Pumpkin Whoopie Pies recipe
Embrace the flavors of fall with these delightful Pumpkin Whoopie Pies, a treat that captures the essence of the season in every bite. Perfectly spiced with cinnamon, ginger, and nutmeg, these soft, pillowy pies bring warmth and comfort to any cool autumn day.
Each bite features a creamy, cinnamon-infused filling, nestled between tender pumpkin-flavored cookies. Whether you’re a devoted pumpkin spice fan or a curious newcomer, these whoopie pies are a sweet addition to any fall dessert lineup, making them the perfect weekend baking project.
Ideal for family gatherings or a cozy night in, these Pumpkin Whoopie Pies will elevate your seasonal treats with a homemade touch. Easy to bake and even easier to enjoy, they’re sure to become a fall favorite!
Pumpkin Whoopie Pies: Key Ingredients
Pumpkin Puree – The heart of these whoopie pies, lending a rich, earthy flavor that brings out the best of fall in every bite. It’s what gives the pies their moist, tender texture and vibrant autumn hue.
Brown Sugar – Adds a deep caramel sweetness that pairs perfectly with the warm spices. Its molasses notes create a soft, chewy texture in the pies, balancing the richness of the pumpkin.
Cream Cheese – Smooth and tangy, this ingredient forms the base of the filling, offering a luscious contrast to the spiced pumpkin cookies. Its creamy texture makes the filling irresistibly rich and satisfying.
Ground Cinnamon – A signature spice that infuses each bite with a warm, comforting aroma. It highlights the pumpkin’s natural sweetness and adds a touch of cozy spice to both the cookies and the filling.
Butter – Essential for both the cookies and the filling, butter delivers a rich flavor and a tender crumb. It adds a luxurious, melt-in-your-mouth quality that elevates the overall texture.
Pumpkin Whoopie Pies: Recipe Tips, Serving Suggestions, and FAQs
Recipe Tips
1. Achieve the Perfect Texture:
To get soft, pillowy whoopie pies, don’t overmix the batter. Once the dry ingredients are added, mix until just combined. Overmixing can develop too much gluten, resulting in dense cookies. Use a piping bag for even rounds, which helps ensure each pie is uniformly sized, resulting in even baking.
2. Keep the Filling Smooth:
Make sure your cream cheese and butter are fully softened before blending them with the sugar. This ensures a silky-smooth filling without lumps. For best results, let them sit at room temperature for about 30 minutes before starting. Beating them on medium-high speed will create a light and fluffy filling, making it easier to spread between the cookies.
3. Cooling is Key:
Allow the whoopie pies to cool completely on a wire rack before assembling. This prevents the filling from melting and becoming runny. If you’re in a hurry, you can place the cookies in the refrigerator for a quick cool-down. Proper cooling ensures the pies maintain their structure and that the creamy filling stays in place.
What to Serve with Pumpkin Whoopie Pies
1. Hot Apple Cider:
The warm, spiced notes of apple cider perfectly complement the pumpkin and cinnamon flavors of these whoopie pies. Serve the pies alongside a steaming mug of cider for a cozy fall treat that brings out the best of autumn flavors.
2. Vanilla Bean Ice Cream:
Add a cool contrast to the rich, creamy filling with a scoop of vanilla bean ice cream. The smoothness of the ice cream pairs wonderfully with the warm spices of the pies, making it an ideal dessert duo for those who love a balance of hot and cold.
3. Spiced Chai Latte:
For a more sophisticated pairing, serve the whoopie pies with a spiced chai latte. The blend of cinnamon, cloves, and cardamom in the chai enhances the fall flavors in the pies, creating a harmonious, warming combination that’s perfect for chilly days.
FAQ
1. Can I make the whoopie pies ahead of time?
Yes! You can bake the whoopie pies a day in advance and store them in an airtight container at room temperature. Assemble them with the filling just before serving, or refrigerate the filled pies for up to 2 days.
2. Can I freeze the unfilled whoopie pies?
Absolutely. Freeze the unfilled whoopie pies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before adding the filling.
3. Can I substitute the pumpkin puree with fresh pumpkin?
Yes, you can use fresh pumpkin puree. Make sure it’s well-drained to avoid excess moisture, as store-bought canned pumpkin tends to be thicker. Too much moisture could affect the texture of the pies, making them too soft.
4. How do I store leftover whoopie pies?
Store leftover whoopie pies in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Before serving, you can let them sit at room temperature for about 10 minutes to soften slightly.
Pumpkin Whoopie Pies
Ingredients
- Pies:
- 1 cup pumpkin puree
- 2 cups 430 g packed dark brown sugar
- 1/2 cup 1 stick unsalted butter, softened
- 2 large eggs
- 1/4 cup vegetable or neutral oil
- 1 1/2 teaspoons pure vanilla extract
- 3 cups 360 g all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Filling & Assembly:
- 1 8-oz block cream cheese, softened
- 1/2 cup 1 stick unsalted butter, softened
- 2 cups 230 g confectioners’ sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1 teaspoon honey
Instructions
- Pies:
- Preheat the oven to 350°F (175°C). In a medium bowl, combine the flour, ground cinnamon, baking powder, baking soda, ground ginger, kosher salt, allspice, ground cloves, and nutmeg, whisking until evenly blended.
- Using a stand mixer fitted with a whisk attachment, cream together the brown sugar and softened butter on medium-high speed until well combined. Add in the eggs, pumpkin puree, oil, and vanilla extract, mixing until the mixture is smooth. Lower the mixer speed to medium-low, then gradually incorporate the dry ingredients until the dough is smooth and slightly sticky.
- Transfer the dough to a large piping bag or a gallon-sized freezer bag with a 1-inch corner cut off. Pipe the dough directly onto two parchment-lined baking sheets, creating rounds approximately 2 inches wide. Space each round about 2 inches apart. Smooth any uneven tops with a damp spoon or fingertip.
- Bake the whoopie pies for 15 to 20 minutes, or until they spring back when lightly pressed. Allow the pies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
- Filling & Assembly:
- In a large stand mixer bowl fitted with the whisk attachment, beat the cream cheese and softened butter on medium-high speed until the mixture is smooth and creamy.
- Add the confectioners’ sugar, ground cinnamon, vanilla extract, and honey to the bowl, and continue beating until the filling is light and fluffy. Chill the mixture in the refrigerator until ready to use.
- To assemble, turn half of the cooled whoopie pies flat-side up. Spread the filling generously onto the flat side, then top with another whoopie pie, domed side up, to create a sandwich. Repeat with the remaining pies and enjoy your homemade fall treat!
