Pumpkin Whoopie Pies
This first paragraph, which contains the personal anecdote, is usually the longest part of the introduction. It’s often between 75 and 150 words. This is enough space to tell a short, impactful story without losing the reader’s attention.
I remember the first time I tried Pumpkin Whoopie Pies at a fall festival. The air was crisp, leaves were turning golden, and the sweet aroma of pumpkin spice filled the air. As I took a bite, the creamy filling paired with the soft cake-like cookies took me straight to autumn heaven. I knew then that I had to replicate that delightful treat at home. This recipe brings back those cozy memories, and it’s a perfect way to celebrate the flavors of fall. Plus, who can resist a delicious sandwich cookie?
The good news is that making Pumpkin Whoopie Pies is easier than you might think. With simple ingredients and step-by-step directions, you’ll have these treats ready for your family or friends in no time. They’re perfect for gatherings, or even just as a sweet indulgence for yourself!
Why You’ll Love This Recipe
Pumpkin Whoopie Pies are not just a delicious dessert; they’re a celebration of fall flavors. The combination of spices like cinnamon and ginger will warm you up from the inside out. Plus, the creamy cream cheese filling adds a delightful touch that takes these pies over the top. They’re perfect for sharing but delicious enough that you’ll want to keep them all to yourself!
How to Make Pumpkin Whoopie Pies
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 (15-ounce) can pumpkin puree
- 2 cups packed light brown sugar
- 2/3 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract (for filling)
- 3 cups confectioners sugar
Directions:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- In another bowl, whisk together pumpkin puree, brown sugar, oil, eggs, and vanilla until well combined. Pour into the flour mixture and stir until no dry streaks remain.
- Scoop dough onto prepared pans about 1 inch apart using an ice cream scoop.
- Bake for 12-15 minutes or until centers appear dry. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
- For the filling, beat together butter, cream cheese, and vanilla until smooth. Gradually add confectioners sugar until fluffy.
- Pipe or spread frosting on the flat side of half the cookies. Press another cookie on top to create a sandwich.
- Chill for 30 minutes before serving. Store in the fridge for up to a week.
Tips to Make Pumpkin Whoopie Pies
- Make sure to use room temperature ingredients for the filling to ensure a smooth mixture.
- Don’t overmix the dough; mix just until you don’t see any dry flour.
How to Serve Pumpkin Whoopie Pies
Serve these whoopie pies chilled or at room temperature. They make a fantastic dessert for gatherings or a sweet afternoon treat with a warm cup of coffee or tea.
How to Store Pumpkin Whoopie Pies
Store the whoopie pies in an airtight container in the fridge for up to a week. You can also freeze them for longer storage. Just be sure to separate layers with parchment paper to prevent sticking.
Variation
You can add chocolate chips to the cookie dough for a sweet twist. Alternatively, try using maple cream cheese frosting for a different flavor profile!
FAQs About Pumpkin Whoopie Pies
1. Can I make these whoopie pies ahead of time?
Yes! You can make the cookies and the filling separately a day in advance. Assemble them the day you plan to serve.
2. How can I tell when the cookies are done?
The cookies are done when their centers appear dry and they spring back when slightly pressed.
3. Can I use a gluten-free flour for this recipe?
Yes, you can substitute with a 1:1 gluten-free flour blend. Just be sure to check the other ingredients for gluten!
4. What can I do if my filling is too thick?
If the filling is too thick, you can add a tiny bit of milk or cream to help loosen it up until you reach your desired consistency.
Pumpkin Whoopie Pies
Delightful sandwich cookies filled with a creamy filling, bringing the flavors of fall to your table.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 (15-ounce) can pumpkin puree
- 2 cups packed light brown sugar
- 2/3 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract (for filling)
- 3 cups confectioners sugar
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- In another bowl, whisk together pumpkin puree, brown sugar, oil, eggs, and vanilla until well combined. Pour into the flour mixture and stir until no dry streaks remain.
- Scoop dough onto prepared pans about 1 inch apart using an ice cream scoop.
- Bake for 12-15 minutes or until centers appear dry. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
- For the filling, beat together butter, cream cheese, and vanilla until smooth. Gradually add confectioners sugar until fluffy.
- Pipe or spread frosting on the flat side of half the cookies. Press another cookie on top to create a sandwich.
- Chill for 30 minutes before serving. Store in the fridge for up to a week.
Notes
Use room temperature ingredients for the filling for a smooth mixture. Don’t overmix the dough.
