Pumpkin whoopie pies are a delightful fall treat that brings together the flavors of pumpkin and spice in soft, cake-like cookies. Sandwiched between two fluffy cookies is a creamy filling that makes every bite a little burst of autumn bliss. Whether you’re celebrating the harvest season or just want a tasty dessert, these whoopie pies are sure to please.
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Why Make This Recipe
There are many reasons to make pumpkin whoopie pies. First, they are easy to prepare and perfect for bakers of all skill levels. Additionally, they are a delightful variation on traditional cookies, offering a unique texture and flavor. Plus, they make a fantastic dessert for gatherings, potlucks, or simply as a sweet treat to enjoy at home.
How to Make Pumpkin Whoopie Pies
Making pumpkin whoopie pies is simple and fun! You’ll start by preparing the cookie dough, which uses classic fall ingredients. After baking, you’ll whip up a creamy filling to sandwich between the cookies. Follow these steps, and you’ll have delicious whoopie pies ready to share (or not!).
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of cinnamon (optional)
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture, beating until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until set and lightly golden.
- Allow the cookies to cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- For the filling, beat the softened cream cheese and butter until smooth.
- Add the powdered sugar and vanilla extract, beating until fluffy. If desired, add a pinch of cinnamon.
- Spread or pipe 1-2 tablespoons of the filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
How to Serve Pumpkin Whoopie Pies
Pumpkin whoopie pies can be served as a sweet snack or dessert. They are great on their own or paired with a warm cup of tea or coffee. For extra flair, you can dust the tops with powdered sugar or serve with a dollop of whipped cream on the side.
How to Store Pumpkin Whoopie Pies
To keep your pumpkin whoopie pies fresh, store them in an airtight container in the refrigerator. They will stay tasty for up to 3 days. If you want to save them longer, you can freeze the unfilled cookies. Just be sure to assemble them after thawing.
Tips to Make Pumpkin Whoopie Pies
- Make sure your butter is softened to room temperature for the best mixing results.
- Don’t overmix the dough; mix until just combined for soft cookies.
- Try using a cookie scoop to ensure uniform cookie sizes for even baking.
- Feel free to add chocolate chips or nuts to the cookie dough for extra flavor and texture!
Variation
You can easily modify the filling by adding spices like nutmeg or ginger for a different flavor twist. For a chocolate version, substitute some of the flour with cocoa powder for a rich chocolate whoopie pie base.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure it’s well cooked and pureed to get the right consistency.
How can I make these whoopie pies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend, ensuring it includes a binding agent like xanthan gum.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day before and store it in the refrigerator. Just give it a little mix before using.
These pumpkin whoopie pies are not only fun to make, but they also bring warmth and comfort to any table. Enjoy baking and sharing this delicious recipe!
Pumpkin Whoopie Pies
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- a pinch cinnamon (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture, beating until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until set and lightly golden.
- Allow the cookies to cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Filling
- For the filling, beat the softened cream cheese and butter until smooth.
- Add the powdered sugar and vanilla extract, beating until fluffy. If desired, add a pinch of cinnamon.
- Spread or pipe 1-2 tablespoons of the filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
Serving
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
