Category: Desserts

I’ve always loved how pretzels combine that chewy, slightly sweet dough with a salty crust. But making traditional pretzels can feel like a whole ordeal—so I started experimenting with mini bites, just as fun but way less fuss. These monster pretzel bites turned into a chaos of flavors and textures that remind me of fairground snacks.

Why I keep coming back to these bites

They’re messy, fun, and remind me of county fairs and summer afternoons. I love how unpredictable they are—each bite a little different, a little chaotic. Plus, no matter what, they’re always a hit when friends drop by or when I need a quick, satisfying snack.

Breaking down the ingredients in monster pretzel bites

• Warm water with yeast: Activates the yeast, creating bubbly, yeasty aroma—your dough will rise beautifully.
• Flour: Provides structure and chew. You can swap half for whole wheat for a nuttier flavor.
• Baking soda: Boiled in water, it gives that classic pretzel crust—think shiny and slightly bitter.
• Coarse salt: Adds crunch and a burst of salty flavor with every bite.
• Egg wash: Gives a shiny, golden finish—optional but pretty.
• Cheese or mustard dip: Perfect for dipping, adds tang and umami—don’t skip it.

Tools of the trade for perfect pretzel bites

• Large pot: For boiling the pretzel bites, creating that signature crust.
• Baking sheet with parchment: Prevents sticking and makes cleanup easier.
• Slotted spoon: To lift the bites out of boiling water gently.
• Pastry brush: For egg wash to give a shiny, golden finish.

Step-by-step to monster pretzel bites — from dough to crispy bites

Step 1: Mix warm water, yeast, and sugar in a large bowl. Let sit until frothy, about 5 minutes.

Step 2: Add flour and salt to the yeast mixture. Knead until dough is smooth and elastic, about 8 minutes.

Step 3: Divide dough into small pieces, roll into balls, then flatten slightly. Prepare baking sheets lined with parchment.

Step 4: Boil water with baking soda in a large pot. Drop pretzel bites in batches, boil for 30 seconds, then remove with a slotted spoon.

Step 5: Brush with beaten egg, sprinkle coarse salt, and bake at 220°C (430°F) for 12-15 minutes until golden.

Step 6: Cool slightly on a wire rack. Serve warm with mustard or cheese dip.

Cooking checkpoints and tips to keep in mind

• Dough should be soft but not sticky. Add extra flour if it’s too wet.
• Boiling the bites briefly helps set the crust—don’t skip this step.
• Look for a deep golden color, not just light brown, to ensure crispiness.
• Salt should be coarse; it adds crunch and flavor—don’t skimp.

Common pitfalls and how to dodge them

• Dough sticking to your hands and not forming balls.? Add more flour if dough is sticky.
• Pretzels turning out pale and soft.? Boil bites for a full 30 seconds.
• Bites lacking that crunchy, salty top.? Use coarse salt generously.
• Pretzels turning dark too quickly or staying pale.? Bake at 220°C (430°F).

Monster Pretzel Bites

These mini pretzel bites are made by boiling small dough balls in a baking soda solution before baking, resulting in a shiny, chewy crust with a soft, flavorful interior. The bites are topped with coarse salt for crunch and served warm with cheese or mustard dips, offering a chaotic mix of textures and flavors reminiscent of fairground snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 packet dry active yeast about 2 1/4 teaspoons
• 1 cup warm water about 110°F, for activating yeast
• 1 teaspoon sugar to feed the yeast
• 3 cups all-purpose flour can substitute half with whole wheat
• 1 teaspoon salt
• 2 tablespoons baking soda for boiling water
• coarse salt coarse salt for topping
• 1 egg egg beaten, for egg wash
• optional cheese or mustard dip for serving

Equipment

• Large mixing bowl
• Large pot
• Baking sheet with parchment
• Slotted spoon
• Pastry brush

Method

 

1. Mix warm water, yeast, and sugar in a large bowl. Let sit until frothy, about 5 minutes, until you see bubbles and a yeasty aroma.
   
