Pumpkin Spice Whoopie Pies

Adapted from: Libby’s Pumpkin

Yield: 8 whoopie pies


Pumpkin Cookie-Cakes:

  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp Burlap & Barrel Royal Cinnamon
  • ¾ tsp ground ginger
  • ½ tsp nutmeg, freshly ground
  • 1 tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (198g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (227g) Libby’s® 100% Pure Pumpkin
  • 1 tsp vanilla extract

Pumpkin Spice Filling:

  • ½ cup (114g) full fat cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • ¼ cup (80g) Bumbleberry Farms Pumpkin Spice Honey Cream Spread


  1. Heat oven to 350°F. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  3. In the bowl of a stand mixer fitted with paddle attachment, beat softened butter and sugar on medium-high until light and fluffy.
  4. Add eggs one at a time, mixing until thoroughly combined. Add pumpkin and vanilla.
  5. Add half of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat once more with rest of flour mixture.
  6. Using a large scoop (such as a 2-ounce #16 disher), drop smooth, rounded heaps of batter onto prepared baking sheets. (A 3-2-3 arrangement on each baking sheet works well.)
  7. Bake for 15 minutes. Cookie-cakes are done when a wooden pick inserted in the centre comes out clean.
  8. Allow cookie-cakes to cool completely on baking sheets set atop wire racks.
  9. In a small bowl, beat all filling ingredients until smooth.
  10. Once cookie-cakes are totally cool, it’s time to make whoopie pies! Spread filling on half of the cookie-cakes. Top with remaining cookie-cakes, gently pressing each whoopie pie together.

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