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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist cookies filled with a creamy pumpkin-flavored filling. The cookies are made with pumpkin puree, warm spices, and a touch of brown sugar, resulting in a tender, slightly chewy texture. The homemade filling adds a rich, smooth contrast, creating a cozy fall treat perfect for festive occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup pureed pumpkin plain variety, not spiced
  • 1 large egg
  • 1 cup unsalted butter, softened (for filling)
  • 2 cups powdered sugar for the filling
  • 1/2 tsp cinnamon for the filling

Equipment

  • Mixing bowls
  • electric mixer or whisk
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  2. In another bowl, beat the softened butter and brown sugar together with an electric mixer until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
  3. Add the pumpkin puree and egg to the butter mixture, beating until well incorporated and smooth. The mixture should look slightly thick and uniform.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula or low-speed mixer, just until combined. The dough will be thick and scoopable.
  5. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  6. Bake in the preheated oven for 12-15 minutes, until the edges are golden and the cookies feel set but still soft to the touch. A toothpick inserted in the center should come out clean.
  7. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps prevent breaking and makes filling easier.
  8. While the cookies cool, prepare the filling by beating softened butter, powdered sugar, and cinnamon together until smooth and fluffy, about 2-3 minutes.
  9. Spread or pipe a generous dollop of the pumpkin filling onto the flat side of one cookie, then top with another cookie to make a sandwich. Repeat with remaining cookies and filling.
  10. Once assembled, let the pumpkin whoopie pies sit for about 15 minutes to allow the filling to set slightly. Serve and enjoy this cozy fall treat!

Notes

Chill the dough for 10 minutes if cookies spread too much during baking. Feel free to add a drizzle of dark chocolate or extra spices for customization.