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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, cookie-like treats with a tender crumb, featuring a spiced pumpkin-flavored cake paired with a creamy filling. The baking process involves mixing simple ingredients, shaping, and baking until slightly cracked on top. The final result is a cozy, nostalgic dessert perfect for autumn celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
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 the pies

Equipment

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

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
  3. In another bowl, beat the softened butter, brown sugar, and maple syrup with a hand mixer until the mixture is light and fluffy, about 2-3 minutes. You should see a pale, airy texture and a sweet aroma.
  4. Mix in the canned pumpkin and vanilla extract until the batter is smooth and well combined, with a slightly thick but scoopable consistency.
  5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. The batter should be thick but hold its shape when scooped.
  6. Using a cookie scoop, dollop the batter onto the prepared baking sheets, spacing about 2 inches apart. You should get about 12 cookies per sheet.
  7. Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden and the tops crack slightly. You’ll hear a gentle bubbling sound as they bake.
  8. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, about 20 minutes. They should be firm but still tender.
  9. Once cooled, spread or pipe the creamy filling onto the flat side of one cookie and gently press another cookie on top to create a sandwich. Repeat with remaining cookies.
  10. Serve the pumpkin whoopie pies slightly chilled or at room temperature, enjoying the soft, spiced cake with the tangy, creamy filling. They’re perfect for cozy fall gatherings or a sweet treat anytime.

Notes

For extra flavor, sprinkle a pinch of cinnamon on the filling or dust with powdered sugar before serving.