Pumpkin whoopie pies are a little nostalgic, a little playful. I love how the pumpkin adds moisture and a subtle sweetness that’s unlike any other cookie. They’re perfect for pumpkin season, when everything feels a little more cozy and intentional. Plus, making the filling from scratch transforms these from simple cookies to a real treat.
Why These Pumpkin Whoopie Pies Are a Staple
They’re a warm hug in pastry form, perfect for chilly afternoons. Baking these feels like a ritual, a slow savoring of fall’s quiet charm. Plus, they’re endlessly customizable—more spice, less sugar, a drizzle of dark chocolate. Every batch reminds me that simple ingredients, combined with care, make the sweetest memories.
Breaking Down the Pumpkin Pie Magic
- Canned pumpkin: The star ingredient — adds moisture and a gentle sweetness. Use the plain variety, not spiced.
- Brown sugar: Gives warmth and a molasses note, balancing the spices.
- Cinnamon: The warm backbone, but feel free to add a pinch of nutmeg or ginger for depth.
- Butter: Creamy, rich, helps the filling stay smooth. Swap with coconut oil for a dairy-free version.
- Egg: Provides structure and stability to the cookie dough.
- All-purpose flour: Keeps the cookies tender but sturdy enough to hold the filling.
- Baking soda: Leavening agent that helps cookies rise just enough, giving a slight chew.
Tools of the Pumpkin Pie Trail
- Mixing bowls: To combine dry and wet ingredients separately.
- Electric mixer or whisk: To beat butter and sugar until fluffy.
- Cookie scoop: To portion dough evenly.
- Baking sheets: To hold the cookies during baking.
- Wire rack: To cool cookies evenly.
Crafting the Perfect Pumpkin Whoopie Pie
Step 1: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Step 2: In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
Step 3: In another bowl, beat 1/2 cup softened butter with 1 cup brown sugar until creamy. Add 1 cup pureed pumpkin and 1 large egg, mix well.
Step 4: Gradually add dry ingredients to wet, stirring just until combined. The batter will be thick but scoopable.
Step 5: Using a tablespoon or cookie scoop, dollop rounds onto prepared baking sheets, leaving space to spread.
Step 6: Bake for 12-15 minutes, edges should turn golden and a toothpick inserted in the center comes out clean.
Step 7: Cool the cookies on a wire rack for at least 15 minutes before filling.
Cooking Cues & Tips for Pumpkin Whoopie Pies
- The cookies should be golden around the edges but soft inside.
- If they spread too thin, chill the dough for 10 minutes before baking.
- The filling should be smooth and spreadable, not runny.
- Listen for a slight crackle when the cookies are done.
Troubleshooting Pumpkin Whoopie Pie Mishaps
- Dough is too wet and spread excessively.? Incorporate a little more flour if the dough is too sticky.
- Cookies spread into thin disks.? Chill dough for 10 minutes if cookies spread too much.
- Over-baked or burnt edges.? Reduce oven temperature slightly if edges brown too fast.
- Filling melts or slides off.? Let cookies cool completely before filling.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Gather your ingredients and prepare to mix.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates your dry mixture.
- In another bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light, fluffy, and fragrant—about 2-3 minutes.
- Add the pumpkin puree and egg to the butter mixture, beating until well incorporated and smooth.
- Gradually add the dry ingredients to the wet, mixing on low speed or folding until just combined. The dough will be thick and slightly sticky.
- Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean. The cookies will feel firm but slightly soft when pressed.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. The cookies should be tender and moist, with a slight bounce when pressed.
- While the cookies cool, prepare the filling by beating the softened cream cheese, powdered sugar, and vanilla together until smooth and creamy, about 2 minutes.
- Once the cookies are fully cooled, spread a generous dollop of the pumpkin cream filling onto the flat side of one cookie and top with another to form a sandwich. Repeat with remaining cookies.
- Serve your pumpkin whoopie pies immediately or refrigerate them for an hour to set the filling. Enjoy these soft, moist, and warmly spiced treats!
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