Pumpkin Whoopie Pies

There’s something incredibly nostalgic about Pumpkin Whoopie Pies. Growing up, I remember the excitement that filled the air as autumn approached. The leaves would turn vibrant shades of gold and crimson, and the scent of pumpkin spice would waft through every corner of our home. My family would gather in the kitchen, and amidst laughter and chatter, we’d whip up batches of these delightful treats. The first bite of a soft, spiced cake sandwiching a creamy filling is an experience like no other. This recipe embodies the essence of fall, making it a cherished favorite for holidays and beyond.

What to Gather for Pumpkin Whoopie Pies

Gathering the right ingredients is essential for baking delicious Pumpkin Whoopie Pies. Each component plays a vital role in the overall flavor and texture of the finished product. The combination of pumpkin, spices, and other ingredients creates a warm, comforting treat that embodies the essence of fall.

• 3 cups all-purpose flour: The base of our cookies, providing structure and substance.
• 1 tablespoon Pampered Chef Cinnamon Plus Spice Blend (or 2 teaspoons ground cinnamon + 1 teaspoon ground nutmeg): This spice blend adds a warm, aromatic flavor.
• 1 teaspoon baking powder: Helps the cookies rise and become fluffy.
• 1 teaspoon baking soda: Works with the acid in the pumpkin to create lift.
• 1 teaspoon salt: Enhances the flavors of the other ingredients.
• 1 cup butter (2 sticks), softened: Adds richness and moisture to the cookies.
• 2 cups packed brown sugar: Brings sweetness and a hint of caramel flavor.
• 1 can (15 oz) solid pack pumpkin puree (not pumpkin pie filling): The star ingredient, providing moisture and flavor.
• 2 eggs: Binds the mixture and adds richness.
• 1/2 teaspoon vanilla extract: Adds a hint of sweetness and depth of flavor.
• 1/2 cup toasted walnuts, coarsely chopped, divided: Adds crunch and nuttiness.
• 3/4 cup butter (1 1/2 sticks), softened: For the filling, making it creamy and rich.
• 2 ounces cream cheese, softened: Adds a tangy flavor to the filling.
• 1 cup powdered sugar: Sweetens the filling and helps it hold its shape.
• 1 jar (7.5 oz) marshmallow creme: For a sweet and fluffy filling.

Making This Pumpkin Whoopie Pies

Ready to bring the flavors of fall into your kitchen? Making Pumpkin Whoopie Pies is a delightful process that will fill your home with warmth and sweetness. Follow these simple steps to create these irresistible treats.

1. Preheat your oven to 350°F (180°C). This temperature is key for ensuring your whoopie pies bake evenly. While the oven warms up, line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
2. In a large bowl, combine flour, spice blend, baking powder, baking soda, and salt. Mix well until everything is evenly distributed. This dry mixture will give your cookies the perfect texture.
3. In a separate mixing bowl, beat butter and brown sugar together at medium-high speed until creamy. This should take about 2 to 3 minutes. You want the mixture to lighten in color and become fluffy.
4. Add in the pumpkin, beating until well combined. You’ll notice the mixture becomes smooth and slightly thick.
5. Next, add the eggs and vanilla. Beat until everything is light and fluffy. The consistency should resemble a thick muffin batter.
6. Gradually add the dry flour mixture to the wet ingredients, mixing until fully blended. Make sure there are no dry spots left; the batter should be smooth and thick.
7. Using a large cookie scoop (about 2 inches in diameter), scoop the batter onto the prepared cookie sheet, placing them about 2 inches apart. This spacing allows them to expand while baking.
8. Slightly flatten each scoop with the back of the scoop. For added texture, press half of the walnuts into half of the cookies.
9. Bake for 16 to 19 minutes or until the cookies spring back when lightly pressed. They should be a lovely golden brown color. Once baked, slide the parchment and cookies onto a cooling rack to cool completely.
10. Repeat the process with the remaining batter and walnuts until all cookies are baked.
11. For the filling, using clean beaters, beat together the remaining butter, cream cheese, powdered sugar, and marshmallow creme on medium-high speed until well blended. The mixture should be smooth and creamy.
12. To assemble the cookies, turn the cookies without nuts bottom side up. Using a clean, large cookie scoop, scoop the filling onto each cookie bottom. Top with the remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge.
13. Wrap each whoopie pie individually with plastic wrap and refrigerate for at least 30 minutes before serving. This waiting period allows the flavors to meld beautifully.

Making Adjustments

Sometimes, you might want to tweak a recipe to better suit your preferences or needs. Here are some thoughtful tips to adjust your Pumpkin Whoopie Pies.

• Storage: To store leftovers, keep them in an airtight container in the refrigerator for up to a week. Make sure to separate layers with parchment paper to prevent sticking.
• Freezing: You can freeze unfilled cookies for up to three months. Just make sure to wrap them tightly in plastic wrap and aluminum foil.
• Pairing: Serve your Pumpkin Whoopie Pies with a warm cup of chai or a glass of spiced apple cider for the ultimate fall experience.
• Healthier options: Consider using less sugar or whole grain flour if you’re looking for a healthier version of these treats.
• Flavor variations: Feel free to experiment with different spices like ginger or cloves for a unique twist.

