Pumpkin Whoopie Pies with Creamy Filling
Nothing says fall like the warm, spiced aroma of fresh pumpkin desserts, and these Pumpkin Whoopie Pies with Creamy Filling are the quintessential treat for the season. Imagine biting into two soft, cake-like cookies that cradle a luscious, creamy filling bursting with delicious flavors. Whether you’re hosting a cozy gathering or simply treating yourself, these whoopie pies promise to elevate any celebration.
Why Make This Pumpkin Whoopie Pies with Creamy Filling
These whoopie pies are not just a delight for your taste buds but also an enchanting experience for your senses. The combination of spice and sweetness makes them a seasonal favorite, reminiscent of pumpkin patches and autumn leaves. They’re perfect for sharing at potlucks, enjoying with a cup of coffee on chilly mornings, or handing out as thoughtful homemade gifts. Plus, they are easier to make than you might think! By crafting these fluffy delights, you’ll discover a fun baking project that yields impressive results everyone will love.
How to Make Pumpkin Whoopie Pies with Creamy Filling
Making Pumpkin Whoopie Pies with Creamy Filling involves several simple steps that bring together common ingredients into delightful treats. Trust the process, and soon you’ll be rewarded with soft, spiced cakes matched with a rich, creamy filling. Here’s how you can whip up your own batch.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened (for cakes)
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree (NOT pumpkin pie filling!)
- 1 large egg
- 1 teaspoon vanilla extract (for cakes)
- ½ cup buttermilk (or homemade: 1 ½ tsp white vinegar/lemon juice + ½ cup regular milk)
- 1 (8 ounce) package cream cheese, softened (for filling)
- ½ cup unsalted butter, softened (for filling)
- 3-4 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract (for filling)
- 1-2 tablespoons heavy cream or milk, if needed
- Pinch of salt (for filling)
Directions:
Prep Oven & Dry Mix for Cakes
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt for about 30-60 seconds. This step ensures your spices are evenly incorporated.
Cream Wet Ingredients for Cakes
In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar on medium-high speed for 2-3 minutes, until the mixture becomes light, fluffy, and pale. Remember to scrape down the bowl to mix everything evenly. Next, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract; mix on medium until just combined, avoiding overmixing.
Combine Cake Batter
With your mixer on low speed, gradually add in the dry ingredient mixture in thirds, alternating with the ½ cup of buttermilk in halves. Stir just until combined, ensuring no visible streaks of flour remain.
Bake Cakes
Transfer the batter into a piping bag or use a cookie scoop. Pipe or drop rounded tablespoons of batter about 2 inches apart on your prepared baking sheets. Bake for 10-14 minutes until the edges are set, lightly golden, and the centers spring back when touched. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare Creamy Filling
In a clean mixing bowl, beat the softened cream cheese and ½ cup softened unsalted butter on medium speed for about 2-3 minutes until the mixture is smooth and lump-free. Gradually incorporate the sifted powdered sugar on low speed, mixing well after each addition. Add in 1 teaspoon of vanilla extract and a pinch of salt. Increase the speed to medium-high, whipping for another 2-3 minutes until the filling is airy and fluffy. If it’s too thick, add a tablespoon of heavy cream or milk at a time until it’s just right.
Assemble Whoopie Pies
Once your pumpkin cakes are cooled down, pair them up by size and shape. Fill a piping bag with your creamy filling and pipe a generous dollop (about 1 ½ to 2 tablespoons) onto the flat side of one cake half. Top it with the matching cake half, pressing gently to spread the filling to the edges.
Chill and Serve
You can serve your whoopie pies right away, but for optimal flavor, placing them in an airtight container and refrigerating for at least 30 minutes allows the filling to firm up nicely. Any leftovers can be kept in the fridge for up to 3-4 days. Before serving, let them sit at room temperature for 15-20 minutes for the best texture.
Nutritional Information
- Serving Size: 1 whoopie pie
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 220mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
How to Serve Pumpkin Whoopie Pies with Creamy Filling
These whoopie pies are versatile in their appeal! Serve them as a delightful dessert at holiday gatherings, pack them in lunchboxes for a sweet treat, or enjoy them as a cozy snack with your favorite coffee or tea. Pairing them with whipped cream or sprinkling a bit of cocoa powder on top before serving can elevate their presentation, making them even more inviting.
