Pumpkin Whoopie Pies

There is a special kind of comfort from a perfectly baked treat. These Pumpkin Whoopie Pies deliver that comfort. Imagine soft, spiced pumpkin cookies. They have a tender crumb. They embrace a creamy, sweet filling. It melts in your mouth. Each bite is a delightful balance. It combines warm autumn spices. It offers pure, sweet indulgence.

These are perfect little handheld delights. They suit any occasion. Enjoy them as a cozy afternoon snack. They are festive for your holiday table. They store beautifully, too. This makes them ideal for busy schedules. These treats are always a guaranteed crowd-pleaser.

Why I Love This Recipe

There are so many reasons why this recipe is a go-to for me. First off, these Pumpkin Whoopie Pies are incredibly easy. They’re perfect for when I need a quick dessert. The flavors are just amazing. That mix of pumpkin, spices, and sweet frosting is pure autumn heaven. Plus, they’re fantastic for making ahead. This means I can have a treat ready for unexpected guests. Everyone just loves them!

Pumpkin Whoopie Pies Ingredients

The magic of these Pumpkin Whoopie Pies is in their simple, yet impactful ingredients. They create that signature soft texture and comforting flavor we all love. We’re combining pantry staples with the star, pumpkin, to make something truly special. You’ll find all the exact amounts in the printable recipe card below.

For the Pumpkin Cookies:

• Brown Sugar: Provides moisture and a rich, caramel-like sweetness.
• Vegetable Oil: Contributes to the tender, moist crumb of the cookies.
• Pumpkin Puree: The heart of our flavor. It offers moisture and that classic fall taste.
• Eggs: Bind all the ingredients together and add richness.
• All-Purpose Flour: This is the base structure for our delightful cookies.
• Cinnamon, Ginger, Cloves: The essential warm spices. They define the autumn flavor profile perfectly.
• Salt: It enhances all the other flavors. Salt also balances the sweetness beautifully.
• Baking Powder & Baking Soda: These leavening agents help the cookies rise. They make them wonderfully soft.
• Vanilla Extract: Adds a touch of sweet aroma and depth of flavor.

For the Creamy Filling:

• Egg White: Helps to create a light and fluffy frosting base.
• Milk: Thins the frosting to the perfect spreadable consistency.
• Vanilla Extract: Enhances the sweetness and aroma of the filling.
• Confectioners’ Sugar: The key to a smooth, sweet, classic buttercream frosting.
• Shortening: Provides a stable, creamy texture. It holds its shape well.

Substitutions and Tips:

• Pumpkin Pie Spice: For an even more robust spice flavor, use 2-3 teaspoons of pre-mixed pumpkin pie spice instead of individual spices.
• Oil Substitute: Melted butter can be used in place of vegetable oil. It may result in a slightly different texture, though.
• Cream Cheese Frosting: For a tangier filling, try a cream cheese-based frosting instead.
• Flavor Boost: A pinch of nutmeg or allspice can add another layer of warmth to your cookies.

How to Make Pumpkin Whoopie Pies

Step 1: Prepare the Cookie Dough

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Or, line your baking sheets with parchment paper. It makes removal easier. In a large bowl, combine brown sugar and vegetable oil. Mix until well blended. Beat in the pumpkin puree. Then, add the eggs. Ensure the mixture is smooth. Mix thoroughly.

In a separate bowl, whisk flour. Add cinnamon, ginger, and cloves. Include salt, baking powder, and baking soda. Finish with vanilla extract. Gradually add the dry ingredients to the wet. Mix until just combined. Avoid overmixing. A few flour streaks are fine. This keeps the cookies tender.

Step 2: Bake the Pumpkin Cookies

Drop rounded tablespoons of dough. Place them on prepared baking sheets. Leave about 2 inches between each cookie. These pumpkin cookies will spread slightly. Bake them in the preheated oven. Do this for 10 to 12 minutes. Look for lightly golden edges. A toothpick should come out clean. Let cookies cool briefly on the sheets. Then, transfer them to a wire rack. They must cool completely. This is crucial before assembling.