2. Add flour and salt to the yeast mixture, then knead until the dough is smooth, elastic, and slightly tacky, about 8 minutes.
   
3. Divide the dough into small pieces, roll each into a ball, then flatten slightly to create mini pretzel bites. Line a baking sheet with parchment paper.
   
4. Bring a large pot of water to a boil, then add baking soda. Carefully drop pretzel bites in batches, boiling each for about 30 seconds until they puff slightly and become shiny.
   
5. Use a slotted spoon to remove the boiled pretzel bites and place them on the prepared baking sheet.
   
6. Brush each pretzel bite with beaten egg for a shiny, golden finish, then sprinkle generously with coarse salt.
   
7. Bake in a preheated oven at 220°C (430°F) for 12-15 minutes, until deep golden brown and crispy on the outside.
   
8. Remove from oven and let cool slightly on a wire rack. Serve warm with cheese or mustard dip for maximum enjoyment.
   

Notes

Ensure you use coarse salt for topping to achieve the authentic crunchy texture. The boiling step is crucial for that classic pretzel crust. Serve these bites fresh for the best chewy and crispy contrast.

Red velvet has a secret: its allure isn’t just in the flavor but in the story it tells. Every bite feels like a small rebellion—rich, velvety, and a little bit mysterious. It’s perfect for when you want to mark an occasion with something a little more daring than usual.

Why I keep making this cake

Its deep red color and velvety crumb never fail to surprise me. It’s perfect for marking a moment—whether a quiet celebration or a bold statement. Plus, every time I bake it, I remember that childhood thrill of turning a simple batter into something stunning.

What’s in that red velvet magic?

• All-purpose flour: Gives structure; don’t skimp, even if you’re tempted to use cake flour.
• Cocoa powder: Adds depth, a hint of smoky richness—don’t omit for that authentic flavor.
• Red food coloring: Creates the signature crimson hue; use gel for less dilution and more vibrancy.
• Buttermilk: Tenderizes and adds a slight tang; swap with full-fat sour cream if needed.
• Cream cheese frosting: Rich, tangy, and balances the sweetness—essential for that classic look.
• Vegetable oil: Keeps the crumb moist; can substitute with melted butter for a richer flavor.
• Eggs: Bind the batter; fresher eggs yield a better rise.

Tools of the dark arts

• Mixing bowls: To blend ingredients smoothly and evenly.
• Electric mixer: To beat the batter and frosting to the perfect fluffy consistency.
• Cake pan (23cm round): To shape the cake evenly.
• Parchment paper: To prevent sticking and ensure easy removal.
• Cooling rack: To cool the cake evenly without sogginess.

Step-by-step for a truly hauntingly good cake

Step 1: Preheat your oven to 175°C (350°F). Grab a 23cm (9-inch) round cake pan and line it with parchment paper.

Step 2: In a large bowl, sift together 2 1/2 cups (310g) of all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cocoa powder. Mix well.

Step 3: In another bowl, whisk 1 cup (200g) of sugar, 1/2 cup (120ml) of vegetable oil, and 2 large eggs until smooth.

Step 4: Add 1 cup (240ml) buttermilk, 1 tablespoon (15ml) of red food coloring, and 1 teaspoon vanilla extract to the wet ingredients. Mix until evenly colored.

Step 5: Gradually add the dry ingredients into the wet, mixing gently but thoroughly. The batter will be thick and vibrant red.

Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before frosting.

Cooking checkpoints to watch for

• The cake should be a deep, even red without streaks. If it’s pale, add a touch more food coloring.
• The top should be golden and slightly cracked—this indicates it’s baked through.
• A toothpick inserted should come out clean, with no wet batter clinging.

Common pitfalls & how to dodge them

• Overbaking leading to cracks.? If the cake cracks on top, lower the oven temperature by 10°C (20°F).
• Overmixing can develop gluten, making the cake heavy.? If the cake is dense, don’t overmix the batter.
• Frosting melting and sliding off.? If the frosting is runny, chill it for 15 minutes.
• Sticking cake when removing from pan.? If the cake sticks, ensure parchment is well greased and pressed into the pan.

