Name: Pumpkin Whoopie Pies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 4 oz Cream Cheese, Softened; 1/4 cup Butter, Softened; 2 tsp Vanilla Extract; 2-3 cups Powdered Sugar; 2 1/2 cups All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Baking Powder; 2 tsp Pumpkin Pie Spice; 3/4 cup Granulated Sugar; 3/4 cup Brown Sugar; 1 cup Pure Pumpkin Puree; 1/2 cup Vegetable Oil; 1 Egg; 1 1/2 tsp Vanilla

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Every autumn, as the days start to cool and the leaves turn golden, there’s an unmistakable aroma that fills the air—pumpkin spice! Imagine fluffy cookies that look like clouds, soft and tender, bursting with the cozy flavors of fall. When I think of comfort food during this season, Pumpkin Whoopie Pies immediately come to mind. They remind me of delightful gatherings with friends, where laughter mingles with the sweetness of cream cheese filling and rich pumpkin batter. I can still recall the first time I had them, the way the cream cheese filling peeked out between two pumpkin cake-like cookies—pure bliss. As we gather around to savor these treats, they bring warmth, nostalgia, and a little slice of home. Every bite feels like a warm hug, and I can’t wait for you to share in this experience with me!

Table of Contents

Why This Is The Best Pumpkin Whoopie Pies Recipe
Ingredients You’ll Need
How to Make Pumpkin Whoopie Pies
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Pumpkin Whoopie Pies

Why This Is The Best Pumpkin Whoopie Pies Recipe

These Pumpkin Whoopie Pies are undeniably the best because they are simple to whip up and come together in just under two hours. Picture this: soft, cake-like cookies filled with a luscious cream cheese frosting that balances perfectly with the warm spices that scream fall. Not only do they taste irresistible, but they look stunning on any dessert table, making them a hit for potlucks, holiday desserts, or even a cozy breakfast treat with coffee. Plus, this recipe can easily be adapted for those who follow gluten-free or dairy-free diets, ensuring everyone can indulge in these delicious pumpkin delights.

Ingredients You’ll Need

4 oz Cream Cheese, Softened: This provides the rich, tangy filling that perfectly complements the sweetness of the cookies. Make sure it’s at room temperature for an easy blend.
1/4 cup Butter, Softened: Adds a buttery flavor and stability to the filling; room temperature butter yields the smoothest texture.
2 tsp Vanilla Extract: A must-have for enhancing flavor; use pure vanilla extract for the best taste.
2-3 cups Powdered Sugar: This sweetener is essential for the frosting. Start with a cup and adjust based on your desired sweetness.
2 1/2 cups All-Purpose Flour: Using all-purpose flour creates a light texture; if gluten-free, consider a 1:1 blend for a delightful alternative.
1 tsp Baking Soda: This helps the cookies rise to the perfect height.
1 tsp Baking Powder: Aids in achieving a light and fluffy texture.
2 tsp Pumpkin Pie Spice: This warm spice blend is the heart of the recipe—don’t skimp here!
3/4 cup Granulated Sugar: Adds sweetness to the cookie batter.
3/4 cup Brown Sugar: Brings deeper flavor and moisture; light or dark brown sugar works well.
1 cup Pure Pumpkin Puree: Ensure you use pure pumpkin puree, not pie filling, for an authentic pumpkin flavor.
1/2 cup Vegetable Oil: Contributes moisture; you can swap this for applesauce for a lighter version.
1 Egg: This binds everything together; use a flax egg for a vegan option.
1 1/2 tsp Vanilla: Enhances all the flavors; an important touch for the cookie base.

How to Make Pumpkin Whoopie Pies

Preheat and Prepare

Start by preheating your oven to 350 degrees F. While it warms up, line a baking sheet with parchment paper. This step is essential to prevent sticking and ensures even baking, making your Pumpkin Whoopie Pies a breeze to remove once baked.

Combine Dry Ingredients

In a small bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. This step is crucial as it evenly distributes the leavening agents and spices, ensuring that your cookies rise perfectly and are flavor-packed. Set it aside while you work on the wet ingredients.

