Make These Pumpkin Whoopie Pies and Watch Them Disappear at Every Party!
If pumpkin spice lattes are your go-to, then you’re going to fall in love with these Pumpkin Cream Cheese Whoopie Pies. They’re everything you want in a fall dessert—easy to make, soft and moist, and packed with warm spices.
In this recipe, I’ll walk you through how to create these delicious treats with ease, using common ingredients you likely already have at home.
These pies are perfect for Thanksgiving desserts or just when you need something comforting and sweet. Plus, I’ll give you some fun tips for making them even more flavorful!
Why You’ll Love This Recipe:
- A unique twist on traditional pumpkin desserts—cream cheese frosting, anyone?
- The perfect blend of pumpkin and maple in every bite.
- Super easy to make, even for beginner bakers.
- The ideal dessert for fall, holiday gatherings, or just because!
Pumpkin Whoopie Pies Recipe
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For the Pumpkin Whoopie Pies:
- 1 ½ cups (190g) all-purpose flour (or gluten-free flour blend for a gluten-free version)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (100g) granulated sugar (or coconut sugar for a healthier option)
- ½ cup (120ml) canned pumpkin puree (or homemade pumpkin puree)
- 1 large egg
- ¼ cup (60ml) vegetable oil (or melted coconut oil for a dairy-free version)
For the Maple Cream Cheese Frosting:
- 4 ounces (115g) cream cheese, softened (or dairy-free cream cheese)
- ¼ cup (60ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar (or a sugar alternative like erythritol)
Instructions:
- Preheat Your Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. This ensures that your spices and leavening agents are evenly distributed throughout the batter.
- Mix the Wet Ingredients: In a large bowl, beat together the granulated sugar and vegetable oil until well combined. Add the pumpkin puree and egg, mixing until smooth.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix; this can make the whoopie pies dense.
- Scoop the Batter: Using a spoon or cookie scoop, drop heaping tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. The whoopie pies should be soft and slightly golden around the edges.
- Cool: Let the whoopie pies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: While the whoopie pies are cooling, beat together the cream cheese, maple syrup, and vanilla extract in a medium bowl until smooth. Gradually add the powdered sugar, beating until the frosting is fluffy.
- Assemble the Whoopie Pies: Spread a generous amount of frosting on the flat side of one whoopie pie and top with another, pressing gently to spread the filling to the edges.
- Serve: Enjoy your homemade Pumpkin Whoopie Pies with a cup of tea or coffee, or simply as a sweet treat to share with loved ones.
Notes:
- For a gluten-free version, use a gluten-free flour blend. Adjust baking times as needed.
- For a dairy-free option, substitute the cream cheese with a dairy-free cream cheese alternative.
- Substitute coconut oil for vegetable oil if you’re aiming for a dairy-free recipe.
- Use homemade pumpkin puree for a fresher flavor if you prefer not to use canned.
Additional Tips and Clarifications
- Ingredient Temperature: Make sure that the cream cheese for the frosting is softened at room temperature. This will help achieve a smoother, creamier texture in your frosting. If it’s too cold, it might be lumpy.
- Pumpkin Puree Consistency: Ensure that the pumpkin puree is well-drained to avoid excess moisture. Canned pumpkin is generally well-drained, but if using homemade, you might need to strain it slightly.
- Measuring Flour: When measuring flour, fluff it with a fork and spoon it into your measuring cup before leveling it off. This prevents packing the flour, which can lead to dense whoopie pies.
- Mixing Batter: When combining dry and wet ingredients, mix until just combined. Over-mixing can lead to tough cookies, so be gentle.
- Cooling Process: Allow the whoopie pies to cool completely on a wire rack before frosting. Frosting warm whoopie pies can cause the frosting to melt and slide off.
- Frosting Texture: If your frosting is too thin, add a little more powdered sugar until it reaches the desired consistency. If it’s too thick, a small amount of milk (or dairy-free alternative) can be added to adjust.
- Baking Time: Oven temperatures can vary, so start checking the whoopie pies a minute or two before the suggested baking time. Look for a slight golden edge and a set center.
- Storage: Store the assembled whoopie pies in an airtight container in the refrigerator for up to a week. They can also be frozen; just make sure they are well-wrapped to prevent freezer burn.
Common Mistakes to Avoid with Pumpkin Whoopie Pies
Ingredient Selection:
- Using Canned Pumpkin: Ensure you use pure pumpkin puree and not pumpkin pie filling, which has added spices and sugar. For a homemade alternative, roast and puree fresh pumpkin.
- Substituting Dairy: When making Pumpkin Whoopie Pies dairy-free, use dairy-free butter and cream cheese. Regular cream cheese and butter are commonly used but can be replaced for a dairy-free version.
- Flour Issues: Always measure flour correctly, as too much can make the pies dense. For gluten-free options, use a gluten-free flour blend suitable for baking.
Preparation Pitfalls:
- Overmixing the Batter: Mix the batter until just combined to avoid dense, tough pies. Overmixing can incorporate too much air and affect the texture.