Classic Red Velvet Cake

This red velvet cake features a tender, velvety crumb with a striking deep red color, achieved through a blend of flour, cocoa powder, and vibrant food coloring. The batter is mixed until smooth, baked until golden, then cooled before generously frosting with tangy cream cheese frosting. The result is a visually stunning, rich, and moist cake with a soft, velvety texture that feels as luxurious as it looks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon red food coloring gel preferred
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Electric mixer
• Cake pan (23cm round)
• Parchment paper
• Cooling rack

Method

 

1. Preheat your oven to 175°C (350°F) and line a 23cm round cake pan with parchment paper.
   
2. Sift together the flour, baking soda, and cocoa powder in a large bowl until evenly combined. This ensures a smooth batter without lumps.
   
3. In another bowl, whisk together sugar, vegetable oil, and eggs until the mixture is smooth, slightly thickened, and smells slightly sweet.
   
4. Add buttermilk, red food coloring, and vanilla extract to the wet mixture. Mix until the batter turns a vibrant crimson hue and is uniform in color.
   
5. Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed, mixing gently until just combined and the batter is smooth and velvety.
   
6. Pour the batter into the prepared cake pan, smoothing the surface with a spatula to ensure even baking.
   
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with slight cracks.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely, allowing the crumb to set and the color to deepen.
9. Once cooled, frost the cake with cream cheese frosting or your favorite frosting to complete the rich, velvety look and taste.
10. Slice and serve this stunning red velvet cake to enjoy its moist, tender crumb and striking appearance, perfect for special occasions or a bold treat.

Red velvet has a secret: its allure isn’t just in the flavor but in the story it tells. Every bite feels like a small rebellion—rich, velvety, and a little bit mysterious. It’s perfect for when you want to mark an occasion with something a little more daring than usual.

Why I keep making this cake

Its deep red color and velvety crumb never fail to surprise me. It’s perfect for marking a moment—whether a quiet celebration or a bold statement. Plus, every time I bake it, I remember that childhood thrill of turning a simple batter into something stunning.

What’s in that red velvet magic?

• All-purpose flour: Gives structure; don’t skimp, even if you’re tempted to use cake flour.
• Cocoa powder: Adds depth, a hint of smoky richness—don’t omit for that authentic flavor.
• Red food coloring: Creates the signature crimson hue; use gel for less dilution and more vibrancy.
• Buttermilk: Tenderizes and adds a slight tang; swap with full-fat sour cream if needed.
• Cream cheese frosting: Rich, tangy, and balances the sweetness—essential for that classic look.
• Vegetable oil: Keeps the crumb moist; can substitute with melted butter for a richer flavor.
• Eggs: Bind the batter; fresher eggs yield a better rise.

Tools of the dark arts

• Mixing bowls: To blend ingredients smoothly and evenly.
• Electric mixer: To beat the batter and frosting to the perfect fluffy consistency.
• Cake pan (23cm round): To shape the cake evenly.
• Parchment paper: To prevent sticking and ensure easy removal.
• Cooling rack: To cool the cake evenly without sogginess.

Step-by-step for a truly hauntingly good cake

Step 1: Preheat your oven to 175°C (350°F). Grab a 23cm (9-inch) round cake pan and line it with parchment paper.

Step 2: In a large bowl, sift together 2 1/2 cups (310g) of all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cocoa powder. Mix well.

Step 3: In another bowl, whisk 1 cup (200g) of sugar, 1/2 cup (120ml) of vegetable oil, and 2 large eggs until smooth.

Step 4: Add 1 cup (240ml) buttermilk, 1 tablespoon (15ml) of red food coloring, and 1 teaspoon vanilla extract to the wet ingredients. Mix until evenly colored.

Step 5: Gradually add the dry ingredients into the wet, mixing gently but thoroughly. The batter will be thick and vibrant red.

Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before frosting.

