Pumpkin whoopie pies feel like a warm hug wrapped in a flaky paper. Their unassuming appearance hides a tender, moist crumb and a luscious filling that makes every bite a small celebration. As the days grow shorter and the air turns crisp, these treats remind me of childhood kitchens and holiday mornings.
Why I Keep Coming Back to Pumpkin Whoopie Pies
Their imperfect, homey charm makes every batch feel like a small, sweet victory. The aroma alone sparks a sense of comfort and celebration. Plus, they’re endlessly customizable—spices, fillings, or even adding chopped nuts. They remind me that some recipes are less about perfection and more about the cozy process.
Inside the Ingredients of Pumpkin Whoopie Pies
- Pumpkin puree: It’s the moist backbone of the cookie, adding earthiness and moisture. Swap with sweet potato puree for a slightly sweeter, denser bite.
- Brown sugar: It lends a deep molasses note that balances the spices. Use coconut sugar for a more caramel flavor.
- Ground cinnamon and ginger: Warm and aromatic, these spices define the fall vibe. Clove or nutmeg can replace part of the ginger for a smoky aroma.
- Unsalted butter: Creamed into the filling for richness. Margarine can work in a pinch, but lacks the depth.
- Cream cheese: The tangy, creamy core of the filling that makes each bite luscious. For a dairy-free version, try coconut cream.
- Vanilla extract: A splash enhances the overall sweetness and aroma. Almond extract adds a nutty twist.
- All-purpose flour: Provides structure and tenderness. Whole wheat flour gives a nuttier flavor and more fiber.
Tools & Equipment for Pumpkin Whoopie Pies
- Mixing bowls: To blend wet and dry ingredients separately for even mixing.
- Electric mixer or whisk: To cream the butter and sugar smoothly.
- Cookie scoop or spoon: To portion dough evenly for uniform cookies.
- Baking sheets: To hold the cookies while baking.
- Parchment paper: To prevent sticking and ensure easy removal.
- Wire rack: To cool the cookies evenly.
Step-by-step to Pumpkin Whoopie Pies
Step 1: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Step 2: In a large bowl, mix the flour, baking soda, salt, and spices. Set aside.
Step 3: In another bowl, cream the butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then stir in pumpkin puree and vanilla.
Step 4: Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix, or they’ll be tough.
Step 5: Using a spoon or cookie scoop, dollop dough onto prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Step 6: Bake for 10-12 minutes, until the edges are golden but the centers still look slightly soft.
Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Catching the Perfect Bite: Tips for Pumpkin Whoopie Pies
- The cookies should be golden around the edges but still soft in the center.
- Filling must be smooth and thick enough to hold its shape when piped.
- Cookies should have a slight bounce when pressed, indicating they’re baked but not overdone.
Common Mistakes and How to Fix Them
- Cookies look pale and feel soft in the center.? UNDERBAKED? Bake 2 more minutes and check for a golden edge.
- Filling is too loose to pipe.? FILLING TOO RUNNY? Chill it for 15 minutes or add a bit more powdered sugar.
- Cookies are dark around the edges.? OVERTURNED? Next time, reduce oven temp to 170°C (340°F) and bake a minute less.
- Dough spreads too much on the baking sheet.? DROPPING? Use a slightly dampened spoon or scoop to get neat, round cookies.
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, salt, cinnamon, and ginger until well combined.
- In another bowl, cream the softened butter and brown sugar with an electric mixer for about 3 minutes until the mixture is fluffy and pale.
- Add the egg to the creamed mixture and beat until fully incorporated. Then, mix in the pumpkin puree and vanilla extract until smooth and fragrant.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be slightly sticky but manageable.
- Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets, spacing each dollop about 5 cm (2 inches) apart. Slightly flatten each mound with the back of a spoon.
- Bake the cookies for 10-12 minutes, or until the edges turn golden and the centers still look slightly soft. The cookies should have a gentle bounce when pressed.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set up and prevents breaking.
- While the cookies cool, prepare the filling by beating the softened cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and mix until fluffy and thick.
- Once the cookies are cooled, pipe or spread a generous dollop of the cream cheese filling onto the flat side of one cookie. Top with another cookie to form a sandwich.
- Repeat with remaining cookies and filling. Chill the assembled whoopie pies for at least 30 minutes to help the filling set before serving.
Notes
