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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, cake-like cookies filled with a creamy, tangy filling, perfect for autumn. The cookies are made by mixing pumpkin, spices, and flour, then baked until lightly cracked and golden. Filled with a sweet cream cheese or buttercream, they come together as cozy, bite-sized treats with a tender texture and warm spice aroma.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
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 unsalted 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 and 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. This creates a light dry mixture to which you'll add the wet ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. Using a cookie scoop, dollop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Ensure the cookies are completely cooled before filling to prevent melting the filling. Feel free to adjust spices or sweeteners to suit your taste. For a dairy-free version, use vegan butter and cream cheese.