Pumpkin whoopie pies are a nostalgic nod to fall, but I love them because they’re unexpectedly tender and moist. The secret is in the pumpkin — it keeps everything soft and adds a gentle sweetness. I find making them a little rustic gives them more charm than perfectly uniform cookies.
Why I Keep Coming Back to This Recipe
These pumpkin whoopie pies remind me of childhood fall festivals, but I keep making them because they’re so forgiving. The smell of baking pumpkin and cinnamon fills the house with warmth. Plus, they’re easy to tweak—adding spices or swapping fillings keeps the recipe fresh each season.
Ingredient Breakdown & Variations
- Pumpkin: Pureed pumpkin keeps everything moist and adds a gentle earthiness. Swap in sweet potato if you prefer a milder flavor.
- Brown sugar: Gives a rich, caramel-like flavor and helps keep the cookies tender. Substitute honey or maple syrup, but reduce liquids slightly.
- Cinnamon: A warm, spicy note that defines fall baking. Add a pinch of ginger or nutmeg for extra depth.
- Butter: Adds richness and helps with spreading and flavor. Margarine or coconut oil work if dairy isn’t an option.
- Maple syrup: Brings a subtle sweetness and aroma. Honey can be a quick swap if needed.
- All-purpose flour: The backbone of the cookie structure. For a gluten-free version, try almond or oat flour.
- Cream cheese or marshmallow fluff (for filling): Cream cheese adds tang; marshmallow fluff makes it fluffy and sweet.
Tools of the Trade for Pumpkin Whoopie Pies
- Mixing bowls: For combining wet and dry ingredients.
- Whisk: To blend ingredients smoothly.
- Baking sheets: To hold the cookies during baking.
- Parchment paper: Prevent sticking and ensure easy removal.
- Ice cream scoop or tablespoon: Portioning the batter evenly.
- Wire rack: Cooling baked cookies evenly.
Baking the Perfect Pumpkin Whoopie Pies: Step-by-Step
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line two baking sheets with parchment paper.
Step 3: In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon.
Step 4: In another bowl, mash 1 cup cooked pumpkin until smooth. Add ½ cup brown sugar, ¼ cup maple syrup, and ½ cup melted butter. Mix well.
Step 5: Combine the wet and dry ingredients just until incorporated. Do not overmix.
Step 6: Spoon dollops of batter onto prepared baking sheets, about 2 tablespoons each, spacing them apart.
Step 7: Bake for 12-15 minutes, until the edges turn golden and a toothpick inserted in the center comes out clean.
Step 8: Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Checkpoints & Tips for Success
- The batter should be thick but scoopable; if too runny, add a touch more flour.
- Edges of cookies should be golden and set, not pale or soggy.
- The filling should be creamy and pipeable, not runny or stiff.
- Use fresh pumpkin for the best flavor and texture. Old pumpkin can taste bland or watery.
Common Mistakes & How to Fix Them
- Overly flat cookies.? If cookies spread too much, chill the batter for 15 minutes before baking.
- Difficult piping or scooping.? If the batter is too sticky, dust with a little flour.
- Undercooked centers.? If cookies are underbaked, leave them a few more minutes, but watch for burning edges.
- Loose or sloppy filling.? If filling is too runny, chill it for 10 minutes to thicken.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the mashed pumpkin, brown sugar, maple syrup, and melted butter until smooth and fragrant, about 1-2 minutes.
- In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Stir to combine.
- Gradually add the dry mixture to the wet ingredients, folding gently until just combined; the batter should be thick but scoopable.
- Using an ice cream scoop or tablespoon, dollop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake for 12-15 minutes, watching for the edges to turn golden and the tops to set. You’ll hear a faint sizzle and smell warm spices filling the kitchen.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes until they firm up slightly.
- Transfer the cookies to a wire rack to cool completely; they should feel soft yet sturdy, with a tender, moist crumb.
- Once cooled, spread a generous layer of cream cheese or marshmallow fluff filling on the flat side of one cookie and gently press another on top to form a sandwich.
- Repeat with the remaining cookies and filling, then serve the pumpkin whoopie pies at room temperature, enjoying their rustic charm and cozy flavors.
Notes
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
