As cooler weather arrives, there’s an undeniable pull towards comforting pumpkin recipes that warm the soul without creating a kitchen commotion. Enter Pumpkin Whoopie Pies – a delightful fusion of soft, warmly spiced cookies embracing a luscious, smooth cream cheese frosting. These charming treats aren’t just easy to make; they can also be prepared ahead of time, ensuring a delicious indulgence is always within reach whenever that autumn craving strikes.
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Discover the Deliciousness of Pumpkin Whoopie Pies
If you’re new to the world of whoopie pies, prepare for a revelation! Imagine the light, airy texture of cake skillfully combined with the convenience of a hand-held cookie, then generously filled with a creamy, dreamy frosting. That, my friends, is a whoopie pie – a perfect, neat package of dessert delight. These Pumpkin Whoopie Pies are particularly special, offering a quintessential taste of fall in every bite. They’re ideal for bake sales, a delightful after-school snack, or simply as a cozy companion to your morning coffee, filling your kitchen with the irresistible aroma of autumn spices.
My passion for baking these whoopie pies runs deep, and I’m thrilled to share how surprisingly easy they are to create! The next time you’re stocking up at the grocery store, be sure to pick up a large 28-ounce can of pure pumpkin puree. While you might have a tiny bit left over, don’t worry! It’s versatile enough to enrich rice dishes, deepen the flavor of soups, or even be frozen for your next culinary adventure. This recipe truly transforms a simple can of pumpkin into something extraordinary, bringing joy and warmth to your home with minimal effort.
Why These Pumpkin Whoopie Pies Will Become Your Fall Favorite
Beyond their charming appearance and incredible taste, these Pumpkin Whoopie Pies offer several reasons why they’ll earn a permanent spot in your autumn baking repertoire. They strike the perfect balance between comfort and convenience, embodying the spirit of the season without requiring hours of complex preparation. The cake-like cookies are wonderfully tender, bursting with the warm, inviting flavors of pumpkin and a thoughtfully balanced blend of spices. Paired with the tangy-sweet cream cheese frosting, each bite is a harmonious symphony of textures and tastes.
Moreover, their make-ahead potential is a game-changer for busy schedules or upcoming gatherings. Preparing them in advance means less stress on the day of your event and ensures the flavors have ample time to meld and deepen, resulting in an even more delicious treat. They’re also perfectly portable, making them excellent candidates for potlucks, holiday parties, or as a thoughtful gift for friends and neighbors. These whoopie pies aren’t just desserts; they’re an experience, promising smiles and satisfied palates with every delightful sandwich.
Essential Ingredients for Your Pumpkin Whoopie Pies
Crafting the Perfect Pumpkin Cookies:
- Granulated Sugar: This provides essential sweetness and contributes to the cookie’s tender texture. For those who prefer a less sweet dessert, you can reduce the amount to ¾ cup without compromising flavor or structure.
- Brown Sugar: Unpacked brown sugar adds a deep, molasses-rich sweetness and extra moisture, which keeps the cookies wonderfully soft. Its flavor complements the pumpkin beautifully.
- Neutral Oil (Vegetable or Canola): Using oil instead of butter in the cookies helps create a remarkably moist and tender crumb. Any neutral-flavored oil, such as vegetable or canola, will work perfectly without imparting any unwanted taste.
- Pure Pumpkin Puree: This is the star ingredient! Crucially, ensure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that would alter the recipe’s balance. A 28-ounce can will give you the exact amount needed.
- Large Eggs: Eggs act as a binder, providing structure to the cookies and helping them rise, resulting in that desirable cake-like consistency.
- Vanilla Extract: A touch of vanilla enhances all the other flavors. While pure vanilla extract is often preferred, artificial vanilla extract works just as effectively in this recipe, delivering a noticeable boost of aroma and taste.
- All-Purpose Flour: The foundation of our cookie structure. There’s no need for sifting with this recipe; simply measure accurately to ensure the right consistency.
- Fine Table Salt: Salt is crucial for balancing the sweetness and intensifying the pumpkin and spice flavors, bringing all the elements into harmony.
- Baking Soda: This leavening agent reacts with acidic ingredients (like pumpkin puree) to create carbon dioxide bubbles, giving the cookies their characteristic rise and lightness.
- Baking Powder: Another key leavening agent, baking powder works independently to provide additional lift, ensuring your whoopie pie cookies are fluffy and perfectly domed. Always check its expiry date for optimal results!
- Pumpkin Pie Spice: The heart of the autumn flavor profile! Using fresh pumpkin pie spice each year makes a significant difference in the vibrancy and depth of the overall taste, infusing the cookies with warmth and comforting notes.
For the Creamy Frosting Filling:
- Unsalted Butter: Softened unsalted butter forms the rich base of our frosting. While unsalted is preferred for better control over salinity, using salted butter is perfectly acceptable—just be mindful of any additional salt you might add elsewhere.
