Pumpkin Whoopie Pies

Name: Pumpkin Whoopie Pies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1.5 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 1 cup pumpkin puree

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Okay, friends, let me tell you about these Pumpkin Whoopie Pies. They’re like the ultimate fall hug – seriously! Think of them as a cross between a pumpkin spice cake and a soft, pillowy cookie, all sandwiched together with a dreamy, creamy filling. I know, right? Pure perfection. And the best part? They’re WAY easier to make than you might think. If you’re anything like me and love a good pumpkin treat (I mean, who doesn’t when the leaves start changing?), these are going to become your new go-to. They’re even easier than making pumpkin bread, and dare I say, even more fun to eat! This recipe for pumpkin whoopie pies is something my grandma passed down to me, and I’ve tweaked it over the years to make it just perfect.

What is Whoopie Pie?

So, what exactly *is* a whoopie pie? Think of it as a handheld cake sandwich. It’s essentially two soft, cake-like cookies – in this case, flavored with all that delicious Pumpkin Spice – with a sweet, creamy filling smooshed in between. The origin story is a little fuzzy, but most people believe they came from the Amish communities of Pennsylvania. The name supposedly came about because kids would shout “Whoopie!” when they found them in their lunchboxes. Isn’t that cute? These pumpkin whoopie pies are definitely a fall twist on the classic treat, and honestly, I think they’re even better. They’re the perfect balance of sweet and spice, and they just scream autumn. They will be the perfect dessert, especially during the holidays like Thanksgiving or Halloween.

Why you’ll love this recipe?

Okay, let me count the ways you’re going to fall head-over-heels for these pumpkin whoopie pies! First and foremost, the flavor is just incredible. You’ve got that warm, comforting pumpkin spice that we all crave in the fall, perfectly balanced with the sweet, creamy filling. It’s not overly sweet, which I really appreciate. What I love most about this recipe is how surprisingly easy it is. Don’t be intimidated by the “pie” part – there’s no crust involved! It’s basically like making cookies, but even simpler. Plus, the ingredients are all pretty common pantry staples, so you probably already have most of what you need. These are so much more exciting than another batch of regular Chocolate Chip Cookies! And let’s not forget the versatility! You can enjoy these as a snack, dessert, or even a fun breakfast treat (don’t judge!). Plus, they’re always a hit at parties and gatherings. Honestly, these pumpkin whoopie pies are just the best. My husband asks for them as soon as the weather turns cooler.

What is the best way to make pumpkin whoopie pie?

Quick Overview

Making these pumpkin Whoopie Pies is easier than you think! You’ll start by whipping up a simple pumpkin-spiced batter, then dolloping it onto baking sheets. While those bake to golden perfection, you’ll make the creamy filling. Once everything’s cooled, simply sandwich the filling between two cakey cookies, and voila! You have a delicious, festive treat. This recipe is special because it uses just the right amount of spices to give that perfect pumpkin flavor without being overpowering. And the filling? To die for! Seriously, you’ll be surprised at how easy it is to make these delightful treats at home.

Ingredients

What is the recipe for Pumpkin Cake?
* 1 ½ cups all-purpose flour: I always use unbleached for the best flavor.
* 1 teaspoon baking soda: Make sure it’s fresh! Stale baking soda can ruin the texture.
* ½ teaspoon baking powder
* ½ teaspoon salt
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ½ cup (1 stick) unsalted butter, softened: Let it come to room temperature naturally for the best creaming.
* ¾ cup granulated sugar
* ½ cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree: Not pumpkin pie filling! Just plain pumpkin.
* ½ cup buttermilk: If you don’t have buttermilk, you can make your own by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of milk.

What is the Cream Cheese filling?
* 8 ounces cream cheese, softened: Again, room temperature is key!
* ½ cup (1 stick) unsalted butter, softened
* 3 cups powdered sugar: Sift it for a smoother filling!
* 1 teaspoon vanilla extract

How do I follow step

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. How does this make cleanup a breeze? If you don’t have parchment paper, lightly grease the baking sheets. Set them aside while you prepare the batter.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Whisking is important to evenly distribute the spices and baking agents. This step ensures that your whoopie pies have the perfect texture and flavor. I always do this before I start on the wet ingredients because it prevents overmixing later.

Step 3: Mix Wet Ingredients

In a large bowl, beat together the softened butter, granulated sugar, and Brown Sugar until light. Set aside. Is it possible to make a dough with an electric mixer for about 3 minutes? Beat in the egg and vanilla extract until well combined. Serve hot. Add the pumpkin puree and buttermilk and mix until smooth. Is buttermilk good at room temperature?

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix your whoopie pies! I always stop mixing if I don’t see any streaks of flour. Is it better to undermix than overmix?

Step 5: Prepare Filling

While the cake cools, prepare the filling. In a large bowl, beat together the Cream Cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar, beating until light and fluffy. Stir in the cinnamon. If the filling is too thick, you can add a tablespoon or two of milk to thin it out. The filling should be spreadable but not runny.

Step 6: Drop Batter on Pan

Do not overdo the baking sheets. Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. I use a cookie scoop for uniform pies. Cookies will spread out, so don’t overcrowd the pan. I usually fit about 12 cookies per baking sheet.

Step 7: Bake

Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on them. Don’t overbake, or they’ll be dry! They should be soft and springy to the touch.

Step 8: Cool & Fill

Let the cookies cool on the baking sheets for a few minutes before transferring them to thawed wire rack. Is it possible to cool completely? Once the cookies are completely cool, spread the Cream Cheese filling on the flat side of one cookie. If desired, serve immediately. Is it healthy to make a sandwich and top it with another cookie?

