The first brisk breeze of fall sends a wave of nostalgia as I think of baking something cozy and comforting. Amish Pumpkin Whoopie Pies are my go-to treat that beautifully encapsulates the season's flavor. Soft pumpkin cookies sandwiching a creamy pumpkin spice buttercream filling create a delightful dessert that's not only easy to make but also certain to impress friends and family. With each bite, you experience the warmth of home and the joy of autumn gatherings. These delicious whoopie pies aren’t just a treat; they’re a symbol of good times spent around the table. Ready to bring a taste of the farm to your kitchen? Dive into this delightful recipe that promises to fill your home with sweet scents and happy moments!
Why Are Pumpkin Whoopie Pies So Irresistible?
Nostalgic Flavor: The combination of pumpkin and spices evokes the essence of fall, making each bite a cozy memory.
Easy to Make: Even novice bakers can whip up these delightful treats with minimal effort—it's a perfect recipe for weekend baking!
Crowd-Pleasing Dessert: Impress your friends and family; these whoopie pies are sure to become a favorite at gatherings.
Versatile Options: Feel free to customize the filling or add extras like chocolate chips for a twist!
Perfect Pairing: Serve them alongside a warm beverage like chai tea or coffee for a truly comforting experience. When you're ready for some autumn magic in your kitchen, these Pumpkin Whoopie Pies will certainly deliver!
Pumpkin Whoopie Pie Ingredients
For the Cookies
• Vegetable Oil – Provides moisture and helps achieve a tender texture; can substitute with melted coconut oil for a different flavor.
• Brown Sugar – Adds sweetness and contributes to the chewy texture; granulated sugar works, but may alter flavor slightly.
• Pumpkin Puree – The star ingredient, giving the pies their signature flavor and moistness; freshly cooked and pureed pumpkin can enhance flavor.
• Eggs – Act as a binder for the cookies, providing structure; flax eggs work for a vegan alternative.
• Vanilla Extract – Adds depth of flavor; no suitable substitute, but can be omitted if necessary.
• All-Purpose Flour – Provides the necessary structure for the cookies; gluten-free flour blend can be used for a gluten-free version.
• Baking Powder & Baking Soda – Leavening agents that help the cookies rise; no substitutions recommended as they work in tandem for proper texture.
• Salt – Enhances flavor; sea salt or kosher salt can be used interchangeably.
• Pumpkin Pie Spice – A blend of spices that infuse warmth and autumn flavor into the cookies; can use a mix of cinnamon, nutmeg, and ginger if unavailable.
For the Buttercream Filling
• Powdered Sugar – Sweetens the buttercream filling, creating a smooth texture; no substitutions recommended for this purpose.
• Heavy Cream – Adds richness to the buttercream, making it fluffy and spreadable; milk or nut milk can be used for a lighter filling, but texture will differ.
• Optional Sprinkles/Chopped Nuts – For rolling the edges of the whoopie pies, adding texture and visual appeal.
These Pumpkin Whoopie Pies are a delightful addition to your fall baking repertoire!
Step‑by‑Step Instructions for Pumpkin Whoopie Pies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) to create the ideal baking environment for your Pumpkin Whoopie Pies. This ensures even baking and prevents flat cookies. While your oven heats, gather all your ingredients and equipment, including mixing bowls and a baking tray.
Step 2: Cream Oil and Sugar
In a large mixing bowl, combine the vegetable oil and brown sugar. Use an electric mixer to cream these ingredients together for about 2-3 minutes until the mixture is light and fluffy. This is crucial as it introduces air for a tender texture in your whoopie pies, setting the stage for deliciously soft cookies.
Step 3: Incorporate Wet Ingredients
Next, add the pumpkin puree, eggs, and vanilla extract to the creamed mixture. Mix on medium speed until the ingredients are thoroughly combined and smooth. The smoothness of this blend will enhance the moisture and flavor of your Pumpkin Whoopie Pies, ensuring each bite is absolutely delightful.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Make sure the dry ingredients are evenly mixed to prevent any clumps—this will help create uniform cookies. The warmth of the spices will beautifully complement the pumpkin flavors.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; you want to maintain the light texture in your Pumpkin Whoopie Pies. Aim for a thick cookie dough that holds its shape but is still moist.