Cooking checkpoints to watch for

• The cake should be a deep, even red without streaks. If it’s pale, add a touch more food coloring.
• The top should be golden and slightly cracked—this indicates it’s baked through.
• A toothpick inserted should come out clean, with no wet batter clinging.

Common pitfalls & how to dodge them

• Overbaking leading to cracks.? If the cake cracks on top, lower the oven temperature by 10°C (20°F).
• Overmixing can develop gluten, making the cake heavy.? If the cake is dense, don’t overmix the batter.
• Frosting melting and sliding off.? If the frosting is runny, chill it for 15 minutes.
• Sticking cake when removing from pan.? If the cake sticks, ensure parchment is well greased and pressed into the pan.

Red Velvet Cake

This red velvet cake features a rich, velvety crumb with a striking deep red hue, achieved through a blend of cocoa powder and vibrant food coloring. The batter is mixed until smooth and baked to golden perfection, resulting in a moist, tender texture. Finished with a tangy cream cheese frosting, it’s a visually stunning and indulgently flavorful dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon red food coloring gel preferred for vibrancy
• 1 teaspoon vanilla extract
• 8 oz cream cheese cream cheese frosting

Equipment

• Mixing bowls
• Electric mixer
• Cake pan (23cm round)
• Parchment paper
• Cooling rack

Method

 

1. Preheat your oven to 175°C (350°F) and line a 23cm round cake pan with parchment paper.
   
2. Sift together the flour, baking soda, and cocoa powder in a large mixing bowl until well combined.
3. In another bowl, whisk the sugar, vegetable oil, and eggs until the mixture is smooth and slightly fluffy, about 2 minutes.
4. Add the buttermilk, red food coloring, and vanilla extract to the wet mixture, and stir until the color is evenly distributed and the mixture is vibrant red.
5. Gradually fold the dry ingredients into the wet mixture, mixing gently but thoroughly until you have a smooth, thick batter with a bright red color.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula, ensuring even thickness.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with slight cracking.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9. Once fully cooled, spread the cream cheese frosting evenly over the top and sides of the cake using a spatula or palette knife.
10. Slice the cake to reveal its deep red interior and velvety crumb, then serve and enjoy your striking homemade red velvet cake.

Notes

For best color vibrancy, use gel food coloring. Ensure the cake is completely cool before frosting to prevent melting. Store leftovers in an airtight container for up to 3 days.

Red velvet has a secret: its allure isn’t just in the flavor but in the story it tells. Every bite feels like a small rebellion—rich, velvety, and a little bit mysterious. It’s perfect for when you want to mark an occasion with something a little more daring than usual.

Why I keep making this cake

Its deep red color and velvety crumb never fail to surprise me. It’s perfect for marking a moment—whether a quiet celebration or a bold statement. Plus, every time I bake it, I remember that childhood thrill of turning a simple batter into something stunning.

What’s in that red velvet magic?

• All-purpose flour: Gives structure; don’t skimp, even if you’re tempted to use cake flour.
• Cocoa powder: Adds depth, a hint of smoky richness—don’t omit for that authentic flavor.
• Red food coloring: Creates the signature crimson hue; use gel for less dilution and more vibrancy.
• Buttermilk: Tenderizes and adds a slight tang; swap with full-fat sour cream if needed.
• Cream cheese frosting: Rich, tangy, and balances the sweetness—essential for that classic look.
• Vegetable oil: Keeps the crumb moist; can substitute with melted butter for a richer flavor.
• Eggs: Bind the batter; fresher eggs yield a better rise.

Tools of the dark arts

• Mixing bowls: To blend ingredients smoothly and evenly.
• Electric mixer: To beat the batter and frosting to the perfect fluffy consistency.
• Cake pan (23cm round): To shape the cake evenly.
• Parchment paper: To prevent sticking and ensure easy removal.
• Cooling rack: To cool the cake evenly without sogginess.

Step-by-step for a truly hauntingly good cake

Step 1: Preheat your oven to 175°C (350°F). Grab a 23cm (9-inch) round cake pan and line it with parchment paper.

