Perfect Pumpkin Whoopie Pies
We all love pumpkin chocolate chip cookies, but have you tried pumpkin whoopie pies yet? They are very similar but rather than being dotted with dark chocolate chips two cookies are layered and meld together with a rich cream cheese frosting in the center. So it’s like an irresistible cake but in single serve cookie form, and they’re easier to make! These soft and fluffy cookies are delicious rolled in chopped pecans or walnuts which also adds a light crunch. Or you could try adding some chocolate chips to the cookie dough for an extra decadence. Try them at least once this fall, you won’t regret it!
Pumpkin Whoopie Pies Recipe Ingredients
1 3/4 cups (248g) all-purpose flour (scoop and level to measure) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 3/4 tsp ground nutmeg 1/2 tsp ground ginger 1/4 tsp ground cloves 1 cup (200g) packed light brown sugar 1 1/4 cups (300g) canned pumpkin puree 1/2 cup (120 ml) vegetable oil 1 large egg 2 tsp vanilla extract, divided 6 oz cream cheese, nearly room temperature 6 Tbsp unsalted butter, nearly room temperature 1 3/4 cups (210g) powdered sugar Chopped pecans (for rolling, optional)
Equipment Needed
Mixing bowls Electric hand mixer 18 by 13-inch baking sheets Parchment paper 1 1/2 Tbsp cookie scoop Wire cooling rack
How to Make Pumpkin Whoopie Pies
Scroll down for recipe with full instructions. Here is a brief summary of the steps to make them:
Possible Substitutions and Variations
Pumpkin pie spice: You can substitute pumpkin pie spice for all the spices listed (cinnamon, nutmeg, ginger and cloves). Use 3 1/2 teaspoons pumpkin pie spice. Alternate oil: Canola oil, liquid coconut oil, or light olive oil will also work well in place of vegetable oil. Different frosting: Optionally try a different frosting in this recipe. You can use a marshmallow filling, vanilla buttercream, chocolate buttercream, or caramel frosting. Cookie dough mix-ins: For more flavor and texture add chocolate chips or chopped walnuts or pecans to the cookie dough batter. Chocolate finish: Or for drizzle melted chocolate over the cookies and let it set in the fridge. Homemade pumpkin puree: I like to use canned pumpkin when baking cookies for a consistent consistency but homemade will work here as well. If you find it’s runny just spread over paper towels and wrap to remove some of the moisture before measuring.
Storage
Pumpkin whoopie pies should be stored in the fridge because of the cream cheese filling and because they are a moist cookie with all the pumpkin. They’ll store in the fridge for up to 4 days. Keep them in an airtight container so they don’t dry out. These cookies can also be frozen up to 2 months.
Helpful Tips for the Best Whoopie Pies
Use a kitchen scale to measure ingredients if possible for the most accurate results. Do not use canned pumpkin pie filling in this recipe! It has added sugars and spices and will throw the recipe off completely. Be careful not to over-mix the dough so it’s not runny and cookies are fluffy. Chill the frosting. Cream cheese frosting can be runny at room temperature so it’s helpful to firm the butter and cream cheese back up in the fridge especially since it’s a filling and will run right out when bitten into if not set.
More Pumpkin Favorites to Try
Best Pumpkin Roll Decadent Pumpkin Cheesecake Perfect Pumpkin Pie Pumpkin Bars Pumpkin Chocolate Chip Bread
