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Pumpkin Whoopie Pie

Indulgent Pumpkin Whoopie Pie Recipe for Cozy Fall Evenings

These Pumpkin Whoopie Pies are a delightful fusion of cozy flavors, filled with creamy maple icing, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1 teaspoon baking powder can be omitted if using self-rising flour
  • 1 teaspoon salt no substitution needed
  • 1 tablespoon pumpkin pie spice can substitute with cinnamon and nutmeg if unavailable
  • 1 cup granulated sugar brown sugar can be used for added moisture
  • 1 cup dark brown sugar light brown sugar may be substituted
  • ½ cup vegetable oil can substitute with melted coconut oil or applesauce for a lighter version
  • 1 cup chilled pumpkin puree fresh roasted pumpkin puree works well too
  • 2 large eggs use a flax egg for a vegan option
  • 1 teaspoon vanilla extract almond extract can be an alternative
For the Creamy Filling
  • ½ cup unsalted butter use vegan butter for dairy-free options
  • 8 ounces cream cheese substitute with vegan cream cheese for a dairy-free version
  • 2 cups confectioners’ sugar use less for a less sweet filling
  • 2 tablespoons maple syrup honey or agave syrup can serve as alternatives

Equipment

  • Oven
  • mixing bowls
  • Stand Mixer
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a separate bowl, blend the sugars and oil until smooth, then stir in the pumpkin puree, eggs, and vanilla.
  4. Gradually add the dry ingredients to the wet mixture, folding until just combined.
  5. Scoop 1.5 to 2 tablespoons of dough onto the prepared sheets, spacing them 2 inches apart, and bake for 10-12 minutes.
  6. While cookies cool, prepare the filling by beating together butter and cream cheese, then gradually add sugar, maple syrup, and vanilla.
  7. Once cool, sandwich the filling between two cookies.
  8. For the best flavor, refrigerate the assembled pies for at least an hour.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUCalcium: 20mgIron: 1mg

Notes

Store leftover whoopie pies in an airtight container in the refrigerator for up to three days to maintain freshness.

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