Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger until well combined.
- In another bowl, cream the softened butter and brown sugar with an electric mixer for about 3 minutes until the mixture is fluffy and pale.
- Add the egg to the creamed mixture and beat until fully incorporated. Then, mix in the pumpkin puree and vanilla extract until smooth and fragrant.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be slightly sticky but manageable.
- Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets, spacing each dollop about 5 cm (2 inches) apart. Slightly flatten each mound with the back of a spoon.
- Bake the cookies for 10-12 minutes, or until the edges turn golden and the centers still look slightly soft. The cookies should have a gentle bounce when pressed.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set up and prevents breaking.
- While the cookies cool, prepare the filling by beating the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and mix until fluffy and thick.
- Once the cookies are cooled, pipe or spread a generous dollop of the cream cheese filling onto the flat side of one cookie. Top with another cookie to form a sandwich.
- Repeat with remaining cookies and filling. Chill the assembled whoopie pies for at least 30 minutes to help the filling set before serving.
Notes
For extra flavor, sprinkle a touch of cinnamon or chopped nuts on the filling before assembling. Store in an airtight container in the refrigerator for up to 3 days.