Pumpkin Whoopie Pies: A Delicious Fall Dessert Recipe

Pumpkin Whoopie Pies: Prepare to fall in love with the most delightful autumn treat you’ll bake all season! Imagine sinking your teeth into two soft, pillowy pumpkin cookies, embracing a luscious, creamy filling. It’s a handheld slice of pure autumnal bliss, and trust me, you won’t be able to stop at just one.

Whoopie pies, with their charming name and even more charming appearance, have a history shrouded in a bit of mystery. While their exact origins are debated, many believe they hail from the Amish communities of Pennsylvania. Legend has it that Amish women would bake these treats and pack them in their husbands’ lunchboxes. Upon discovering them, the delighted workers would shout “Whoopie!” – hence the name. Whether the legend is true or not, the joy these little pies bring is undeniable.

What makes Pumpkin Whoopie Pies so irresistible? It’s the perfect combination of textures and flavors. The subtly spiced pumpkin cookies are incredibly moist and tender, while the sweet, tangy cream cheese filling provides a delightful contrast. They’re also incredibly convenient – perfect for lunchboxes, potlucks, or a cozy afternoon snack with a cup of tea. Plus, the warm, comforting flavors of pumpkin, cinnamon, and nutmeg evoke all the best feelings of fall. So, let’s get baking and create some whoopie-worthy moments!

this Recipe

Ingredients:

• For the Pumpkin Cakes:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• For the Cream Cheese Filling:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Preparing the Pumpkin Cakes:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Make sure everything is evenly distributed. This ensures that the spices are well incorporated into the cakes and that they rise properly.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The creaming process is crucial for incorporating air into the batter, which contributes to the cakes’ light and airy texture.
3. Add Pumpkin, Egg, and Vanilla: Beat in the pumpkin puree until well combined. Then, beat in the egg and vanilla extract. Again, scrape down the sides of the bowl to ensure everything is evenly incorporated. The pumpkin adds moisture and flavor, while the egg helps bind the ingredients together.
4. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cakes. Overmixing develops the gluten in the flour, leading to a denser, less tender texture. I usually add the dry ingredients in three additions, alternating with two additions of buttermilk.
5. Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This step is important because it allows the gluten to relax, making the cakes more tender. It also makes the dough easier to handle and prevents the cakes from spreading too much during baking. I find that chilling it for an hour gives the best results.

Baking the Pumpkin Cakes:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Parchment paper is my preference as it prevents sticking and makes cleanup a breeze.
2. Scoop the Dough: Drop rounded tablespoons of the chilled dough onto the prepared baking sheets, leaving about 2 inches between each mound. You can use a cookie scoop for more uniform sizes. Uniformity is key for even baking and aesthetically pleasing whoopie pies.
3. Bake: Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven. The cakes should spring back lightly when touched.
4. Cool: Let the cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Cooling them completely is essential before filling them, as the filling will melt if the cakes are still warm.

Preparing the Cream Cheese Filling:

1. Cream Butter and Cream Cheese: In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until smooth and fluffy. This usually takes about 2-3 minutes. Make sure both the cream cheese and butter are at room temperature for the best results. If they are too cold, they won’t cream properly, resulting in a lumpy filling.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere. Once the sugar is incorporated, increase the speed to medium and beat until light and fluffy.
3. Add Vanilla and Salt: Beat in the vanilla extract and salt. The vanilla enhances the flavor of the filling, while the salt balances the sweetness.
4. Adjust Consistency (if needed): If the filling is too thick, add a tablespoon of milk or cream at a time until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar. I prefer a thick, pipeable filling.

Assembling the Pumpkin Whoopie Pies:

1. Pair Cakes: Once the cakes are completely cool, pair them up by size and shape. This will ensure that each whoopie pie looks uniform.
2. Fill the Cakes: Place a generous dollop of cream cheese filling on the flat side of one cake. You can use a piping bag for a neater presentation, or simply spread the filling with a knife or spatula. I like to use a large round piping tip for a classic look.
3. Sandwich Together: Top with the flat side of another cake, gently pressing down to spread the filling evenly. Be careful not to press too hard, or the filling will squish out the sides.
4. Chill (Optional): For best results, chill the assembled whoopie pies for at least 30 minutes before serving. This allows the filling to firm up and the flavors to meld together. However, they are also delicious served immediately!
5. Serve and Enjoy: Serve the pumpkin whoopie pies and enjoy! They are best stored in an airtight container in the refrigerator. They will keep for up to 3 days.

