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Spiced Pumpkin Whoopie Pies with Chili Cream Filling

These pumpkin whoopie pies feature soft, spiced cakes made with pumpkin puree, cinnamon, nutmeg, and a touch of smoky chili powder. Paired with a tangy cream cheese filling, they have a tender, moist texture and a cozy, flavorful punch that makes each bite both comforting and unexpectedly exciting.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ancho chili powder or substitute chipotle
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup canned pumpkin or sweet potato puree
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract for filling
  • 1/4 teaspoon chili powder for filling

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet & parchment paper
  • Ice cream scoop or spoon
  • Cooling Rack
  • Piping bag or spatula

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and chili powder to evenly combine.
  3. In a large bowl, beat the softened butter and brown sugar together with an electric mixer until light and fluffy, about 3 minutes. The mixture should look creamy and slightly paler in color.
  4. Add the egg to the butter mixture and beat until well incorporated. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be moist and slightly sticky but scoopable.
  6. Use an ice cream scoop or spoon to drop dollops of dough onto the prepared baking sheet, spacing them about 5 cm apart. Slightly flatten each mound with the back of the spoon.
  7. Bake the cookies for 12-14 minutes, or until the edges are just golden and the centers look slightly soft but set. The cookies will spread and develop a gentle crackle on top.
  8. Remove the baking sheet from the oven and let the cookies cool on it for about 10 minutes, allowing them to firm up slightly.
  9. Transfer the cookies to a wire rack to cool completely before assembling. Meanwhile, prepare the filling by beating the softened cream cheese, powdered sugar, vanilla extract, and chili powder together until smooth and fluffy.
  10. Once cooled, pipe or spread a generous dollop of the chili cream filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
  11. Repeat with remaining cookies and filling. Chill the assembled whoopie pies for at least 30 minutes to let the flavors meld and the filling set before serving.

Notes

For extra flavor, sprinkle a pinch of chili powder on the filling before assembling. These treats are best enjoyed within a few days of baking. Chilling the assembled pies helps the flavors develop and the filling to firm up.