Pumpkin whoopie pies have this nostalgic pull for me—like a sweet, spicy hug in a sandwich. They feel seasonal but also a bit rebellious, swapping out traditional flavors for something deeper and more layered. I love how they’re imperfect, a little rustic, showing off that homemade charm. It’s a recipe that’s both forgiving and rewarding, perfect for a cozy weekend bake.
Why I Keep Coming Back to This Recipe
Because it’s unpredictable—sometimes the batter is perfect, sometimes a little stubborn, but the results are always worth it. The aroma filling the kitchen when they bake makes every chaos worthwhile. These pies remind me of autumn’s fleeting beauty, and sharing them feels like passing along a secret comfort.
Breaking Down the Ingredients
- Pumpkin puree: Adds moisture and a rich, earthy sweetness. Use canned or homemade, but avoid watery types.
- Brown sugar: Provides moisture and a deep caramel flavor. Swap with coconut sugar if you prefer a subtler taste.
- Spices (cinnamon, ginger, nutmeg): Bring warmth and complexity. Adjust to taste—more ginger for a spicy punch.
- Butter: Creates tender cookies and a rich flavor. Substitute with vegan butter or coconut oil if needed.
- Cream cheese filling: Creamy, tangy, balances sweetness. For a dairy-free version, try coconut cream blended with a touch of lemon.
- Vanilla extract: Enhances all flavors with a hint of warmth and sweetness.
- Baking soda: Leavening agent that helps cookies rise. No good substitute—trust the chemistry.
Tools & Equipment for Pumpkin Whoopie Pies
- Mixing bowls: For combining wet and dry ingredients separately.
- Hand or stand mixer: To cream butter and sugar easily.
- Scoop or spoon: Portioning batter evenly.
- Baking sheets: To hold the cookies during baking.
- Parchment paper: Prevent sticking and easy cleanup.
- Wire rack: Cooling cookies evenly.
- Spatula or butter knife: Spreading the filling smoothly.
Step-by-step for Pumpkin Whoopie Pies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line two baking sheets with parchment paper.
Step 3: In a large bowl, whisk together the flour, baking soda, salt, and spices.
Step 4: In a separate bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
Step 5: Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla.
Step 6: Gradually add the dry ingredients to the wet, mixing just until combined.
Step 7: Scoop spoonfuls onto the prepared baking sheets, spacing about 2 inches apart.
Step 8: Bake for 12-15 minutes, or until the edges are golden and the centers are set.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Once cooled, spread the filling between two cookies, pressing gently to make a sandwich.
Cooking Checkpoints & Tips for Pumpkin Whoopie Pies
- Ensure the cookie batter isn’t overmixed; a lumpy batter yields tender cookies.
- Watch the baking time closely; overbaked cookies turn crispy and lose their softness.
- Test the filling’s consistency; it should be creamy but firm enough to spread.
- Cool the cookies completely before assembling to prevent melting the filling.
Common Mistakes & How to Fix Them
- Over-baked cookies become crispy and dry.? Use a timer to avoid overbaking; cookies should be golden around the edges.
- Filling is runny or melts too quickly.? Chill the filling if too soft to spread easily.
- Mixing too vigorously develops gluten, toughening the crumb.? Don’t overmix the batter; it can make cookies tough.
- Filling melts or slides off if cookies are warm.? Ensure cookies are fully cooled before filling.
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, cinnamon, ginger, and nutmeg until well combined. This creates your flavorful dry mixture.
- In another bowl, cream the softened butter and brown sugar together using a mixer until the mixture is light, fluffy, and fragrant—about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and slightly thickened.
- Gradually fold the dry mixture into the wet ingredients, mixing just until everything is combined. Be careful not to overmix; a few lumps are okay.
- Scoop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. The batter will be thick and sticky.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are golden and the centers are set but still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely; they should feel firm but tender.
- Meanwhile, prepare the cream cheese filling by beating the softened cream cheese and butter together until smooth and creamy. Then slowly add the confectioners' sugar and vanilla, beating until fluffy and spreadable.
- Spread the filling generously on the flat side of one cookie, then top with a second cookie to form a sandwich. Repeat until all cookies are filled.
- Once assembled, refrigerate the pies for at least 30 minutes to let the filling set. Serve at room temperature for the best flavor and texture—enjoy these cozy, spiced treats!
Notes
I’m Daniel Whitaker, the founder and voice behind Micromanaging Flavor. Born and raised in the United States, my love for cooking began at a young age when I realized how much joy a perfectly balanced dish could bring to the table.