- Incorrect Measuring: Use proper measuring cups for dry and wet ingredients to ensure accurate quantities, which is crucial for the best results with Pumpkin Whoopie Pies.
Cooking Techniques:
- Baking Temperature: Ensure your oven is preheated to 350°F (175°C). An oven thermometer can help verify accurate temperatures. Incorrect temperatures can lead to undercooked or overcooked whoopie pies.
- Cooling Time: Allow the whoopie pies to cool completely on a wire rack before frosting. This prevents the frosting from melting and keeps the texture intact.
Seasoning and Flavoring:
- Balanced Spices: For the best flavor, measure spices accurately. Too much or too little can affect the taste of your Pumpkin Cream Cheese Whoopie Pies. Adjust spices based on your preference but start with the recommended amounts.
Presentation Tips:
- Even Size: Use a cookie scoop or spoon to ensure the uniform size and shape of the whoopie pies. This helps in achieving a professional look and ensures even baking.
- Frosting Application: Spread frosting evenly and use a generous amount to create a beautiful, creamy center. If the frosting is too soft, chill it briefly before use.
Pairing Suggestions:
- Beverages: These whoopie pies pair beautifully with a cup of spiced chai or hot apple cider, enhancing the fall flavors of the Pumpkin Whoopie Pies.
- Side Dishes: Serve alongside a simple salad or a warm bowl of soup to balance the richness of the pies.
- Main Courses: Ideal after a hearty autumn meal or a Thanksgiving feast, complementing the seasonal theme of Thanksgiving Recipes Dessert Pies.
Seasonal Variation:
- Fall: Add chopped toasted pecans to the batter or sprinkle on top for a crunchy contrast.
- Winter: Spice up the filling with a hint of peppermint extract or crushed candy canes for a festive twist.
- Spring/Summer: Consider lighter spices or incorporate fresh fruit in the filling for a refreshing change.
FAQs about Pumpkin Whoopie Pies
- Can I use fresh pumpkin instead of canned?
- Yes, you can use fresh pumpkin. Roast a small pie pumpkin until tender, then puree it. This will give a fresh, natural flavor to your Pumpkin Whoopie Pies. Just be sure to drain excess moisture from the puree to avoid soggy pies.
- How can I make these whoopie pies dairy-free?
- For a dairy-free version, substitute dairy-free butter for regular butter and use a dairy-free cream cheese alternative for the filling. Brands like So Delicious or Kite Hill offer good options for Pumpkin Cream Cheese Whoopie Pies.
- Can I freeze these whoopie pies?
- Yes, Pumpkin Whoopie Pies freeze well. To freeze, place them in an airtight container with parchment paper between layers. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
- What if I don’t have an ice cream maker?
- If you don’t have an ice cream maker, you can make Pumpkin Ice Cream by pouring the mixture into a shallow dish and stirring every 30 minutes until it reaches a creamy consistency. This method takes a bit more effort but works well for homemade ice cream without specialized equipment.
- How should I store leftover whoopie pies?
- Store leftover Pumpkin Whoopie Pies in an airtight container at room temperature for up to 3 days. If you prefer them colder, they can be kept in the refrigerator for up to a week. Always let them come to room temperature before eating for the best flavor.
- Can I use gluten-free flour for this recipe?
- Absolutely! Use a gluten-free flour blend suitable for baking as a substitute for all-purpose flour. Ensure that the blend includes xanthan gum or guar gum to help with texture and binding.
Closing Thoughts
I hope you enjoy making these Pumpkin Whoopie Pies as much as I do.
They’re a delightful treat that combines the rich flavors of fall with a touch of creaminess that’s sure to please everyone. I’d love to hear how your batch turns out and if you’ve tried any creative variations.
Share your experiences and photos in the comments below or on social media. Your feedback and shared experiences are always appreciated. Happy baking!
Pumpkin Whoopie Pies Recipe
Ingredients
For the Whoopie Pies:
- 1 ½ cups 190g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup 220g granulated sugar
- ½ cup 115g unsalted butter, softened (or use dairy-free butter)
- 1 cup 240g pumpkin puree (canned or homemade)
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 4 oz 115g cream cheese, softened (or use dairy-free cream cheese)
- 2 tbsp unsalted butter softened (or use dairy-free butter)
- 1 ½ cups 190g powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or use a dairy-free alternative
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Cream Butter and Sugar: In a large bowl, beat together sugar and butter until light and fluffy.
- Add Wet Ingredients: Beat in pumpkin puree, egg, and vanilla extract until well combined.
- Combine Ingredients: Gradually mix in the dry ingredients until just combined.
- Scoop Batter: Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the whoopie pies are set and edges are lightly golden. Allow to cool on a wire rack.
- Prepare Frosting: Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Adjust consistency with milk if needed.
- Assemble Whoopie Pies: Spread frosting on the flat side of one cookie and top with another cookie to make a sandwich. Add chocolate chips and cream cheese as per choice as dressing.
- Store: Keep whoopie pies in an airtight container in the refrigerator for up to a week or freeze for longer storage.