- Cream Cheese: For that signature tangy and luxurious cream cheese frosting, make sure your cream cheese is at room temperature. This ensures a smooth, lump-free consistency that whips up beautifully.
- Powdered Sugar (Confectioners’ Sugar): This finely milled sugar gives the frosting its smooth texture and sweetness. There’s no need to sift it; any small lumps will dissolve as you whip the frosting to perfection.
- Vanilla Extract: Just like in the cookies, vanilla extract brightens the frosting, adding an extra layer of delicious aroma and flavor. Artificial vanilla extract is a perfectly fine and effective choice here.
How to Master Pumpkin Whoopie Pies: A Step-by-Step Guide
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by preheating your oven to 350°F (175°C). Line two standard baking sheets with parchment paper. I highly recommend using pre-cut parchment sheets; they fit perfectly, eliminate the need for trimming, and prevent the cookies from sticking without any extra greasing.
In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and oil. Beat these ingredients together on medium speed until they are thoroughly mixed and smooth. My stand mixer is an invaluable tool for this step, ensuring an even consistency in the batter without any arm fatigue.
Next, add the pure pumpkin puree, large eggs, and vanilla extract to the wet mixture. Continue mixing until all these ingredients are smoothly incorporated, taking care to scrape down the sides of the bowl with a silicone batter scraper to ensure everything blends evenly and no ingredients cling to the bowl.
In a separate bowl, whisk together the all-purpose flour, fine table salt, baking soda, baking powder, and pumpkin pie spice. Gradually add this dry ingredient mixture to the wet pumpkin mixture in your stand mixer. Mix on low speed until the dry and wet ingredients are just combined. It’s important not to overmix, as this can lead to tough cookies. Using a digital scale for dry ingredients ensures precise measurements, which is particularly vital for consistent baking results.
Using a cookie scoop, portion out uniform dollops of dough onto the prepared baking sheets, leaving a little space between each to allow for spreading. This method guarantees that every cookie is the same size, ensuring even baking and perfect matching for assembly later.
Bake the cookies for 10–12 minutes, or until their centers are set and spring back lightly when touched. For consistent heat distribution and even baking, I always rotate my aluminum sheet pans halfway through the baking process. Once baked, remove the pans from the oven and allow the cookies to cool completely on the parchment paper before attempting to remove them. This is a critical step for preventing breakage and ensuring they hold their shape for frosting.
While the cookies cool, prepare the cream cheese frosting. In the clean bowl of your stand mixer, beat the softened unsalted butter until it’s smooth and creamy. Add the room-temperature cream cheese, powdered sugar, and vanilla extract. Continue to beat until the frosting is completely smooth and lump-free. My flex-edge beater attachment is fantastic for this step, as it scrapes the sides of the bowl as it mixes, eliminating the need to stop and scrape manually.
Once the frosting is ready, transfer it to a piping bag. Before assembling, take a moment to pair up cooled cookies of similar sizes. Cut the tip off the piping bag and pipe a generous mound of frosting onto the flat side of one cookie. Then, gently place another cookie on top, flat side down, to create a delightful sandwich. Using disposable piping bags makes cleanup incredibly easy, especially when working with rich, sticky cream cheese frosting.
Chef Jenn’s Expert Tips for Perfect Pumpkin Whoopie Pies
- Achieve Uniformity with a Cookie Scoop: For perfectly matched whoopie pies that bake evenly and look professional, always use a cookie scoop. This ensures each cookie is the same size, making assembly a breeze.
- The Golden Rule of Cooling: Patience is paramount! Never frost warm cookies. The heat will instantly melt your beautiful cream cheese filling, leading to a messy and disappointing result. Allow the cookies to cool completely on the baking sheets before moving them or applying frosting.
- For Fluffier Frosting: If you desire an extra light and airy frosting, try chilling it for about 10-15 minutes in the refrigerator before transferring it to the piping bag. This slight chill can firm it up just enough to create a more stable, fluffy texture when piped.
- Boost the Spice Factor: For those who adore a bolder, spicier pumpkin flavor, don’t hesitate to add an extra pinch or even up to half a teaspoon more of pumpkin pie spice to the cookie batter. Adjust to your personal preference for that perfect autumn kick!
Serving Suggestions for Your Pumpkin Whoopie Pies
These delightful Pumpkin Whoopie Pies are versatile treats that can elevate any autumn occasion. Serve them alongside a steaming mug of hot apple cider, a creamy pumpkin spice latte, or a classic cup of freshly brewed coffee for the ultimate fall indulgence. They also make a fantastic sweet ending to a hearty autumn meal, such as a comforting creamy pumpkin soup or a rich beef stew. Beyond desserts, consider packing them in lunchboxes for a special treat or bringing them to holiday gatherings where they’re sure to be a crowd-pleaser. Their charming appearance and delightful flavor profile make them perfect for any festive table or casual get-together.
