1. Combining Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to maintain a soft texture. The batter should be thick but smooth.
Preheat the oven to 350°F (180°C). Drop spoonfuls of the batter onto a baking sheet lined with parchment paper, leaving space for spreading. Bake for 10-12 minutes, or until the edges are firm and the centers are set. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the filling, beat 4 ounces of softened cream cheese with 1/4 cup of softened butter, 1 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy. If the filling is too thick, add a splash of milk to achieve the desired consistency.
Once the cakes are completely cooled, spread or pipe a generous amount of cream cheese filling onto the flat side of one cake. Top with another cake, flat side down, to create a sandwich. Repeat with the remaining cakes.
To help the whoopie pies set, refrigerate them for at least 30 minutes before serving. This helps the filling firm up and keeps the pies together.
Serve pumpkin whoopie pies chilled or at room temperature. They make a delicious treat for fall gatherings and can be stored in an airtight container in the refrigerator for up to a week.