Pumpkin whoopie pies are a little twist on the classic sandwich cookie, but with a seasonal flair that makes them feel like a warm hug. The pumpkin adds moisture and a subtle earthiness, balanced by warm spices and a sweet, creamy filling. They’re perfect for chilly mornings or cozy gatherings, where the scent alone sparks a wave of nostalgia.
Why I Keep Coming Back to This Recipe
It captures the essence of fall—spicy, sweet, and filling the house with warmth. The process is forgiving, and the results are consistently delightful. Plus, it’s adaptable—perfect for experimenting with flavors or dietary swaps. These pies are my go-to when I want a little comfort or to share something special without fuss.
What’s Inside: The Soul of Pumpkin Whoopie Pies
- Canned pumpkin puree: It’s the moist heart of these treats—sweet, velvety, and rich in flavor. Swap for sweet potato puree if you want a different earthiness.
- Brown sugar: Adds deep molasses notes and moisture. Lighten it with coconut sugar if you prefer a milder sweetness.
- Warm spices (cinnamon, nutmeg, ginger): The aroma is intoxicating, evoking cozy mornings. Adjust amounts for more punch or subtlety.
- Cream cheese for filling: Tangy and smooth, it balances the sweetness. Vegan cream cheese can be a good swap here.
- Butter or vegan margarine: Provides richness and structure. Use coconut oil for a dairy-free version.
- All-purpose flour: The base that gives structure. Whole wheat works if you want a bit more fiber.
- Baking soda: Leavens the batter, making the cookies rise just right.
Tools of the Trade for Pumpkin Whoopie Pies
- Mixing bowls: For combining wet and dry ingredients.
- Electric mixer or whisk: To beat the butter and sugar until fluffy.
- Baking sheets: To hold the cookies while baking.
- Parchment paper: To prevent sticking and easy cleanup.
- Cooling rack: To cool the cookies evenly.
Crafting the Perfect Pumpkin Whoopie Pie
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line two baking sheets with parchment paper.
Step 3: In a large bowl, whisk together 1 1/2 cups of flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Step 4: In another bowl, beat 1/2 cup unsalted butter with 1 cup brown sugar until creamy.
Step 5: Add 1 cup canned pumpkin puree, 1 egg, and 1 teaspoon vanilla extract to the butter mixture. Mix well.
Step 6: Gradually add dry ingredients to wet, mixing just until combined.
Step 7: Scoop spoonfuls of batter onto baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 12-15 minutes, until the edges are golden and the tops are just set.
Step 9: Let the cookies cool on a wire rack for 10 minutes before handling.
Key Moments to Watch While Baking
- Cookies should be lightly golden around the edges.
- The batter should hold its shape but still be soft enough to scoop.
- Filling should be smooth and creamy, not runny or stiff.
- Always test the oven temperature with a thermometer for accuracy.
Common Pitfalls and How to Fix Them
- Over-mixing the batter, which develops gluten and spreads the cookies.? If cookies are flat, chill the batter for 15 minutes before baking.
- Using too much flour, which can make cookies dry.? Dough is too sticky? Lightly flour your hands and scoop.
- Over-softened butter or too much liquid in the filling.? If filling is runny, refrigerate it for 10 minutes before piping.
- Oven running hot or baking too long.? Cookies crack or burn? Reduce oven temperature by 10°C (20°F).
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
- In another bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla to the butter mixture, beating until smooth and well combined. The batter will be thick and slightly sticky.
- Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed, just until everything is combined and the batter feels soft but scoopable.
- Scoop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each mound with the back of a spoon.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set but still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare the filling by beating the softened cream cheese, butter, and powdered sugar together until smooth, creamy, and fluffy.
- Once the cookies are cooled, spread or pipe the cream cheese filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
- Repeat with the remaining cookies and filling. Chill the assembled pies for 30 minutes to set the filling if desired.
- Enjoy these cozy, spiced pumpkin treats with a hot beverage or as a festive dessert!
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