If you have a soft spot for all things pumpkin and cozy flavors, this Pumpkin Whoopie Pies Recipe is about to become your new seasonal obsession. Imagine pillowy, spiced pumpkin cakes sandwiching a luxuriously creamy cinnamon-vanilla filling—it’s like a warm hug wrapped in dessert form. These whoopie pies are perfect for sharing, gifting, or just indulging in with a cup of hot cider. Whether you’re a pumpkin fanatic or trying your hand at fall baking, this recipe delivers that perfect balance of spice, sweetness, and creaminess that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Pumpkin Whoopie Pies Recipe starts with simple, everyday ingredients that each play a crucial role in flavor and texture. From the aromatic spices that bring warmth to the pumpkin to the silky cream cheese filling that adds a creamy softness—every component contributes to the irresistible taste and look of these whoopie pies.
- 2 cups flour: Provides the base structure for soft, tender cake rounds.
- 1 tsp baking powder: Helps the cakes rise and stay light.
- 1/2 tsp baking soda: Works with the acidic pumpkin to create fluffiness.
- 1/2 tsp kosher salt: Balances sweetness and enhances flavors.
- 1 1/2 tsp ground cinnamon: Delivers that classic warm spice perfect for pumpkin treats.
- 1/2 tsp ground ginger: Adds a subtle zing to pair with the cinnamon.
- 1/4 tsp ground cloves: Brings depth and a hint of holiday spice.
- 2 large eggs (room temperature): Bind everything together and add moisture.
- 1 1/4 cups light brown sugar (packed): For sweetness and a touch of caramel flavor.
- 2/3 cup canola oil: Keeps the cakes tender and moist.
- 1 tsp pure vanilla extract: Enhances the pumpkin and spices with warmth.
- 1 cup pumpkin puree: The star ingredient, bringing moistness and that unmistakable pumpkin flavor.
- 8 oz cream cheese (softened): The creamy base for the luscious filling.
- 1/4 cup unsalted butter (softened): Adds richness and smoothness to the frosting.
- 3 cups powdered sugar: Sweetens and thickens the filling to perfect spreadable consistency.
- 2 tsp vanilla extract: Infuses the filling with delightful aroma and flavor.
- 1 tsp ground cinnamon: Adds a warm, spicy note to the frosting to complement the cakes.
How to Make Pumpkin Whoopie Pies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit and lining two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup. Setting up your work area like this makes the whole process smoother and more fun.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and cloves. This spice-packed dry mix creates the backbone of those cozy autumn flavors everyone loves.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk the brown sugar and canola oil together until smooth and well combined. This mixture not only sweetens the cakes but keeps them tender and moist.
Step 4: Add Eggs
Incorporate the eggs one at a time, beating well after each addition until the batter is smooth and glossy. The eggs help bind everything and add structure to the cakes.
Step 5: Add Vanilla and Pumpkin
Stir in the vanilla extract and pumpkin puree until the mixture is fully combined. This is when that rich pumpkin flavor really starts to shine.
Step 6: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring gently until you have a smooth, uniform batter. Be careful not to overmix to keep the cakes nice and tender.
Step 7: Scoop and Bake
Using a medium ice cream scooper, portion the batter onto the prepared cookie sheets, spacing roughly two inches apart. Bake for 11 minutes, or until the cakes spring back lightly to the touch and are set.
Step 8: Cool Completely
Once baked, remove the whoopie pies from the oven and allow them to cool completely on the cookie sheets. This cooling step ensures the filling won’t melt when applied.
Step 9: Prepare the Filling and Assemble
Beat together softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and cinnamon, beating until light and fluffy. Spread a generous dollop of this luscious filling on the flat side of one pumpkin cake, then sandwich with another. Repeat until all whoopie pies are assembled.
How to Serve Pumpkin Whoopie Pies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or cinnamon on top of the whoopie pies for an elegant finish. For extra flair, consider a drizzle of melted white chocolate or a few toasted pecans on the side for crunch.
Side Dishes
Pair your whoopie pies with a hot cup of chai tea, apple cider, or even a pumpkin spice latte to elevate the cozy vibe. They also complement classic autumn fruits like spiced pears or caramel apples beautifully.
