Pumpkin Whoopie Pies

In the season of the scariest but most beloved holiday for both kids and adults — Halloween — we brew a magical witch’s potion… frog legs, mouse tails, dried leeches, mushrooms, and roots. Everything goes into a bubbling cauldron, along with a few drops of eternal tree extract, toadstool juice, magical elixirs, and… pumpkin. Because this is the perfect time for pumpkin baking!

These classic American treats are soft, moist pumpkin cake cookies with a creamy filling in between. A true autumn delight

Ingredients (makes about 30 cookies)

For the cookies

• 1 cup pumpkin puree (240 ml)

• 1 cup brown sugar (200 g)

• 1 egg

• 1 tsp vanilla

• 1/2 cup vegetable oil (120 ml)

• 1 tsp molasses (optional, for richer color)

• 1.5 cups flour (190 g)

• 1/2 tsp baking soda

• 1 tsp baking powder

• a pinch of salt

• 1/2 tsp cinnamon

• 1/2 tsp ginger

For the cream

• 120 g Philadelphia cream cheese 

• 1/2 cup heavy cream 35% (120 ml)

• 1 cup powdered sugar (125 g)

Steps

1. Mix pumpkin puree, sugar, egg, vanilla, and vegetable oil

2. In a separate bowl, combine all dry ingredients

3. Mix everything together — the batter will be sticky

4. Pipe the batter onto a baking tray using a piping bag

5. Bake in a preheated 180°C (350°F) oven for 12–15 minutes

Cream

6. Beat cream cheese with powdered sugar using a mixer

7. While continuing to beat, add the cream and whip until thick

8. Pipe the cream onto cooled cookies using a piping bag

9. Sandwich with another cookie