Step 2: In a large bowl, sift together 2 1/2 cups (310g) of all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cocoa powder. Mix well.

Step 3: In another bowl, whisk 1 cup (200g) of sugar, 1/2 cup (120ml) of vegetable oil, and 2 large eggs until smooth.

Step 4: Add 1 cup (240ml) buttermilk, 1 tablespoon (15ml) of red food coloring, and 1 teaspoon vanilla extract to the wet ingredients. Mix until evenly colored.

Step 5: Gradually add the dry ingredients into the wet, mixing gently but thoroughly. The batter will be thick and vibrant red.

Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before frosting.

Cooking checkpoints to watch for

• The cake should be a deep, even red without streaks. If it’s pale, add a touch more food coloring.
• The top should be golden and slightly cracked—this indicates it’s baked through.
• A toothpick inserted should come out clean, with no wet batter clinging.

Common pitfalls & how to dodge them

• Overbaking leading to cracks.? If the cake cracks on top, lower the oven temperature by 10°C (20°F).
• Overmixing can develop gluten, making the cake heavy.? If the cake is dense, don’t overmix the batter.
• Frosting melting and sliding off.? If the frosting is runny, chill it for 15 minutes.
• Sticking cake when removing from pan.? If the cake sticks, ensure parchment is well greased and pressed into the pan.

Red Velvet Cake

This red velvet cake features a vibrant crimson color and a velvety crumb, achieved through a combination of precise mixing and baking techniques. The cake is rich, moist, and tender, topped with tangy cream cheese frosting for a classic finish. Its striking appearance and luxurious texture make it perfect for special occasions or bold celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup cocoa powder unsweetened
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon red food coloring gel preferred
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Electric mixer
• Cake pan (23cm round)
• Parchment paper
• Cooling rack

Method

 

1. Preheat your oven to 175°C (350°F) and line a 23cm round cake pan with parchment paper.
   
2. Sift together the flour, baking soda, and cocoa powder in a large bowl until well combined. This ensures a smooth, even batter.
3. In a separate bowl, whisk the sugar, vegetable oil, and eggs until the mixture is smooth, slightly thickened, and begins to lighten in color.
4. Add the buttermilk, red food coloring, and vanilla extract to the wet mixture, then stir until the batter turns a vibrant, uniform red.
5. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. The batter will be thick and vividly red.
6. Pour the batter into your prepared pan, smoothing the top with a spatula for an even surface.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with slight cracks.
8. Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Ensure the cake is fully cooled before frosting to prevent melting and sliding. Once cooled, spread your favorite cream cheese frosting on top and decorate as desired.
10. Slice, serve, and enjoy the rich, velvety texture and striking crimson color of this classic red velvet cake.

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

Pumpkin whoopie pies are tender, moist cookies filled with a tangy cream cheese frosting, perfect for cozy fall days. The cookies are made with pumpkin, warm spices, and brown sugar, resulting in a soft, cake-like texture, while the creamy filling adds a smooth, tangy contrast. They come together with simple mixing, baking, and filling steps for a nostalgic, festive treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch salt
• 1 cup cooked pumpkin mashed until smooth
• ½ cup brown sugar
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• ½ cup softened cream cheese
• ¼ cup softened butter
• 1 cup powdered sugar

Equipment

• Large mixing bowl
• Whisk or electric mixer
• Baking sheet with parchment paper
• Cookie scoop or spoon
• Wire cooling rack

Method

 

1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Using a cookie scoop or spoon, dollop the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
   
6. 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.
   
7. 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.
8. 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.
9. 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.
10. Repeat with remaining cookies and filling. For best results, refrigerate the assembled pies for about 30 minutes to set the filling before serving.

Notes

Ensure cookies are completely cooled before filling to prevent melting. You can add toasted pecans or a drizzle of caramel for extra flair.

