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Pumpkin Whoopie Pies are the coziest way to greet crisp autumn days. With pillowy soft pumpkin cookies hugged around silky cream cheese filling, these sandwich treats always disappear first at my family’s Thanksgiving. The warming spices and pumpkin richness make each bite taste like fall, and that creamy layer in the center keeps everyone coming back for seconds.
I first made these during a chilly October when my kids wanted something special after pumpkin picking. Watching their faces light up with that first creamy bite made these a must for our fall dessert rotation.
Ingredients
- All purpose flour: Brings structure and tender crumb to the cookies. Look for fresh flour without a musty smell.
- Pumpkin pie spice: Delivers warming notes with cinnamon and nutmeg. Go for a blend that lists real spices up front.
- Baking powder and baking soda: Ensure perfect rise and a light texture. Double check expiry dates for freshness.
- Salt: Grounds the sweetness and deepens flavor. I always reach for fine sea salt for even distribution.
- Pumpkin puree: The star ingredient adds moistness and pure pumpkin flavor. Use canned 100 percent pumpkin not pumpkin pie filling.
- Granulated sugar: Gives crisp edges and sweetness. Choose fine white sugar for smooth mixing.
- Light brown sugar: Adds caramel notes and helps with chewiness. Tap the bag before opening to check for softness.
- Unsalted butter: Melted for easy blending lets the spice shine through. Always smell to make sure butter is fresh and sweet.
- Eggs at room temperature: Binds dough and keeps it rich. Quality large eggs create fluffier cookies.
- Vanilla extract: Boosts the cozy autumn flavor. Choose pure vanilla for best results.
- Confectioners’ sugar: Sweetens and thickens the filling. Make sure it is lump free by sifting if needed.
- Cream cheese at room temperature: Creates tangy smooth filling. Full fat block style cream cheese makes the creamiest centers.
Instructions
- Prepare Baking Pans:
- Line two large baking sheets with parchment paper to prevent sticking and ensure even bottoms. Preheat your oven to 350 degrees Fahrenheit so it is ready when your dough is.
- Mix Dry Ingredients:
- In a medium bowl thoroughly whisk together the flour pumpkin pie spice baking powder baking soda and salt. Whisking well avoids clumps and ensures the cookies bake up evenly spiced.
- Combine Pumpkin Mix:
- In a large bowl stir together the pumpkin puree granulated sugar and light brown sugar until very smooth. Mixing until the sugars dissolve a bit will give your cookies a better final texture.
- Add Fats and Eggs:
- Pour in the melted unsalted butter and mix until combined. Beat in the eggs one at a time and then add the vanilla extract. This step adds richness and structure to the dough.
- Bring Together the Batter:
- Gradually stir the dry mixture into the wet bowl using a gentle folding motion. Mix until there are just a few small streaks of flour left. Stopping here keeps the cookies tender.
- Dollop and Bake:
- Scoop generous tablespoonfuls onto the baking sheets leaving space so they can spread. Use a cookie scoop for uniform pies. Bake for about 12 to 15 minutes watching for set edges and slightly glossy centers.
- Cool Completely:
- Let cookies rest on the trays for two minutes then move to a cooling rack. Make sure they are fully cool so the filling will not melt.
- Make the Filling:
- While the cookies cool beat the cream cheese with sifted confectioners’ sugar and vanilla extract until fluffy and spreadable. Room temperature cream cheese blends best and gives a smooth result.
- Fill and Sandwich:
- Turn half the cookies over. Spread a layer of filling on the flat side then gently top with another cookie to make a sandwich. Press lightly to avoid squeezing out the filling.
I always look forward to swirling the filling thick and creamy onto each cookie half the tang of fresh cream cheese is totally irresistible and takes the pumpkin flavor up a notch. Last Thanksgiving my niece declared this was her favorite part and now wants to help every year.
Storage Tips
Store whoopie pies in an airtight container at room temperature for up to two days. If you need to keep them longer move them to the fridge to maintain texture and freshness. The cookies can soften slightly over time which actually makes them even more tender.
Ingredient Substitutions
Swap pumpkin puree for mashed sweet potato for a twist or try vegan butter and plant based cream cheese if you need to make them dairy free. Gluten free flour blends work well here just check that your baking powder is gluten free. Double check that your pumpkin pie spice contains only spices not sugar.
Serving Suggestions
Serve with a mug of chai or hot cocoa at fall gatherings. Display on a rustic wooden tray for a festive dessert table. You can also sprinkle a touch of cinnamon or pumpkin spice over the cream filling for a bakery finish.
Cultural and Seasonal Notes
Whoopie pies trace their roots to New England Amish traditions reimagined here for autumn lovers everywhere. Pumpkin versions started showing up at state fairs and farm stands celebrating harvest season. Make them spooky for Halloween with chocolate chips or festive for Thanksgiving by piping leaf shapes into the filling.
Pumpkin Whoopie Pies will become a family favorite for cozy gatherings. Share them warm with a mug of chai and watch autumn memories form with every bite.
FAQs about Recipes
- → How do I keep pumpkin whoopie pies soft?
Store them in an airtight container at room temperature, separating layers with parchment paper to maintain softness.
- → Can I freeze these cookie sandwiches?
Yes, assembled whoopie pies freeze well. Thaw at room temperature before serving for best texture and flavor.
- → What filling alternatives work well?
Try marshmallow fluff, whipped cream, or flavored buttercream for different flavor profiles and textures.
- → How can I prevent sticking on baking sheets?
Use parchment paper or silicone mats to ensure cookies release easily after baking and cooling.
- → Is it possible to replace pumpkin puree?
Substitute with sweet potato or butternut squash puree for a similar moist texture and mild, sweet flavor.