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. This creates a light dry mixture to which you'll add the wet ingredients.
- In another bowl, cream the softened butter and brown sugar using a hand mixer until the mixture is fluffy, light, and pale, filling your kitchen with a warm, caramel aroma.
- Mix in the maple syrup, canned pumpkin, and vanilla extract until the batter is smooth and slightly thickened. The mixture will look moist and vibrant orange, with a fragrant pumpkin scent.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until just combined; the dough should be thick but scoopable and slightly sticky.
- Using a cookie scoop, dollop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden and slightly cracked on top, and the cookies feel firm when gently pressed.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes; then transfer them to a wire rack to cool completely. This helps prevent sogginess and prepares them for filling.
- Once cooled, spread or pipe the creamy filling onto the flat side of a cookie and gently press another cookie on top to form a sandwich. Repeat with remaining cookies.
- Chill the assembled pumpkin whoopie pies for at least 30 minutes to set the filling and enhance their flavor. Serve at room temperature or slightly chilled for the best experience.
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.