Pumpkin whoopie pies are a sweet nod to fall’s bounty, with their moist, tender crumb and a tangy, creamy filling. I love how they feel like a cozy blanket—warm spices, pumpkin’s earthy sweetness, and that satisfying bite. They’re not just treats; they’re a little ritual for chilly days and big gatherings.
Why these pumpkin whoopie pies keep calling me back
They’re a nostalgic reminder of childhood harvest festivals, yet refined enough for grown-up tastes. The contrast of soft cake and creamy filling never gets old. Plus, they’re endlessly adaptable—swap in maple syrup or add toasted pecans. Each batch feels like a little celebration, a warm moment in the busy season.
Breaking down the ingredients of pumpkin whoopie pies
- Pumpkin: Rich in moisture and flavor, it keeps the cookies tender and adds natural sweetness.
- Brown sugar: Deep, molasses-like flavor that enhances spices and keeps the texture moist.
- Cinnamon: Warm and fragrant—don’t skimp, it really anchors the seasonal vibe.
- Cream cheese: Tangy and smooth, balancing the sweetness and adding richness to the filling.
- Butter: Adds richness and helps the cookies spread evenly; use unsalted for control.
- Spices (nutmeg, ginger): A pinch of these boosts autumnal aroma, but go easy—less is more.
- Vanilla extract: Brightens everything—don’t skip this for that extra layer of depth.
Tools of the trade for perfect pumpkin whoopie pies
- Large mixing bowl: For combining wet ingredients.
- Whisk or electric mixer: To blend filling ingredients until fluffy.
- Baking sheet with parchment paper: Prevents sticking and makes cleanup easier.
- Cookie scoop or spoon: Ensures evenly sized cookies.
- Wire cooling rack: Helps cookies cool evenly without sogginess.
Step-by-step guide to crafting pumpkin whoopie pies
Step 1: Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
Step 2: In a large bowl, whisk together 1 ¾ cups of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and a pinch of salt.
Step 3: In another bowl, mash 1 cup cooked pumpkin until smooth. Mix in ½ cup brown sugar, ¼ cup melted butter, and 1 teaspoon vanilla.
Step 4: Combine wet and dry ingredients until just blended. Do not overmix, or the cookies will be tough.
Step 5: Using a spoon or cookie scoop, dollop the batter onto the prepared baking sheets, leaving space for spreading.
Step 6: Bake for 12-15 minutes, until the edges are golden and the centers are set. Cool on a wire rack.
Step 7: For the filling, beat ½ cup softened cream cheese, ¼ cup softened butter, 1 cup powdered sugar, and a splash of vanilla until fluffy.
Step 8: Once cookies are cool, spread a generous dollop of filling on the bottom of one cookie, then top with another to make a sandwich.
Cooking checkpoints and tips to perfect your pies
- Cookies should be golden around the edges, soft but not underdone.
- Filling should be smooth, not runny—adjust with more powdered sugar if needed.
- Allow cookies to cool completely before filling to prevent melting.
Common pitfalls and how to fix them
- Underbaked cookies.? Add a minute or two to baking time if cookies are pale and soft.
- Filling is too loose.? Chill filling slightly if too runny.
- Filling melts and falls out.? Ensure cookies are fully cooled before filling.
- Uneven filling.? Use a sharp knife to level the top of the filling for neatness.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined. This creates a dry mixture that will give structure to the cookies.
- In another bowl, mash the cooked pumpkin until smooth, then stir in the brown sugar, melted butter, and vanilla extract until well combined. The mixture should be fragrant and slightly thickened.
- Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently fold everything together until just combined—avoid overmixing to keep the cookies tender.
- Using a cookie scoop or spoon, dollop the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 12-15 minutes, until they turn golden around the edges and feel set to the touch. The centers should remain soft.
- Remove the baking sheets from the oven and let the cookies cool on a wire rack until completely cool. This prevents melting the filling later.
- In a mixing bowl, beat the softened cream cheese, butter, and powdered sugar together with a whisk or mixer until fluffy and smooth. This creates a tangy, creamy frosting.
- Once the cookies are cooled, spread a generous dollop of the cream cheese filling on the flat side of one cookie, then gently press another cookie on top to make a sandwich.
- Repeat with remaining cookies and filling. For best results, refrigerate the assembled pies for about 30 minutes to set the filling before serving.
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