Okay, friends, get ready for a hug in dessert form. Seriously. What are some of the best pumpkin whoopie pies? I get intimidated by anything that looks fancy, but this recipe is surprisingly good. What is Think of them as the love child of a pumpkin spice latte and fluffy sandwich cookie. Why do people drink pumpkin spice lattes in the fall? Imagine that warm, comforting flavor in a soft, cakey shell, enveloping one sweet, creamy, vanilla. Isn’t it amazing? What are some of the best pumpkin whoopie pies?

What is pumpkin whoopie pie?

What are whoopie pies? Well, think of them as mini, handheld cakes that are sandwiched together with a sweet, creamy, Sour Cream. What’s a cross between cookie and cake? Whoopie pie is named after the sound made by children when they find one in their mouth. Whoopie! Lunchbox – ” And honestly, that pretty much sums up the feeling you get when you bite into one. What are some of the best pumpkin whoopie pies? Pumpkin puree, warm spices, and a hint of sweetness. Is this a portable slice of pumpkin pie?

Why you’ll love this recipe?

Let me tell you why you absolutely *need* this pumpkin whoopie pies recipe. First and foremost, the flavor is out of this world! The pumpkin spice is perfectly balanced, not too overpowering, but definitely present. The cake is moist and tender, and the filling is so creamy and dreamy. It’s the perfect combination of textures and flavors. What I love most about this recipe is how surprisingly easy it is to make. Don’t let the “pie” part fool you – there’s no fussy crust involved! And the ingredients are all pretty common pantry staples, so you probably already have most of them on hand. We’re talking budget-friendly deliciousness here! And let’s not forget the versatility! You can enjoy these pumpkin whoopie pies as a snack, a dessert, or even a fun addition to a fall brunch. They’re also perfect for gifting to friends and neighbors. My kids practically beg me to make these every October, and they disappear in minutes. If you’re looking for a fall treat that’s guaranteed to be a hit, look no further! It’s even better than pumpkin bread if you ask me!

How do I make pumpkin whoopie pie?

Quick Overview

How do you make pumpkin whoopie pies? What’s the best way to make pumpkin-spiced batter? Is it necessary to bake them until golden brown? While the cakes are cooling, you’ll whip up a creamy, dreamy filling. What is the best way to make a sandwich cake? What’s the secret to making whoopie pies? Do not overmix the batter, and be patient while the cakes cool. It’s all about that perfect texture!

Ingredients

For the Main Batter:
* 1 ½ cups all-purpose flour (I’ve also used a 50/50 mix of all-purpose and whole wheat, and it works great! Just adds a little more nutty flavor)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, softened (make sure it’s *really* soft, or you’ll have lumps!)
* ¾ cup granulated sugar
* ½ cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree (not pumpkin pie filling! Just plain pumpkin)
* ½ cup buttermilk (if you don’t have buttermilk, you can make your own by adding 1 ½ teaspoons of white vinegar to ½ cup of regular milk)

For the Filling:
* 12 cup (1 stick) unsalted butter, softened * 3 cups powdered sugar * 2 teaspoons vanilla extract * 2-4 tablespoons milk (add more or less to reach desired consistency)

For the Glaze:
* 1 cup powdered sugar * 2-3 tablespoons milk (add more or less to reach desired consistency) Pinch of ground cinnamon (optional) (to taste)

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cakes from sticking and make cleanup a breeze. I always do this first so the oven is ready when I am.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside. Make sure everything is evenly distributed. How do leavening agents work? Don’t skip the whisking!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. What is the best way to do this with an electric mixer? Beat in the egg and vanilla extract until well combined. Gradually add the pumpkin puree and buttermilk, mixing until just combined. Is it okay if it looks a little curdled at this point, it all comes together in the end?

Step 4: Combine

Add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix a cake? A few streaks of flour are okay. I always scrape down the sides of the bowl to make sure everything is incorporated. I tested this with almond milk by accident once, and it actually made it even creamier!

Step 5: Prepare Filling

In a large bowl, beat together the butter and powdered sugar until light and fluffy. Remove from heat and serve warm. Add the vanilla extract and milk, and beat until smooth and creamy. How much milk should I add to my diet? You want it to be thick enough to hold its shape, but still spreadable. I always start with 2 tablespoons and add more gradually until I get the perfect consistency.

Step 6: Drop onto Baking Sheet

Drop rounded tablespoons of batter onto the prepared baking sheet, leaving about 2 inches between each cake. You can use a cookie scoop for even sizes. I always do about 12 whoopie pies per batch and reuse the parchment paper for each batch.

Step 7: Bake

Bake for 10-12 minutes, or until the cakes are lightly golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake them, or they’ll be dry. I always start checking them at 10 minutes, and if they need more time, I add it in 1-minute increments. Every oven is different!