Creative Ways to Present
Present these pumpkin delights on a rustic wooden board with fall leaves scattered around for a charming seasonal display. You can also wrap individual pies in parchment paper tied with twine to make delightful edible gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Keep leftover whoopie pies in an airtight container in the refrigerator to maintain freshness for up to 3 days. The cream cheese filling stays smooth and delicious when chilled.
Freezing
These whoopie pies freeze beautifully! Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag. They will keep for up to 2 months, allowing you to enjoy pumpkin treats well beyond the season.
Reheating
For best tastes after freezing, thaw the pies in the fridge overnight. You can let them come to room temperature before serving or briefly warm them in the microwave for about 10 seconds to soften the cake while keeping the filling cool and creamy.
FAQs
Can I substitute the canola oil with butter?
Yes, you can use melted butter instead of canola oil for a richer flavor, but keep in mind it may make the pumpkin cakes a bit denser. The oil helps keep the texture light and moist, which is ideal.
Do I have to use fresh pumpkin puree?
Canned pumpkin puree works perfectly and is very convenient. Just make sure it is pure pumpkin and not pumpkin pie filling, which has added spices and sugar.
Is it okay to make the filling ahead of time?
Absolutely! The cream cheese frosting can be prepared a day ahead and stored in the refrigerator. Just give it a quick whip before assembling your whoopie pies for the best texture.
Can I make these gluten-free?
Yes, swapping the flour for a gluten-free all-purpose blend should work well. Just check that the baking powder and other ingredients are gluten-free certified.
How long will these whoopie pies last at room temperature?
Since the filling contains cream cheese, it’s safer to keep the pies refrigerated and consume within a few days. At room temperature, they should not be left out for more than 2 hours.
Final Thoughts
If you’re craving a dessert that screams autumn comfort and festive fun, this Pumpkin Whoopie Pies Recipe is a must-try. It’s easy to make, incredibly satisfying, and perfect for sharing laughter and cozy moments with loved ones. Grab your mixing bowl and get ready to bake up some seriously delicious memories!
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Pumpkin Whoopie Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Whoopie Pies are soft, spiced pumpkin cakes sandwiched with a creamy, sweetened cream cheese filling. Perfect for fall celebrations or anytime you crave a seasonal treat, these whoopie pies bring together warm spices and the richness of pumpkin in a handheld dessert ideal for sharing.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 1/4 cups packed light brown sugar
- 2/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper to prevent sticking and facilitate cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, and ground cloves. Whisk them together until evenly mixed, then set aside.
- Prepare Wet Mixture: In a large mixing bowl, whisk together the packed light brown sugar and canola oil until smooth and homogenous.
- Add Eggs: Add the eggs one at a time to the wet mixture, whisking thoroughly after each addition until fully incorporated and smooth.
- Add Flavors and Pumpkin: Stir in the vanilla extract and pumpkin puree, mixing until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture, mixing gently until the batter is smooth and uniform.
- Portion the Batter: Using a medium ice cream scoop, drop batter mounds onto the prepared cookie sheets, spacing them about two inches apart to allow for spreading.
- Bake: Bake the cakes in the preheated oven for 11 minutes, until they are set and spring back lightly when touched.
- Cool Cakes: Remove the cookie sheets from the oven and allow the pumpkin cakes to cool completely to room temperature before filling.
- Prepare Filling: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, mixing until the filling is light and fluffy.
- Assemble Whoopie Pies: Spread or pipe a generous amount of the cream cheese filling onto the flat side of one pumpkin cake, then top with another cake to form a sandwich. Repeat with remaining cakes and filling.
- Serve and Store: Serve immediately or refrigerate the whoopie pies to let the filling firm up. They can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The pumpkin puree should be canned or homemade, but make sure it’s pure pumpkin without added sugars or spices.
- Allow cakes to cool completely before filling to prevent the cream cheese filling from melting.
- You can substitute vegetable oil for canola oil if preferred.
- To make the cookies crispier, bake a minute or two longer, but watch carefully to avoid drying out.
- If desired, add a pinch of nutmeg to the dry spices for extra warmth.
