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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, cake-like cookies with a warm, spicy aroma, filled with a creamy, tangy filling. The cookies are made by mixing pumpkin, spices, and flour, then baked until cracked and lightly golden. They are assembled with a generous layer of cream cheese or buttercream, creating a cozy fall treat with a melt-in-your-mouth texture.
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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 softened butter
  • 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 or hand mixer
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. This creates a flavorful, spiced dry base.
  3. In another bowl, beat the softened butter, brown sugar, and maple syrup with a whisk or hand mixer until the mixture is fluffy and pale, about 2-3 minutes. This develops a light, airy texture and enhances sweetness.
  4. Mix in the canned pumpkin and vanilla extract until the batter is smooth, fragrant, and slightly thickened. The pumpkin adds moisture and a rich orange hue.
  5. Gradually fold the dry ingredients into the wet mixture just until combined. The batter should be thick but scoopable, with no streaks of flour remaining.
  6. Using a cookie scoop, portion the batter onto the prepared baking sheets, spacing each dollop about 2 inches apart. These will spread slightly during baking.
  7. Bake in the preheated oven for 12-15 minutes until the edges are lightly golden, and the tops crack slightly, signaling doneness.
  8. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. This step prevents sogginess and makes them easier to fill.
  9. Once cooled, spread or pipe a generous layer of cream cheese or buttercream filling onto the flat side of one cookie, then top with a second cookie to form a sandwich.
  10. Repeat with remaining cookies and filling, then enjoy these cozy autumn treats that are perfect for sharing or savoring on their own.

Notes

Ensure cookies are completely cooled before filling to prevent the filling from melting. For a richer flavor, add a pinch of nutmeg or ginger to the dry ingredients. Chill the assembled pies for 30 minutes for easier handling.