12 Delicious Pumpkin Whoopie Pies Recipes
Now that the leaves are turning and there’s a crispness in the air, it’s the perfect time to indulge in the cozy, comforting flavors of pumpkin. Our roundup of 12 Delicious Pumpkin Whoopie Pies Recipes is your ticket to autumnal bliss. Whether you’re a seasoned baker or just starting out, these treats promise to delight. So, grab your apron, and let’s dive into these irresistible creations!
Classic Pumpkin Whoopie Pies with Cream Cheese Filling
Let’s dive into making these irresistible Classic Pumpkin Whoopie Pies with Cream Cheese Filling. Perfect for fall gatherings or whenever you’re craving something sweet and spiced, they’re sure to be a hit.
Ingredients
- For the whoopie pies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the cream cheese filling:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, beat the brown sugar and vegetable oil until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Don’t overmix to keep the whoopie pies tender.
- Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the tops spring back when lightly touched. Tip: Rotate the pans halfway through for even baking.
- Let the whoopie pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Tip: If the filling is too soft, chill it for 15 minutes before using.
- Spread or pipe the filling onto the flat side of half the whoopie pies, then top with the remaining halves.
Absolutely delightful, these whoopie pies boast a soft, cake-like texture with a creamy, tangy filling. For an extra treat, drizzle them with caramel or serve alongside a hot cup of coffee.
Spiced Pumpkin Whoopie Pies with Maple Frosting
These spiced pumpkin whoopie pies with maple frosting are the perfect treat to cozy up with this season. They’re soft, spiced just right, and that maple frosting? Absolutely dreamy.
Ingredients
- For the whoopie pies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- For the maple frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, mix the pumpkin puree, sugar, oil, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can make the whoopie pies tough.
- Drop tablespoon-sized scoops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the tops spring back when lightly touched. Tip: Rotate the pans halfway through for even baking.
- Let the whoopie pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- While the whoopie pies cool, make the frosting. Beat the butter until creamy, then gradually add the powdered sugar, maple syrup, and vanilla. Add milk as needed to reach a spreadable consistency. Tip: For a stronger maple flavor, add an extra tablespoon of syrup.
- Once cooled, spread a generous amount of frosting on the flat side of one whoopie pie and sandwich with another.
Keep these whoopie pies stored in an airtight container to keep them soft. The combination of spiced pumpkin and sweet maple frosting is irresistible, especially with a cup of coffee or tea. Kids love them as a lunchbox treat, too!
Chocolate Pumpkin Whoopie Pies with Vanilla Bean Filling
Mmm, imagine biting into a soft, cakey chocolate pumpkin whoopie pie filled with creamy vanilla bean goodness. Perfect for fall, these treats combine cozy flavors in a fun, handheld package. You’ll love how easy they are to make, too.
Ingredients
- For the whoopie pies:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1/2 cup whole milk
- 1 tsp vanilla extract
- For the vanilla bean filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 vanilla bean, seeds scraped
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the egg to the butter mixture, beating well to combine.
- Mix in the pumpkin puree, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Don’t overmix to keep the whoopie pies tender.
- Drop tablespoon-sized scoops of batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the tops spring back when lightly touched. Tip: Rotate the pans halfway through for even baking.
- Let the whoopie pies cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla bean seeds, and heavy cream, beating until light and fluffy. Tip: If the filling is too thick, add a little more cream.
- Spread or pipe the filling onto the flat side of half the whoopie pies, then top with the remaining halves.
Out of the oven, these whoopie pies are wonderfully moist with a deep chocolate flavor that pairs perfectly with the sweet, fragrant vanilla filling. Try serving them with a dusting of powdered sugar or a drizzle of caramel for an extra special touch.
Pumpkin Whoopie Pies with Cinnamon Buttercream
Baking these Pumpkin Whoopie Pies with Cinnamon Buttercream is like wrapping yourself in a cozy fall blanket. You’ll love how the spiced pumpkin cakes hug the creamy cinnamon filling, making every bite a little piece of autumn heaven.
Ingredients
- For the pumpkin cakes:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the cinnamon buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large bowl, beat the brown sugar and vegetable oil until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Don’t overmix to keep the cakes tender.
- Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the cakes spring back when lightly touched. Tip: Rotate the pans halfway through for even baking.
- Let the cakes cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, cinnamon, vanilla extract, and milk, beating until smooth and fluffy. Tip: If the buttercream is too thick, add a little more milk.
- Spread or pipe the buttercream onto the flat side of half the cakes, then top with the remaining cakes.
