Pumpkin Whoopie Pies are the ultimate autumn treat, combining soft and fluffy pumpkin cookies with a creamy, spiced filling. These delightful sandwiches are perfect for cozy fall gatherings, dessert tables, or simply enjoying with a cup of hot cider. With warm spices like cinnamon, ginger, and cloves, these whoopie pies capture the essence of fall in every bite.
Ingredients:
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup pumpkin puree
1 cup brown sugar, packed
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
For the Filling:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Directions:
Preheat the Oven:
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
Mix the Wet Ingredients:
In a large bowl, beat the brown sugar and vegetable oil until combined. Add the pumpkin puree, egg, and vanilla extract, and mix until smooth.
Combine and Form the Cookies:
Gradually mix the dry ingredients into the wet mixture, stirring just until combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes, or until the cookies are firm and spring back when touched.
Allow the cookies to cool completely on the baking sheets.
Prepare the Filling:
In a medium bowl, beat the softened butter and cream cheese together until smooth.
Add the powdered sugar, vanilla extract, and cinnamon, and beat until light and fluffy.
Assemble the Whoopie Pies:
Once the cookies are cool, spread a generous amount of filling on the flat side of one cookie.
Top with another cookie to form a sandwich.
Repeat with the remaining cookies and filling.
Serving Tips:
Chill Before Serving: For a firmer texture, you can chill the assembled whoopie pies in the refrigerator for 30 minutes before serving. This will make the filling set nicely and enhance the flavor.
Pair with Beverages: Pumpkin Whoopie Pies pair wonderfully with warm drinks like apple cider, hot chocolate, or a spiced chai latte. They can also be enjoyed with a glass of milk or a cup of coffee.
Decorate for Festivities: For a festive touch, you can dust the tops with powdered sugar, drizzle with white chocolate, or sprinkle with fall-themed sprinkles before serving.
Storage Tips:
Room Temperature: If you plan to eat the whoopie pies within a day or two, store them in an airtight container at room temperature. They’ll stay soft and fresh for up to 2 days.
Refrigeration: To extend their freshness, store the whoopie pies in an airtight container in the refrigerator for up to 5-7 days. The cooler temperature will keep the cream cheese filling fresh and the cookies soft.
Freezing: Pumpkin Whoopie Pies freeze well for longer storage. Wrap each whoopie pie individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to eat, thaw them in the refrigerator or at room temperature before serving.
Separate Layers: If storing multiple layers of whoopie pies, place a sheet of parchment paper between layers to prevent sticking.
Make-Ahead Tips:
Cookies: You can bake the pumpkin cookies ahead of time and store them in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months.
Filling: The cream cheese filling can be made in advance and stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before assembling the whoopie pies.
Related Recipes:
FAQs:
Can I make Pumpkin Whoopie Pies ahead of time?
Yes, Pumpkin Whoopie Pies can be made ahead of time. You can bake the cookies up to 2 days in advance and store them at room temperature in an airtight container. The cream cheese filling can be prepared and stored in the refrigerator for up to 3 days. Assemble the whoopie pies on the day you plan to serve them for the best texture.
How should I store Pumpkin Whoopie Pies?
Pumpkin Whoopie Pies can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 7 days. They can also be frozen for up to 2 months by wrapping each whoopie pie individually in plastic wrap and placing them in a freezer-safe container.
Can I freeze Pumpkin Whoopie Pies?
Yes, Pumpkin Whoopie Pies freeze well. To freeze, wrap each whoopie pie individually in plastic wrap and store them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw them in the refrigerator or at room temperature before serving.
What can I use as a substitute for cream cheese in the filling?
If you prefer a different filling or need a substitute for cream cheese, you can use mascarpone cheese for a similar creamy texture. Alternatively, a buttercream frosting flavored with cinnamon or pumpkin spice can be used for a different twist on the classic filling.
Conclusion:
These Pumpkin Whoopie Pies are a must-try for any pumpkin lover. Their soft texture and spiced filling make them a standout dessert, perfect for sharing with friends and family during the fall season. Enjoy!
📖 Recipe:
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Pumpkin Whoopie Pies
- Total Time: 32 minutes
- Yield: 12 sandwiches
- Diet: Vegetarian
Description
Pumpkin Whoopie Pies are soft, fluffy cookies filled with a spiced cream cheese frosting, making them the perfect fall dessert. These easy-to-make treats capture the essence of autumn with warm spices and rich pumpkin flavor, ideal for seasonal gatherings or as a sweet snack.
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup vegetable oil
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
For the Filling:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Combine Wet Ingredients: In a large bowl, beat the brown sugar and vegetable oil until combined. Add the pumpkin puree, egg, and vanilla extract, and mix until smooth.
- Combine and Scoop: Gradually mix the dry ingredients into the wet mixture. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the cookies are firm and spring back when touched. Cool completely on the baking sheets.
- Prepare the Filling: In a medium bowl, beat the softened butter and cream cheese until smooth. Add the powdered sugar, vanilla extract, and cinnamon, and beat until light and fluffy.
- Assemble Whoopie Pies: Spread a generous amount of filling on the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies and filling.
Notes
Storage: Store Pumpkin Whoopie Pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 7 days. They can also be frozen for up to 2 months.
Spice Variation: For a different flavor profile, consider adding nutmeg or allspice to the cookie batter.
Filling Options: You can substitute mascarpone cheese for cream cheese or use a spiced buttercream filling instead.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 sandwiches
- Calories: 230 kcal
