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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The main ingredients make these whoopie pies soft and flavorful. The pumpkin puree gives them moisture. This is key for that perfect texture. It also adds a lovely orange hue. The spices like cinnamon and nutmeg bring warmth and comfort. They are what make these treats feel like fall. - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 4 cups powdered sugar - 1 teaspoon vanilla extract - Pinch of salt The cream cheese filling is the star of these pies. It is rich and creamy. Softening the cream cheese and butter makes it easy to mix. The powdered sugar sweetens it just right. A pinch of salt balances the sweetness. This filling is what makes each bite so good. For the best results, use fresh ingredients. Fresh spices add more flavor. The cream cheese needs to be very soft. This ensures a smooth filling. These ingredients come together to create a treat that is hard to resist. 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt 3. In a large bowl, mix: - 1 cup granulated sugar - 1/2 cup brown sugar - 1 cup pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Beat until smooth. 1. Gradually add the dry mix to the wet mix. Stir until just combined. 2. Use a tablespoon or a cookie scoop to drop batter onto the baking sheet. Leave 2 inches between each scoop. 3. Bake for 12-15 minutes. The cookies should spring back when pressed. Let them cool on the baking sheet for a few minutes, then move to a wire rack to cool completely. 1. In a mixing bowl, beat together: - 8 oz cream cheese (softened) - 1/2 cup unsalted butter (softened) Mix until smooth and creamy. 2. Gradually add: - 4 cups powdered sugar - 1 teaspoon vanilla extract - A pinch of salt Mix until fluffy and well combined. 1. Take one cooled cookie and spread a generous tablespoon of cream cheese filling on its flat side. 2. Place another cookie on top to make a sandwich. 3. Repeat until all cookies are filled. Enjoy immediately or store for later. - How to prevent overmixing: When mixing wet and dry ingredients, stop as soon as you see no dry flour. Overmixing makes the cookies tough. Aim for a thick batter with little lumps. - Ensuring even baking: Make sure to space the dollops of batter two inches apart. This gives them room to spread. Rotate your baking sheet halfway through to bake evenly. - Tips for achieving creamy filling: Start with softened cream cheese and butter. Beat them well until smooth. Add the powdered sugar slowly. This helps avoid lumps and creates a fluffy filling. - Flavors to add to cream cheese filling: You can mix in a bit of cinnamon or nutmeg for extra spice. A splash of maple syrup also adds a nice touch. - Decorative plating ideas: Use a pretty platter to arrange the whoopie pies. Stack them high or line them up neatly. - Dusting tips for a festive look: Lightly dust the tops with powdered sugar. For a fun twist, sprinkle a bit of cinnamon or drizzle caramel sauce over them. {{image_2}} You can make a fun twist on pumpkin spice whoopie pies. Try chocolate pumpkin spice whoopie pies. Just add cocoa powder to the dry mix. Use 1/3 cup cocoa powder instead of some flour. These pies will have a rich, chocolate flavor. They pair well with the pumpkin spice filling. You can also switch up the spices. Try using cardamom, allspice, or even a pinch of cloves for extra warmth. Each spice brings its own charm. You might find a new favorite! The filling is a key part of whoopie pies. You can easily swap cream cheese for other fillings. Consider using marshmallow fluff or chocolate ganache. Both options add a different taste and texture. Adding flavors to the filling can change the game. Mix in maple syrup or pumpkin pie spice to the cream cheese. These small changes can create a filling that surprises and delights. If you need gluten-free options, use almond flour or a gluten-free baking mix. Substitute the all-purpose flour with one of these. The texture might change, but the flavor will still shine. For vegan whoopie pies, replace eggs with flaxseed meal or applesauce. Use coconut oil instead of vegetable oil. Choose a vegan cream cheese for the filling. These swaps keep all the deliciousness while making them plant-based. To keep your whoopie pies fresh, store them in the fridge. Use an airtight container to prevent them from drying out. Place parchment paper between layers to stop them from sticking together. This method keeps the cream cheese filling nice and creamy. If you want to save some for later, freezing is a great option. Wrap each whoopie pie tightly in plastic wrap, then place them in a freezer bag. This helps keep them fresh for up to three months. When you are ready to enjoy them, let them thaw in the fridge overnight. Fresh whoopie pies last about three days in the fridge. Check for any signs of spoilage, such as mold or a change in smell. If they look or smell off, it is best to toss them. For frozen whoopie pies, they can last for about three months. If you want to warm up your whoopie pies, the best method is to let them sit at room temperature for a bit. You can also use the microwave. Heat them for about 10-15 seconds to enjoy a soft treat. If the cookies feel a bit soft, you can pop them in the oven at 350°F for a few minutes to recrisp. Just keep an eye on them to avoid burning. Whoopie pies are a fun treat from New England. They are thought to come from Maine or Pennsylvania. The name "whoopie" may come from the joy of eating them. Farmers would often find them in lunchboxes. Today, they are popular across the country. Yes, you can make these whoopie pies ahead of time. Bake the cookies and let them cool completely. You can store them in an airtight container for a few days. Prepare the cream cheese filling just before serving. This keeps the cookies fresh and tasty. The whoopie pies are done baking when they spring back lightly when pressed. They should look set and slightly puffed. If you have a toothpick, you can insert it into the center. If it comes out clean, they are ready. Absolutely! You can use homemade pumpkin puree. Just make sure it is smooth and not too watery. Canned pumpkin is also great and saves time. Both options bring that rich pumpkin flavor. Serve whoopie pies on a decorative platter. Dust them with powdered sugar for a festive look. You can also drizzle some caramel sauce on top. Pair them with a hot drink for the perfect fall treat. In this post, we explored how to make delicious pumpkin spice whoopie pies. We covered the key ingredients, the steps to create the cookie base, and how to make the cream cheese filling. I shared tips for perfecting your pies and fun variations to try. Lastly, we discussed storage options to keep your treats fresh. Now you are ready to bake and enjoy these tasty treats! Happy baking!

Pumpkin Spice Whoopie Pies

Indulge in the cozy flavors of fall with these irresistible Pumpkin Spice Whoopie Pies! This delightful recipe combines soft, spiced cookies with a creamy, dreamy filling that will have everyone coming back for seconds. Perfect for autumn gatherings or a sweet treat at home, these whoopie pies are a must-try. Click to explore the full recipe and bring this seasonal favorite to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup pumpkin puree (canned or homemade)

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

        Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

          Scoop the batter onto the prepared baking sheet using a tablespoon or a cookie scoop, leaving about 2 inches between each dollop.

            Bake for 12-15 minutes, or until the whoopie pies spring back when lightly pressed. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

              While the cookies are cooling, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt, and mix until well combined and fluffy.

                Once the cookies are completely cool, spread a generous tablespoon of cream cheese filling on the flat side of one cookie and sandwich it with another cookie. Repeat until all are assembled.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                    - Presentation Tips: Arrange the whoopie pies on a decorative platter, and dust with powdered sugar for a festive touch. Optionally, garnish with a sprinkle of cinnamon or even a small drizzle of caramel sauce for added flair!