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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 hint of molasses, resulting in a tender, slightly chewy texture. Once assembled, they resemble small sandwiches, perfect for cozy fall afternoons.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
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 butter softened
  • 1 cup brown sugar
  • 1 cup pureed pumpkin plain, not spiced
  • 1 large egg
  • 1 cup unsalted butter for filling
  • 2 cups powdered sugar for filling
  • 1/2 tsp cinnamon for filling
  • 1/4 tsp nutmeg optional, for 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.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. This helps evenly distribute the spices and leavening agents.
  3. In another bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is fluffy, light, and creamy, about 2-3 minutes. The sugar should be slightly dissolved, and the mixture should smell warm and inviting.
  4. Add the pureed pumpkin and egg to the butter mixture, beating until the ingredients are thoroughly combined and the mixture looks smooth and slightly thickened.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. The dough will be thick and slightly sticky, but scoopable.
  6. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, leaving about 2 inches between each dollop to allow for spreading.
  7. Bake in the preheated oven for 12-15 minutes, until the edges turn golden and the tops are set. You'll hear a gentle crackle when they are done.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.
  9. While the cookies cool, prepare the filling by beating softened butter, powdered sugar, cinnamon, and nutmeg until smooth and fluffy. The filling should be creamy and easy to spread.
  10. Once the cookies are completely cooled, spread a generous dollop of filling on the flat side of one cookie, then sandwich with a second cookie to form a small sandwich.
  11. Repeat with the remaining cookies and filling. Serve these tender, flavorful pumpkin whoopie pies at room temperature and enjoy the cozy fall flavors.

Notes

Chill the dough for 10 minutes if the cookies spread too much during baking. For a dairy-free version, substitute coconut oil for butter in the dough and filling.