag or plastic bag. Cut a small tip off the corner.
- Pipe the batter out into roughly 2 inch sized discs spaced 2 inches apart on parchment lined baking sheets. You should be able to make 32 discs.
- Wet a clean finger and smooth out the tops rewetting as necessary so the batter doesn’t stick to your finger
- Bake in the oven for 13-15 minutes. They should deepen slightly in color. Allow to cool fully.
- Make the frosting by beating the butter and cream cheese together with an electric mixer. Beat powdered sugar and vanilla extract in. Continue beating on hight for 3 minutes until a smooth and fluffy frosting remains
- Pipe the frosting onto half of the disks and top with the other half.
- Allow the whoopie pies to rest for 30-45 minutes in a cool place for the icing to set up then enjoy!
- You can use a store bought frosting to simplify this recipe
- Store in an airtight container in the fridge for up to one week
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.