Irresistible Pumpkin Whoopie Pies: A Fall Delight Recipe

There’s something truly magical about a pumpkin whoopie pie. Imagine soft, spiced pumpkin cakes hugging a creamy filling, creating a dessert that feels like a warm hug on a chilly autumn afternoon. The aroma wafts through the kitchen, inviting you to take just one more bite, and suddenly, you’re transported back to your grandmother’s cozy kitchen during the fall harvest.

As the leaves crunch underfoot and the days grow shorter, these delightful treats become the ultimate companion for sweater weather. Every bite bursts with rich flavors—sweet, spiced pumpkin mingling with a hint of cream cheese frosting. Whether you’re hosting a gathering or simply indulging in a little self-care, these whoopie pies are the perfect way to celebrate the season.

I still remember the first time I made these whoopie pies for my friends. Their eyes lit up as they took their first bites, and all I could hear were happy sighs followed by requests for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree for the best flavor; avoid pie filling which contains added sugars and spices.

• All-Purpose Flour: A versatile flour that provides structure; make sure to sift it for lighter cakes.

• Granulated Sugar: This sweetener balances the spices perfectly; you can substitute with brown sugar for added depth.

• Baking Soda: Helps the whoopie pies rise; ensure it’s fresh for optimal leavening.

• Cinnamon: A warm spice that elevates pumpkin flavor; feel free to add nutmeg or ginger for extra warmth.

• Salt: Just a pinch enhances all flavors and balances sweetness.

• Vegetable Oil: Keeps the cakes moist; you can also use melted butter if preferred.

• Eggs: Provide structure and moisture; let them come to room temperature before mixing.

• Cream Cheese: Essential for a rich filling; make sure it’s softened before mixing with sugar.

• Powdered Sugar: Sweetens and thickens the frosting; sift it to avoid lumps in your filling.

• Vanilla Extract: Adds depth of flavor to both cake and frosting; always choose pure vanilla for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper so your whoopie pies don’t stick.

Create the Batter: In a large bowl, mix canned pumpkin puree, granulated sugar, vegetable oil, and eggs until smooth. The mixture should be velvety and vibrant orange.

Add Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, and any additional spices you desire until well combined.

Combine Mixtures: Gradually add dry ingredients into the wet mixture while stirring gently until just combined. Resist overmixing; we want fluffy cakes!

Scoop & Bake : Using a cookie scoop or spoon, drop mounds of batter onto prepared sheets about two inches apart. Bake for 10-12 minutes until they spring back when lightly pressed.

Cool Down : Allow cakes to cool on baking sheets for five minutes before transferring them to wire racks. They should feel soft but not sticky.

Prepare Frosting : In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. You’ll want this filling to be luscious!

Assemble Whoopie Pies : Pair up similar-sized cakes and spread or pipe frosting on one half before topping it with another cake half. Press gently together.

Enjoy those delightful pumpkin whoopie pies while imagining cozy nights by the fireplace! They make every moment sweeter whether shared among friends or enjoyed solo with a cup of coffee.

Now you’ve got everything you need to create these fall-inspired treats at home!

Perfecting the Cooking Process

Start by mixing the wet ingredients before adding dry ones to ensure a smooth batter. Bake the whoopie pies until they are firm yet soft to the touch for that perfect texture.

Add Your Touch

Feel free to swap in different spices like nutmeg or add chocolate chips for extra flavor. You can also experiment with cream cheese frosting instead of traditional filling for a tangy twist.

Storing & Reheating

Store pumpkin whoopie pies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, but bring them back to room temperature before serving for the best taste.

Sharing these pumpkin whoopie pies always brings smiles; my friends still rave about how fluffy they turned out during last year’s fall gathering!

FAQ

What can I substitute for pumpkin puree?

You can use applesauce or mashed bananas as substitutes, but adjust spices accordingly.

How do I prevent my whoopie pies from sticking?

Using parchment paper on your baking sheet will help prevent sticking and make cleanup easier.

Can I freeze pumpkin whoopie pies?

Yes, you can freeze them! Just wrap individually and store in an airtight container.

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Pumpkin Whoopie Pies

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Indulge in the delightful flavors of fall with these soft pumpkin whoopie pies, featuring spiced pumpkin cakes filled with creamy, luscious frosting. Perfect for cozy autumn gatherings or a comforting treat with your coffee, these whoopie pies bring warmth and nostalgia to every bite.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs (room temperature)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 8 oz cream cheese (softened)
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, mix pumpkin puree, sugar, vegetable oil, and eggs until smooth.
3. In another bowl, whisk together flour, baking soda, cinnamon, and salt.
4. Gradually add dry ingredients to the wet mixture until just combined; do not overmix.
5. Scoop mounds of batter onto prepared sheets about two inches apart. Bake for 10-12 minutes until springy.
6. Let cool on sheets for five minutes before transferring to wire racks.
7. For the filling, beat cream cheese with powdered sugar and vanilla until smooth.
8. Assemble by spreading frosting between two similar-sized cakes.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 20g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg