Sunday, November 7, 2010


Pumpkin, cinnamon and cream cheese...what can be better on a cool fall day! I am absolutely loving these mini pumpkin whoopie pies with cinnamon cream cheese sandwiched in between! Whoopie pies have been popping up all over the blog world lately, and ever since I first laid eyes on them they have been on my must make list!

I made a batch of these for Halloween last weekend to share with our neighbors and everyone loved them! If you are looking for a Thanksgiving treat that doesn't require much prep and are full of fall flavors you have got to make these! These may just be a new crowd favorite over pumpkin pie!

Pumpkin Whoopie Pies with Cinnamon Cream Cheese (makes 30 mini sandwiches)

-3 cups all-purpose flour
-1/2 cup granulated sugar
-1/2 cup light brown sugar
-1 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-2 Tbsp cinnamon
-2 tsp nutmeg
-2 tsp ginger
-1 cup vegetable oil
-1 tsp vanilla
-2 eggs
-3 cups pumpkin puree, chilled (this will prevent batter from spreading when baking)

  • Preheat oven to 350 degrees.
  • Line baking pans with parchment paper.
  • Mix dry ingredients in large bowl: flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
  • In a separate bowl mix sugars and vegetable oil until combined.
  • Mix in pumpkin puree until combined.
  • Add in eggs and vanilla and mix well.
  • Gradually add flour mixture into pumpkin mixture stirring until just combined.
  • Use a small ice cream scoop and drop balls of dough onto prepared baking sheets about 1 inch apart.
  • Bake about 15 minutes, until tooth pick inserted in center comes out clean.
  • Let cakes cool on wire rack before adding cream cheese filling.
Cinnamon Cream Cheese

-8 oz cream cheese, softened
-1 stick unsalted butter, softened
-3 cups confectioner's sugar
-1/2 tsp vanilla
-1/2 tsp cinnamon

  • Combine cream cheese and butter in bowl and mix with electric mixer on medium speed until creamy.
  • Gradually add confectioner's sugar 1 cup at a time, mixing well after each addition.
  • Mix in vanilla and cinnamon.
  • Transfer Cinnamon Cream Cheese filling to pastry bag.
  • To assemble, turn half of the cakes over so the flat side is facing up. Using the pastry bag, squirt a dollop of the cream cheese filling on top and then sandwich them with another piece of cake.
  • Place finished whoopie pies in airtight container and place in refrigerator for 30 minutes before serving. Cookies can be stored for up to 3 days.


  1. I have been meaning to try these for a while to gift to someone and I keep failing to do it! Thanks for sharing!

  2. Love Lauren's Whoopie Pies!

  3. I love Whoopie Pies! I think my favorite part is just saying "Whoopie Pie" aloud.
    Yours look delicious paired with the cinnamon cream cheese filling :-)

  4. Lauren, They were out of this world!! Appreciate your sharing the recipe. I love your website.


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