Whisk Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, and vegetable oil. Use a hand mixer or a whisk to blend until smooth and creamy. Once that’s well mixed, add in the egg and 1 1/2 teaspoons of vanilla. Beat until everything is just combined. The rich pumpkin puree brings moisture and flavor, while the sugars create a delightful sweetness.

Fold Together Gently

Gradually add the dry mixture to the wet ingredients, gently folding them together until just combined. It’s essential not to over-mix at this stage—you want a tender cookie that melts in your mouth. The batter should be somewhat thick but fluffy, giving you that signature whoopie pie texture.

Bake Until Golden

Scoop about 1 1/2 tablespoons of the dough onto the prepared baking sheet, leaving space between each scoop for spreading. Bake for 10 minutes, or until the edges are just slightly golden and a toothpick test comes out clean. Your kitchen will smell divine, and you’ll know they’re done when they’re lightly browned and fragrant.

Cool and Prepare Filling

Once baked, let the cookies sit on the pan for a few minutes to firm up, then transfer them to a cooling rack. While they cool, it’s time to prepare the delicious filling. In another mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.

Sweeten the Filling

Add in the vanilla followed by a cup of powdered sugar. Mix until well combined, then slowly incorporate an additional 1-2 cups of powdered sugar until the filling is spreadable but not too thin. Perfect for spreading on your whoopie pies!

Assemble the Whoopie Pies

Take one cooled cookie, spread a generous amount of cream cheese filling on the flat side, then top it with another cookie, flat side down, to create a delightful sandwich. Just like that, your Pumpkin Whoopie Pies are ready to be devoured!

Tips for Success

Make sure your butter and cream cheese are softened to room temperature; this helps achieve the creamiest filling.
Don’t overbake the cookies; they should be soft to the touch when they come out.
Allow the cookies to cool completely before adding the filling to avoid melting.
For added flavor, a pinch of salt in the filling can enhance sweetness.
You can freeze the unfilled cookies; just thaw and fill them when you’re ready to enjoy.

Serve It With

Pair your Pumpkin Whoopie Pies with a warm mug of spiced chai or your favorite fall-flavored latte for a cozy treat. For a festive presentation, dust them lightly with powdered sugar or drizzle with a simple glaze. These dessert sandwiches are perfect for holiday gatherings, cozy brunch, or as an afternoon snack with friends.

How To Store & Reheat Leftovers

Store your whoopie pies at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate them for up to a week. You can freeze unfilled cookies for up to 3 months. When you’re ready to enjoy, thaw, fill, and they’re good as new! If you want to reheat, place them in a low oven for a few minutes to soften the filling, but take care not to dry them out.

Tips & Variations

Feel free to experiment! You can swap the pumpkin pie spice for a mix of cinnamon, nutmeg, and ginger for a different flavor profile. For a gluten-free version, a gluten-free flour blend works wonders. If you’re looking for a vegan take, use aquafaba instead of the egg and coconut oil instead of butter. Want to add a chocolatey twist? Fold in some mini chocolate chips into the batter for an irresistible combination!

Recipe FAQs

Can I make pumpkin whoopie pies ahead of time?
Absolutely! You can bake the cookies a day or two in advance. Just store them in an airtight container until you’re ready to fill and serve. This can save you time on busy days.

What’s the best way to freeze whoopie pies?
To freeze, place unfilled cookies in a single layer on a baking sheet to prevent sticking, then transfer to a freezer bag once frozen. For filled whoopie pies, wrap them individually in plastic wrap before freezing to maintain freshness.

Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree to control the sweetness and spices for your cookies. Pumpkin pie filling already contains sugar and spices, which may alter the flavor and texture of the whoopie pies.

What should I do if my cookies spread too much while baking?
If your cookies spread too much, ensure that your dough is chilled for about 20-30 minutes before baking. Also, make sure you’re measuring your flour correctly—scooping too much flour can lead to a wet dough.

There’s something magical about indulging in Pumpkin Whoopie Pies. They combine burst-after-burst of flavors and textures, making each bite unforgettable. As you prepare these delightful treats, remember to sprinkle in your own creativity and joy. I hope you enjoy making and sharing them with loved ones as much as I do!

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