Light and fluffy with a hint of spice, these whoopie pies are perfect with a cold glass of milk or as a sweet ending to your fall feast. Try dusting them with a little extra cinnamon for a festive touch.
Gluten-Free Pumpkin Whoopie Pies with Dairy-Free Filling
Craving something sweet but mindful of dietary restrictions? These gluten-free pumpkin whoopie pies with dairy-free filling are your answer. They’re soft, spiced just right, and filled with a creamy delight that’ll make you forget they’re allergy-friendly.
Ingredients
- For the pies:
- 1 cup gluten-free flour blend
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- For the filling:
- 1/2 cup dairy-free butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp almond milk
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the gluten-free flour, pumpkin pie spice, baking soda, and salt.
- In another bowl, whisk together the pumpkin puree, brown sugar, melted coconut oil, and egg until smooth.
- Combine the wet and dry ingredients, stirring until just mixed. Tip: Overmixing can make the pies tough.
- Drop tablespoon-sized dollops of batter onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: They’ll be soft but firm up as they cool.
- Let the pies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the pies cool, beat the dairy-free butter until fluffy. Gradually add the powdered sugar, vanilla, and almond milk, beating until smooth. Tip: If the filling is too thick, add a splash more almond milk.
- Once the pies are cool, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies.
Absolutely delightful, these whoopie pies offer a moist, cake-like texture with a spiced pumpkin flavor that pairs perfectly with the sweet, creamy filling. Serve them at your next fall gathering or enjoy as a special treat with your afternoon coffee.
Vegan Pumpkin Whoopie Pies with Coconut Cream Filling
Vegan pumpkin whoopie pies with coconut cream filling are the perfect treat to cozy up with this season. You’ll love how these soft, spiced cakes sandwich a fluffy, sweet filling that’s surprisingly dairy-free.
Ingredients
- For the whoopie pies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- For the coconut cream filling:
- 1/2 cup coconut cream, chilled
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In another bowl, mix the pumpkin puree, granulated sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Don’t overmix to keep the whoopie pies tender.
- Drop tablespoon-sized scoops of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Tip: They’ll be soft but will firm up as they cool.
- Let the whoopie pies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the whoopie pies cool, make the filling by beating the chilled coconut cream, powdered sugar, and vanilla extract until light and fluffy. Tip: Ensure the coconut cream is well-chilled for the best texture.
- Once cooled, spread or pipe the filling onto the flat side of half the whoopie pies, then top with the remaining halves.
Perfectly spiced and irresistibly soft, these whoopie pies offer a delightful contrast with their creamy coconut filling. Serve them chilled for a refreshing twist or at room temperature for a softer bite.
Mini Pumpkin Whoopie Pies with Brown Sugar Frosting
Ready to dive into a fall favorite that’s as fun to make as it is to eat? These mini pumpkin whoopie pies with brown sugar frosting are the perfect bite-sized treat for any occasion. You’ll love the soft, spiced cakes paired with a creamy, sweet filling.
Ingredients
- For the whoopie pies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For the brown sugar frosting:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and egg until smooth.
- In another bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough whoopie pies.
- Drop tablespoon-sized scoops of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Tip: Rotate the pans halfway through for even baking.
- Let the whoopie pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter and brown sugar together until light and fluffy.
- Add the milk, powdered sugar, and vanilla extract, beating until smooth and creamy. Tip: If the frosting is too thick, add a little more milk, one teaspoon at a time.
- Spread or pipe a generous amount of frosting onto the flat side of half the whoopie pies, then top with the remaining halves.
You’ll adore the moist, spiced pumpkin cakes contrasted with the rich, buttery frosting. Try serving them on a platter with a dusting of powdered sugar for a festive touch.
Pumpkin Whoopie Pies with Salted Caramel Filling
Kick off your fall baking with these irresistible pumpkin whoopie pies, stuffed with a luscious salted caramel filling. They’re the perfect blend of spicy, sweet, and salty, guaranteed to be a hit at any gathering.
Ingredients
- For the whoopie pies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the salted caramel filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup salted caramel sauce
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, beat the brown sugar and vegetable oil until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Don’t overmix to keep the whoopie pies tender.
- Drop tablespoon-sized scoops of batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned and the tops spring back when touched. Tip: Rotate the pans halfway through for even baking.
- Let the whoopie pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the softened butter until creamy. Gradually add the powdered sugar, then the salted caramel sauce, vanilla extract, and salt, beating until smooth and fluffy. Tip: If the filling is too thick, add a teaspoon of milk to loosen it.