Step 6: Scoop the Dough
Using a rounded tablespoon or cookie scoop, drop dollops of dough onto a greased baking tray, leaving enough space (about 2 inches) between each mound. The dough should be slightly domed, and the spaced-out placement ensures the cookies have room to expand while baking.
Step 7: Bake the Cookies
Place the baking tray in your preheated oven and bake the cookies for 11-13 minutes, or until the edges are lightly browned and the centers appear set. The aroma of pumpkin and spices will fill your kitchen; that’s your cue to keep an eye on them!
Step 8: Prepare the Buttercream Filling
While the cookies cool on a wire rack, prepare the pumpkin spice buttercream filling. In a mixing bowl, beat together softened butter, powdered sugar, a pinch of salt, pumpkin pie spice, and heavy cream until fluffy. This should take about 2 minutes, leaving you with a smooth and creamy filling that’s irresistible.
Step 9: Assemble the Whoopie Pies
Once the cookies are completely cool, take one cookie and spread a generous layer of the buttercream on the flat side. Place another cookie flat side-down on top of the buttercream to form a sandwich. Press gently to ensure the filling spreads evenly.
Step 10: Add Final Touches
For an optional decorative flair, roll the edges of your Pumpkin Whoopie Pies in sprinkles or chopped nuts. This adds a fun texture and visual appeal to these delightful treats, making them not only tasty but also a feast for the eyes, perfect for sharing with friends and family!
Storage Tips for Pumpkin Whoopie Pies
Room Temperature: Store your Pumpkin Whoopie Pies in an airtight container for up to 4 days at room temperature to maintain their soft texture and freshness.
Fridge: If you're looking to keep them longer, refrigerate the whoopie pies for up to a week. Just be sure to let them come to room temperature before serving for the best flavor.
Freezer: For extended storage, freeze the assembled whoopie pies for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before enjoying.
Reheating: If desired, you can gently warm them in the microwave for about 10-15 seconds to achieve a freshly baked taste, but avoid overheating to prevent the buttercream from melting.
Pumpkin Whoopie Pies Variations & Substitutions
Feel free to let your creativity shine with these delightful twists on the classic Pumpkin Whoopie Pies!
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Cinnamon-Only: Swap out the pumpkin pie spice for pure cinnamon for a simpler, flavor-focused treat. The aromatic warmth of cinnamon will embrace you in a comforting hug with each bite.
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Chocolate Chip Boost: For a delectable surprise, fold in semi-sweet chocolate chips into the dough. The combination of chocolate and pumpkin creates a luxurious flavor explosion that’s simply irresistible.
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Vegan Twist: Replace eggs with flax eggs and use dairy-free butter in the buttercream for a vegan-friendly version. You’ll experience the same delightful flavor while accommodating dietary preferences—even your non-vegan friends will love these!
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Nutty Crunch: Add chopped pecans or walnuts into the cookie dough for texture and a nutty flavor. This provides a delightful crunch that perfectly complements the softness of the cookies.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to cater to gluten sensitivities. Just make sure to choose a blend that includes xanthan gum for the best results.
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Spicy Sriracha: For those who crave a bit of zest, incorporate a dash of Sriracha into the buttercream for a surprising kick. The blend of sweet, savory, and a dash of heat creates a bold flavor profile that awakens the taste buds.
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Pumpkin Seed Garnish: Roll the edges of the whoopie pies in roasted pumpkin seeds for an extra layer of crunch and nutty flavor. It’s a festive touch that pays homage to the key ingredient while adding visual appeal!
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S’mores Whoopie Pies: Fill with a marshmallow fluff or a chocolate ganache in place of the buttercream for a s’mores-inspired delight. The combination of chocolate and marshmallow with the pumpkin cookies is pure autumn bliss.
Whether you stick with the original or venture into these delicious variations, these Pumpkin Whoopie Pies are bound to bring joy to your gatherings! And if you’d like a perfect warm beverage to sip alongside them, consider our homemade chai tea or a comforting cup of coffee to balance out the sweetness!
Expert Tips for Pumpkin Whoopie Pies
Oven Readiness: Make sure your oven is fully preheated before baking. This helps ensure your Pumpkin Whoopie Pies rise perfectly instead of flattening out.
Dough Consistency: Avoid overmixing your dough. Mixing too much can lead to tough cookies—stick to gently folding until just combined for a soft texture.
Cooling Time: Allow your cookies to cool completely before adding the buttercream filling. If they’re warm, the filling will melt and create a gooey mess!
