Pumpkin Whoopie Pies
Pumpkin Whoopie Pies feature soft, cake-like pumpkin cookies with warm autumn spices.A creamy filling brings sweetness and richness to every bite.Pumpkin puree keeps the cakes moist, tender, and flavorful.Cinnamon, ginger, nutmeg, and cloves create a delicious seasonal aroma.These homemade sandwich treats are perfect for holidays, parties, and bake sales.Chill the assembled pies before serving for the best filling consistency.
Ingredients
For the Pumpkin Cakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces (225 g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.Prepare your ingredients before starting so the batter can be mixed and baked without unnecessary delays.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.Mixing these ingredients separately helps distribute the leavening agents and spices evenly throughout the batter.
- In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract until smooth.The mixture should have a consistent orange color with no large lumps of pumpkin. Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, taking care not to overmix.The batter should be thick and soft enough to scoop. Overmixing can make the finished cakes less tender.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving approximately 2 inches between each portion.Bake for 12–15 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean. Baking time may vary depending on the size of the cakes.
- Remove the baking sheets from the oven and let the cakes rest for several minutes before transferring them to a wire rack.Allow the cakes to cool completely before adding the filling. Warm cakes can melt the frosting and cause the assembled pies to slide apart.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.Gradually add the powdered sugar, followed by the vanilla extract and optional pinch of salt. Beat until the filling is fluffy and thick enough to hold its shape.If the filling feels too soft, refrigerate it briefly before assembling the pies.
- Place a second cake on top and press gently until the filling reaches the edges without squeezing out excessively. Repeat with the remaining cakes.Arrange the finished Pumpkin Whoopie Pies on a tray and refrigerate them for approximately 20–30 minutes to help the filling firm up.Serve chilled or allow them to stand briefly at room temperature for a softer filling. Because the filling contains cream cheese, refrigerate leftovers promptly.Step 9: Chill and Serve
Notes
- Use pure pumpkin puree: Pumpkin pie filling contains added sugar and spices that can change the recipe.
- Measure the flour correctly: Too much flour can produce dry, dense cakes.
- Avoid overmixing: Gentle mixing helps maintain a tender, cake-like texture.
- Keep the portions uniform: Similar-sized cakes are easier to pair and assemble.
- Allow complete cooling: The cakes must be cool before the filling is added.
- Use softened cream cheese: This helps create a smooth filling without lumps.
- Adjust the filling consistency: Refrigerate it briefly if it becomes too soft.
- Refrigerate leftovers: The cream cheese filling requires careful temperature control.