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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist cookies with a tender crumb, made with pumpkin puree and warm spices. The batter is spooned onto baking sheets and baked until golden, then filled with creamy cheese or marshmallow fluff filling. Their rustic appearance and cozy autumn flavor make them a nostalgic fall treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cooked pumpkin mashed until smooth
  • 1/2 cup brown sugar for richness and moisture
  • 1/4 cup maple syrup adds subtle sweetness
  • 1/2 cup melted butter or coconut oil for dairy-free version
  • 1 1/2 cups all-purpose flour can substitute with almond or oat flour for gluten-free
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon warm and spicy, define fall flavor
  • 1/2 cup cream cheese or marshmallow fluff for filling, optional

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheets
  • Parchment paper
  • Ice cream scoop or tablespoon
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the mashed pumpkin, brown sugar, maple syrup, and melted butter until smooth and fragrant, about 1-2 minutes.
  3. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Stir to combine.
  4. Gradually add the dry mixture to the wet ingredients, folding gently until just combined; the batter should be thick but scoopable.
  5. 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.
  6. 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.
  7. Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes until they firm up slightly.
  8. Transfer the cookies to a wire rack to cool completely; they should feel soft yet sturdy, with a tender, moist crumb.
  9. 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.
  10. Repeat with the remaining cookies and filling, then serve the pumpkin whoopie pies at room temperature, enjoying their rustic charm and cozy flavors.

Notes

Chill the filled pies for 30 minutes for best filling consistency. Feel free to add spices like ginger or nutmeg for extra warmth. These cookies are best enjoyed within 2 days of baking.