- Spread or pipe the filling onto the flat side of half the whoopie pies, then top with the remaining pies.
These whoopie pies are wonderfully soft with a creamy, rich filling that balances the pumpkin’s warmth. Serve them chilled for a firmer texture or at room temperature for a gooier bite. Either way, they’re a decadent treat that screams autumn.
Pumpkin Gingersnap Whoopie Pies with Lemon Cream
Guess what? You’re about to make the coziest, most flavorful treat that perfectly blends the warmth of pumpkin and spice with a zesty lemon cream. These whoopie pies are a game-changer for your fall baking list.
Ingredients
- For the whoopie pies:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- For the lemon cream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Tip: Sifting the dry ingredients ensures a smoother batter.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3 minutes.
- Add the egg to the butter mixture, beating well, then mix in the pumpkin puree and molasses.
- Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing can lead to tough whoopie pies.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are firm and the tops spring back when lightly touched.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the lemon cream by beating the softened butter, powdered sugar, lemon zest, and lemon juice until smooth and fluffy. Tip: For extra zing, add a bit more lemon zest to taste.
- Once the cookies are cool, spread a generous amount of lemon cream on the flat side of half the cookies, then top with the remaining cookies.
Whoopie! You’ve just created a dessert with a soft, cake-like texture, a spicy-sweet flavor, and a refreshing lemon twist. Serve these at your next gathering or enjoy them as a special treat with your afternoon coffee.
Double Pumpkin Whoopie Pies with Pumpkin Spice Filling
Mmm, you know it’s fall when pumpkin everything starts popping up. These Double Pumpkin Whoopie Pies with Pumpkin Spice Filling are like a hug in dessert form, combining soft pumpkin cakes with a creamy, spiced filling.
Ingredients
- For the whoopie pies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- For the filling:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large bowl, mix the pumpkin puree, sugar, oil, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Don’t overmix to keep the cakes tender.
- Drop tablespoonfuls of the batter onto the prepared sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden. Tip: They should spring back when touched.
- Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the cream cheese and butter together until smooth.
- Add the powdered sugar, pumpkin pie spice, and vanilla, beating until fluffy. Tip: If the filling is too thick, a splash of milk can loosen it.
- Spread or pipe the filling onto the flat side of half the cakes, then top with the remaining cakes.
Enjoy these whoopie pies as they are, or for an extra treat, serve them with a drizzle of caramel sauce. The cakes are wonderfully moist, and the filling is just the right amount of sweet and spicy.
Pumpkin Whoopie Pies with Marshmallow Fluff Filling
Zesty flavors and cozy vibes are what you’ll get with these pumpkin whoopie pies stuffed with marshmallow fluff filling. Perfect for fall gatherings or just because you deserve a treat.
Ingredients
- For the pies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup marshmallow fluff
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In a large bowl, beat the brown sugar and vegetable oil until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Don’t overmix to keep the pies tender.
- Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the pies spring back when lightly touched. Tip: Rotate the pans halfway through for even baking.
- Let the pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the butter until creamy. Add the marshmallow fluff, powdered sugar, and vanilla extract, beating until light and fluffy. Tip: If the filling is too stiff, add a teaspoon of milk to loosen it.
- Spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies.
Outrageously soft and moist, these whoopie pies are a delightful mix of spiced pumpkin and sweet marshmallow. Try serving them with a drizzle of caramel for an extra indulgent touch.
Pumpkin Whoopie Pies with Espresso Cream Filling
Just imagine biting into a soft, spiced pumpkin cookie sandwiched with a rich espresso cream filling—it’s like fall and your favorite coffee shop had a delicious baby. These pumpkin whoopie pies are the perfect treat to whip up when you’re craving something sweet with a little caffeine kick.
Ingredients
- For the pumpkin cookies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- For the espresso cream filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the cookies spring back when lightly touched.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the softened butter until creamy.
- Gradually add the powdered sugar, heavy cream, espresso powder, and vanilla extract, beating until smooth and fluffy.
- Once the cookies are cool, spread or pipe the espresso cream filling onto the flat side of half the cookies.
- Top with the remaining cookies, pressing gently to form sandwiches.
Zesty with spice and rich with coffee flavor, these whoopie pies are a match made in heaven. Serve them with a cold glass of milk or a hot cup of coffee for the ultimate treat.
Conclusion
These 12 Delicious Pumpkin Whoopie Pies Recipes offer a treasure trove of autumnal bliss, perfect for home cooks looking to spice up their baking repertoire. Whether you’re a fan of classic flavors or eager to experiment with creative twists, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!
