Pumpkin whoopie pies aren’t just for Halloween—they’re a reminder of autumn’s quiet magic. I love how the spicy, smoky pumpkin flavor pairs with a sweet, creamy filling, making each bite a little celebration. This recipe is about embracing imperfection and enjoying the simple joy of baking from scratch.
Why I Keep Baking These Pumpkin Pies
They’re simple but deeply satisfying—each batch feels like a small, imperfect gift. The smell alone, smoky and sweet, fills my house with fall nostalgia. Plus, they’re forgiving—mess up the measurements, and they still turn out cozy and delicious.
What’s Inside These Little Clouds?
- Canned pumpkin: Adds moisture, a gentle earthiness, and seasonal color. Swap with sweet potato for a slightly different sweetness.
- Brown sugar: Gives a deep caramel note and moisture. White sugar can be used but loses some richness.
- Maple syrup: Sweetens naturally with a smoky, robust flavor. Honey can substitute, but it’s milder.
- Cinnamon and spices: Warm, aromatic, essential for that cozy fall scent. Nutmeg or ginger can deepen the spice.
- Butter: Creamy and rich, it lends tenderness. Vegan butter works well here.
- All-purpose flour: Foundation of structure, ensures a soft crumb. Whole wheat offers a nuttier flavor.
- Cream cheese or buttercream filling: Creamy, tangy, balances sweetness. Use vegan cream cheese for dairy-free.
Tools of the Trade for Pumpkin Whoopie Pies
- Mixing bowls: For combining wet and dry ingredients without mess.
- Whisk and hand mixer: To beat the butter and sugar until fluffy, and blend ingredients smoothly.
- Cookie scoop: Ensures uniform cookies for even baking.
- Baking sheets and parchment paper: Prevent sticking and easy removal of baked cookies.
- Wire rack: Cooling baked cookies evenly and preventing sogginess.
Crafting the Perfect Pumpkin Whoopie Pie
Step 1: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
Step 3: In another bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/2 cup maple syrup until fluffy. Mix in 1 cup canned pumpkin and 1 teaspoon vanilla.
Step 4: Gradually add the dry ingredients to the wet, mixing just until combined. The batter should be thick but scoopable.
Step 5: Using a cookie scoop, dollop the batter onto the prepared sheets, about 2 inches apart. Bake for 12-15 minutes until edges are set and tops are slightly cracked.
Step 6: Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Cool completely before filling.
Cooking Checkpoints and Tips
- The batter should be thick enough to hold its shape on the scoop, not runny.
- Cookies should crack slightly on top and be lightly golden around the edges.
- Filling should be creamy and hold its shape without oozing out.
- Always cool the cookies completely before assembling to prevent melting the filling.
Common Mistakes and How to Fix Them
- Cookies turn out dense and dry.? Use too much flour? Lighten your measurements with a spoon, then level off.
- Cookies are hard and crumbly.? Overbake slightly? Remove cookies when edges are golden and centers are soft.
- Filling oozes out and makes assembling messy.? Filling too runny? Chill it for 10-15 minutes before piping.
- Cookies are pale and too soft.? Undercooked cookies? Bake a few minutes longer, until they crack on top.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper to prepare for baking the cookies.
- In a large bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined. This creates a flavorful dry base for the cookies.
- In another bowl, beat the softened butter and brown sugar together with a whisk or hand mixer until the mixture is light, fluffy, and slightly pale, about 2-3 minutes. The sound should be a gentle whir as it mixes.
- Mix in the maple syrup, canned pumpkin, and vanilla extract until the batter is smooth and fragrant, about 1 minute. It will look moist and slightly thick.
- Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, mixing just until combined. The dough should be thick, scoopable, and have a slightly cracked surface.
- Using a cookie scoop, portion out the dough onto the prepared baking sheets, spacing each dollop about 2 inches apart. The dough should hold its shape well.
- Bake the cookies in the preheated oven for 12-15 minutes, until the edges are golden and the tops are slightly cracked. You'll hear a gentle sizzle and see the tops develop a delicate crack.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. They will firm up slightly as they cool.
- Transfer the cookies to a wire rack and let them cool completely before filling. This prevents the filling from melting or oozing out.
- Once cooled, spread or pipe a generous dollop of cream cheese or buttercream filling on the flat side of one cookie, then top with another to create a sandwich.
- Repeat with the remaining cookies and filling, then serve your pumpkin whoopie pies with a cozy mug of tea or coffee. Enjoy their soft texture and warm spices!
Notes
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.