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–+ servings
Pumpkin Whoopie Pies

Irresistibly Soft Pumpkin Whoopie Pies for Fall Bliss

These Pumpkin Whoopie Pies are a delightful autumn dessert, featuring soft pumpkin cookies and creamy pumpkin spice buttercream.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • ½ cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 cup Brown Sugar Granulated sugar works but may alter flavor.
  • 1 cup Pumpkin Puree Freshly cooked and pureed pumpkin enhances flavor.
  • 1 large Eggs Flax eggs work for a vegan alternative.
  • 1 teaspoon Vanilla Extract Can be omitted if necessary.
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used.
  • 1 teaspoon Baking Powder No substitutions recommended.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • ½ teaspoon Salt Sea salt or kosher salt can be used.
  • 1 tablespoon Pumpkin Pie Spice Mix of cinnamon, nutmeg, and ginger can be used.
For the Buttercream Filling
  • 3 cups Powdered Sugar No substitutions recommended.
  • ½ cup Heavy Cream Milk or nut milk can be used but texture will differ.
  • Optional Sprinkles/Chopped Nuts For rolling the edges.

Equipment

  • mixing bowls
  • Electric mixer
  • Baking tray
  • spatula
  • Cookie scoop

Method
 

Step‑by‑Step Instructions for Pumpkin Whoopie Pies
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine vegetable oil and brown sugar, creaming for 2-3 minutes.
  3. Add pumpkin puree, eggs, and vanilla extract to the creamed mixture and mix until smooth.
  4. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, folding gently until combined.
  6. Scoop dollops of dough onto a greased baking tray, leaving space between each.
  7. Bake for 11-13 minutes until edges are lightly browned.
  8. Beat together butter, powdered sugar, salt, pumpkin pie spice, and heavy cream for the filling.
  9. Spread buttercream on the flat side of one cooled cookie and sandwich with another cookie.
  10. Optional: Roll edges in sprinkles or chopped nuts.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 600IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Allow cookies to cool completely before adding filling to prevent melting. Store in an airtight container for freshness.

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