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

Pumpkin whoopie pies are soft, moist cookies filled with a tangy cream cheese frosting, showcasing warm spices, pumpkin’s earthy sweetness, and a tender crumb. The baking process creates a cozy, autumnal treat with a satisfying bite and creamy filling that balances sweetness and tang. Perfect for fall gatherings or a comforting dessert to enjoy on chilly days.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch salt
• 1 cup cooked pumpkin mashed until smooth
• ½ cup brown sugar
• ¼ cup melted butter unsalted
• 1 teaspoon vanilla extract
• ½ cup softened cream cheese
• ¼ cup softened butter
• 1 cup powdered sugar
• ½ teaspoon nutmeg optional
• ½ teaspoon ginger optional

Equipment

• Large mixing bowl
• Whisk or electric mixer
• Baking sheet with parchment paper
• Cookie scoop or spoon
• Wire cooling rack

Method

 

1. Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper to prevent sticking.
   
2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and ginger until evenly combined. This creates your dry mixture with fragrant spices.
   
3. In another bowl, mash the cooked pumpkin until smooth, then stir in the brown sugar, melted butter, and vanilla extract until the mixture looks shiny and well blended.
   1 ¾ cups all-purpose flour
   
4. Pour the wet pumpkin mixture into the dry ingredients and gently fold everything together until just combined—don’t overmix, or the cookies might turn tough.
   
5. Using a cookie scoop or spoon, drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly.
6. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are just set. The cookies will be soft but hold their shape.
7. Remove the cookies from the oven and transfer them to a wire rack to cool completely—this helps prevent sogginess and makes filling easier.
8. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla until fluffy and smooth—this creates your tangy, creamy filling.
   1 ¾ cups all-purpose flour
9. Spread or pipe a generous dollop of filling onto the flat side of one cooled cookie, then gently press another cookie on top to form a sandwich.
10. Repeat with the remaining cookies and filling, then serve these cozy pumpkin whoopie pies at room temperature and enjoy the perfect combination of tender cake and creamy filling.

Notes

Ensure cookies are fully cooled before filling to prevent melting. Feel free to add toasted pecans or a drizzle of caramel for extra flavor.

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

Pumpkin whoopie pies are soft, moist cookies with a tender crumb, filled with a tangy cream cheese frosting. They showcase warm spices and pumpkin’s earthy sweetness, resulting in a cozy, festive treat perfect for fall gatherings. The contrast of the cake and creamy filling creates a delightful bite with autumnal charm.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 cup cooked pumpkin mashed until smooth
• ½ cup brown sugar
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup softened cream cheese
• ¼ cup softened unsalted butter
• 1 cup powdered sugar

Equipment

• Large mixing bowl
• Whisk or electric mixer
• Baking sheet with parchment paper
• Cookie scoop or spoon
• Wire cooling rack

Method

 

1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper to prevent sticking.
   
2. In a large bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt until evenly combined. This creates your dry mixture.
   
3. In another bowl, mash the cooked pumpkin until smooth, then stir in brown sugar, melted butter, and vanilla extract, mixing until the ingredients are well incorporated and the mixture is fragrant.
   
4. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined; avoid overmixing to keep the cookies tender.
   
5. Using a cookie scoop or spoon, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly.
6. Bake in the preheated oven for 12-15 minutes, until the edges turn golden and the centers look set but soft. The cookies will have a tender, moist crumb.
7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. To prepare the filling, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract in a bowl until smooth, fluffy, and creamy.
9. Once the cookies are completely cooled, spread a generous layer of the cream cheese filling on the bottom side of one cookie, then top with another cookie to make a sandwich.
10. Repeat with the remaining cookies and filling, then serve your pumpkin whoopie pies and enjoy their soft texture and cozy flavors.

Notes

Ensure cookies are fully cooled before filling to prevent melting. Feel free to add toasted pecans or a drizzle of caramel for extra flavor.