Tips for Success:

• Use Room Temperature Ingredients: Using room temperature butter and cream cheese is crucial for a smooth and creamy filling. It also helps the cakes bake evenly.
• Don’t Overmix the Batter: Overmixing the batter will develop the gluten in the flour, resulting in tough cakes. Mix until just combined.
• Chill the Dough: Chilling the dough prevents the cakes from spreading too much during baking and makes them easier to handle.
• Cool Cakes Completely: Make sure the cakes are completely cool before filling them, or the filling will melt.
• Adjust Sweetness: If you prefer a less sweet filling, you can reduce the amount of powdered sugar.
• Add Spices to the Filling: For an extra layer of flavor, you can add a pinch of cinnamon or nutmeg to the cream cheese filling.
• Decorate: Get creative with your decorations! You can dust the whoopie pies with powdered sugar, drizzle them with melted chocolate, or sprinkle them with chopped nuts.

Variations:

• Chocolate Pumpkin Whoopie Pies: Add 1/4 cup of cocoa powder to the dry ingredients for chocolate pumpkin whoopie pies.
• Maple Cream Cheese Filling: Substitute maple syrup for the vanilla extract in the cream cheese filling for a maple-flavored filling.
• Nutella Filling: Use Nutella as the filling for a decadent chocolate hazelnut whoopie pie.
• Gingerbread Whoopie Pies: Substitute gingerbread spices for the pumpkin pie spices in the cake batter.
• Add Chocolate Chips: Fold chocolate chips into the cake batter for added texture and flavor.

Conclusion:

And there you have it! These Pumpkin Whoopie Pies are more than just a dessert; they’re a warm hug on a chilly autumn day. I truly believe this recipe is a must-try for anyone who loves the comforting flavors of pumpkin spice, the satisfying chew of a soft cookie, and the creamy delight of a perfectly balanced filling. It’s the kind of treat that brings smiles and creates memories, and honestly, who doesn’t want more of that in their life?

What makes these whoopie pies so special? It’s the combination of textures and tastes. The pumpkin cakes are incredibly moist and tender, thanks to the pumpkin puree and a touch of oil. The spice blend is carefully calibrated to provide warmth without being overpowering. And the cream cheese filling? Oh, the cream cheese filling! It’s tangy, sweet, and perfectly complements the pumpkin spice. It’s a symphony of flavors that will dance on your taste buds.

But the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to make it your own. For a richer, more decadent experience, try adding a tablespoon of brown butter to the cake batter. The nutty flavor will elevate the pumpkin spice to a whole new level. Or, if you’re feeling adventurous, swap out the cream cheese filling for a maple buttercream. The maple syrup will enhance the autumnal flavors and create a truly unforgettable treat.

Serving Suggestions and Variations:

* Dust with powdered sugar: A simple yet elegant touch that adds a hint of sweetness.
* Drizzle with caramel sauce: For an extra layer of indulgence.
* Add chopped pecans or walnuts: For a crunchy texture and nutty flavor.
* Make mini whoopie pies: Perfect for parties or portion control.
* Use different fillings: Try chocolate ganache, peanut butter frosting, or even a marshmallow cream filling.
* Spice it up: Add a pinch of cayenne pepper to the cake batter for a subtle kick.
* Make it vegan: Substitute the eggs with applesauce or flax eggs and use a vegan cream cheese alternative for the filling.

I’ve poured my heart and soul into perfecting this Pumpkin Whoopie Pies recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect treat to bake for family gatherings, holiday parties, or simply to enjoy on a cozy night in. Imagine yourself curled up on the couch with a warm cup of coffee and one of these delicious whoopie pies. Pure bliss!

So, what are you waiting for? Grab your apron, gather your ingredients, and get baking! I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to hear how your whoopie pies turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to connect with fellow bakers and share the joy of creating delicious food. Happy baking, and enjoy your Pumpkin Whoopie Pies! I can’t wait to hear from you!