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) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
- In another bowl, beat the softened butter, brown sugar, and maple syrup with a hand mixer until the mixture is fluffy and light, about 2-3 minutes. You’ll notice it becomes pale and airy.
- Mix in the canned pumpkin and vanilla extract until the batter is smooth and well combined, with a slightly thick, moist texture.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. The dough should be thick but scoopable, similar to soft cookie dough.
- Using a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly if desired.
- Bake in the preheated oven for 12-15 minutes, or until the tops crack slightly and edges turn a light golden brown. You’ll hear a gentle sizzle as they bake.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. They should feel firm but tender to the touch.
- Meanwhile, beat the softened cream cheese until smooth and creamy. You can add a little powdered sugar if you prefer a sweeter filling, but this classic tangy cream is perfect as is.
- Once the cookies are completely cooled, spread or pipe a generous dollop of the cream cheese filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
- Press gently to spread the filling to the edges, then serve these cozy pumpkin whoopie pies and enjoy their soft, spicy, creamy goodness.
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.
