These irresistible Pumpkin Whoopie Pies are a must-make seasonal spinoff. They’re filled with all of the classic autumn flavors we love, certain to move them to the top of your seasonal handheld desserts menu.
Easy Pumpkin Whoopie Pies Recipe
This seasonal spinoff on classic chocolate whoopie pies is one I look forward to making every year. They store beautifully in the fridge making them available to the family for a week, if they last that long. Whoopie pies are also referred to as gobs in different parts of the country. No matter what you call them, it all spells delicious. How to make simple Pumpkin Whoopie Pies with Cream Cheese Filling:
- Flour – All purpose flour sifted with, pumpkin pie spice, baking powder, baking soda and salt.
- Fat – Salted butter.
- Sugar – Granulated sugar and dark brown sugar.
- Pumpkin – 100% canned pure pumpkin puree.
- Eggs- Large eggs
- Flavoring – Vanilla extract.
- Filling – Cream cheese, salted butter, vanilla extract, powdered sugar and marshmallow fluff.
How to Make the Best Pumpkin Whoopie Pies Recipe
- Ingredients you’ll need to make homemade Pumpkin Whoopie Pies: All purpose flour, baking soda, baking powder, salt, pumpkin pie spice, granulated sugar, dark brown sugar, large eggs, vanilla extract and pumpkin puree.
- To make the homemade Cream Cheese Filling you’ll need: Softened cream cheese, softened butter, powdered sugar, vanilla extract and marshmallow fluff.
- Kitchen gadgets you’ll need: Mixing bowls, measuring cups and spoons, a hand mixer or stand mixer, an offset spatula for the filling, a large silicone spatula or spoon plus baking pans.
- I highly recommend using an ice cream scoop to keep the whoopie pies uniform in shape. The most common ice cream scoop we all use is for, well, ice cream. It’s a 4 ounce size. The size I recommend for these is a 2 ounce or one that’s half that size. You can also use a 1/4 cup measuring cup or 2 1/2 tablespoons.
- The amount of pumpkin whoopie pies you’ll yield depends on how the batter is divided. You can make these larger or smaller depending on how many servings you need. When changing the size, it may also affect the baking time. Do a trial run and bake one, then proceed based on those results.
- Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves, allspice and sometimes mace. It adds a depth of flavor that makes it my number one choice for these beauties. You could substitute using all cinnamon in a pinch.
- These Pumpkin Whoopie Pies will keep for up to one week in an airtight container chilled in the refrigerator. If stacking, place wax paper between. You can also freeze them for up to 1 month.
More Southern Style Pumpkin Dessert Recipes to Make
In my opinion, the window for enjoying pumpkin desserts is way too short. There are just so may fantastic way to make it from breakfast and brunch to dessert. My advice is to enjoy it to the fullest. More pumpkin recipes you may also like to try:
- Pumpkin Bread with Cream Cheese Filling is the perfect side for a cup of coffee or hot tea.
- Pumpkin Pie Crumble served warm with vanilla ice cream is the dessert of champions.
- Made from scratch Pumpkin Spice Cream Cheese Pound Cake is better than a bakery style cake.
- Single Serving Mini Pumpkin Cheesecakes.
- Skip the long lines at the drive through and make your own Pumpkin Spice Latte at home.
- Start your day with a stack of Pumpkin French Toast.
- Pumpkin Pie Smoothie from Family Fresh Meals
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Helpful Kitchen Items:
Pumpkin Whoopie Pies
- 2 1/2 cups all purpose flour
- 3 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 1/4 cup packed 100% canned pure pumpkin puree
- 1 8 oz cream cheese softened
- 1/2 cup salted butter softened
- 1/2 tsp pure vanilla extract
- 1 cup powdered sugar
- 1 8 oz container marshmallow fluff
- Preheat oven to 350°F. Line 2 large baking pans with parchment or a silicone baking mat. Set aside.
- In a medium-size mixing bowl, use a whisk to sift together flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a separate mixing bowl use an electric mixer to cream together butter, granulated and brown sugars with vanilla. Beat on medium-high for 2-3 minutes until fluffy.
- Add the eggs one at a time, beating well after each addition. Add pumpkin puree, mix well.
- Lower the speed of the mixer and gradually add the dry ingredients. Stop and scrape the sides of the bowl as needed. Beat until fully moistened.
- Using a 2 Tbsp or a small 2 oz ice cream scoop, divide the dough, leaving at least 2 inches between to allow for spreading. Bake for 10 minutes. Cool on pan for 5 minutes then remove to a cooling rack to cool completely.
- To make the filling, using an electric mixer, beat together cream cheese, butter and vanilla until combined. Lower the speed of the mixer and gradually add powdered sugar. Beat in marshmallow fluff at the end, until smooth.
- Divide filling between whoopie pies and sandwich together.
- Store in an airtight container chilled for up to 1 week. Place wax paper between if stacking.