Pumpkin Whoopie Pies

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Ah, the wonderful season of fall! The leaves are changing colors, there’s a gentle chill in the air, and the aroma of warm spices fills our kitchens. What better way to celebrate this season than with a delightful treat like Pumpkin Whoopie Pies? These soft, cake-like cookies are sandwiched together with a luscious cream cheese filling, making them the perfect indulgence for autumn.

WHY YOU’LL LOVE PUMPKIN WHOOPIE PIES

  1. Easy to Make: This recipe is perfect for beginners or anyone looking for a straightforward dessert. The steps are simple, and the results are incredible.
  2. Deliciously Sweet: Pumpkin Whoopie Pies strike that perfect balance of sweetness. The cookies are not overly sugary, and the cream cheese filling adds a delightful contrast.
  3. Ideal for Autumn: These pies embody the warm and cozy flavors of fall. The pumpkin, combined with aromatic spices, is like a hug for your taste buds on a chilly day.
  4. Great for Sharing: Whether you’re baking for family, friends, or a school bake sale, these whoopie pies are sure to be a hit. They’re the ideal treat to bring to gatherings.
  5. Versatile Recipe: Pumpkin Whoopie Pies are suitable for various occasions. They can be a delightful after-school snack or a part of your Thanksgiving dessert spread.

INGREDIENTS YOU NEED TO MAKE PUMPKIN WHOOPIE PIES

For the Cookies:

  • 1:1 GF flour
  • Salt
  • Cream of tartar
  • Baking soda
  • Sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Pumpkin puree
  • Pumpkin spice
  • Butter (room temperature)

For the Cream Cheese Filling:

  • Cream cheese (room temperature)
  • Powdered sugar (possibly more, depending on brand)
  • Vanilla extract

WHAT YOU NEED TO MAKE PUMPKIN WHOOPIE PIES

  • Cookie Sheet
  • Measuring cups/spoons
  • Mixing bowls
  • Ice Cream Scoop/Cookie Scoop
  • KitchenAid Mixer/Hand Mixer

HOW TO MAKE PUMPKIN WHOOPIE PIES

  1. Preheat your oven to 350 degrees and line three cookie sheets with parchment paper.
  2. In a mixing bowl, combine butter and sugar, and mix on high for 3 minutes.
  3. Add eggs, pumpkin spice, pumpkin puree, and all the dry ingredients. Mix until just incorporated.
  4. Chill the dough in the fridge for 3 hours.
  5. Using an ice cream scoop, form equal-sized cookies (about 1 1/2 tbsp) and place them on the cookie sheets.
  6. Bake for 8-10 minutes. Remove and let them cool completely.
  7. In a separate bowl, combine room temperature cream cheese, powdered sugar, and vanilla extract. Mix until smooth and firm enough for piping onto the pies.
  8. Once the cookies are cooled, pipe or spread the cream cheese filling onto one cookie and sandwich it with another.
  9. Enjoy your Pumpkin Whoopie Pies!

COMMONLY ASKED QUESTIONS

Can I use regular flour instead of gluten-free flour?

Absolutely! You can use regular all-purpose flour if you don’t need a gluten-free option.

Do I need to refrigerate these pies?

Yes, because of the cream cheese filling. Store them in the refrigerator to keep them fresh.

Can I freeze Pumpkin Whoopie Pies?

Yes, they freeze well. Just make sure they’re in an airtight container.

Can I use a different filling?

Of course, feel free to get creative with your fillings. Some people enjoy marshmallow or maple fillings.

Pumpkin Whoopie Pies

These delightful treats are perfect for savoring the warm flavors of fall. 
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin Whoopie Pies
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes
Total Time: 35 minutes
Servings: 1 dozen
Calories: 5854kcal

Equipment

  • Measuring cups/spoons
  • mixing bowls
  • Ice Cream Scoop/Cookie Scoop
  • KitchenAid Mixer/Hand Mixer

Ingredients

Cookies

  • 2 ½ cups 1:1 GF flour
  • ½ tsp salt
  • 2 tsp cream of tartar
  • 1 ¼ tsp baking soda
  • 1 cup sugar
  • cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • cup pumpkin puree
  • 2 tsp pumpkin spice
  • 1 cup butter room temperature

Cream Cheese Filling

  • 8 oz cream cheese room temperature
  • 2 ½ cups powdered sugar possibly 1 cup more, depending on brand
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven and set it to 350 degrees. Line 3 cookie sheets with parchment paper.
  • In a mixing bowl, combine butter and sugar. Mix on high for 3 minutes.
  • Add eggs, pumpkin spice, pumpkin puree, and all dry ingredients. Mix until just incorporated.
  • Chill the dough in the fridge for 3 hours.
  • Using an ice cream scoop, form equal-sized cookies (about 1 1/2 tbsp) and place them on the cookie sheets.
  • Bake for 8-10 minutes. Remove and let them cool completely.
  • In a separate bowl, combine room temperature cream cheese, powdered sugar, and vanilla extract. Mix until smooth and firm enough for piping onto the pies.
  • Once the cookies are cooled, pipe or spread the cream cheese filling onto one cookie and sandwich it with another.
  • Enjoy!

Nutrition

Serving: 1 pie | Calories: 5854kcal | Carbohydrates: 816g | Protein: 59g | Fat: 282g | Saturated Fat: 166g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 73g | Trans Fat: 7g | Cholesterol: 1044mg | Sodium: 4866mg | Potassium: 1786mg | Fiber: 34g | Sugar: 588g | Vitamin A: 21914IU | Vitamin C: 4mg | Calcium: 641mg | Iron: 16mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

In the realm of delicious autumn treats, Pumpkin Whoopie Pies hold a special place. They’re easy to make, incredibly sweet, and perfect for all sorts of recipes. These pies encompass the very essence of fall in every bite, making them an irresistible indulgence. Whether you’re baking a batch for a special occasion or simply craving a taste of the season, you can’t go wrong with Pumpkin Whoopie Pies.

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