How to Store Pumpkin Whoopie Pies with Creamy Filling
Storing whoopie pies is simple. Keep them in an airtight container in the refrigerator, where they stay fresh for about 3-4 days. As mentioned, for a better texture, let them come to room temperature for about 15-20 minutes before serving after refrigeration. If you’d like to save them longer, consider freezing them – wrap individually in plastic wrap and place in a freezer-safe container for up to 2 months.
Expert Tips for Perfect Pumpkin Whoopie Pies with Creamy Filling
- Do Not Overmix: Overmixing the batter can lead to tougher cakes. Mix until just combined for a softer texture.
- Chill the Filling: If your filling is too soft, chill it for a short time before piping to make it easier to handle.
- Decorate: Dust your whoopie pies with powdered sugar or drizzle with melted chocolate for an extra special touch!
- Pumpkin Purée: Always use plain canned pumpkin purée, not pumpkin pie filling, to avoid extra spices and sugars.
Delicious Variations
- Chocolate Pumpkin Whoopie Pies: Substitute half the all-purpose flour with cocoa powder for a chocolate twist.
- Nutty Additions: Mix in chopped nuts like pecans or walnuts for an added crunch.
- Spiced Versions: Experiment with different spices, such as cardamom or allspice, to create your unique flavor profile.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes! If using fresh pumpkin, ensure it’s cooked until soft and pureed until smooth. Drain excess moisture to avoid a wet batter.
2. How do I know when my whoopie pies are done baking?
Check for lightly golden edges and a springy center. They should not be sticky to the touch – if they are, they need more time.
3. Can I make the filling ahead of time?
Absolutely! You can prepare the creamy filling a day in advance. Store it in the refrigerator, and make sure to let it come to room temperature and mix it again before using.
4. Are these whoopie pies gluten-free?
You can make a gluten-free version by substituting all-purpose flour with a gluten-free flour blend, keeping the other ingredients the same.
5. How can I make these vegan-friendly?
To make vegan whoopie pies, replace the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), use plant-based butter, and choose a dairy-free cream cheese for the filling.
Conclusion
These Pumpkin Whoopie Pies with Creamy Filling are a delightful, festive treat that captures the essence of the fall season. Easy to make and fun to share, they will have your friends and family coming back for seconds. So why not give this recipe a try? Any dessert that combines pumpkin goodness with creamy, dreamy filling is surely a winner in my book! Share your thoughts and experiences below; I would love to hear how your whoopie pies turned out! Happy baking!
Print
Pumpkin Whoopie Pies with Creamy Filling
- Total Time: 60 minutes
- Yield: 12 whoopie pies 1x
- Diet: Vegetarian
Description
Delight in the warm, spiced aroma of these Pumpkin Whoopie Pies filled with a luscious creamy filling, perfect for fall celebrations.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened (for cakes)
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract (for cakes)
- ½ cup buttermilk
- 1 (8 ounce) package cream cheese, softened (for filling)
- ½ cup unsalted butter, softened (for filling)
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for filling)
- 1–2 tablespoons heavy cream or milk, if needed
- Pinch of salt (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar on medium-high speed until light and fluffy. Add pumpkin puree, egg, and vanilla extract; mix until just combined.
- Gradually add the dry mixture alternately with the buttermilk, stirring just until combined.
- Transfer batter into a piping bag or use a cookie scoop to drop rounded tablespoons of batter onto prepared baking sheets. Bake for 10-14 minutes until edges are set and centers spring back when touched. Cool on wire rack.
- For the filling, beat the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the vanilla extract and salt, whipping until airy.
- Assemble the whoopie pies by piping filling onto one cookie and topping with another. Refrigerate for at least 30 minutes before serving.
Notes
Chill the filling if it’s too soft. For a special touch, dust with powdered sugar or drizzle with chocolate.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin, Whoopie Pie, Fall Dessert
