Description
A perfect fall treat, these pumpkin spice whoopie pies are soft, pillowy, and filled with a creamy, fluffy center. Inspired by classic New England traditions, they’re ideal for cozy autumn evenings, holiday gatherings, or a special afternoon treat. The combination of warm pumpkin spices and sweet cream filling makes them irresistible for all ages.
Ingredients
For the Whoopie Pies:
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2 ½ cups all-purpose flour
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1 ½ teaspoons baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 cup canned pumpkin puree
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¾ cup unsalted butter, softened
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1 cup packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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½ teaspoon pumpkin spice extract (optional)
For the Filling:
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1 cup unsalted butter, softened
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3 ½ cups powdered sugar
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1 teaspoon vanilla extract
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2 tablespoons heavy cream
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Pinch of salt
Instructions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
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In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
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Add pumpkin puree, egg, and vanilla extract (and pumpkin spice extract if using) to the creamed mixture, beating until smooth.
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Gradually add the dry ingredients to the wet ingredients on low speed until just combined; avoid overmixing.
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Using a cookie scoop or piping bag, drop 2-tablespoon mounds of batter onto prepared baking sheets, spaced 2 inches apart.
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Bake 12-15 minutes or until tops spring back lightly and have a gentle golden hue.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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For the filling, beat softened butter until creamy. Gradually add powdered sugar, then vanilla extract, heavy cream, and a pinch of salt. Beat until light and fluffy.
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Pair cookies by size, spread or pipe filling onto one cookie, and top with its pair, pressing gently to spread filling evenly.
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Optional: Dust assembled whoopie pies with cinnamon or powdered sugar, or roll edges in chopped nuts or mini chocolate chips.
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Serve immediately or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Notes
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Ensure cookies are fully cooled before adding filling to prevent melting.
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Adjust spices to taste; stronger or milder blends can be used.
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Whoopie pies can be frozen individually wrapped to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes per batch