1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be used, but make sure to cook and puree it thoroughly before using it in the recipe. Canned pumpkin is often more concentrated and has a smoother texture, so if you opt for fresh pumpkin, you may need to adjust the consistency by adding a little extra flour.

2. How do I prevent the whoopie pies from coming out flat?

To avoid flat whoopie pies, ensure that your batter is thick enough. If it's too thin, add a little more flour until the dough holds its shape better when dropped onto the baking sheet. Also, check the freshness of your baking soda and baking powder, as old leavening agents may prevent the cookies from rising properly.

3. Can I freeze Pumpkin Whoopie Pies?

Yes, Pumpkin Whoopie Pies can be frozen. After assembling the pies, wrap them individually in plastic wrap and store them in an airtight container. They can be frozen for up to 3 months. When ready to enjoy, thaw them in the refrigerator for a few hours or overnight.

4. What other flavors can I use for the filling?

While this recipe uses a maple cream cheese filling, you can easily experiment with other flavors. Try a cinnamon buttercream, chocolate ganache, or even a spiced cream filling for a different twist. Be creative and tailor the filling to your taste preferences!

Pumpkin Whoopie Pies – Easy Fall Dessert Recipe

Name: Pumpkin Whoopie Pies
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 ½ Tablespoons pumpkin pie spice; 1 cup granulated sugar; 1 cup dark brown sugar; 1 cup vegetable oil; 3 cups canned pumpkin puree, chilled; 2 large eggs; 2 teaspoons vanilla extract; 3 cups powdered sugar; ½ cup unsalted butter, at room temperature; 8 oz cream cheese, at room temperature; 3 Tablespoons maple syrup; 1 teaspoon vanilla extract (for filling)

Description

These Pumpkin Whoopie Pies are the perfect fall dessert, combining soft, cake-like cookies with a creamy maple cream cheese filling. Perfect for any occasion, they offer a sweet and spiced flavor that’s a true celebration of autumn.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ Tablespoons pumpkin pie spice
1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable oil
3 cups canned pumpkin puree, chilled
2 large eggs
2 teaspoons vanilla extract
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
3 Tablespoons maple syrup
1 teaspoon vanilla extract (for filling)

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Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
In a large bowl, whisk together granulated sugar, dark brown sugar, and vegetable oil. Add the pumpkin puree and mix well. Add the eggs and vanilla extract, mixing until combined.
Gradually add the flour mixture to the wet mixture, whisking until fully incorporated.
Using a cookie scoop, drop dough in 1.5-inch mounds onto the prepared baking sheets, spacing them about 1 inch apart.
Bake for 10-12 minutes, or until a toothpick inserted into the center of the cookies comes out clean.
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
To make the filling, beat softened butter until smooth, then add cream cheese and beat until fluffy. Add powdered sugar, maple syrup, and vanilla extract and mix until smooth.
To assemble, turn half of the cooled cookies upside down. Pipe the cream cheese filling onto the flat side, then place another cookie, flat side down, on top. Press gently to spread the filling.
Chill the assembled whoopie pies for at least one hour before serving.

Notes

If the dough is too sticky, add an extra ½ cup of flour.
For a thicker filling, refrigerate the cream cheese frosting before using.
To prevent the whoopie pies from becoming too flat, ensure your batter is thick and that your baking soda is fresh.
These whoopie pies can be frozen. Wrap them individually in plastic wrap and store in an airtight container for up to 3 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 344 kcal
Sugar: 31g
Sodium: 214mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 3g
Cholesterol: 36mg