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

Pumpkin whoopie pies are soft, moist cookies with a tender crumb, filled with a tangy, creamy cheese filling. The process involves whisking together pumpkin, spices, and dry ingredients to create the cake layers, then sandwiching them with a smooth cream cheese filling. The final treat has a cozy, autumnal appearance with a perfect balance of spiced cake and creamy filling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch salt
• 1 cup cooked pumpkin mashed until smooth
• ½ cup brown sugar
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• ½ cup softened cream cheese
• ¼ cup softened butter
• 1 cup powdered sugar

Equipment

• Large mixing bowl
• Whisk or electric mixer
• Baking sheet with parchment paper
• Cookie scoop or spoon
• Wire cooling rack

Method

 

1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
   
2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt until well combined. This creates the dry mixture for the cookies.
   
3. In another bowl, mash the cooked pumpkin until smooth, then stir in brown sugar, melted butter, and vanilla extract. Mix until the mixture is uniform and fragrant.
   
4. Pour the wet pumpkin mixture into the dry ingredients and fold together gently until just combined. Do not overmix to keep the cookies tender.
   
5. Use a cookie scoop or spoon to drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
6. Bake for 12-15 minutes, or until the edges are golden and the centers feel set when lightly touched. Remove from oven and let cookies cool on a wire rack.
7. While the cookies cool, prepare the filling by beating softened cream cheese, softened butter, and vanilla until smooth and fluffy. Gradually add powdered sugar and beat until well combined.
8. Once cookies are completely cooled, spread a generous dollop of the cream cheese filling on the flat side of one cookie, then top with another cookie to form a sandwich.
9. Press gently to spread the filling evenly and ensure the cookies stick together securely. Repeat until all cookies are filled.
10. Enjoy your pumpkin whoopie pies! They are best served at room temperature, with their soft, spiced cake and creamy filling ready to delight.

Notes

Ensure cookies are fully cooled before filling to prevent melting. Feel free to add toasted pecans or a drizzle of maple syrup for extra flavor.

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

Pumpkin whoopie pies are soft, moist cookies filled with a tangy cream cheese frosting, perfect for fall. The batter combines pumpkin, warm spices, and brown sugar, resulting in tender, cake-like cookies. Once baked and filled, they present as cute sandwich cookies with a cozy, seasonal flavor.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch salt
• 1 cup cooked pumpkin mashed until smooth
• ½ cup brown sugar
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• ½ cup softened cream cheese
• ¼ cup softened butter
• 1 cup powdered sugar

Equipment

• Large mixing bowl
• Whisk or electric mixer
• Baking sheet with parchment paper
• Cookie scoop or spoon
• Wire cooling rack

Method

 

1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
   
2. In a large bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt until combined. Set aside.
   
3. In another bowl, mash the cooked pumpkin until smooth, then stir in brown sugar, melted butter, and vanilla extract until the mixture is well blended and fragrant.
   
4. Pour the wet pumpkin mixture into the dry ingredients, and gently fold until just combined. The batter will be thick but moist.
   
5. Using a cookie scoop or spoon, dollop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
6. Bake for 12-15 minutes, until the edges are golden and the centers are set. The cookies will be soft but firm enough to handle. Remove from oven and cool on a wire rack.
7. In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla until fluffy and smooth. This creates the tangy filling.
8. Once the cookies are completely cooled, spread a generous dollop of cream cheese filling on the flat side of one cookie.
9. Top with a second cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
10. Arrange the assembled pumpkin whoopie pies on a platter and serve once the filling is set. Enjoy the cozy, spiced treat!

Notes

Ensure cookies are completely cooled before filling to prevent melting. Feel free to chill the assembled pies for an hour for a firmer filling.

Baking spooky cupcakes is a delightful way to embrace the playful side of baking. It’s about turning simple ingredients into something both creepy and cute, perfect for celebrating the season or just adding a little whimsy to your day. Plus, the mess and chaos are part of the charm—no perfect lines needed here.

Why I Keep Baking These Creepy Treats

They remind me of childhood Halloweens filled with candy and giggles. The process is chaos—messy, loud, a little frantic—but the smiles when you see those spooky faces come to life are worth every second. Plus, every batch feels like a small rebellion against the perfect, polished treats. It’s honest, imperfect fun that I keep returning to.

