Pumpkin Whoopie Pies Recipe

This fudgy Pumpkin Whoopie Pies recipe is made with dark-brown sugar, rich pumpkin puree, and a warming blend of cinnamon, ginger, and cloves. The result is a wonderfully tender and moist cookie sandwich, held together by a creamy and tangy cream cheese filling. These are perfect for fall parties or as a special snack, yielding 12 delicious whoopie pies.

Pumpkin Whoopie Pies Ingredients

For the Pumpkin Cookies (Pies):

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups chilled pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/2 teaspoon vanilla extract

For the Cream Cheese Filling:

• 3 cups confectioners’ sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract

How To Make Pumpkin Whoopie Pies

1. Prepare the oven and pans: Preheat your oven to 350∘F (175∘C). Line two large baking sheets with parchment paper.
2. Combine the dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set this dry mixture aside.
3. Mix the wet ingredients: In a separate bowl, whisk the dark brown sugar and vegetable oil together until they are well combined. Add the chilled pumpkin puree and whisk to combine thoroughly. Finally, whisk in the eggs and the 1/2 teaspoon of vanilla extract until everything is smooth.
4. Finish the batter: Sprinkle the reserved flour mixture over the pumpkin mixture. Whisk gently until the batter is completely combined and no streaks of flour remain.
5. Scoop and bake the cookies: Use a medium ice cream scoop (with a release mechanism is best) to drop the dough onto the prepared baking sheets. Space the scoops about one inch apart. Bake for 10 to 12 minutes, or until the cookies are just starting to crack on top and a toothpick inserted into the center comes out clean.
6. Cool completely: Remove the cookies from the oven and let them cool completely on the pan. They need to be fully set before you attempt to fill them.
7. Sift the sugar for the filling: Sift the 3 cups of confectioners’ sugar into a medium bowl and set it aside. Sifting prevents lumps in your finished filling.
8. Prepare the cream cheese filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the softened cream cheese and beat until it is just combined.
9. Finish the filling: Gradually add the sifted confectioners’ sugar and 1 teaspoon of vanilla extract. Beat until the filling is smooth and creamy. Be careful not to overbeat the filling, as this can make it runny and less structured.
10. Assemble the whoopie pies: Turn half of the cooled cookies upside down so the flat side is facing up. Use an ice cream scoop or a tablespoon to drop a generous dollop of cream cheese filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so the filling spreads to the edges. Repeat until all the cookies are used.
11. Chill before serving: Place the finished whoopie pies in the refrigerator for about 30 minutes to allow the filling to firm up before you slice or serve them.

Recipe Tips

• Always Chill the Pumpkin Puree: Make sure your pumpkin puree is chilled before you add it to the batter. Using cold puree helps keep the fat cold and results in a thicker batter, which prevents the cookies from spreading too much while they bake.
• Measure Spices Accurately: This recipe uses a high amount of spices (2 tablespoons of cinnamon alone). Use fresh, accurate measurements for cinnamon, ginger, and cloves to get that signature strong, warm pumpkin flavor.
• Sift the Confectioners’ Sugar: Sifting the powdered sugar for the filling is crucial for a smooth, lump-free texture. This step takes only a moment but makes a huge difference in the final mouthfeel of the filling.
• Do Not Overbeat the Filling: Once you add the confectioners’ sugar and vanilla to the cream cheese, beat only until the filling is smooth. Overbeating can cause the fat in the cream cheese and butter to break down, resulting in a runny filling that won’t hold its shape.

What To Serve With Pumpkin Whoopie Pies

These classic pumpkin whoopie pies are rich and satisfying on their own. They pair perfectly with simple, comforting fall drinks. A steaming mug of hot chocolate, a strong cup of black coffee, or a lightly spiced chai latte are wonderful companions. For a holiday treat, serve them with a glass of chilled eggnog. They are also an excellent addition to a dessert platter with simple, tangy items like apple slices or a scoop of lemon sorbet to balance the richness.

How To Store Pumpkin Whoopie Pies Leftovers

• Refrigerate: Due to the cream cheese filling, these whoopie pies must be stored in the refrigerator. Place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, or transfer them to an airtight container. They will keep fresh for up to 3 days.
• Freeze: You can freeze the unfilled pumpkin cookies for up to 3 months. Wrap the cooled cookies in plastic wrap, then place them in a freezer-safe bag. Thaw them completely at room temperature before making the fresh cream cheese filling and assembling the whoopie pies.

Pumpkin Whoopie Pies Nutrition Facts

• Calories: 510 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrate: 76g
• Dietary Fiber: 2g
• Sugars: 58g
• Protein: 6g

Frequently Asked Questions

• Why did my whoopie pies flatten out while baking? There are a few reasons for flat whoopie pies. The most common is having ingredients that are too warm (especially the pumpkin puree or oil), which causes the dough to spread too quickly. Also, using too little flour or failing to chill the puree can contribute to spreading. Make sure to use the exact measurements and chilled pumpkin.
• Can I use fresh pumpkin puree instead of canned? You can use fresh pumpkin puree, but you must ensure it is very dry. Homemade puree often contains more moisture than canned. If it’s too wet, it will make your cookies soggy. If using homemade, it’s best to drain it in a cheesecloth-lined colander for an hour before chilling and measuring.
• How can I make sure all my cookies are the same size? Using a medium ice cream scoop with a release mechanism is the easiest way to get uniform cookies. Uniformity is important because you need pairs that match perfectly for assembly. If you don’t have a scoop, measure the batter precisely using a tablespoon.

Try More Recipes:

• Pumpkin Puree Recipe
• Pumpkin Rum Cake Recipe
• Throwdown Pumpkin Pie Recipe