In my kitchen, fall always whispers in the form of pumpkin and spices. These pumpkin whoopie pies started as a way to use up leftover puree but quickly became a seasonal staple. They’re a little rustic, a little nostalgic, and just sweet enough to brighten a gray day. I love how they smell while baking—warm cinnamon, roasted pumpkin, and a hint of vanilla fill the air.
Why I Keep Coming Back to This Recipe
The comforting aroma, the forgiving nature, and the imperfectly perfect look make these a go-to. They remind me of cozy kitchens and slow Sunday afternoons. Plus, they’re versatile—fill them with cream cheese, pumpkin butter, or even a dollop of whipped cream. Every batch feels like a small celebration of fall.
Breaking Down the Pumpkin and Spice
- Pure pumpkin puree: The soul of these pies—earthy, slightly sweet, and moist. Use canned or homemade, just make sure it’s smooth.
- Brown sugar: Adds a cozy, caramel undertone that balances the pumpkin’s earthiness. Swap for coconut sugar if preferred.
- Cinnamon and spices: Warm, fragrant, and essential. Feel free to add ginger or nutmeg for a more complex aroma.
- Flour: Gives structure. Whole wheat works if you want a nuttier flavor.
- Baking soda: Leavening that helps the cookies rise just enough—don’t skip it.
- Vanilla extract: Brightens everything; a splash lifts the spices.
- Salt: Enhances sweetness and flavor depth, don’t forget it.
Tools and Equipment You Need
- Mixing bowls: For combining wet and dry ingredients.
- Whisk and spatula: To mix and fold ingredients thoroughly.
- Measuring cups and spoons: For accurate ingredient portions.
- Baking sheets with parchment paper: For baking cookies evenly.
- Cooling rack: To cool cookies without sogginess.
- Ice cream scoop or spoon: To portion batter uniformly.
Step-by-step for Pumpkin Whoopie Pies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line baking sheets with parchment paper.
Step 3: In a large bowl, whisk together pumpkin puree, brown sugar, and a splash of vanilla until smooth.
Step 4: In a separate bowl, sift together flour, baking soda, cinnamon, and a pinch of salt.
Step 5: Gradually add dry ingredients to the wet, folding until just combined.
Step 6: Scoop dollops of batter onto the baking sheet, leaving space to spread.
Step 7: Bake for about 12-15 minutes or until the edges turn golden and a toothpick comes out clean.
Step 8: Let the cookies cool on a wire rack for at least 20 minutes.
Cooking Checkpoints and Tips
- The batter should be scoopable but not runny, resembling thick pancake batter.
- Cookies should turn a light golden around the edges; don’t overbake or they’ll dry out.
- The filling should be smooth and creamy, not runny or crumbly.
- Use a toothpick to check if the cookies are baked through—no wet batter should cling.
Common Mistakes and How to Fix Them
- Baking too long leading to dry cookies.? OVERBAKED COOKIES? Reduce baking time by 2 minutes and check for a soft, golden edge.
- Filling oozing out or not holding shape.? FILLING TOO RUNNY? Chill it for 10 minutes or add a bit of powdered sugar to thicken.
- Dough being too stiff to scoop.? BATTER TOO THICK? Mix in a splash of milk or pumpkin to loosen it up.
- Cookies collapsing or staying doughy inside.? UNDONE CENTERS? Slightly underbake and let cookies finish setting on the rack.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
- In a large bowl, whisk together pumpkin puree, brown sugar, and vanilla extract until the mixture is smooth and fragrant, with a light, airy feel.
- In a separate bowl, sift together the flour, baking soda, cinnamon, and salt to evenly distribute the spices and leavening agents.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined and the batter is thick but scoopable, resembling thick pancake batter.
- Using an ice cream scoop or spoon, portion dollops of batter onto the prepared baking sheets, leaving space for spreading.
- Bake in the preheated oven for about 12-15 minutes, until the edges turn a light golden brown and a toothpick inserted into the center comes out clean.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, which helps set their moist crumb.
- Once cooled, fill the flat sides with cream cheese frosting, pumpkin butter, or whipped cream to assemble the whoopie pies.
- Gently press the filled cookies together to create a sandwich, then enjoy your cozy fall treat!
Notes
Hi, I’m Madison Greene, the creator behind Texture Obsessed. If you have ever fallen in love with the crunch of a perfectly toasted crust, the silkiness of a smooth custard, or the contrast between crispy and creamy in a single bite, then you already understand what inspires me.