Room Temperature Butter: For fluffy buttercream, use butter that’s at room temperature. Cold butter will not blend well, leading to a lumpy filling.
Spice Adjustments: Feel free to experiment with spices! You can add more pumpkin pie spice or a dash of cinnamon for added flavor depth in your Pumpkin Whoopie Pies.
Storage Solution: Store your whoopie pies in an airtight container at room temperature to keep them fresh, or freeze them for later enjoyment!
What to Serve With Amish Pumpkin Whoopie Pies
Dive into the cozy comfort of fall with a delightful spread that complements these sweet Irish treats perfectly.
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Creamy Mashed Potatoes: Their buttery richness and smooth texture create a delightful contrast against the soft whoopie pies, adding heartiness to your meal.
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Warm Apple Cider: This spiced drink enhances the pumpkin notes, making it a perfect cozy beverage to sip alongside your whoopie pies.
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Candied Pecans: Add a crunchy texture and caramel sweetness that not only pairs beautifully with the soft pies but also elevates your fall experience.
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Harvest Salad: With crisp greens, roasted squash, and dried cranberries, this fresh salad brings a bright and refreshing balance to the rich buttercream filling.
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Ginger-Infused Tea: This warm, aromatic beverage pairs perfectly, enhancing the chai-like spices of your whoopie pies while providing a soothing contrast.
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Pumpkin Spice Latte: For the ultimate fall indulgence, enjoy these delightful whoopie pies alongside the classic coffee drink to unify the flavors.
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Chocolate Chip Cookies: The combination of pumpkin and chocolate is magical, offering a comforting and nostalgic touch to your dessert table.
Make Ahead Options
These Pumpkin Whoopie Pies are perfect for busy cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance by mixing all the wet and dry ingredients, then storing it in an airtight container in the refrigerator. The pumpkin spice buttercream filling can also be made ahead and stored in the fridge for up to 3 days; just be sure to let it come to room temperature and re-whip it before assembling. When you're ready to finish the recipe, simply scoop the chilled dough onto a baking tray and bake as directed. You'll enjoy just as delicious results with minimal effort when you prep in advance!
Pumpkin Whoopie Pies Recipe FAQs
How do I know if my pumpkin puree is fresh enough to use for Pumpkin Whoopie Pies?
Absolutely! Fresh pumpkin puree should have a vibrant orange color and a thick, smooth consistency without any watery separation. Check for any off smells or signs of mold. And if you’re using canned pumpkin, just ensure it’s 100% pumpkin with no added spices or ingredients.
What’s the best way to store leftover Pumpkin Whoopie Pies?
Very! After baking, store your Pumpkin Whoopie Pies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, refrigerate them for up to a week, letting them come back to room temperature before serving for the best taste.
Can I freeze my Pumpkin Whoopie Pies?
Certainly! To freeze, wrap the assembled whoopie pies individually in plastic wrap, then place them in a freezer-safe bag. They can stay frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature before indulging!
What if my cookies spread too much during baking?
No worries! If your Pumpkin Whoopie Pies spread too much, it could be due to not chilling the dough before baking or the dough being too soft. Be sure to cream your butter and sugar enough to incorporate air, chill the dough for about 30 minutes before scooping, and measure your flour accurately to avoid excess moisture.
Are there any dietary considerations I should keep in mind for Pumpkin Whoopie Pies?
Absolutely! If you have dietary restrictions, consider using flax eggs as a vegan substitute for regular eggs, and opt for a gluten-free flour blend for a gluten-free version. Also, keep in mind that powdered sugar can be replaced with powdered erythritol to lower sugar content, though this may alter the flavor slightly. Always check for nut allergies if using sprinkles or chopped nuts!
Irresistibly Soft Pumpkin Whoopie Pies for Fall Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine vegetable oil and brown sugar, creaming for 2-3 minutes.
- Add pumpkin puree, eggs, and vanilla extract to the creamed mixture and mix until smooth.
- Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, folding gently until combined.
- Scoop dollops of dough onto a greased baking tray, leaving space between each.
- Bake for 11-13 minutes until edges are lightly browned.
- Beat together butter, powdered sugar, salt, pumpkin pie spice, and heavy cream for the filling.
- Spread buttercream on the flat side of one cooled cookie and sandwich with another cookie.
- Optional: Roll edges in sprinkles or chopped nuts.
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