Pumpkin Whoopie Pies Recipe: A Delicious Fall Treat
If you’re looking for a seasonal dessert that’s soft, fluffy, and full of autumn flavors, then Pumpkin Whoopie Pies are just what you need. These little treats combine the sweet, spiced goodness of pumpkin with the creamy, tangy filling, making them the perfect fall snack. Whether you’re preparing for Thanksgiving or simply craving a cozy treat, these pumpkin whoopie pies are sure to impress.
In this article, we’ll walk you through an easy-to-follow recipe for these delicious pies, share some tips for making them even better, and provide nutrition breakdowns, FAQs, and more!
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground ginger | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter | 1/2 cup (softened) |
| Brown sugar | 1 cup |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Buttermilk | 1/2 cup |
For the Filling:
| Ingredient | Amount |
|---|---|
| Cream cheese | 8 oz (softened) |
| Unsalted butter | 1/4 cup (softened) |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
| Salt | A pinch |
Time and Servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: About 12 whoopie pies
How to Make Pumpkin Whoopie Pies
- Preheat your oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. - Mix dry ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set this mixture aside. - Cream butter and sugar
In a separate bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2 minutes. - Add pumpkin and eggs
Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat until fully combined and smooth. - Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. - Scoop the batter
Using a tablespoon or a cookie scoop, drop dollops of the batter onto the prepared baking sheets, spacing them about 2 inches apart. - Bake the whoopie pies
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow the pies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. - Prepare the filling
While the cookies are cooling, prepare the filling. In a medium bowl, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until fluffy. Add a pinch of salt and mix well. - Assemble the whoopie pies
Once the cookies are completely cooled, spread a generous amount of the cream cheese filling on the flat side of one cookie, then top with another cookie to form a sandwich. Gently press to secure the filling inside. - Serve and enjoy
Serve these whoopie pies immediately or refrigerate them for up to 3 days for a chilled treat.
Recipe Notes
- Storage: Store leftover whoopie pies in an airtight container in the fridge for up to 3 days. These pies can also be frozen for up to 2 months. To freeze, wrap them individually in plastic wrap and place them in a resealable bag.
- Flour alternatives: If you want a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Filling variations: Feel free to experiment with the filling! You can add a bit of maple syrup or cinnamon to the cream cheese filling for an extra fall-inspired twist.
- Pumpkin puree: Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Extra Tips to Make the Recipe Perfect
- Don’t overmix the batter—mix just until the dry ingredients are incorporated to avoid dense pies.
- Check for doneness by inserting a toothpick in the center of the pie. It should come out clean or with just a few crumbs.
- Cool completely before adding the filling to prevent it from melting into the pies.
- Make mini whoopie pies for bite-sized treats. Just use a smaller scoop and reduce the baking time by a few minutes.
Kitchen Tools Needed
- Electric mixer or hand mixer
- Large and medium mixing bowls
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack for cooling
- Measuring cups and spoons
How to Serve
- As a Dessert: Perfect for after a fall dinner or for an afternoon snack with tea or coffee.
- For Parties: Serve these whoopie pies at Thanksgiving, Halloween, or any fall-themed gathering. They’re sure to be a hit!
- Gift Idea: These make a great homemade gift for friends and family. Simply package them in a decorative box and tie them with a ribbon.
Storage and Reheating
- Refrigeration: Store leftover whoopie pies in an airtight container in the fridge for up to 3 days. The filling will stay fresh and creamy for a couple of days.
- Freezing: These whoopie pies freeze wonderfully! Wrap each pie individually in plastic wrap and store in a freezer-safe bag. Thaw them at room temperature for a few hours before serving.
- Serving cold: Many people love the chilled texture of pumpkin whoopie pies, so feel free to keep them in the fridge for a cool, refreshing bite!
Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 3 g |
| Carbohydrates | 38 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 120 mg |
Health Benefits
- Pumpkin: A rich source of vitamin A, which supports vision and immune health. It’s also packed with antioxidants like beta-carotene.
- Cinnamon: Known for its anti-inflammatory properties, cinnamon can help regulate blood sugar and provide digestive benefits.
- Cream Cheese Filling: While rich, the cream cheese provides a dose of calcium, which is essential for strong bones and teeth.
FAQs
- Can I make these whoopie pies ahead of time?
Yes! You can bake the cookies and prepare the filling a day or two ahead of time. Just store the cookies and filling separately, then assemble them when you’re ready to serve. - Can I use a different filling?
Absolutely! You can swap the cream cheese filling for marshmallow fluff or even whipped cream for a lighter option. - Are these whoopie pies gluten-free?
You can make these gluten-free by substituting the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. - Can I freeze these pumpkin whoopie pies?
Yes! They freeze well. Just wrap each pie individually and store them in an airtight bag in the freezer. Thaw before serving. - Can I use canned pumpkin pie filling instead of puree?
It’s best to use pure pumpkin puree to control the flavor. Pumpkin pie filling contains added sugar and spices that might affect the taste of the pies.
Final Thoughts
Pumpkin whoopie pies are the perfect fall treat, bringing together the flavors of pumpkin, cinnamon, and creamy filling in a soft, spongy cookie. They’re not only delicious but easy to make, whether you’re an experienced baker or just looking for a fun seasonal recipe. With their sweet and comforting taste, these whoopie pies are perfect for any fall occasion. Whether you’re serving them at a holiday gathering, enjoying them with a hot cup of coffee, or sharing them with friends, these whoopie pies are sure to be a hit.
