Fluffy Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are my go-to dessert for fall gatherings and holiday cookie trays. Tender pumpkin cookies get sandwiched with tangy cream cheese frosting for a treat that everyone rushes to claim. Every year as the leaves turn, this easy recipe is my signal that baking season is in full swing and now my family asks for them at every autumn lunch.

The first time I made these was for my son's Halloween party and now he always asks for Pumpkin Whoopie Pies to share with his friends at school. They are truly a new tradition in our home.

Ingredients

• Light brown sugar: gives a caramel note and helps keep the cookies moist I like to pick one that is still soft in the bag for freshness
• Salted butter: ensures balanced flavor and adds richness Quality butter makes a big difference so grab your favorite brand
• Eggs: add structure and help the cookies puff nicely Use large eggs for best results
• Pumpkin puree: provides deep pumpkin flavor and moisture Always check the label so you get pure pumpkin without extra spices
• All-purpose flour: forms the base of the cookie and keeps them chewy Sift for a fluffier texture
• Pumpkin pie spice: blends cozy flavors for that classic autumn taste Fresh spices really shine in these cookies
• Baking soda and baking powder: give lift and create the signature domed look Make sure these are not expired as freshness affects rise
• Cream cheese: for the filling brings tang and makes the frosting creamy Full-fat cream cheese softens best at room temperature
• Powdered sugar: sweetens the filling and keeps it smooth Sift to remove any lumps before using
• Heavy cream: lightens the filling and gives it a silky texture Find one with simple ingredients for the best taste
• Salt: a pinch in both cookie and filling heightens every flavor Always taste as you go

Step-by-Step Instructions

Make the Pumpkin Cookie Dough:

Beat light brown sugar and salted butter together for about 2 to 3 minutes until the mixture is fluffy and lighter in color This is important for texture

Mix the Wet Ingredients:

Add eggs one at a time beating fully after each addition Then blend in the pumpkin puree until the mixture looks uniform and creamy

Combine the Dry Ingredients:

In a separate bowl whisk together all-purpose flour pumpkin pie spice baking soda and baking powder until they are well combined for an even rise later

Form the Cookie Batter:

Gradually add the dry ingredients to the wet mixture beating on low and scraping down the bowl Mix only until you see no more streaks for soft cookies

Shape and Bake:

Using a medium cookie scoop portion the cookie dough onto parchment-lined baking sheets Leave two inches between scoops Bake at 350 degrees Fahrenheit for twelve to fifteen minutes The tops will spring back lightly when done Let cool completely before filling

Prepare the Cream Cheese Filling:

With a hand mixer beat softened cream cheese and salted butter together for two minutes until smooth Slowly beat in powdered sugar heavy cream and a pinch of salt Continue beating until fluffy and spreadable If it feels loose chill for ten minutes before use

Assemble the Whoopie Pies:

Flip half of the cookies over Pipe or spread filling generously onto the flat side Top with remaining cookies gently pressing together Refrigerate to set the filling for at least thirty minutes before serving

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I am always tempted to sneak a bit of the cream cheese filling before it makes it into the cookies It is so rich and fluffy and my kitchen always fills with laughter as my kids beg for a spoonful It has become a cozy family moment on every baking day

Storage Tips

Pumpkin Whoopie Pies need to be stored in the refrigerator as the filling contains dairy Place them in a single layer in an airtight container and they will keep for up to a week For longer storage wrap each pie in plastic and foil then freeze for up to a month To thaw leave at room temperature or enjoy cold for a firmer treat

Ingredient Substitutions

If you are out of pumpkin pie spice you can make your own using ground cinnamon ginger and nutmeg You can swap in granulated sugar for half of the brown sugar in the cookies if you want a lighter flavor For the filling if heavy cream is not available try half and half or whole milk—just add slowly to keep the filling stable

Serving Suggestions

Serve Pumpkin Whoopie Pies as the star of a holiday dessert tray or tuck them into lunchboxes for a seasonal surprise For special occasions roll the frosting edges in mini chocolate chips or sprinkles Just before serving let them stand for fifteen minutes at room temperature for the best soft bite

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A Brief History

Whoopie pies began as a Pennsylvania Dutch specialty and later became a New England bakery favorite The pumpkin version is a newer twist but has quickly become a fall classic in many families The contrast between the spiced cookie and tangy filling is what keeps everyone coming back for more

Frequently Asked Questions About the Recipe

→ Can I prepare these whoopie pies in advance?

Yes, the cookies can be baked and stored in an airtight container at room temperature for up to 2 days or refrigerated for 3 days. The filling keeps in the fridge for up to a week. Assemble just before serving for best results.

→ What substitutes work for pumpkin pie spice?

You can replace pumpkin pie spice with 1 teaspoon of cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg for a similar warm flavor profile.

→ How do I pipe the filling without a piping bag?

Use a plastic bag and cut a small hole in one corner. Fill the bag with frosting using a spatula, then squeeze gently starting from the center outward to evenly spread the filling on the cookie.

→ What is the best way to store leftover pumpkin whoopie pies?

Cover and refrigerate them for up to one week. For longer storage, wrap tightly with plastic wrap and foil, then freeze for up to one month.

→ Can any ingredients be substituted in the cookies or filling?

Butter can be replaced with vegetable oil or shortening. Milk or half and half can substitute heavy cream in the filling, but consider reducing liquid slightly to keep the filling thick.