Ingredients
Pumpkin Cookies:
- 2 cups (240g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 (15-ounce) can pure pumpkin purée
- 8 tablespoons unsalted butter, melted and slightly cooled
- ¾ cup (149g) packed light brown sugar
- 1 large egg (50s)
- 1 tablespoon Bourbon
- 1 teaspoon pure vanilla extract
Bourbon Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups confectioners’ sugar, plus more as needed
- 2 tablespoons Bourbon
- Pinch kosher salt
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, baking powder, and kosher salt until well combined. This ensures the spices and leavening agents are evenly distributed throughout the cookie dough.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin purée, melted and cooled unsalted butter, packed light brown sugar, large egg, bourbon, and pure vanilla extract. Whisk until the mixture is smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients bowl. Gently fold the dry ingredients into the pumpkin mixture using a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Scoop and Shape Cookie Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Lightly flatten each dough ball if desired for more uniform cookie thickness.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies have set and edges are firm but centers remain soft. Keep a close eye near the end of baking to prevent overbaking, which can dry out the cookies.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes, then transfer them to a wire rack to cool completely. Cooling fully is essential before assembling the whoopie pies.
- Prepare Bourbon Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and unsalted butter together with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar, 1 ½ cups, and continue to mix until smooth. Stir in 2 tablespoons of bourbon and a pinch of kosher salt, mixing until fully combined. If the filling is too stiff, add a little more confectioners’ sugar to reach spreading consistency.
- Assemble Whoopie Pies: Once the pumpkin cookies have completely cooled, spread or pipe a generous dollop of bourbon cream cheese filling onto the flat side of one cookie. Top with a second cookie, flat side down, gently pressing together to sandwich the filling.
- Serve and Store: Serve the whoopie pies immediately or refrigerate them in an airtight container for up to 3 days. Allow the pies to come to room temperature before serving for the best flavor and texture.
Notes
- For extra bourbon flavor, you can soak the baked cookies with a light bourbon syrup before filling.
- Make sure the cream cheese and butter are softened to room temperature for easy mixing.
- If you prefer less alcohol content, reduce the bourbon quantities or omit it entirely.
- These whoopie pies can be frozen for up to 1 month. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
