Pumpkin Whoopie Pies
Are you ready to elevate your fall dessert game with these delectable Pumpkin Whoopie Pies? As a caterer, I can attest to the magic these treats bring to any gathering. They’re a guaranteed crowd-pleaser, and the best part? No utensils required!
When the leaves start to change and there’s a chill in the air, it’s pumpkin season. And that means it’s time for Pumpkin Whoopie Pies to shine. Fluffy, cake-like cookies are sandwiched together with a luscious layer of cream cheese filling that’s as smooth as it is tangy. The star ingredient? Pumpkin puree! It infuses each bite with that unmistakable autumn flavor we all crave.
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Why Do I Love Pumpkin Whoopie Pies?
The delicate balance of sweet and spicy in the cookie, along with the creamy richness of the filling, makes for a match made in heaven. Whether you’re hosting a fall-themed event or simply want to indulge your pumpkin spice obsession, these whoopie pies fit the bill.
Creating these Pumpkin Whoopie Pies is a labor of love, but trust me, it’s worth every minute. First, whip up a batter with pumpkin puree and a hint of warm spices like cinnamon, nutmeg, and cloves. As they bake, your kitchen will fill with the most inviting aroma – it’s like a cozy sweater for your senses. Once cooled, it’s time to pipe or spread on the cream cheese filling. Smooth, creamy, and tangy, it’s the perfect contrast to the soft, cakey cookies.
They’re a year-round delight that can grace your dessert table at weddings, birthdays, office parties – you name it. Customize these pumpkin whoopie pies with cute decorations, sprinkles, or even a drizzle of caramel for an extra touch of elegance.
Ingredients Needed
For the pumpkin whoopie pie
brown sugar
canola oil
sour cream
pumpkin puree
eggs
cinnamon
ginger
nutmeg
cloves
salt
baking soda
baking powder
vanilla
For the cream cheese filling
cream cheese
butter
powdered sugar
vanilla
Whoopie Pie Instructions
Beat brown sugar, oil, eggs and vanilla until combined. Add sour cream and pumpkin puree’. Whisk together the flour, cinnamon, ginger, cloves, salt, baking soda and baking powder. On medium speed add 1/2 the flour mixture and beat until combined. Add the other 1/2 of the flour mixture and beat just until combined.
Using a cookie scoop or an ice cream scoop, scoop whoopie pie batter onto a parchment lined baking sheet. You can also use a piping bag to pipe circles of batter.
Bake at 350 degrees Fahrenheit for 10 minutes.
While the whoopies are baking cream the softened butter, softened cream cheese and vanilla together. Add the sifted powdered sugar 1 cup at a time beating after each addition. Then beat until fluffy.
Pipe or spread cream cheese filling onto 1/2 of the whoopies and top with another whoopie.
Have I Convinced You to Try Pumpkin Whoopie Pies?
There you have it, my fellow food enthusiasts! Pumpkin Whoopie Pies – a recipe that brought joy and warmth to countless gatherings during my catering journey. If you’re on the lookout for a fall dessert that embraces the flavors of fall with open arms, give these little delights a try. They’re more than just a dessert; they’re a celebration of the season.
So, grab your apron and get ready to whip up a batch of these Pumpkin Whoopie Pies that are sure to impress.
Remember, there’s nothing quite like the aroma of pumpkin and spice wafting through your kitchen, signaling that you’ve nailed the essence of fall. Enjoy, indulge, and spread the pumpkin love with pumpkin whoopie pies! let’s mix it up!
Apparel for the foodies & grillers
Pumpkin Whoopie Pies
Ingredients
for the whoopie pies
- 2 cups brown sugar packed
- 1 cup canola oil
- 1/4 cup sour cream
- 1 15 oz canned pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
for the cream cheese filling
- 1/2 cup softened butter
- 1 8 oz package cream cheese softened
- 1 tsp vanilla
- 4 cups powdered sugar sifted
Instructions
for the whoopies
- preheat oven to 350℉
- In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer beat the brown sugar, oil, eggs and vanilla together until well combined. Add the sour cream and pumpkin puree'. Beat well.
- Add 1/2 of the flour mixture and beat until combined. Add the other 1/2 of the flour mixture and beat until combined.
- Using a cookie scoop or an ice cream scoop, the whoopie pie batter is scooped onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until they spring back when lightly pressed. Remove from oven and cool on a wire rack.
for the cream cheese filling
- Beat the softened cream cheese, softened butter and vanilla until combined. Add the sifted powdered sugar 1 cup at a time incorporating after each cup. Beat for several minutes until light and fluffy.
- Using a pastry bag pipe the filling on 1/2 of the whoopie pies and top with the other 1/2.