Pumpkin Whoopie Pies - These pumpkin whoopie pies with scrumptious cream cheese filling are super easy to make. The cakes are redolent with cozy, fall spices, pumpkin flavor, and have a great pillowy soft consistency. These favorite fall treats are part cookie part cake and everything great about all things pumpkin spice!
This is a perfect pumpkin pie spice handheld holiday treat. Sure to put a twinkle in your loved one's eyes, especially the little ones!
Speaking of little ones, these moist cake like cookie sandwiches can be made into mini size also. It might not seem so decadent to eat several if they're really small, right?
The recipe for these pumpkin whoopie pies was inspired by an idea that our beloved pastry assistant had at the Mining Exchange Hotel. We were already making whoopie pies in more classic flavors, and she asked if we could do a pumpkin pie spice version, and the rest is, how they say, history.
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What You're Going to Need!
- Vanilla Extract - Make sure to use pure extract, not imitation. Look for the word "bourbon", and in general, imported is usually better than domestic.
- Pumpkin pie spice - By all means, you can blend your own, we suggest this one from Love and Lemons, but Trader Joes makes our favorite. For the best results make sure that any spices you use aren't too old or stale also. This is what really gives this recipe it's cozy, fall feeling.
- Eggs - Buy free range and vegetarian feed if at all possible. We really feel that the resulting richness is quite noticeable.
- Flour - All purpose.
- Brown Sugar - Light.
- Pumpkin Puree - Make sure to use pure pumkin puree, not pumpkin pie filling, which contains extra spices, as well as unwanted preservatives.
- Heavy Cream - Some times labelled as "whipping cream".
- Butter - Unsalted, and softened in advance.
- Vanilla Extract - See the advice above in the cake ingredient list.
- Powdered Sugar - This will incorporate fully and easily and leave no graininess in this creamy filling.
- Cream Cheese - full-fat cream cheese that's softened in advance.
See recipe card for quantities
Recipe
Pumpkin Spice Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 350℉
- Place the oil, pure pumpkin puree, brown sugar, vanilla, salt, and eggs in the bowl of a stand mixer fitted with the whisk attachment.
- Mix until combined and all the ingredients are incorporated
- Place the drum sieve over a large mixing bowl
- Place the flour, baking powder, baking soda, and pumpkin spice blend in the drum sieve, and sift it through into the bowl
- Add ½ of the sifted dry ingredients to the mixing bowl with the pumpkin mixture
- Combine ingredients on low to medium speed until incorporated, scrape down the sides of the bowl then add the remaining ingredients and repeat the process until all of the dry ingredients are combined and the batter is smooth
- Line the cookie sheet pan with parchment paper and spray with pan release spray
- Using the portion scoop or two large spoons place 6 scoops of batter onto the pan, place the pan in the oven and bake for 15 minutes
- Remove them from the oven and place them on the wire rack, repeat the process until all of the batter in used
- Place the cream cheese, butter, vanilla extract, and salt in the bowl of a mixer fitted with a whip attachment, combine on medium to high speed until smooth
- Add the powdered sugar 1 cup at a time on low speed until combined and smooth, then add the heavy cream and mix on high speed until smooth and fluffy
- Place cooled cakes flat side up on a clean cookie sheet pan with a fresh piece of parchment paper
- Using a portion scoop, place a scoop of icing onto ½ of the cakes, use the remaining cakes to top the icing, creating the finished whoopie pie. Dust with powdered sugar and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Make Pumpkin Spice Whoopie Pies
- Place all of the wet ingredients into the mixer and whip together to combine.
2. Combine all of the dry ingredients by placing them into a drum sieve and sifting them through.
3. Add the dry to the wet in the mixer by adding it in two even halves, mixing thoroughly and completely.
4. As soon as the batter comes together, turn off the mixer.
5. Follow the simple and easy instructions in the recipe card to make the cake batter. Scoop onto a parchment lined and sprayed sheet pan to bake.
6. When the cakes are fully cooked, gently place them onto a rack to cool.
7. Put all of the ingredients shown above for the cream cheese filling into the mixer.
8. Whip together, starting on low, and increasing speed until the texture, color, and sheen is as shown above.
9. Scoop the soft, creamy filling onto the flat side of each of the cakes.
10. Place another circle of pumpkin spice cake on top, making a handheld sized sandwich.
Chef Tip
A big part of what sets this recipe apart from many others is the moist and tender texture of the cakes. In order to assure that they don't become too chewy or tough, make sure not to mix the batter any more than as much is needed to bring it together. Over-mixing is really never good for cake batter.
Variations
There are a few different ways to do these little fall treats, here's a few ideas that come to mind...
- Mini whoopie pies - Making these using a small cookie scoop can make them into little bite sized fluffy snacks
- Chunky - Try gently folding in some flavored morsels, (white chocolate, caramel, butterscotch), for some extra texture and flavor pops
Storage & Helpful Hints
This is a perfect make-ahead recipe. Making the cakes and filling in advance, they will keep tightly sealed and refrigerated for up to 3 days. Store them separately so that the cakes don't absorb the filling too much. We do not recommend freezing, as they will lose the pillow-y soft crumbliness that they have during this process.
Don't be in too much of a hurry to fill the whoopie pie cakes! If they are still warm, the filling will just melt out everywhere. Making the cakes first and letting them cool while making the frosting should be enough time.
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Pumpkin puree has a lot of moisture trapped in vegetable resins and consequently has a tendency to get sticky. Don't be alarmed, this is normal.
This is a very good question, because it can make a huge difference in the finished consistency of all of your baked goods. When you scoop the flour out of the bag or container, take care not to pack it into the measuring cup tightly, and run your finger or the back end of a straight knife over the top to "level" it out. Only if a recipe directly calls for a "packed" measure of flour should you smash it down.
Jason Miller says
I don't usually even like pumpkin spice, but this is great