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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist cookies filled with a creamy pumpkin-flavored filling, perfect for cozy fall afternoons. The cookies are made with pumpkin puree, warm spices, and a touch of molasses-like sweetness, resulting in a tender, cake-like texture. Once assembled, they resemble mini sandwiches with a luscious, smooth filling that complements the pumpkin’s subtle sweetness.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 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 unsalted butter softened
  • 1 cup brown sugar
  • 1 cup canned pumpkin puree plain, not spiced
  • 1 large egg

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 to prepare for baking.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. This ensures even distribution of the spices and leavening agents.
  3. In another bowl, beat the softened butter and brown sugar together using an electric mixer or whisk until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
  4. Add the canned pumpkin and egg to the butter mixture and beat until smooth and well incorporated, filling the bowl with a warm, pumpkin-scented aroma.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed, just until combined. The dough will be thick and scoopable, with a rich pumpkin hue.
  6. Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing each dollop about 2 inches apart to allow for spreading.
  7. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and the centers are set but still soft. You might hear a gentle crackle when they are done.
  8. Remove the baking sheets from the oven and transfer the cookies to a wire rack to cool completely—this helps them set and prevents sogginess.
  9. Once cooled, gently spread a generous layer of pumpkin-flavored filling or cream between two cookies to assemble the whoopie pies, pressing lightly to sandwich them together.
  10. Repeat with the remaining cookies and filling, then serve these cozy pumpkin treats and enjoy their soft texture and warm spice aroma.

Notes

For added flavor, sprinkle a little cinnamon sugar on top before baking or drizzle with dark chocolate for an extra indulgence. These can be stored in an airtight container for up to 3 days for maximum freshness.