Ingredients
For the pumpkin cakes:
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup canned pumpkin puree (unsweetened)
• ⅓ cup brown sugar
• 1 egg
• 2 tbsp vegetable oil or melted coconut oil
• 1 tsp vanilla extract
For the cream filling:
• 4 oz cream cheese, softened (or dairy-free alternative)
• ¼ cup (½ stick) unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 1–2 tbsp milk or cream (to thin)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cakes: In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin, brown sugar, egg, oil, and vanilla until smooth.
- Gradually add dry ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the tray (they spread slightly). Bake 9–11 minutes, until set and springy. Cool completely.
Make the filling:
6. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Whip in milk 1 tsp at a time until fluffy.
Assemble:
7. Flip half the cakes. Spread with filling. Top with remaining cakes to make sandwiches.
✨ Perfect for fall gatherings, school events, or as edible gifts!
💡 Store airtight at room temp for 2 days or refrigerate up to 5 days.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 35 mins , Servings : 12 whoopie pies , Calories : 160 per pie , Net Carbs: 20g , Fats: 8g , Protein: 2g