Pumpkin whoopie pies are a little indulgence that feels like a warm hug. Their soft, cake-like cookies sandwich a luscious, spiced filling that screams fall. I love how simple ingredients come together to create something that’s both nostalgic and unexpectedly special.
Why I Keep Coming Back to Pumpkin Whoopie Pies
The comforting aroma of spices baking, the soft, chewy texture, and that perfect balance of sweetness and warmth make these irresistible. They remind me of crisp autumn days and lazy weekends baking with family. Each time I make them, it’s a small ritual that grounds me—simple, honest, and deeply satisfying.
Breaking Down the Key Ingredients
- Pumpkin puree: The moist, sweet base that makes these pies fall-flavored. Use canned for convenience or roast your own for deeper flavor.
- Brown sugar: Adds warmth and moisture; opt for dark for more molasses richness.
- Spices (cinnamon, nutmeg, ginger): The cozy aroma that makes each bite nostalgic. Adjust to taste, but don’t skimp.
- Butter: Creates tender cookies; substitute with coconut oil for a dairy-free version.
- Cream cheese or frosting: Creamy and tangy, balancing the spice; swap for mascarpone or whipped cream.
- All-purpose flour: The structure builder; try whole wheat for a nuttier flavor, but expect slightly denser cookies.
- Baking soda: Leavening that lifts the cookies; ensure it’s fresh for proper rise.
Tools of the Trade for Pumpkin Whoopie Pies
- Mixing bowls: To mix wet and dry ingredients separately before combining.
- Electric mixer or whisk: To beat butter and sugar until fluffy, ensuring light, airy cookies.
- Baking sheets: To hold the cookies as they bake, ensuring even heat distribution.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Cookie scoop or spoon: To portion the batter evenly for uniform cookies.
- Cooling rack: To cool the baked cookies evenly and prevent sogginess.
Steps to Perfect 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 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.
Step 3: In another bowl, beat 1/2 cup of softened butter with 1/2 cup of brown sugar until fluffy. Add 1 cup of pumpkin puree and 1 teaspoon of vanilla extract; mix well.
Step 4: Gradually add the dry ingredients to the wet, mixing just until combined. The batter should be thick but scoopable.
Step 5: Using a spoon or cookie scoop, dollop 1 1/2-inch rounds onto the prepared baking sheets, leaving space to spread.
Step 6: Bake for 12-15 minutes, until the edges are golden and the centers are set. Cool on a wire rack before frosting.
Cooking Checkpoints & Tips for Pumpkin Whoopie Pies
- The batter should be thick enough to hold its shape when scooped.
- Cookies should turn golden around the edges but remain soft in the center.
- Filling should be smooth, not runny, for easy piping and neat assembly.
Common Mistakes & How to Fix Them
- Overmixing the batter.? Use a light touch when mixing; overmixing can make cookies tough.
- Dough is too soft to handle.? Chill the dough if it’s too sticky to scoop.
- Cookies are over-baked and dry.? Bake a test batch to check timing and doneness.
- Cookies spreading too much during baking.? Ensure even spacing on trays to prevent cookies merging.
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, and salt to ensure even distribution.
- In a separate bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree and vanilla extract to the butter mixture, mixing until well combined and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The batter will be thick and scoopable.
- Using a cookie scoop or spoon, dollop 1 1/2-inch rounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden and the centers are just set. The cookies will look slightly puffed and firm around the edges.
- Remove the baking sheets from the oven and allow the cookies to cool on a wire rack for at least 20 minutes, until they are firm enough to handle without breaking.
- While the cookies cool, beat the softened cream cheese with powdered sugar, cinnamon, nutmeg, and ginger until smooth and creamy, about 2 minutes.
- Once cooled, spread or pipe a generous dollop of the spiced 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. Serve these soft, spiced pumpkin whoopie pies at room temperature for the best flavor and texture.
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