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Pumpkin Whoopie Pies are the sweet treat I turn to whenever autumn arrives or the holidays are around the corner. Each fluffy pumpkin cookie hugs a generous layer of cream cheese frosting and the combination just feels festive and homey. It is the perfect easy baking project for sharing with friends or family.
The first time I baked these, my kitchen smelled like pumpkin spice heaven and the warm cookies barely made it to the cooling rack before they were snatched up. Now they are a nonnegotiable part of my family’s holiday spread.
Ingredients
- Light brown sugar: Provides moisture and a rich caramel note look for soft, fresh sugar to avoid clumping
- Salted butter: Gives flavor and structure use high-quality butter for best taste
- Eggs: Bind the dough and add tenderness choose large, fresh eggs for consistent texture
- Pumpkin puree: Fills the cookies with autumn flavor and keeps them moist use pure pumpkin instead of pie filling for best control over sweetness
- All-purpose flour: Gives the cookies their body sift it for extra fluffiness
- Pumpkin pie spice: Adds warmth and depth try making your own blend if you want to play with the flavors
- Baking soda and baking powder: Help the cookies rise ensure they are fresh for the perfect puff
- Cream cheese: Creates a tangy creamy filling go for full-fat for superior smoothness
- Powdered sugar: Sweetens and stabilizes the filling sift before using to avoid lumps
- Heavy cream: Gives the filling a pillowy texture buy cream with a short ingredient list for freshness
- Salt: Enhances all the flavors just a touch sharpens the frosting
Step-by-Step Instructions
- Mix the Wet Ingredients:
- Beat the light brown sugar and salted butter together until creamy and fluffy. Add one egg at a time waiting until each is fully blended in. Scrape down the sides to make sure everything is evenly mixed. Beat in the pumpkin puree until smooth.
- Combine the Dry Ingredients:
- Whisk together the all-purpose flour pumpkin pie spice baking soda and baking powder in a large bowl until well combined with no clumps.
- Bring the Dough Together:
- Gradually add the dry ingredients to the wet mixing just until combined. Avoid overmixing to keep the cookies soft and tender.
- Scoop and Bake:
- Scoop mounds of dough onto parchment-lined sheet pans leaving space in between for spreading. Bake at 350 degrees for about 12 to 15 minutes. The cookies are ready when the centers look set and the edges are golden. Let them cool completely on wire racks.
- Make the Filling:
- Beat together the softened salted butter and cream cheese until smooth and creamy. Slowly add sifted powdered sugar heavy cream and salt. Beat for about 5 minutes until the filling is fluffy and light.
- Assemble the Whoopie Pies:
- Once cooled match cookies in pairs by size. Use a piping bag or spoon to add a generous layer of cream cheese filling to the bottom of one cookie press the second cookie on top to form a sandwich.
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My favorite part is swirling the thick cream cheese filling between the pumpkin cookies. When I was a kid my mom let me handle the filling and I felt like a dessert artist. Now my own crew lines up to lick the spoon and sneak the first sandwich off the tray.
Storage Tips
Store assembled whoopie pies in an airtight container in the refrigerator. They keep best for up to four days but the texture stays soft if you let them sit at room temperature for about ten minutes before serving. For longer storage freeze the filled pies on a tray and then wrap them individually to pull out treats one at a time.
Ingredient Substitutions
If you do not have pumpkin pie spice on hand you can mix your own using cinnamon ginger nutmeg and cloves. Neufchatel can substitute cream cheese for a slightly lighter filling and if you need a dairy free dessert you can use plant based butter and vegan cream cheese.
Serving Suggestions
Pumpkin Whoopie Pies make a fun finish to a Thanksgiving meal or any autumn dinner. Pile them up on a platter for a party centerpiece or wrap them in cellophane as edible gifts for friends neighbors or teachers. For a cozy dessert serve with hot apple cider or chai tea.
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Cultural and Historical Context
Whoopie pies are a beloved treat in American baking with roots in Amish and New England kitchens. The classic chocolate version is well known but pumpkin whoopie pies have become just as popular in the fall months thanks to their warm spices and seasonal flair.
Recipe FAQs
- → How do I prevent the cookies from spreading too much?
Chill the dough briefly before baking and ensure your butter isn’t overly soft. This helps retain shape during baking.
- → Can I make the cookies ahead of time?
Yes, baked cookies and filling can be prepared in advance. Store separately and assemble the day of serving for best texture.
- → What’s the best way to fill the sandwiches?
Use a piping bag or a spoon to evenly distribute the cream cheese filling, then gently sandwich cookies together.
- → Are there alternatives to cream cheese for the filling?
Mascarpone or thick vanilla buttercream can substitute for cream cheese if preferred, though flavor will vary slightly.
- → How should I store leftovers?
Keep assembled cookies refrigerated in an airtight container. Allow to come to room temperature before serving for best flavor.
- → Can I freeze these treats?
Both cookies and filled sandwiches freeze well. Thaw in the fridge before serving to maintain texture and taste.