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 voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
