Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup packed light brown sugar
- 1 1/4 cups canned pumpkin puree
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 6 oz cream cheese
- 6 Tbsp unsalted butter
- 1 3/4 cups powdered sugar
- 1 tsp vanilla extract
- Chopped pecans or walnuts (optional)
Instructions
- Set the oven rack in the center and preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In another bowl, mix the brown sugar with your fingertips to remove clumps. Add the pumpkin puree, vegetable oil, egg, and 1 teaspoon of vanilla extract. Whisk until combined.
- Add the flour mixture to the pumpkin mixture and stir until well mixed.
- Scoop about 1.5 tablespoons of dough onto the prepared baking sheets, making sure to space them 2 inches apart.
- Bake for 14 to 16 minutes until set. Allow them to cool on a wire rack.
- For the frosting, whip the cream cheese and butter together until smooth. Add powdered sugar and 1 teaspoon of vanilla, and whip until fluffy.
- Pipe frosting onto half of the cookies and top them with the other half.
- Store in the fridge in an airtight container.
Notes
These pies can be frozen; just place parchment paper between layers to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, dessert, whoopie pies, autumn, cream cheese frosting