Side Dish Ideas for Pumpkin Whoopie Pies

When serving Pumpkin Whoopie Pies, consider these delightful pairings to enhance your experience:

• Autumn Salad: A mixed greens salad with dried cranberries, pecans, and a light vinaigrette complements the sweetness of the pies.
• Cheese Platter: Pair with a selection of cheeses such as brie or cheddar for a sweet and savory contrast.
• Spiced Nuts: Serve a bowl of spiced nuts alongside to provide an additional texture and flavor dimension.
• Seasonal Fruits: Fresh fruits like pears or apples can be a refreshing counterpart to the rich filling.
• Hot Beverages: Pair with hot drinks like tea, coffee, or hot cocoa to warm up your gatherings.
• Picnic Treats: Perfect for autumn picnics, Pumpkin Whoopie Pies are easy to transport and always a crowd favorite!

FAQ

Conclusion

Pumpkin Whoopie Pies stand out as a quintessential fall treat that brings warmth and joy to any gathering. Their unique texture and delightful flavor combination make them a must-try for anyone who loves seasonal desserts.

I encourage you to whip up a batch today and share them with loved ones. You’ll create cherished memories while enjoying these treats that perfectly capture the spirit of the season.

Pumpkin Whoopie Pies

Indulge in the ultimate fall treat with these Pumpkin Whoopie Pies. Soft, spiced cakes filled with a creamy, sweet filling create a comforting dessert perfect for any occasion. Easy to make and utterly delicious, they're sure to impress!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 16 servings

Calories 250 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Oven

Ingredients

  

• 3 cups All-purpose flour
• 1 tablespoon Pampered Chef Cinnamon Plus Spice Blend (or 2 teaspoons ground cinnamon + 1 teaspoon ground nutmeg)
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 cup Butter (2 sticks), softened
• 2 cups Packed brown sugar
• 1 can Solid pack pumpkin puree (not pumpkin pie filling)
• 2 Eggs
• 1/2 teaspoon Vanilla extract
• 1/2 cup Toasted walnuts, coarsely chopped, divided
• 3/4 cup Butter (1 1/2 sticks), softened
• 2 ounces Cream cheese, softened
• 1 cup Powdered sugar
• 1 jar Marshmallow creme

Instructions

 

• Preheat your oven to 350°F (180°C). This temperature is key for ensuring your whoopie pies bake evenly. While the oven warms up, line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
• In a large bowl, combine flour, spice blend, baking powder, baking soda, and salt. Mix well until everything is evenly distributed. This dry mixture will give your cookies the perfect texture.
• In a separate mixing bowl, beat butter and brown sugar together at medium-high speed until creamy. This should take about 2 to 3 minutes. You want the mixture to lighten in color and become fluffy.
• Add in the pumpkin, beating until well combined. You’ll notice the mixture becomes smooth and slightly thick.
• Next, add the eggs and vanilla. Beat until everything is light and fluffy. The consistency should resemble a thick muffin batter.
• Gradually add the dry flour mixture to the wet ingredients, mixing until fully blended. Make sure there are no dry spots left; the batter should be smooth and thick.
• Using a large cookie scoop (about 2 inches in diameter), scoop the batter onto the prepared cookie sheet, placing them about 2 inches apart. This spacing allows them to expand while baking.
• Slightly flatten each scoop with the back of the scoop. For added texture, press half of the walnuts into half of the cookies.
• Bake for 16 to 19 minutes or until the cookies spring back when lightly pressed. They should be a lovely golden brown color. Once baked, slide the parchment and cookies onto a cooling rack to cool completely.
• Repeat the process with the remaining batter and walnuts until all cookies are baked.
• For the filling, using clean beaters, beat together the remaining butter, cream cheese, powdered sugar, and marshmallow creme on medium-high speed until well blended. The mixture should be smooth and creamy.
• To assemble the cookies, turn the cookies without nuts bottom side up. Using a clean, large cookie scoop, scoop the filling onto each cookie bottom. Top with the remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge.
• Wrap each whoopie pie individually with plastic wrap and refrigerate for at least 30 minutes before serving. This waiting period allows the flavors to meld beautifully.

Notes

• Storage: To store leftovers, keep them in an airtight container in the refrigerator for up to a week. Make sure to separate layers with parchment paper to prevent sticking.
• Freezing: You can freeze unfilled cookies for up to three months. Just make sure to wrap them tightly in plastic wrap and aluminum foil.
• Pairing: Serve your Pumpkin Whoopie Pies with a warm cup of chai or a glass of spiced apple cider for the ultimate fall experience.
• Healthier options: Consider using less sugar or whole grain flour if you’re looking for a healthier version of these treats.
• Flavor variations: Feel free to experiment with different spices like ginger or cloves for a unique twist.

Keyword fall treats, pumpkin dessert, Thanksgiving Desserts, whoopie pies recipe

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.