The delightful Pumpkin Whoopie Pies are a perfect treat for any occasion, bringing warm, spiced flavors that embody the essence of fall. These soft, cake-like cookies are filled with a creamy, sweet filling, making them irresistible. Whether you’re hosting a gathering or just treating yourself on a busy day, Pumpkin Whoopie Pies are both simple to make and wonderfully satisfying.
Recipe Information
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 45 minutes
Servings: 18
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 200
Protein: 2g
Carbohydrates: 30g
Fat: 9g
Fiber: 1g
Sugar: 12g
Sodium: 180mg
Why Make Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are not just delicious; they offer a unique way to enjoy the flavors of pumpkin in a novel format. Packed with spices, these treats are moist and comforting, making them a healthier alternative to traditional cookies thanks to real pumpkin puree, which is high in vitamins. They are also incredibly versatile; you can adjust the filling to suit your taste or dietary needs.
How to Make Pumpkin Whoopie Pies Step by Step
Ingredients
All-Purpose Flour: 3 cups
Baking Powder: 1 teaspoon
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Cinnamon: 1½ teaspoons
Nutmeg: ½ teaspoon
Ginger: ½ teaspoon
Cloves: ¼ teaspoon
Brown Sugar: 1 cup
Granulated Sugar: 1 cup
Vegetable Oil: 1 cup
Pumpkin Puree: 2 cups
Eggs: 2 large
Vanilla Extract: 2 teaspoons
Cream Cheese: 8 oz, softened
Unsalted Butter: ½ cup, softened
Powdered Sugar: 3 cups
Milk or Cream: 1–2 tablespoons
Vanilla Extract (for filling): 1 teaspoon
Directions
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In one bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, combine the brown sugar, granulated sugar, vegetable oil, pumpkin puree, eggs, and vanilla, whisking until smooth. Gently fold the dry ingredients into the wet mixture until just combined.
Scoop the batter onto the prepared baking sheets, leaving enough space between each dollop. Flatten the tops slightly. Bake for 12–14 minutes or until the cakes spring back when touched. Allow them to cool completely on a wire rack.
To make the filling, beat the cream cheese, softened butter, powdered sugar, milk, and vanilla extract until fluffy. Spread or pipe the filling on the flat side of one cake and sandwich it with another. Chill for 30 minutes to set before serving.
How to Serve Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are perfect on their own, but you can elevate the experience by serving them with a warm cup of spiced chai or a scoop of ice cream for an additional treat. For a festive touch, pair them with a light salad that balances their sweetness or serve alongside apple cider.
How to Store Pumpkin Whoopie Pies
To keep your Pumpkin Whoopie Pies fresh, store them in an airtight container in the refrigerator. They can also be reheated in the microwave for a few seconds to enjoy a warm filling. If you want to save them for later, freeze the assembled pies, layering parchment paper between them to prevent sticking, and they will stay fresh for up to three months.
Expert Tips for Cooking Pumpkin Whoopie Pies
- Use room temperature ingredients to ensure a smooth batter.
- Don’t overmix; fold the dry ingredients just until combined for fluffy cakes.
- Experiment with different spices like cardamom or allspice for a unique twist.
- For a richer flavor, try using brown butter in the filling.
- Test for doneness by lightly pressing the top; it should spring back.
Delicious Variations of Pumpkin Whoopie Pies
For a spicy kick, add a dash of cayenne to the batter. Create a lemon zest filling for a citrus burst, or make a chocolate version by mixing cocoa powder into the batter for cocoa Pumpkin Whoopie Pies. If you’re looking for an herbaceous twist, try adding finely chopped sage to the filling.
Frequently Asked Questions about Pumpkin Whoopie Pies
Can I use fresh pumpkin instead of canned? Yes, just ensure it’s well-puréed and not too watery.
How long will the whoopie pies last? They can stay fresh in the fridge for up to a week, or you can freeze them for up to three months.
Can I adjust the sweetness? Absolutely! Feel free to reduce the sugar in both the cakes and the filling to suit your taste.
Conclusion
Give these Pumpkin Whoopie Pies a try for a delightful treat that’s both flavorful and easy to prepare. With their rich spices and creamy filling, they offer a cozy twist on traditional desserts that everyone will love. Perfect for sharing with friends or family, these treats are sure to become a seasonal favorite!
Pumpkin Whoopie Pies
Ingredients
For the Cookies
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ teaspoons Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Cloves
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 cup Vegetable Oil
- 2 cups Pumpkin Puree
- 2 large Eggs
- 2 teaspoons Vanilla Extract
For the Filling
- 8 oz Cream Cheese, softened
- ½ cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1–2 tablespoons Milk or Cream
- 1 teaspoon Vanilla Extract (for filling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In one bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine the brown sugar, granulated sugar, vegetable oil, pumpkin puree, eggs, and vanilla, whisking until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
Baking
- Scoop the batter onto the prepared baking sheets, leaving enough space between each dollop. Flatten the tops slightly.
- Bake for 12–14 minutes or until the cakes spring back when touched.
- Allow them to cool completely on a wire rack.
Making the Filling
- To make the filling, beat the cream cheese, softened butter, powdered sugar, milk, and vanilla extract until fluffy.
- Spread or pipe the filling on the flat side of one cake and sandwich it with another.
- Chill for 30 minutes to set before serving.
