When the leaves start to turn and there’s a chill in the air, it’s time to embrace fall flavors. Our pumpkin whoopie pie recipe does just that, capturing the essence of the season with a luscious creamy vanilla filling sandwiched between two soft, spiced pumpkin cookies.
Whether you’re planning a festive fall gathering or simply want to cozy up and indulge in a taste of the season, these pumpkin whoopie pies are sure to satisfy your cravings throughout the fall.
Ingredients for Pumpkin Whoopie Pies
- Shortening: A cup of shortening provides the necessary fat to create a soft and tender batch of pumpkin cookies.
- Brown sugar: Packed brown sugar adds a subtle molasses flavor to the cookies. For a more intense flavor and deeper color, use dark brown sugar.
- Eggs: Two large eggs help bind the ingredients and add moisture. Remember to bring your eggs to room temperature before baking.
- Vanilla extract: A teaspoon of vanilla extract enhances the overall flavor of the cookie dough.
- Flour: All-purpose flour forms the base of the cookie dough.
- Baking powder and baking soda: These two leavening agents ensure the cookies rise and give them their soft, cake-like texture.
- Spices: Ground cinnamon and ginger create the pumpkin whoopie pie’s signature fall flavor.
- Canned pumpkin: Canned pumpkin puree imparts a rich pumpkin flavor to the cookies. It also adds moisture and keeps the cookies nice and tender.
Filling:
- Flour: Flour is used in the cream filling to thicken it.
- Milk: The 2% milk creates the base of the cream filling.
- Shortening: Shortening is used to provide structure to the cream filling.
- Confectioners’ sugar: Also known as powdered sugar, confectioners’ sugar helps sweeten the filling and contributes to its silky texture. Here’s how to make powdered sugar with a blender.
- Vanilla extract: A couple teaspoons of vanilla extract enhance the cream filling as well.
Directions
Step 1: Prepare the cookie dough
Preheat the oven to 400°F. In a large bowl, cream the shortening and brown sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Editor’s Tip: For the best results, use a hand mixer to mix the dough.
Step 2: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon and ground ginger.
Step 3: Finish the cookie dough
Gradually add the dry ingredients to the creamed mixture, alternating with the canned pumpkin. Mix well, until the dough is smooth and well combined.
Step 4: Shape and bake the cookies
Drop rounded tablespoonfuls of dough onto greased baking sheets, 2 inches apart. Flatten each cookie slightly with the back of a spoon. Bake the cookies for 10 to 11 minutes or until they’re set. Transfer them to wire racks to cool.
Step 5: Prepare the filling base
In a small saucepan, combine the flour and salt. Gradually whisk in the milk until smooth, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium, then cook and stir until the mix has thickened, about two minutes. Cover and refrigerate it until completely cooled.
Step 6: Make the filling
In a large bowl, beat the shortening, confectioners’ sugar and vanilla extract until smooth. Add the chilled milk mixture and beat until light and fluffy, about seven minutes.
Step 7: Assemble the whoopie pies
Spread the filling on the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
Pumpkin Whoopie Pie Variations
- Add some spice: Add a teaspoon of ground cinnamon, nutmeg or homemade pumpkin pie spice to the filling for an extra layer of flavor. You can also add a teaspoon of maple syrup for a fun fall flavor.
- Use cream cheese: For a tangy twist, substitute half the shortening in the filling with cream cheese.
- Make it chocolaty: Add 1 cup of mini chocolate chips to the cookie dough for a rich variation.
- Add nuts: Add 1/2 cup of finely chopped pecans or walnuts to the cookie dough for a nutty version of these pumpkin whoopie pies.
How to Store Pumpkin Whoopie Pies
Store these pumpkin whoopie pies in an airtight container in the fridge. They’ll stay fresh for up to five days.
Can you freeze pumpkin whoopie pies?
Yes, pumpkin whoopie pies freeze well. Wrap each assembled whoopie pie individually, first in plastic wrap and then aluminum foil. Place them in freezer-safe zip-top bags, then freeze them for up to three months. Thaw in the refrigerator before serving.
Pumpkin Whoopie Pie Tips
What can you serve with this pumpkin whoopie pies recipe?
Pumpkin whoopie pies are a great addition to any fall-themed dessert table. Serve them with a hot cup of coffee or a glass of cold milk.
How do you get the perfect shape for pumpkin whoopie pies?
For perfectly round pumpkin cookies, use a cookie scoop to measure them out. You can also trace circles on parchment paper as a guide when dropping the dough onto the baking sheet.
How do you prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking is an important step in preventing your cookies from spreading while they bake.
Can you use fresh pumpkin instead of canned for pumpkin whoopie pies?
Yes, you can use fresh pumpkin puree instead of canned—here’s how to make pumpkin puree at home. To avoid altering the texture of the cookies, make sure the fresh pumpkin puree is well drained before adding it to the dough.
