Pumpkin Whoopie Pies are the quintessential fall dessert, merging warm seasonal spices with creamy maple-infused filling. These delightful cake-like sandwiches, originating from New England, have gained widespread popularity for their unique flavor and festive appeal. Perfect for gatherings, potlucks, or simply as a sweet indulgence on a chilly day, this dessert promises to be a crowd-pleaser. Here, we’ll walk you through every step of creating these delicious treats, from selecting the finest ingredients to mastering the baking and assembly process.

Pumpkin Whoopie Pies Stand Out

• Seasonal Flavor Fusion: The cookies are infused with pumpkin puree and a blend of spices that evoke the cozy essence of autumn. These flavors pair beautifully with the creamy maple frosting.
• Versatility: Pumpkin Whoopie Pies are perfect for various occasions, from Halloween parties to Thanksgiving dinners, and can be adapted with simple variations like adding sprinkles or drizzling caramel.
• Easy Preparation: Despite their bakery-like appearance, these treats are surprisingly simple to make at home with basic kitchen tools and readily available ingredients.

Ingredients Breakdown

For Pumpkin Cookies:

• All-Purpose Flour: The base ingredient, providing structure to the cookies. Ensure your flour is sifted for a smooth batter.
• Salt: Enhances the overall flavor balance.
• Baking Soda and Baking Powder: These leavening agents ensure the cookies bake up light and fluffy.
• Pumpkin Pie Spice: A fragrant blend of cinnamon, nutmeg, ginger, and cloves. If you don’t have a pre-made mix, you can create your own.
• Sugars (Granulated and Dark Brown): The combination of these sugars contributes to the cookies’ sweetness and moisture.
• Vegetable Oil: Keeps the cookies tender and moist.
• Pumpkin Puree: The star ingredient, delivering the signature flavor and moisture.
• Eggs: Provide structure and richness.
• Vanilla Extract: Adds depth to the flavor profile.

For Maple Cream Cheese Filling:

• Confectioners’ Sugar: Sweetens the filling while keeping it smooth.
• Unsalted Butter: Adds a creamy texture and richness.
• Cream Cheese: The tangy counterpart to the sweet cookies.
• Maple Syrup: Infuses the filling with a warm, autumnal flavor.
• Vanilla Extract: Complements the maple and cream cheese flavors.

Step-by-Step Guide to Pumpkin Whoopie Pies

1. Preparing the Cookies
   • Preheat the Oven: Set your oven to 350°F and position racks in the middle. Line two baking sheets with parchment paper or silicone mats.
   • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. This ensures even distribution of the leavening agents and spices.
   • Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the chilled pumpkin puree, followed by the eggs and vanilla extract. Whisk until thoroughly combined.
   • Incorporate Dry and Wet Mixtures: Gradually sprinkle the dry ingredients into the wet mixture. Stir until no streaks of flour remain, but avoid overmixing to keep the batter light.
   • Portion the Dough: Use a cookie scoop or spoon to drop 1.5-2 tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about an inch apart.
2. Baking the Cookies
   • Bake one sheet at a time for 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
   • Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
3. Making the Maple Cream Cheese Filling
   • Beat the Butter and Cream Cheese: Using a stand or handheld mixer, beat the butter on medium-high speed until smooth. Add the cream cheese and continue beating until combined.
   • Add Sweeteners and Flavorings: Gradually mix in the confectioners’ sugar, followed by the maple syrup and vanilla extract. Beat until smooth and creamy. If the filling is too soft, refrigerate for 30 minutes to firm up.
4. Assembling the Whoopie Pies
   • Turn half of the cooled cookies upside down. Pipe or spoon a generous amount of filling onto the flat side of each cookie.
   • Place another cookie, flat side down, on top of the filling. Press gently to spread the filling evenly to the edges.
   • Optional: Roll the edges of the filling in sprinkles, chopped nuts, or mini chocolate chips for added texture and decoration.
5. Chilling and Serving
   • Refrigerate the assembled whoopie pies for at least one hour before serving. This step allows the filling to set and the flavors to meld.
   • Serve chilled or at room temperature, paired with a warm beverage like apple cider or spiced chai.

Pro Tips for Success

• Pumpkin Puree: Use chilled pumpkin puree to prevent the batter from becoming too runny.
• Avoid Overmixing: Overmixing the batter can lead to dense cookies. Stir just until combined.
• Customize Your Spice Blend: Tailor the flavor by adjusting the amounts of cinnamon, nutmeg, ginger, and cloves.
• Storage: Store assembled whoopie pies in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cookies and filling separately.
• Perfect Piping: Use a large piping bag with a round tip for even and professional-looking filling.

Frequently Asked Questions

• Can I use fresh pumpkin instead of canned? Yes, but ensure it’s well-drained to avoid excess moisture in the batter.
• What if my filling is too soft? Chill it for 30 minutes to firm up, or add a little more confectioners’ sugar.
• Can I freeze these treats? While the cookies freeze well, the cream cheese filling doesn’t. It’s best to assemble them fresh.
• How do I make these gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Pumpkin Whoopie Pies

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Biscuits

Servings

24

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

344

kcal

Total time

32

minutes

This Pumpkin Whoopie Pies recipe is the perfect fall dessert! The classic New England dessert gets an update with pumpkin, spices, and maple.

Ingredients

• For Pumpkin Cookies:

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 1/2 tablespoons pumpkin pie spice

• 1 cup granulated sugar

• 1 cup dark brown sugar (packed)

• 1 cup vegetable oil

• 3 cups canned pumpkin puree (chilled)

• 2 large eggs

• 1 teaspoon vanilla extract

• For Maple Cream Cheese Filling:

• 3 cups confectioners’ sugar

• 1/2 cup unsalted butter (room temperature)

• 8 oz cream cheese (room temperature)

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

Directions

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices.
• In a separate bowl, whisk sugars and oil. Add pumpkin puree, eggs, and vanilla, mixing until smooth.
• Gradually mix the dry ingredients into the wet ingredients until fully combined.
• Drop dough by rounded tablespoons onto baking sheets, spacing 1 inch apart.
• Bake for 10-12 minutes. Cool cookies completely on a wire rack.
• For the filling, beat butter and cream cheese until smooth. Add sugar, maple syrup, and vanilla. Mix until creamy.
• Assemble by sandwiching filling between two cookies. Chill for 1 hour before serving.

Nutrition Facts

• Serving Size: 1g
• Total number of serves: 1
• Calories: 344kcal
• Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 36mg
• Sodium: 214mg
• Potassium: 86mg
• Carbohydrates: 46g
• Fiber: 1g
• Sugar: 31g
• Protein: 3g
• Calcium: 40mg
• Iron: 1.6mg