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On a metal wire rack, several pumpkin whoopie pies, greyish background

Pumpkin Whoopie Pies

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 25 medium 1x
  • Category: Cookies - Cakes
  • Method: Baking
  • Cuisine: American

Description

Soft and very easy to make, this recipe is delicious, a mix between a soft cookie and a cake with a sweet filling. If you never tried a whoopie and you like fall flavors, this is a great way to start. They are ready in under an hour and can be frozen.


Ingredients

Units Scale

For the cookies:

  • 1 1/2 cups all-purpose or cake flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of nutmeg and cloves
  • OR use 1 3/4 teaspoon pumpkin spice mix instead of the cinnamon, ginger and nutmeg/cloves
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sunflower oil
  • 1 1/2 cups pumpkin puree, fresh or canned
  • 1 egg, at room temperature
  • 1/2 teaspoon vanilla extract

For the filling:

  • 2 tablespoons (30g) butter, at room temperature
  • 4 tablespoons (60g) cream cheese, at room temperature
  • 2 cups (300g) powdered sugar

Instructions

  1. Turn the oven to 350°F/180 ° C.
  2. Line a baking sheet with parchment paper.

For the cookies:

  1. In a bowl, beat the oil with sugar.
  2. Add the pumpkin and mix. 
  3. Add egg, vanilla and spices and mix well.
  4. Add the dry ingredients (flour, salt, baking powder, baking soda) in 2 parts and mix but without beating. You will have a soft mixture.
  5. Spoon tablespoons onto the prepared sheets, leaving an inch or two between them. 
  6. Bake for 10 to 12 minutes, until dry and puffed.
  7. Let cool on a metal rack. 
  8. Fill half of the rounds with 2 teaspoons per cookie and cover with a plain round, making a sandwich. They are squishy.
  9. Refrigerate leftovers. 

For the filling: 

  1. Mix butter and cheese until creamy and smooth. 
  2. Add powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture.

Notes

Pumpkin: fresh or canned puree, both work. Also if you like butternut squash more I use it a lot of times also. Here's the perfect homemade recipe for pumpkin puree.

Spices: use a homemade pumpkin spice mix, or store-bought. It's your palate so adjust to what you like. Also, just ground cinnamon and ginger work if that's all you have.

Oil: I use a neutral oil, like sunflower, but this recipe works with coconut oil, canola, even a mild olive oil.

Sugar: the flavor of white and brown sugars together is unbeatable IMO, but use only one if that's all you have.

Preparing the pan: I find that parchment paper works very well. Another option is a buttered and floured cookie sheet.

Cooling down: these are sticky and similar to soft cookies, so let them cool a bit before trying to remove them from the pan. Cool them completely on a wire rack before filling.

Refrigerated dough: I have baked this immediately after mixing the batter and after refrigerating it for 12 hours. I had pretty much the same result. 

Keywords: pumpkin whoopie pies