Spooky Cupcake Components & Tips

• All-purpose flour: Gives structure; substitute with gluten-free blend if needed.
• Cocoa powder: Adds rich chocolate flavor; use Dutch-processed for a smoother taste.
• Butter: Creates moistness and richness; swap with margarine if dairy-free.
• Sugar: Sweetens and tenderizes; brown sugar adds depth.
• Eggs: Bind ingredients; flaxseed meal can replace for vegan baking.
• Milk: Keeps batter moist; almond or oat milk works well.
• Vanilla extract: Enhances flavor; vanilla bean paste adds a gourmet touch.

Tools of the Spooky Trade

• Muffin tin: Holds the cupcake batter and ensures even baking.
• Mixing bowls: Separate dry and wet ingredients, and mix efficiently.
• Electric hand mixer: Eases the creaming process for fluffy batter.
• Cooling rack: Helps cupcakes cool evenly and prevents sogginess.
• Spatula: Folds ingredients gently and decorates.

Crafting the perfect spooky cupcakes from start to finish

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Line a muffin tin with paper cupcake liners.

Step 3: In a bowl, mix flour, cocoa powder, baking powder, and a pinch of salt.

Step 4: In another bowl, beat butter and sugar until light and fluffy, about 3 minutes.

Step 5: Add eggs one at a time, then vanilla. Mix well.

Step 6: Alternate adding dry ingredients and milk, starting and ending with dry.

Step 7: Scoop batter into liners, filling about 2/3 full.

Step 8: Bake for 18-20 minutes, until a toothpick comes out clean.

Step 9: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.

Step 10: Once cooled, frost with your favorite spooky-themed icing.

Tips & Tricks for Spooky Cupcakes

• Ensure butter is softened for a smoother batter.
• Don’t overmix once dry ingredients are added to keep cupcakes light.
• Check for doneness with a toothpick—no wet batter should cling.
• Cool cupcakes completely before frosting to prevent melting.

Common Pitfalls & How to Fix Them

• Cold butter makes for dense batter.? Use softened butter, not melted, to avoid flat cupcakes.
• Tough cupcakes from overmixing.? Don’t overmix once dry ingredients are added.
• Undercooked centers.? Test with a toothpick—if it comes out wet, bake a few minutes longer.
• Frosting sliding off warm cupcakes.? Cool cupcakes thoroughly before frosting.

Spooky Chocolate Cupcakes

These spooky cupcakes are baked using simple mixing and baking methods, resulting in moist, chocolatey treats with a slightly fudgy texture. Decorated with themed frosting, they have a charmingly imperfect, playful appearance perfect for Halloween or any festive occasion. The process highlights the joys of messy, creative baking with a focus on flavor and fun.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: Halloween

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder Dutch-processed preferred
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk almond or oat milk works well

Equipment

• Muffin tin
• Mixing bowls
• Electric hand mixer
• Cooling rack
• Spatula

Method

 

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper cupcake liners.
   
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. The mixture should look uniform and slightly powdery.
   
3. In a separate bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color—about 3 minutes. You’ll hear a gentle whir and see the mixture turn creamy.
   
4. Add eggs one at a time to the butter mixture, beating well after each addition. The batter will become smooth and slightly glossy.
   
5. Stir in the vanilla extract, mixing until evenly incorporated.
   
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, folding gently with a spatula after each addition. The batter should be thick but pourable, with a rich chocolate color.
   
7. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. You should see the batter mound slightly above the liner edges.
8. Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You’ll smell the rich chocolate aroma filling your kitchen.
9. Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes, allowing the structure to set. Then, transfer them to a wire rack to cool completely, ensuring they don’t get soggy.
10. Once cooled, decorate your cupcakes with spooky themed frosting, like dark chocolate or vibrant colored icing, and add fun embellishments to bring your creepy treats to life.
11. Enjoy your playful, spooky cupcakes—they’re perfect for Halloween parties or just a fun baking adventure with friends!