Pumpkin Whoopie Pies Recipe

If you adore the cozy flavors of fall wrapped in a delightful little treat, then this Pumpkin Whoopie Pies Recipe is about to become your new obsession. These tender, cake-like cookies are bursting with warm spices and rich pumpkin, sandwiched together with a luxuriously creamy filling that’s just the right balance of sweet and tangy. Perfect for sharing at gatherings or sneaking bites during a quiet afternoon, these whoopie pies capture everything wonderful about autumn in one irresistible package.

Ingredients You’ll Need

Getting the ingredients right is key to nailing the texture, flavor, and that perfect pumpkin-orange hue of these whoopie pies. Each component plays an essential role, from the spices that bring that unmistakable warmth to the moist pumpkin base that keeps every bite tender and flavorful.

• 2 cups All-purpose flour: Provides structure and stability for the cookie layers.
• 1 teaspoon Baking powder: Helps the cookies rise gently for a soft texture.
• 1 teaspoon Baking soda: Works with the pumpkin to create a tender crumb.
• 1 teaspoon Ground cinnamon: Enhances pumpkin flavor with warm spice notes.
• 1/2 teaspoon Ground nutmeg: Adds a subtle earthy warmth to the mix.
• 1/2 teaspoon Ground ginger: Brings a slight zing that complements the other spices.
• 1/2 teaspoon Salt: Balances and brightens the overall flavors perfectly.
• 1 cup Granulated sugar: Gives the whoopie pies just the right sweetness.
• 1/2 cup Packed brown sugar: Adds moisture and a hint of caramel depth.
• 1 cup Pumpkin puree: The star ingredient, adding moisture and that classic pumpkin taste.
• 1/2 cup Vegetable oil: Keeps the cookies tender and moist.
• 2 large Eggs: Provides richness and helps hold the cookies together.
• 1 teaspoon Vanilla extract: Enhances all the flavors with a sweet aroma.
• 1/2 cup Unsalted butter, softened: The creamy base for the luscious filling.
• 1 cup Powdered sugar: Sweetens the filling with a smooth texture.
• 1 teaspoon Vanilla extract: Adds fragrant flavor to the filling.
• 4 ounces Cream cheese, softened: Offers a tangy richness that complements the pumpkin perfectly.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze, ensuring your whoopie pies come off cleanly without any fuss.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These dry ingredients build the warm, spiced foundation of the whoopie pies, so it’s important to get them evenly combined.

Step 3: Combine Sugars, Oils, and Wet Ingredients

In a separate bowl, blend together granulated sugar, brown sugar, and vegetable oil until smooth. Then, add the pumpkin puree and eggs, beating until everything is well combined. Finish by stirring in the vanilla extract for that perfect burst of flavor.

Step 4: Bring It All Together

Gradually fold the dry ingredients into the wet mixture. Mix until just combined—overmixing can make the cookies tough, so be gentle here. This step produces a beautifully thick, pumpkin-infused batter ready for scooping.

Step 5: Scoop and Bake

Using a cookie scoop, drop rounded tablespoons of batter onto the parchment-lined baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 12 to 15 minutes until the edges are set and tops spring back lightly when pressed.

Step 6: Cool the Cookies

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack. This lets the whoopie pies firm up just enough so they don’t crumble when you add the filling.

Step 7: Make the Creamy Filling

While the cookies cool, beat the softened butter and cream cheese together until perfectly smooth. Slowly add powdered sugar and vanilla extract, continuing to beat until the filling is fluffy and ready to bring the whoopie pies together.

Step 8: Assemble the Whoopie Pies

Match cookies of similar size and spread a generous amount of the cream filling onto the flat side of one cookie. Top it with another cookie, flat side down, creating classic whoopie pies that are irresistibly soft and creamy.

Step 9: Serve or Store

Serve these delightful pumpkin treats immediately, or store them in an airtight container in the refrigerator for up to three days to keep them fresh and flavorful.

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

Sprinkle a light dusting of powdered sugar or add a few cinnamon sticks to the serving platter for an inviting fall presentation. Chopped pecans or a drizzle of caramel sauce also elevate the look and taste beautifully.

Side Dishes

These whoopie pies shine alongside a hot cup of spiced chai tea or rich coffee. For a festive touch, pair them with a warm apple cider or even a scoop of vanilla ice cream for a dessert experience.

Creative Ways to Present

Try stacking several whoopie pies on a tiered platter for a stunning display at parties. Wrapping each pie in parchment paper tied with twine makes for charming individual gifts or favors that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin Whoopie Pies Recipe in an airtight container in the refrigerator where they’ll stay fresh for up to three days, maintaining that perfect balance of soft cake and creamy filling.

Freezing

For longer storage, freeze the assembled whoopie pies by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep for up to 2 months and thaw beautifully when ready to enjoy.

Reheating

If you prefer them slightly warmed, take whoopie pies out of the fridge and let them reach room temperature. You can also microwave individually for about 10 seconds but be gentle to avoid melting the filling too much.

FAQs

Can I use canned pumpkin puree for this Pumpkin Whoopie Pies Recipe?

Absolutely! Canned pumpkin puree works perfectly and ensures consistent moisture and flavor in your whoopie pies. Just make sure to use pure pumpkin, not pumpkin pie filling.

How do I make the cream cheese filling less sweet?

You can reduce the powdered sugar by a quarter to half if you prefer a less sweet filling. Just be careful not to reduce it too much or the filling might lose its smooth texture.

Can I substitute the vegetable oil with butter?

Yes, melted butter can be used instead of vegetable oil for a richer flavor, but it may change the texture slightly, making the cookies a bit denser.

Are these whoopie pies suitable for freezing?

Yes, both the baked cookies and assembled whoopie pies freeze well. Just ensure they are wrapped tightly to avoid freezer burn and thaw completely before serving.

What is the best way to ensure even-sized cookies for assembly?

Using a cookie scoop or tablespoon helps drop consistent amounts of batter onto the sheet, which results in evenly sized cookies for pairing up and filling.

Final Thoughts

This Pumpkin Whoopie Pies Recipe is truly a crowd-pleaser that brings together the best of fall flavors with a simple, straightforward approach. Whether you’re making them for a holiday treat or a special snack, these delicious whoopie pies promise to warm hearts and fill bellies. Give this recipe a go and watch how quickly they disappear—your future self will thank you!

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