Step 3: Create the Creamy Filling

While the cookies cool, prepare the filling. It’s a luscious cream filling. In a medium bowl, beat the egg white. Beat it until slightly frothy. Mix in the milk. Add the vanilla extract, too. Then, whisk in 1 cup of confectioners’ sugar. Beat until smooth. Gradually add the shortening. Next, add the remaining 1 cup of confectioners’ sugar. Continue beating until fluffy. The filling should be smooth with no lumps. This frosting is a sweet complement.

Step 4: Assemble the Pumpkin Whoopie Pies

The pumpkin cookies must be completely cool. Then, it’s time for assembly. This is the fun part! Take one cooled cookie. Spread a generous dollop of filling. Place it on the flat side. Top with another cookie. Press gently to make a sandwich. Repeat this process. Use the remaining cookies and filling. Make all your Pumpkin Whoopie Pies. They will be beautifully assembled.

How to Store Pumpkin Whoopie Pies

Store your delicious Pumpkin Whoopie Pies in an airtight container. At room temperature, they stay fresh for up to 3 days. This makes them perfect for easy snacking. Need longer storage? Refrigerate them for up to a week. The filling might firm up a bit. For longer keeping, freeze them. Wrap each one individually. Store them in a freezer-safe bag. They should last up to 2 months.

Tips for Success

• Always use solid pack pumpkin puree. Avoid pumpkin pie filling.
• Don’t overmix the cookie dough. This keeps the cookies wonderfully tender.
• Cool cookies completely before adding filling. This prevents the filling from melting.
• Use a piping bag. It helps with neater, more even filling distribution.
• For uniform cookies, a cookie scoop is a helpful tool.

Kitchen Tools You’ll Need

Having the right tools makes baking these Pumpkin Whoopie Pies a breeze. Here’s what you’ll need:

• Baking sheets (or cookie sheets)
• Mixing bowls (large and medium are helpful)
• A good whisk for dry ingredients
• An electric mixer (handheld works fine)
• A spatula or large spoon for mixing
• Measuring cups and spoons for accuracy
• A wire cooling rack for the cookies
• A cookie scoop can help make them uniform

Serving Suggestions

These delightful Pumpkin Whoopie Pies are wonderfully versatile. Here are a few ideas to make them even more special:

• Serve them with a tall glass of cold milk. A warm mug of apple cider is also a fantastic pairing.
• For an elegant touch, dust them lightly with powdered sugar. This adds a hint of sweetness and visual appeal.
• Arrange them on a festive platter for any gathering. They are always a beautiful centerpiece.
• For a truly decadent dessert experience, pair a whoopie pie with a scoop of vanilla ice cream. It’s pure bliss!

Frequently Asked Questions

Can I make the Pumpkin Whoopie Pies ahead of time?

Yes, you can definitely make these Pumpkin Whoopie Pies ahead of time! The cookies bake beautifully. Store them in an airtight container at room temperature. The creamy filling can also be made a day early. Just give it a quick re-whip before assembly.

What kind of pumpkin should I use for these cookies?

It is important to use solid pack pumpkin puree. Do not use pumpkin pie filling. The puree is 100% pumpkin. It gives the best flavor and texture for your Pumpkin Whoopie Pies. Pumpkin pie filling has added sugar. It also has spices, which would alter the recipe results.

How do I get my cookies to be uniformly shaped?

Using a cookie scoop is the best way. This ensures all your cookies are the same size. Uniform cookies bake evenly. It also makes assembly much easier. If you lack a scoop, use about a tablespoon of dough. Aim for consistency.

Can I freeze the assembled Pumpkin Whoopie Pies?

Absolutely! You can freeze assembled Pumpkin Whoopie Pies. They will keep well for up to two months. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. Thaw them in the refrigerator overnight. Room temperature works too, for a couple of hours.

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