Pumpkin whoopie pies are a quiet favorite that get overshadowed by pumpkin spice lattes and pumpkin bread. But these cookies—soft, moist, with a hint of molasses and warm spices—have a secret: they taste like fall in every bite. I love how they bring a little comfort, especially when evenings start to cool down.
Making them isn’t complicated, but it’s a process that rewards patience. The key is in the gentle mixing and careful baking, so they stay soft and tender. It’s a small act of baking that turns into a cozy moment, one I look forward to each October.
Why I keep coming back to this recipe
Because they’re unexpectedly forgiving, with a cozy, nostalgic flavor that feels right for chilly evenings. Each batch reminds me of childhood baking with family, yet they’re sophisticated enough to serve as a special treat. The subtle spices and moist crumb make every bite a tiny celebration of fall. I keep coming back because they’re simple, soulful, and just the right balance of sweet and spice.
Breaking down the key ingredients
- Pumpkin puree: It adds moisture and a gentle earthiness; opt for pure pumpkin, not pie filling.
- Brown sugar: Provides richness and a hint of molasses; light brown works fine, dark adds depth.
- Cinnamon and nutmeg: Warm spices that define fall baking; adjust to taste, but don’t skip.
- Cream cheese: Creamy, tangy filling that balances sweetness; full-fat gives best texture.
- Butter: Softened, for richness and tender crumb; unsalted is best unless you like a pinch of salt.
- All-purpose flour: Foundation for structure; don’t overmix to keep cookies tender.
- Baking soda: Leavening to lift the cookies; a small pinch ensures rise without spreading.
Tools you’ll need for perfect pumpkin whoopie pies
- Mixing bowls: To combine ingredients separately and then mix them smoothly.
- Electric hand mixer or stand mixer: To beat butter, sugar, and pumpkin until light and fluffy.
- Baking sheets with parchment paper: To provide an even, non-stick surface for baking cookies.
- Cooling rack: To cool cookies evenly and prevent sogginess.
- Piping bag (optional): For neatly assembling the frosting between cookies.
Step-by-step: Crafting 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, cinnamon, and nutmeg.
Step 4: In another bowl, beat the softened butter and brown sugar until fluffy, about 2 minutes.
Step 5: Add the egg and vanilla, mix well.
Step 6: Stir in the pumpkin puree until the batter is smooth.
Step 7: Drop spoonfuls onto prepared baking sheets, about 2 inches apart.
Step 8: Bake for 12-15 minutes, until the edges are golden and the tops are set.
Step 9: Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Step 10: Once cooled, spread the cream cheese frosting between pairs of cookies to assemble.
Cooking checkpoints and tips to keep in mind
- The batter should be thick but scoopable; if too runny, add a bit more flour.
- Cookies are done when edges turn golden and tops are set, not shiny.
- Frosting should be smooth and slightly firm; if too soft, chill before piping.
- Ensure cookies are completely cooled before frosting to prevent melting.
Common pitfalls and how to fix them
- Cookies spreading into thin discs.? IF THE COOKIES SPREAD TOO MUCH, CHILL THE BATTER FOR 10 MINUTES BEFORE BAKING.
- Frosting becoming too soft to pipe.? IF THE FROSTING IS TOO RUNNY, ADD A LITTLE POWDERED SUGAR AND CHILL.
- Cookies turning dark on the edges.? IF THE BOTTOMS BURN, LOWER THE OVEN TEMP AND BAKE A FEW MINUTES LONGER.
- Cookies feeling crumbly or hard.? IF THE COOKIES ARE DRY, REDUCE BAKING TIME OR OVEN TEMP.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and nutmeg to evenly combine.
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light and fluffy, about 2 minutes, and you can see it’s slightly paler in color.
- Add the egg and vanilla extract to the butter mixture, mixing until well incorporated and smooth.
- Stir in the pumpkin puree until the batter is smooth and evenly combined, filling the bowl with a warm, spiced aroma.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. The dough will be thick but scoopable.
- Using a spoon or cookie scoop, drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart for spreading.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden and the tops are set but still soft to the touch.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, prepare the cream cheese frosting: beat the softened cream cheese and butter together until creamy and smooth.
- Gradually add the powdered sugar and a pinch of salt, beating until the frosting is fluffy and spreadable.
- Spread or pipe the cream cheese frosting onto the flat side of one cooled cookie, then gently press another cookie on top to form a sandwich.
- Repeat with the remaining cookies and frosting, then enjoy these cozy pumpkin treats as a perfect fall dessert.
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