Are you looking for a great fall dessert to wow? If so, look no further than my pumpkin whoopie pies. Well, fall is in the air, and what better way to celebrate the season than with a delectable pumpkin treat? Introducing my mouthwatering Pumpkin Whoopie Pies – the perfect fall indulgence that will have you craving for more. These pillowy soft cookies sandwich a creamy and velvety cream cheese filling, creating a harmonious blend of flavors that will leave you wanting another bite.
Whether you’re hosting a cozy gathering, planning a Halloween party, or simply treating yourself on a crisp autumn afternoon, our Pumpkin Whoopie Pies are a must-have fall delicacy. I think you will find that these are a delightful alternative to traditional pumpkin pie, offering a handheld dessert experience that is both convenient and delightful.
Indulge in the iconic flavors of the season with our Pumpkin Whoopie Pies. Fall has never tasted so delicious.
I did a little research on the history of Whoopie pies. It’s believed that they originated in the United States, particularly in the New England region. The exact origin of these delightful treats is disputed, with both Pennsylvania and Maine claiming to be the birthplace of the whoopie pie. If any of my friends here are from these states and can provide more information, I look forward to it! I loved reading about them.
According to one popular theory, whoopie pies were first created by Amish and Pennsylvania Dutch homemakers as a way to use leftover cake batter. The soft, cake-like cookies were then sandwiched together with a sweet filling, creating a portable and delicious dessert.
Others believe that whoopie pies were introduced by French Canadian immigrants in Maine, who brought with them the tradition of making “berlingots,” a similar treat made with two soft cookies and a creamy filling.
Regardless of their origin, whoopie pies quickly gained popularity and became a beloved treat across the United States. Today, they are enjoyed in various flavors and fillings, with the pumpkin whoopie pie being a seasonal favorite.
Creating the perfect pumpkin whoopie pies requires a little finesse and attention to detail. Here are some tips and tricks to help you achieve bakery-worthy results:
1. Measure the Ingredients Accurately: Baking is a science, so it’s important to measure your ingredients accurately. Use measuring cups and spoons, and level off the dry ingredients with a straight edge for precision.
2. Soften the Butter: 6 tablespoons of the butter will be melted and cooled while the rest is at room temp. This is an important step.
3. Don’t Overmix the Batter: Overmixing the batter can lead to tough cookies. Mix until the ingredients are just combined, and avoid overworking the dough. Follow the directions for folding the batter towards the end of incorporating.
4. Use a Cookie Scoop: Using a cookie scoop ensures that your cookies are uniform in size, resulting in even baking. If you don’t have a cookie scoop, use a spoon to portion the dough. I use a 1 ounce scoop for these.
5. Cool the Cookies Completely: Allow the cookies to cool completely before filling them. This will prevent the filling from melting and ensure a nice, firm texture.
6. Get Creative with Fillings: While the classic cream cheese filling is delicious, don’t be afraid to experiment with other fillings. Try a maple cream filling, a spiced buttercream, or even a salted caramel filling for a unique twist.
Pumpkin Pie Spice Recipe:
Don’t have pumpkin pie spice? Check out my recipe for this here. You can store this in either an airtight container or ziploc bag. I prefer to make mine as I find it has a bit more zing.
Happy Baking!
Pumpkin Whoopie Pies
Ingredients
- 1 Cup All-purpose Flour
- 1½ tsp Pumpkin Pie Spice ***will add a homemade pumpkin pie spice recipe. Link will be in the notes.
- 1 tsp Baking Soda
- ¾ tsp Sea Salt
- 2 Large Eggs room temperature
- ¾ Cup Sugar
- 1 Cup Canned Unsweetened Pumpkin Puree
- 6 Tbsps Unsalted Butter melted and cooled
Cream Cheese Icing
- 4 Tbsps Unsalted Butter room temperature
- 1 Cup Powdered Sugar
- 4 Oz Cream Cheese room temp, cut this into 1/2 ounce pieces
Instructions
- Preheat your oven to 350 degrees and line your baking sheet with parchment paper.
- In a small bowl, sift your flour, pumpkin pie spice, baking soda, and salt together.
- Use the whisk attachment with your standing mixer and whisk eggs and sugar for at least 3 minutes on medium-high speed. You will whisk until light and fluffy. This is an important step to create a nice airy texture. Scrap the sides of the bowl as needed.
- Reduce the speed to low. Add the 6 tablespoons of melted butter and the pumpkin. Mix until incorporated, scraping the sides of the bowl as needed.
- Slowly add the flour mixture, scrap the sides of the bow while adding. You will mix until just combined. Turn off the mixer and then fold the mixture to completely combine.
- Drop with a 1 ounce scoop onto your prepared cookie sheet. Do not flatten, leave in the ball.
- Bake for 12 minutes and cool on a cooling rack.
Cream Cheese Icing
- In your standing mixer with the whisk attachment, mix butter and powdered sugar on medium high until light and fluffy. This will be about 3 minutes. Add the cream cheese piece by piece. Do this one piece at a time, mixing until all the lumps are gone.
Assembly
- Once the cakes are cooled, add 1 tablespoon of cream cheese icing to the flat side of a cake then top with another cake.
How many does this recipe make
You will get 2 dozen out of this if using a 1 ounce scoop. Hope you have a chance to try them out! 🙂