Step 8: Cool & Glaze

Let the cakes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While the cakes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. Add a pinch of cinnamon, if desired. Once the cakes are completely cool, drizzle them with the glaze. I like to let the glaze set for a few minutes before assembling the whoopie pies.

Step 9: Assemble & Serve

Once the cakes are completely cooled and the glaze is set, spread a generous amount of filling onto the flat side of one cake. Top with another cake, flat side down, to create a sandwich. Repeat with the remaining cakes and filling. Serve immediately, or store in an airtight container in the refrigerator.

What is the best way to serve it?

What’s a good pumpkin whoopie pie? Right accompaniments. I like to serve them with a cup of hot tea or coffee. The spices in the cake complement the bitterness of the coffee perfectly.

For Breakfast:Serve them with a side of scrambled eggs and bacon for an easy brunch. My family enjoys a mimosa every now and then.

For Brunch:What are some good ways to serve them with whipped cream and cinnamon? What are some good salads to serve with a meal?

As Dessert: Enjoy them after dinner with a scoop of vanilla ice cream or a drizzle of chocolate sauce. I’ve also been known to crumble them over a bowl of yogurt for a quick and easy dessert.

For Cozy Snacks:Serve them with a glass of cold milk or hot chocolate for an afternoon snack. What are some good movies to watch on movie night?

My grandmother always served these on Thanksgiving with a light maple cream sauce. Is it a family tradition?

How do I make a perfect pumpkin whoopie pie?

Want to make sure your pumpkin whoopie pies are absolutely perfect? Here are a few of my top tips:

Mixing Advice:Don’t overmix the batter! Overmixing can lead to dry cakes. Is there a streak of flour in the mixture? I always start on low speed to avoid flour explosions and then increase the speed as needed.

Ingredient Swaps: You can substitute the buttermilk with regular milk mixed with 1 ½ teaspoons of white vinegar. Let it sit for a few minutes before using. I’ve also used almond milk in a pinch, and it works just fine!

Baking Tips: Be careful not to overbake the cakes! Overbaking can lead to dry, crumbly cakes. Start checking them at 10 minutes, and if they need more time, add it in 1-minute increments. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Glaze Variations:Can you add a pinch of cinnamon or nutmeg to the glaze for an extra layer of flavor? I’ve also experimented with adding a tablespoon of maple syrup to the glaze, which is absolutely perfect. For a chocolate glaze, add 1 tablespoon of cocoa powder to the powdered sugar.

I learned after my first batch that having evenly sized pies really helps. I use a cookie scoop and try to make them the same size and thickness.

What are some Storing and Reheating Tips?

What are the best ways to make pumpkin whoopie pies?

Room Temperature: Store them in an airtight container at room temperature for up to 2 days. Make sure they are tightly covered to prevent them from drying out.

Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 5 days. This will help them stay fresh for longer.

Freezer Instructions: Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Let them thaw completely at room temperature before serving.

Glaze Timing Advice: If you’re planning on storing the whoopie pies, it’s best to glaze them right before serving. This will prevent the glaze from becoming sticky and melting during storage.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture. You may need to add a little extra liquid to the batter to achieve the right consistency. Keep an eye on the baking time, as gluten-free cakes tend to bake faster.

Do I need to peel the pumpkin?

You don’t need to peel the pumpkin. In fact, you don’t even need a whole pumpkin to make pumpkin puree! Canned pumpkin puree works just as well and is much more convenient. Just make sure you’re using 100% pumpkin puree, not pumpkin pie filling.

Can I make this as cupcakes instead?

Absolutely! Simply fill cupcake liners about ¾ full with batter and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Frost with the filling and enjoy! You might need to adjust the baking time slightly depending on your oven.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar by ¼ cup. You can also use a natural sweetener like maple syrup or honey in place of some of the granulated sugar. Just be aware that this may affect the texture of the cake.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cakes with powdered sugar. You can also drizzle them with melted chocolate or caramel sauce. Or, you can skip the topping altogether and enjoy them plain!

Final Thoughts

Okay, my friend, that’s it! These pumpkin whoopie pies are a fall baking MUST. They’re easy to make, incredibly delicious, and always a crowd-pleaser. From the warm spices to the creamy filling, they’re the perfect way to celebrate the season. Plus, they’re so much more fun than a regular old pumpkin pie! If you love these pumpkin whoopie pies, be sure to check out my other fall-inspired recipes, like my apple cider donuts and my cranberry orange bread. And now, I want to hear from you! What are your favorite fall baking traditions? Let me know in the comments below! And don’t forget to rate this recipe if you try it. Happy baking! I can’t wait to see how yours turn out! Let me know if your kids love it. Mine do!