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Pumpkin Whoopie Pies

Pumpkin whoopie pies are moist, tender cookies filled with creamy, tangy filling, infused with warm spices like cinnamon and ginger. The cookie batter is mixed until smooth, baked until golden, then cooled before being sandwiched with the flavorful filling. The final result is a soft, spicy treat with a cozy, nostalgic appeal, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar light or dark
  • 1 large egg
  • 3/4 cup pumpkin puree canned or fresh
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese or mascarpone for filling
  • 1/2 cup powdered sugar

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.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt until well combined and aerated.
  3. In another bowl, cream the softened butter and brown sugar with an electric mixer until the mixture is fluffy and pale, about 2 minutes, and you can see it lightening in color.
  4. Add the egg to the butter mixture and beat until fully incorporated, then mix in the pumpkin puree and vanilla until smooth and evenly combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated and the batter is smooth and slightly thick.
  6. Drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake for 12-14 minutes, until the edges are golden and the tops are set but still soft to the touch.
  8. Remove the sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  9. In a bowl, beat the cream cheese or mascarpone with powdered sugar until creamy and smooth, adjusting sweetness to taste. Chill the filling if needed to thicken.
  10. Once the cookies are cool, spread a generous dollop of filling on the flat side of one cookie, then gently press another cookie on top to form a sandwich.
  11. Repeat with remaining cookies and filling, then serve your cozy pumpkin whoopie pies and enjoy their soft, spicy goodness.

Notes

For best flavor, refrigerate the assembled pies for at least 30 minutes before serving. You can also add a sprinkle of cinnamon on top for extra flair.