There’s something special about baking for your family, especially when the weather starts cooling down. I’ve been making these Pumpkin Whoopie Pies for a few years now, and they’ve quickly become a fall tradition in our house. I remember the first time I made them — my kids’ eyes lit up when they saw the fluffy pumpkin cookies sandwiched with that creamy filling. It’s a recipe that brings us all together in the kitchen, with the warm aroma of pumpkin spice filling the house.
It’s not just the taste that makes these whoopie pies a favorite, though. They’re surprisingly fun to make! We get creative with the filling, and sometimes, we’ll even let the kids decorate the tops with sprinkles or little chocolate chips. These whoopie pies are a little messy, but that’s all part of the fun. The best part? They’re the perfect treat to enjoy with a hot cup of tea or coffee, especially after a chilly day spent outdoors. It’s those cozy moments that make these pumpkin whoopie pies more than just a dessert — they’re a little piece of home.
So, whether you’re baking for a crowd or just want to surprise your family with something sweet, these whoopie pies are sure to be a hit. They’re soft, rich, and packed with autumn flavors. Every time I make them, I’m reminded of how food has the power to bring people together, one bite at a time.
Preparing Pumpkin Whoopie Pies
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Ingredients
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups pumpkin purée
- 1 cup light brown sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract (for filling)
- 4 ounces cream cheese, softened
- ½ teaspoon baking soda
- 2 large eggs, room temperature
- 3 cups powdered sugar
- 1 ¼ cups granulated sugar
- 1 tablespoon heavy cream
- 1 cup unsalted butter, melted
Directions
Preheat your oven to 350°F and line four baking sheets with parchment paper.
In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Set aside.
In a larger bowl, combine the pumpkin purée, both sugars, melted butter, eggs, and vanilla extract. Mix until smooth and well blended.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Drop rounded spoonfuls of batter (about 2.5-3 tablespoons) onto the prepared baking sheets, keeping them spaced about 2 inches apart.
Bake the cookies for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the filling, beat the softened butter and cream cheese together for about 3-4 minutes until smooth. Gradually add the powdered sugar and continue mixing until fully incorporated. Add the heavy cream and vanilla extract, then whip on high speed for another 2-3 minutes until the filling is light and fluffy.
Once the cookies have cooled, flip half of them upside down and spread or pipe the filling onto the flat side. Top with the remaining cookies to form sandwiches.
Refrigerate the assembled whoopie pies for at least 30 minutes before serving to allow the filling to set.
Storing Suggestion
Store the pumpkin whoopie pies in an airtight container in the refrigerator for up to 5 days. If you prefer, you can also freeze the whoopie pies for longer storage, up to 2 months. Just make sure to separate the layers with parchment paper to prevent sticking.
Cooking Tips
For an extra burst of flavor, consider adding a dash of cinnamon or nutmeg to the filling. If you want a more structured cookie, chill the batter for about 30 minutes before scooping it onto the baking sheet. This helps the cookies hold their shape better.
Serving Suggestions
These Pumpkin Whoopie Pies pair wonderfully with a cup of hot cider or spiced tea. You can also drizzle a bit of caramel sauce over the top for added decadence. For a fun touch, garnish with a sprinkle of powdered sugar or chopped nuts.
Ingredient Substitutions
If you don’t have pumpkin purée on hand, you can substitute sweet potato purée for a slightly different but equally delicious flavor. For a lighter version of the filling, you can use low-fat cream cheese and reduce the powdered sugar by half.
Seasonal Variations
In the spring or summer, try swapping the pumpkin for banana or zucchini purée for a fresh twist. You can also experiment with different spices like ginger or cardamom to complement the seasonal produce.
Allergen Information
This recipe contains dairy, gluten, and eggs. If you need a dairy-free version, you can substitute the butter and cream cheese with plant-based alternatives. To make it gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.
FAQ
Can I make the whoopie pies ahead of time?
Yes, you can make the whoopie pies a day in advance. Store them in the refrigerator until ready to serve. Just ensure they’re in an airtight container to keep them fresh.
Can I freeze the whoopie pies?
Yes, pumpkin whoopie pies freeze well. Place them in an airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw in the fridge before serving.
How can I prevent the cookies from spreading too much?
If you notice the cookies are spreading too much during baking, you can refrigerate the dough for 30 minutes before scooping. This helps the cookies hold their shape better while baking.
What’s the best way to soften cream cheese quickly?
If you’re short on time, you can soften cream cheese by microwaving it for 10-15 seconds. Be careful not to overheat it, as you want it soft but not melted.
Can I use other spices besides pumpkin pie spice?
Yes, you can customize the flavor by using a combination of cinnamon, nutmeg, ginger, and cloves. Adjust the ratios to match your taste preference.
How long should I chill the whoopie pies before serving?
Chill the assembled whoopie pies for at least 30 minutes before serving to allow the filling to firm up. This makes them easier to eat and enhances the texture.
Pumpkin Whoopie Pies
Ingredients
- 3 ¼ cups flour (all-purpose)
- 1 teaspoon baking powder
- 1 ½ cups pumpkin purée
- 1 cup light brown sugar
- ½ cup softened butter (unsalted)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract (for filling)
- 4 ounces softened cream cheese
- ½ teaspoon baking soda
- 2 large eggs, room temperature
- 3 cups powdered sugar
- 1 ¼ cups granulated sugar
- 1 tablespoon heavy cream
- 1 cup melted butter (unsalted)
Instructions
- Preheat your oven to 350°F. Get 4 baking sheets ready by lining them with parchment paper.
- In a medium bowl, combine the flour, pumpkin pie spice, salt, baking powder, and baking soda, then set it aside.
- In a larger bowl, whisk the pumpkin purée, both sugars, melted butter, eggs, and 1 teaspoon of vanilla extract until everything is well blended.
- Slowly fold the dry mixture into the wet ingredients, stirring just until combined. Drop spoonfuls of batter (about 2.5-3 tablespoons each) onto the baking sheets, keeping them spaced 2 inches apart.
- Bake for 12-15 minutes or until a toothpick comes out clean from the center of the cookies. Let them rest on the baking sheet for 10 minutes before transferring them to a cooling rack.
- While the cookies cool, whip the softened butter and cream cheese together for 3-4 minutes until smooth. Gradually add in the powdered sugar, mixing until well incorporated. Add the heavy cream and vanilla, beating on high for another 2-3 minutes until the filling is fluffy and creamy.
- After the cookies are fully cooled, flip half of them upside down and spread or pipe a generous amount of filling on the flat side. Top with the remaining cookies and gently press down to form sandwiches.
- Chill the assembled whoopie pies in the refrigerator for at least 30 minutes before serving to set the filling.
