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Pumpkin Whoopie Pie

Irresistibly Soft Pumpkin Whoopie Pie – A Cozy Fall Treat

These Pumpkin Whoopie Pies are soft and filled with creamy maple goodness, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 presents
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend.
  • ½ teaspoon Salt No direct substitution needed.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1 teaspoon Baking Powder Check expiration date.
  • 1 tablespoon Pumpkin Pie Spice Can replace with cinnamon, nutmeg, and ginger.
  • 1 cup Granulated Sugar Brown sugar for richer flavor.
  • ½ cup Dark Brown Sugar Light brown sugar is a suitable substitute.
  • ½ cup Vegetable Oil Melted coconut oil can be used.
  • 1 cup Pumpkin Puree Freshly roasted pumpkin for extra touch.
  • 2 large Eggs Flax eggs for vegan option.
  • 1 teaspoon Vanilla Extract No need for substitution.
For the Creamy Filling
  • ½ cup Unsalted Butter Vegan butter for dairy-free diets.
  • 8 ounces Cream Cheese Vegan cream cheese for dairy-free version.
  • 2 cups Confectioners' Sugar Sugar alternatives can be used.
  • ¼ cup Maple Syrup Honey or agave syrup as substitutes.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • Cookie scoop
  • Parchment paper
  • Wire racks

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 medium bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
  3. In a separate bowl, combine the sugars and vegetable oil, then add pumpkin puree, eggs, and vanilla.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Drop dough onto baking sheets, spacing an inch apart. Bake for 10-12 minutes.
  6. Cool on baking sheets for about 10 minutes, then transfer to wire racks.
  7. Beat together butter and cream cheese for filling, then mix in sugar and syrup.
  8. Pipe or spread filling onto half of the cooled cookies and top with another cookie.
  9. Chill the assembled pies in the refrigerator for at least an hour before serving.

Nutrition

Serving: 1whoopie pieCalories: 250kcalCarbohydrates: 38gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 15IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Ensure accurate measurements, especially for flour and baking powder, to achieve the best texture. Chilling the filling before use enhances flavors.

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