Pumpkin Whoopie Pies Stuffed With Silky Cream, Thanksgiving Treat

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What kind of recipe is it?

Pumpkin Whoopie Pies are delightful seasonal desserts that combine two soft, cake-like cookies filled with creamy frosting.

Characterized by their moist pumpkin flavor, warm spices, and a perfect balance of sweetness, these treats are a favorite during the fall months.

Ideal for gatherings, bake sales, or cozy afternoons, they appeal to both children and adults alike.

You should cook them for a comforting indulgence that celebrates the flavors of autumn while impressing friends and family with their charming presentation.

Ingredients

This table outlines the essential ingredients and their respective quantities needed to create delicious Pumpkin Whoopie Pies. Please verify you have all the ingredients ready before moving on to the cooking steps!

Cooking Steps

1. Preheat the oven to 180°C (350°F) and set the oven rack to the middle position. Prepare two baking sheets by lining them with parchment paper.
2. In a large mixing bowl, whisk together 315 g (2 1/2 cups) of all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/2 tsp salt until well combined, then set aside.
3. In a separate bowl, cream together 115 g (1/2 cup) of unsalted butter and 200 g (1 cup) of brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
4. Add 100 g (1/2 cup) of granulated sugar to the butter mixture and mix until well incorporated.
5. Then, add 2 large eggs, 240 ml (1 cup) of canned pumpkin puree, and 1 tsp of vanilla extract. Mix on low until just combined.
6. Gradually add the dry ingredients from step 2 to the wet mixture, mixing on low speed until fully combined.
7. Don’t overmix; the batter should be thick and slightly sticky.
8. Using a cookie scoop (about 60 ml or 1/4 cup), drop mounds of batter onto the prepared baking sheets, spacing them 5 cm (2 inches) apart.
9. Flatten each mound slightly with the back of a spoon.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops spring back when lightly touched.
11. They should have a golden color with a slightly domed shape.
12. Remove the baking sheets from the oven and allow the whoopie pies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
13. While the cookies are cooling, prepare the cream cheese filling by beating 226 g (8 ounces) of cream cheese with an electric mixer until smooth.
14. Gradually add 240 g (2 cups) of powdered sugar and enough milk (1-2 tbsp) to achieve a fluffy, spreadable consistency.
15. Once the whoopie pies are completely cool, spread a generous amount of the cream cheese filling on the flat side of one cookie, then top with another cookie, creating a sandwich.
16. Repeat with the remaining whoopie pies until all are filled.
17. Optionally, chill in the refrigerator for 30 minutes to firm up the filling before serving.
18. Serve and enjoy your delicious Pumpkin Whoopie Pies, savoring their soft texture and flavorful spices!

Variations

• Chocolate Chip Pumpkin Whoopie Pies: Fold in 150 g (1 cup) of semi-sweet chocolate chips into the batter for a delightful chocolate twist.
• Gluten-Free Pumpkin Whoopie Pies: Substitute the all-purpose flour with a gluten-free flour blend to create a gluten-free version without sacrificing flavor.
• Vegan Pumpkin Whoopie Pies: Replace the butter with coconut oil and the eggs with 60 ml (1/4 cup) of unsweetened applesauce along with an additional 60 ml (1/4 cup) of non-dairy milk for a plant-based treat.
• Spiced Apple-Pumpkin Whoopie Pies: Add 100 g (1 cup) of finely grated apples and an extra 1/2 tsp of apple pie spice to the batter for a seasonal apple flavor boost.

Tips on plating and presentation

While it might seem simple, the way you plate and present your Pumpkin Whoopie Pies can elevate them from a tasty treat to an impressive dessert.

I like to use a rustic plate, add a sprinkle of powdered sugar, and garnish with a sprig of mint.

A drizzle of caramel sauce can also create a stunning effect, making your dessert truly unforgettable.

What other dishes can I pair it with?

To truly elevate your Pumpkin Whoopie Pies, consider pairing them with a warm spiced cider or a rich cup of coffee.

For a festive touch, serve them alongside a creamy pumpkin soup or a vibrant kale salad.

You could also add a cheeseboard featuring sharp cheddar or tangy goat cheese, which complements the sweetness of the pies beautifully.

Enjoy experimenting!

What drinks can I pair it with?

Finding the perfect beverage to pair with Pumpkin Whoopie Pies enhances the entire experience.

I love serving them with spiced chai for a warm, cozy vibe. Alternatively, a creamy latte complements the silky filling beautifully.

If you’re feeling adventurous, try a hard apple cider; its crispness balances the sweetness.

Whichever you choose, these drinks elevate your dessert and make it truly memorable.

Frequently Asked Questions

Can I Make These Whoopie Pies Ahead of Time?

Absolutely, you can make these whoopie pies ahead of time! I usually bake them a day or two in advance. Storing them properly in the fridge helps keep them fresh and delicious until serving.

How Should I Store Leftover Whoopie Pies?

I store leftover whoopie pies in an airtight container at room temperature for a day or two. If I’m keeping them longer, I pop them in the fridge to maintain freshness and prevent spoilage.

Are There Gluten-Free Options for This Recipe?

Yes, there are gluten-free options! I use almond flour or a gluten-free all-purpose blend. They work great with the ingredients, ensuring you get a delicious treat without compromising on flavor or texture. Enjoy!

What Is the Best Way to Decorate Whoopie Pies?

I love decorating whoopie pies with a simple dusting of powdered sugar or colorful sprinkles. Sometimes, I drizzle some melted chocolate or use cream cheese frosting to make them visually appealing and even more delicious!

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely, I use fresh pumpkin all the time! Just make sure to cook and puree it properly, so it’s not too watery. It adds a delicious, fresh flavor that I truly love in my baking.