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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, cookie-like treats with a moist, tender crumb and a slightly cracked top, filled with a creamy, tangy filling. The recipe involves mixing pumpkin, spices, and dry ingredients to create cookie shells, which are then baked until golden, cooled, and sandwiched with the frosting. Their warm, spicy aroma and rustic appearance make them a cozy fall favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese or buttercream filling for filling

Equipment

  • Mixing bowls
  • Whisk
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Wire Rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper to prepare for baking the cookies.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer the cookies to a wire rack and let them cool completely before filling. This prevents the filling from melting or oozing out.
  10. 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.
  11. 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

For best results, chill the filled pies for 30 minutes before serving to enhance the flavors and texture.