Pumpkin Whoopie Pies
Soft, spiced pumpkin cookies sandwiched with creamy vanilla frosting — the ultimate handheld fall treat. Perfect for cozy afternoons, bake sales, or any day that needs a little pumpkin magic.
Ingredients
Pumpkin Whoopie Pie Ingredients
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice or cinnamon, nutmeg, ginger mix
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup brown sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Filling Ingredients
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk or cream as needed for consistency
Optional Decorations
- A dusting of cinnamon sugar
- A drizzle of melted white chocolate
- Cute little fall sprinkles
Instructions
Make the Pumpkin Batter
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In one bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. In another, mix pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth. Gently fold dry ingredients into the wet until just combined. Don’t overmix — we want pillowy cookies, not dense rocks.
Bake the Cookies
- Scoop the batter onto your baking sheets (think tablespoon-sized mounds). Bake 10–12 minutes until the tops spring back when lightly touched. Your kitchen will smell like a candle shop, but better. Let them cool completely before filling.
Whip the Frosting
- Beat butter until creamy, then add powdered sugar, vanilla, and just enough milk to make it smooth and spreadable. Pro tip: taste-test with a spoon. For quality control, of course.
Assemble the Whoopie Pies
- Pair cookies by size (because no one likes a lopsided sandwich). Spread frosting on the flat side of one, then top with another cookie. Lightly press. Admire your masterpiece.
Notes
- Chill the dough 10–15 minutes for rounder cookies.
- Don’t overbake — soft cookies are key.
- You can swap vanilla frosting for cream cheese frosting for a tangy twist.
- Store in an airtight container in the fridge up to 5 days; they actually taste better the next day.
- Gluten-free version: use 1:1 gluten-free flour.
- Vegan version: replace eggs with flax eggs and butter with plant-based alternatives.