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Pumpkin Whoopie Pies

Pumpkin whoopie pies are moist, spicy cookies with a tender crumb, filled with a creamy, tangy filling. They combine warm fall spices with sweet pumpkin and are baked until golden, resulting in soft, sandwich-style treats perfect for cozy days. The process involves mixing simple ingredients, baking, and assembling into delightful, nostalgic desserts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 1/2 cups cream cheese or mascarpone for filling
  • 1/2 cup powdered sugar for filling

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper, ready for the cookie dough.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt until evenly combined. This creates a flavorful dry mixture for the cookies.
  3. In another bowl, cream softened butter and brown sugar together using an electric mixer or whisk until the mixture is fluffy and light, about 2 minutes. This step develops a tender crumb and rich flavor.
  4. Add the egg to the creamed mixture and beat until fully incorporated, then mix in pumpkin puree and vanilla extract until smooth and fragrant.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until the ingredients are combined. The dough will be soft and slightly sticky.
  6. Using a spoon or cookie scoop, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart to give room for spreading.
  7. Bake in the preheated oven for 12-14 minutes, or until the edges turn golden and the tops are set with a slight bounce when touched.
  8. Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, then transfer carefully to a wire rack to cool completely. They should be soft and tender, with a moist, spiced aroma.
  9. While the cookies cool, prepare the filling by beating the cream cheese or mascarpone with powdered sugar, vanilla, and a pinch of salt until smooth and creamy. Chill if needed to thicken.
  10. Spread a generous layer of filling on the flat side of one cookie, then gently press another cookie on top to form a sandwich. Repeat with remaining cookies and filling.
  11. Serve these cozy pumpkin whoopie pies at room temperature, enjoying the soft, moist texture combined with the spicy-sweet filling. They’re perfect for sharing and evoke warm, autumnal feelings with every bite.

Notes

Ensure not to over-mix the batter to keep the cookies tender. Chill the filling if it becomes too soft for easy spreading. Store leftovers in an airtight container for up to 3 days.