Storage and Make-Ahead Tips
Pumpkin Whoopie Pies are excellent make-ahead desserts, perfect for planning ahead for holidays or special events. Store your freshly assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each whoopie pie individually in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 1 month. When you’re ready to enjoy them, simply transfer them to the refrigerator to thaw overnight before serving. This thoughtful storage ensures that you can savor the comforting flavors of fall whenever the mood strikes, without compromising on taste or texture.
Frequently Asked Questions About Pumpkin Whoopie Pies
What exactly is a whoopie pie?
A whoopie pie is a delightful dessert consisting of two soft, cake-like cookies (often made with chocolate, pumpkin, or other flavors) sandwiched around a creamy, sweet filling, traditionally made with marshmallow fluff or, in this case, a rich cream cheese frosting. They are popular in New England and Pennsylvania, often referred to as “gobs” or “brounies” in some regions.
Can I use pumpkin pie filling instead of pure pumpkin puree?
No, it is highly recommended to use pure pumpkin puree for this recipe. Pumpkin pie filling is a pre-sweetened and pre-spiced mixture, which would drastically alter the flavor and sweetness balance of these whoopie pies. Using it would likely result in an overly sweet and intensely spiced cookie, disrupting the intended delicate balance.
How do I prevent my whoopie pie cookies from spreading too much?
Several factors can influence cookie spread. Ensure your oven temperature is accurate and that your baking powder and baking soda are fresh. Chilling the dough for 15-30 minutes before scooping can also help reduce spread, especially if your kitchen is warm. Also, avoid over-greasing your parchment paper, which isn’t necessary with parchment.
What if my cream cheese frosting turns out lumpy?
Lumpy frosting is almost always a result of using cold cream cheese or butter. For the smoothest frosting, make sure both ingredients are at true room temperature (soft to the touch but not melted) before you begin beating. If lumps do form, continue beating for several minutes on medium-high speed; often, small lumps will break down with extended mixing. You can also press the frosting through a fine-mesh sieve for an extra-smooth finish.
Can I make these whoopie pies gluten-free?
While this specific recipe is not gluten-free, you can often adapt it by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture, but many bakers have success with such substitutions in cake-like cookie recipes.
Is it possible to reduce the sugar in this recipe?
Yes, you can certainly reduce the sugar to suit your taste, especially in the cookie portion. The recipe notes that you can use ¾ cup of granulated sugar instead of 1 cup, and the cookies will still be plenty sweet. For the frosting, you can also reduce the powdered sugar slightly, but be aware that it might affect the frosting’s consistency and stability. Always adjust gradually to find your preferred level of sweetness.
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Pumpkin Whoopie Pies Recipe
Equipment
- Pre-cut parchment sheets
- Stand mixer
- Silicone batter scraper
- Digital scale
- Cookie scoop
- Aluminum sheet pans
- Flex-edge beater attachment
- Disposable piping bags
Ingredients
For the cookies:
- 1 cup granulated sugar
- 1 cup brown sugar (unpacked)
- 1 cup neutral oil (vegetable or canola)
- 3 cups pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon fine table salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons pumpkin pie spice
For the frosting filling:
- ½ cup unsalted butter (softened)
- 8 oz cream cheese (softened, brick style recommended)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer, combine the granulated sugar, brown sugar, and oil. Beat on medium speed until well mixed and smooth.
- Add the pumpkin puree, eggs, and vanilla extract. Continue mixing until the wet ingredients are smooth and evenly blended, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Gradually add this dry mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
- Using a cookie scoop, drop even mounds of batter onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
- Bake for 10 to 12 minutes, or until the centers of the cookies are set and lightly spring back when touched. Rotate the pans halfway through for even baking. Let the cookies cool completely on the parchment paper before handling or frosting.
- For the frosting, beat the softened unsalted butter in a stand mixer until smooth and creamy. Add the room-temperature cream cheese and continue mixing until the mixture is completely lump-free.
- Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix on low speed until combined, then increase the speed to medium-high and whip until the frosting is smooth, light, and fluffy, scraping down the sides of the bowl as needed. Transfer the frosting to a piping bag.
- Pair up the completely cooled cookies with ones of similar size. Pipe a generous mound of frosting onto the flat side of one cookie, then gently top with its matching cookie, flat side down, to form a sandwich. Repeat with the remaining cookies and frosting.
Notes
Chef Jenn’s Tips
- Use a cookie scoop for evenly sized cookies so every whoopie pie matches perfectly.
- Don’t skip cooling the cookies completely before frosting; warm cookies will melt the filling.
- For a fluffier frosting, chill it for 10-15 minutes before piping.
- If you like extra spice, add a pinch more pumpkin pie spice to the batter.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.