These Pumpkin Whoopie Pies are just the tastiest fall treat. A soft pumpkin "cookie" that has been lightly sugared with a cream cheese filling, YUM!
These received rave reviews from everyone I shared them, so you can know ahead of time they are a real showstopper.
Ingredients
This recipe has a bit of an ingredient list that is on the longer side, but it also has a couple of different steps to it. Some of the butter is for the cookie portions and some is for the filling. You will also make a seasoned sugar with some spice and salt to dip the cookies in before sandwiching them.
It does make them a bit of a labor of love, but it is worth it at first taste. And while there are a few components, the active time is not a lot, they are easier than you think!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, make the whoopie pie cookies. Blend the butter and sugars till fluffy, then add in the pumpkin and egg. Finish with the dry ingredient and the batter has been formed.
Then portion the batter out onto sheet pans and give them a light press to flatten them a bit. Bake until they puff and become golden brown. Let them cool on the pan.
When the "cookies" have cooled, brush them with some melted butter, but be careful to do this lightly. Then dip them in some sugar that has been seasoned with some spices and a little salt. The salt brings a nice cut to the sweetness of everything, don't leave it out!
Then make the cream filling by whipping the butter and cream cheese until fluffy. Add the powdered sugar and vanilla and beat till light and pillowy.
Then to form the Pumpkin Whoppie Pies, turn half of the cookies over and pipe some of the fillings onto them. This can be done in dollops, stars, or just in a swirl. There is no wrong way to fill them. Then top with another cookie to fully form the pies.
The pies can be enjoyed immediately after assembling or stored in the refrigerator in an air-tight container for up to 5 days.
Notes & Tips
As usual, when baking, be sure that all of your ingredients are at room temperature. Having one thing too cold, like the eggs, can make the butter seize up. And cream cheese that is too cold will end up lumpy.
To make quick and easy work of the few steps this recipe has, stir up the sugar topping and make the filling while the cookies bake and cool. And place the filling in a piping bag, or even a zip-top bag so it is ready to pipe when they are cooled.
I like to use this recipe as an opportunity to put my homemade Pumpkin Spice Mix in it. It is a great mix, that is just a LITTLE different than what you can buy in the store. I just mix up one batch a season for all my pumpkin baking.
When brushing the baked cookies with the butter, be sure to do a very light layer, you are just putting enough on to make the sugar stick. Too much butter and it will make the sugar cakey.
Be sure the cookies are fully cool before adding the filling. If they are at all warm the filling will melt and ooze out of them instead of just smoshing in the middle.
Substitutions
If you don't have pumpkin spice mix or the ingredients to whip some up, replace it with some cinnamon and nutmeg.
I like to use vanilla bean paste for a little extra flavor in this recipe, but simple vanilla extract will do the job too.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Pumpkin Whoopie Pies
These Pumpkin Whoopie Pies are the tastiest fall treat. Soft pumpkin cookies that have been lightly sugared with a cream cheese filling, YUM!
Ingredients
for the cookies:
- 12 tablespoons Unsalted Butter, soft room temp
- ¾ cup Light Brown Sugar, packed
- 1 large Egg, room temperature
- ½ cup Pumpkin Puree
- 3 cups All-Purpose Flour
- 1 tablespoon Pumpkin Spice Mix
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt, Morton
- 1 recipe Cream Cheese Buttercream
for the cookie topping:
- 1 tablespoon Unsalted Butter, melted
- ¾ cup Granulated Sugar
- ¾ teaspoon Pumpkin Spice Mix
- ¼ teaspoon Nutmeg, freshly grated
- ¼ teaspoon Kosher Salt
for the buttercream filling:
- 8 tablespoons Unsalted Butter, soft room temp
- 1, 8-ounce package Cream Cheese, room temp
- 4 cups Powdered Sugar
- ½ teaspoon Vanilla Bean Paste
Instructions
for the cookies:
- Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper or Silpat baking liner.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar at medium speed until fluffy, 3 to 4 minutes. Scrape down the sides of the bowl 2-3 times during the creaming.
- Beat the egg and pumpkin puree in until well combined.
- Add the flour, pumpkin spice mix, baking powder, soda, salt, and vanilla to the mixer bowl.
- With the mixer on low speed, blend just until the flour is completely worked into the wet mixture.
- Using a 1-ounce cookie scoop, place level scoops of the cookie batter onto your prepared baking sheets.
- Bake immediately in the preheated oven until the bottom edges are lightly golden and the tops are dry, 12 to 14 minutes. Rotate the pans halfway through baking, turning them around and changing from the bottom and top oven racks.
- When the cookies are done baking, let the cookies cool completely on the pans before trying to remove them.
- While the cookies cool, stir together the granulated sugar, pumpkin spice mix, nutmeg, and salt in a small bowl.
- Working with one cookie at a time, brush the top and edges of each with a little melted butter and immediately dredge the cookies, top side down through the spiced sugar.
- Pipe filling onto the flat side of half of the cookies using a piping bag and your favorite piping tip. Place the remaining cookies, flat side down, onto the buttercream to connect the two cookies.
- Serve immediately, or refrigerate in an airtight container for up to 5 days.
for the buttercream filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 1 minute.
- Add the cream cheese to the bowl and beat until smooth. Scrape down the bowl.
- Place the powdered sugar in the bowl and turn the mixer on low until worked into the butter and cream cheese.
- Add the vanilla and turn the mixer up to medium speed for 30-45 seconds until the mixture is fluffy. Place the mixture in a piping back fitted with your favorite piping tip.
Notes
Notes & Tips
As usual, when baking, be sure that all of your ingredients are at room temperature. Having one thing too cold, like the eggs, can make the butter seize up. And cream cheese that is too cold will end up lumpy.
To make quick and easy work of the few steps this recipe has, stir up the sugar topping and make the filling while the cookies bake and cool. And place the filling in a piping bag, or even a zip-top bag so it is ready to pipe when they are cooled.
I like to use this recipe as an opportunity to put my homemade Pumpkin Spice Mix in it. It is a great mix, that is just a LITTLE different than what you can buy in the store. I just mix up one batch a season for all my pumpkin baking.
When brushing the baked cookies with the butter, be sure to do a very light layer, you are just putting enough on to make the sugar stick. Too much butter and it will make the sugar cakey.
Be sure the cookies are fully cool before adding the filling. If they are at all warm the filling will melt and ooze out of them instead of just smoshing in the middle.
Substitutions
If you don't have pumpkin spice mix or the ingredients to whip some up, replace it with some cinnamon and nutmeg.
I like to use vanilla bean paste for a little extra flavor in this recipe, but simple vanilla extract will do the job too.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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CFS 4038000-E Sparta Round Basting/Pastry Brush with Boar Bristles, 1
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Vollrath 2 oz Stainless Steel Disher - Size 16,Dark Blue
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Norpro Stainless Steel Scoop, 25MM (.5 Tablespoon)
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SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
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KitchenAid KSM3316XER Artisan Mini Stand Mixers, 3.5 quart, Empire Red
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 417Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 196mgCarbohydrates: 59gFiber: 1gSugar: 42gProtein: 4g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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