Pumpkin Whoopie Pies

This pumpkin whoopie pie recipe transforms basic fall ingredients into irresistible sandwich cookies with a creamy center that perfectly balances sweet and spice. The soft pumpkin cookies pair beautifully with the tangy cream cheese filling for a dessert that brings pure autumn joy.

I first made these whoopie pies for a neighborhood fall festival three years ago, and they disappeared faster than any other dessert. Now they've become my signature autumn treat that friends and family request by name as soon as the first pumpkin displays appear.

Ingredients

For the Pumpkin Cookies

• All purpose flour: Provides structure while keeping cookies tender
• Baking powder and baking soda: Work together for the perfect rise and texture
• Salt: Enhances all the flavors and balances sweetness
• Ground cinnamon, ginger, and nutmeg: Create the quintessential fall spice blend
• Unsalted butter: Adds richness and allows you to control salt content
• Granulated sugar and brown sugar: Combine for ideal sweetness and moisture
• Large eggs: Bind ingredients while adding richness
• Vanilla extract: Enhances the warm spice flavors
• Pumpkin puree: Provides moisture and distinctive flavor; use pure not pie filling

For the Cream Cheese Filling

• Cream cheese: Forms the tangy base; choose full fat for best texture
• Unsalted butter: Creates silky smoothness and structure
• Powdered sugar: Sweetens while dissolving completely for a smooth filling
• Vanilla extract: Rounds out the flavor profile
• Pinch of salt: Balances sweetness and enhances flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and prepare two baking sheets with parchment paper. This temperature allows the cookies to rise properly while developing flavor without excessive browning.

Combine Dry Ingredients:

Thoroughly whisk together flour, baking powder, baking soda, salt, and all spices in a medium bowl. This distributes the leavening agents and spices evenly ensuring consistent flavor and texture throughout your cookies.

Cream the Butter and Sugars:

Beat softened butter with both sugars for a full 3 to 5 minutes until the mixture becomes noticeably lighter in color and texture. This incorporates air which helps create tender cookies with slight lift.

Add Eggs and Vanilla:

Incorporate eggs one at a time, beating well after each addition. This method prevents the mixture from curdling and ensures proper emulsification. Add vanilla and mix briefly to distribute the flavor.

Mix in Pumpkin:

Blend in the pumpkin puree until fully incorporated. The mixture may look slightly curdled which is normal due to the high moisture content of pumpkin.

Add Dry Ingredients:

Gradually incorporate the flour mixture, mixing just until no dry streaks remain. Overmixing develops gluten resulting in tough cookies so use gentle strokes and stop when just combined.

Bake the Cookies:

Portion the dough into rounded mounds on prepared baking sheets, spacing them 2 inches apart. Bake for 12 to 14 minutes until set but still soft. The cookies should spring back slightly when touched but maintain their cake-like texture.

Make the Cream Cheese Filling:

Beat cream cheese and butter together until completely smooth and free of lumps, about 2 minutes. Gradually add powdered sugar to prevent clouds of sugar dust and ensure smooth incorporation. Finish with vanilla and salt to balance flavors.

Assemble the Whoopie Pies:

Match cooled cookies by size creating natural pairs. Spread or pipe a generous amount of filling onto the flat side of one cookie and top with its matching partner pressing gently to distribute the filling to the edges without squeezing it out.

Serve:

Enjoy immediately or refrigerate until serving time. The flavors actually improve after a few hours as the cookies soften slightly and the filling sets to the perfect consistency.

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The pumpkin puree is truly the star ingredient here. I discovered that using high quality canned pumpkin rather than homemade gives more consistent results since the moisture content is regulated. One year I tried using fresh pumpkin puree and while delicious the cookies spread more during baking changing the perfect dome shape I love.

Make Ahead and Storage Tips

These whoopie pies actually taste better on day two after the flavors have had time to meld together. You can store assembled whoopie pies in the refrigerator for up to 5 days in an airtight container with parchment paper between layers. For longer storage freeze the assembled pies on a baking sheet until solid then wrap each one individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.

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Seasonal Variations

Fall is obviously prime time for these treats but you can adapt them year round. For winter holidays add a quarter teaspoon of cloves to the spice mix and dust the tops with sparkling sugar. In spring reduce the spices slightly and add orange zest to brighten the flavor profile. Summer variations can include adding miniature chocolate chips to the batter or rolling the exposed edges of the filling in finely chopped toasted pecans for added crunch and visual appeal.

Serving Suggestions

While these whoopie pies are perfect on their own they shine as part of a larger dessert spread. Serve them alongside hot apple cider for an autumn gathering or with coffee after a holiday meal. For special occasions arrange them on a tiered platter alternating with mini pumpkin muffins and gingersnap cookies. You can also dress them up by drizzling the tops with caramel sauce just before serving or dusting them with a light coating of powdered sugar for an elegant presentation.

Frequently Asked Questions

→ How should I store Pumpkin Whoopie Pies?

Store assembled pumpkin whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15-20 minutes before serving for the best flavor and texture.

→ Can I freeze these whoopie pies?

Yes, they freeze well! Wrap each assembled whoopie pie individually in plastic wrap, then place in a freezer-safe container. They'll keep for up to 3 months. Thaw in the refrigerator overnight before serving.

→ Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should use plain pumpkin puree, not pumpkin pie filling. The pie filling already contains sweeteners and spices that would alter the taste and texture of the cookies.

→ Why did my whoopie pies spread too much while baking?

If your cookies spread too much, your butter might have been too warm or the dough too soft. Try chilling the dough for 30 minutes before baking. Also, make sure your oven is properly preheated to 350°F.

→ Can I make these without a mixer?

While a mixer makes the process easier, you can make these by hand. For the cookies, use a wooden spoon and put some muscle into creaming the butter and sugars. For the filling, you'll need to vigorously beat the cream cheese and butter until completely smooth.

→ What can I add to make these whoopie pies more festive?

Try rolling the edges in mini chocolate chips, chopped nuts, or fall-colored sprinkles after assembling. You can also add a teaspoon of maple extract to the filling for a lovely autumn flavor variation.