Step 9: Serve

Serve immediately or chill for later. What are the best ways to make pumpkin whoopie pies? What are some good ways to serve them on their own, but you can also dust them with powdered sugar or drizzle them in a sauce. What is Caramel Sauce for?

What should I serve it with?

What are some good pumpkin whoopie pies?

For Breakfast:What’s a good fall morning treat? I love to crumble one over a yogurt bowl with granola for breakfast parfait.

For Brunch:Serve them alongside other fall-inspired dishes like apple cider mimosas or a pumpkin spice French fries. What is toast casserole? What are some of the best whoopie pies?

As Dessert:Whoopie pies are the perfect after-dinner treat! Serve with a scoop of vanilla ice cream or whipped cream. What are some good fall desserts to serve with a pumpkin pie?

For Cozy Snacks:Enjoy them with a glass of milk or hot chocolate. What are some great picnic bags to take with you? My kids love to snack on these after school snacks. They are always a hit!

My family has a tradition of making these every Thanksgiving. We always have a platter of these on the dessert table, and they disappear in minutes! What are some of the best Christmas cookies? What is your favorite memory?

What are some tips for making a pumpkin whoopie pie?

How do you make pumpkin whoopie pies? What are some of my top tips, learned from years of making this recipe?

What is flour measuring?How do you measure flour with a scale or the spoon and level method?

Don’t overmix:Do not overmix the batter. What are some of the best ways to make whoopie pies without overmixing? Mix until just combined.

Spice it up:Feel free to adjust the spices to your liking. If you like a stronger spice, add 1-2 cloves or cinnamon.

Even cooking:For even baking, rotate baking sheets halfway through the baking time. How do you bake cookies?

Filling texture: Fill If the cream cheese filling is too thick, add a tablespoon or two of milk to thin it out. If it’s too thin, add a little more powdered sugar.

Cooling before assembly:Make sure the cookies are completely cool before filling them. If the filling is too thick, it will make the cookies soggy.

Ingredient swaps: WhatI’ve also experimented with different substitutions. Can you use coconut oil instead of butter for a dairy-free version? What is pumpkin puree? I tested this with almond milk instead of buttermilk, and it actually made them even creamier! What are the possibilities?

One lesson I learned the hard way is to always use fresh spices. Old spices lose their potency and can affect the flavor of the whoopie pies. Trust me, it makes a big difference! Also, don’t be afraid to experiment with different extracts in the filling. Almond extract, maple extract, or even a little bit of coffee extract can add a unique twist.

Storing and Reheating Tips

Want to make these pumpkin whoopie pies ahead of time? Here’s how to store them to keep them fresh and delicious:

Room Temperature: Store the assembled whoopie pies in an airtight container at room temperature for up to 2 days. If you’re storing them at room temperature, make sure they’re not in direct sunlight or a warm area.

Refrigerator Storage: For longer storage, store them in an airtight container in the refrigerator for up to 5 days. The cold temperature will help to keep them fresh and prevent the filling from spoiling.

Freezer Instructions: To freeze, wrap each whoopie pie individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, remove them from the freezer and let them thaw in the refrigerator overnight. I find that freezing them without the filling works best and keeps the cake’s texture soft.

Glaze Timing Advice: If you’re planning on glazing the whoopie pies, it’s best to do it right before serving. This will prevent the glaze from becoming sticky or melting during storage. I made the mistake of glazing them a day ahead once, and they were a mess the next day! Now I know better.

One tip I’ve found helpful is to store the cookies and filling separately. This prevents the cookies from becoming soggy. Just store the cookies in an airtight container and the filling in a separate container in the refrigerator. Then, assemble the whoopie pies right before serving.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as it helps to bind the ingredients together and create a similar texture to traditional flour. You may need to experiment with the amount of liquid, as gluten-free flours can absorb moisture differently. Start by adding the same amount of buttermilk, and then add more if the batter seems too thick. Keep an eye on the baking time, as gluten-free baked goods tend to bake faster.

Do I need to peel the pumpkin?

No, you don’t need to peel the pumpkin! This recipe calls for pumpkin puree, which is already cooked and pureed. You can buy canned pumpkin puree at most grocery stores, or you can make your own by roasting a pumpkin and then pureeing the flesh.

Can I make this as muffins instead?

Yes, you can! Fill muffin liners about ⅔ full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool completely before frosting.

How can I adjust the sweetness level?

If you prefer a less sweet whoopie pie, you can reduce the amount of sugar in the batter. Start by reducing the granulated sugar by ¼ cup and the brown sugar by 2 tablespoons. You can also use a natural sweetener like maple syrup or honey instead of sugar. Keep in mind that using a liquid sweetener may affect the texture of the whoopie pies, so you may need to adjust the amount of liquid in the recipe accordingly.

What can I use instead of the cream cheese filling?

If you’re not a fan of cream cheese, you can use a variety of other fillings. Some popular options include vanilla buttercream, chocolate ganache, or even a simple whipped cream. You can also add different flavors to the filling, such as cinnamon, nutmeg, or orange zest.

Final Thoughts

So, there you have it! My absolute favorite recipe for Pumpkin Whoopie Pies. I truly believe you’re going to love these – they’re the perfect blend of comfort, spice, and sweetness, and they’re surprisingly easy to make. Whether you’re baking them for a fall gathering, a cozy night in, or just because you’re craving something delicious, these whoopie pies are guaranteed to be a hit. And the best part? They’re made with simple ingredients that you probably already have in your pantry. If you enjoyed this recipe, be sure to check out my other fall-inspired desserts, like my apple crisp and my pumpkin bread. Happy baking, friends! I can’t wait to hear how yours turn out. Let me know in the comments if you try them, and be sure to share your own variations – I’m always looking for new ideas!