With their soft, spiced pumpkin cake-like cookies and creamy filling, these whoopie pies are the ultimate autumn dessert. Perfect for cozy gatherings, fall parties, or a sweet snack with coffee, let’s walk through this classic recipe with some added tips and solutions to make it flawless.
Pumpkin Whoopie Pies Recipe
Ingredients:
For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter for a richer flavor)
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar (more for a thicker consistency)
Instructions:
Step 1: Preheat and Prep Your Baking Sheets
Before you start, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking. If you don’t have parchment, you can lightly grease the baking sheets.
Tip: For best results, use parchment paper to ensure the bottoms of the cookies bake evenly and don’t stick to the pan.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Whisking these ingredients ensures the spices are evenly distributed throughout the cookies, giving you a balanced flavor in every bite.
Step 3: Make the Wet Mixture
In a large mixing bowl, combine:
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 1 1/2 cups canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Using a hand mixer or stand mixer, beat these ingredients together until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Use the mixer on low speed or fold the dry ingredients in with a spatula to avoid overmixing. Continue until all the flour mixture is incorporated, and the batter is smooth.
Solution: Overmixing can cause the cookies to become dense instead of light and fluffy. Mix until just combined to keep the batter soft.
Step 5: Scoop and Shape the Cookies
Use a cookie scoop or tablespoon to drop equal amounts of the batter onto the prepared baking sheets. Leave about 2 inches of space between each scoop to allow the cookies to spread.
Tip: To achieve uniform cookies, you can lightly wet your fingers and smooth the tops of the batter mounds, which will help them bake more evenly and look more professional.
Step 6: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are puffed and the edges are slightly golden. The tops should spring back when lightly pressed.
Solution: Rotate your baking sheets halfway through baking to ensure even cooking. If the cookies aren’t browning evenly, this will help distribute the heat.
Step 7: Cool the Cookies
Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Tip: Make sure the cookies are fully cooled before adding the filling, as warm cookies will cause the cream cheese filling to melt and run.
Step 8: Prepare the Cream Cheese Filling
While the cookies are cooling, make the cream cheese filling. In a medium bowl, beat together:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Once smooth, gradually add 2 cups of powdered sugar, beating until the filling is fluffy and smooth. If you want a thicker filling, add more powdered sugar, 1/4 cup at a time.
Solution: If the filling is too soft or runny, refrigerate it for about 10 minutes before spreading it on the cookies. This will firm it up for easier spreading.
Step 9: Assemble the Whoopie Pies
To assemble, take one cooled cookie and spread a generous layer of the cream cheese filling on the flat side. Place another cookie on top to create a sandwich.
Tip: Use a piping bag or zip-top bag with the corner snipped off for a neater, more even application of the filling.
Step 10: Chill and Serve
For best results, chill the assembled whoopie pies in the refrigerator for at least 30 minutes before serving. This allows the filling to firm up and helps the flavors meld together.
Customization and Variations
- Chocolate Chip Pumpkin Whoopie Pies: Add 1/2 cup of mini chocolate chips to the cookie batter before baking for an extra touch of sweetness.
- Maple Cream Cheese Filling: Swap out the vanilla extract in the filling for 1 teaspoon of maple syrup for a fall-inspired twist.
- Spiced Cream Cheese Filling: Add 1/4 teaspoon of cinnamon or pumpkin spice to the cream cheese filling for extra warmth and depth of flavor.
Storage
- Refrigerator: Store leftover whoopie pies in an airtight container in the fridge for up to 5 days. They taste even better the next day as the flavors continue to develop.
- Freezer: These pies freeze well! Wrap each whoopie pie individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Final Thoughts
These Pumpkin Whoopie Pies are a fantastic fall dessert that brings together the comforting flavors of pumpkin and warm spices with the creamy richness of cream cheese. Whether you’re making them for a family gathering, a holiday celebration, or just because, they’re sure to impress.
With their light, fluffy cookies and sweet filling, these whoopie pies are a hit with both kids and adults. Plus, the recipe is easy to customize and can be adapted for various dietary needs.
Enjoy these delicious Pumpkin Whoopie Pies with a hot cup of tea or coffee, or serve them alongside other fall desserts for a cozy, seasonal treat!