pumpkin whoopie pie recipe
The Best pumpkin whoopie pie recipe
I love this recipe because it’s a great way to use up pumpkin puree without making a full pumpkin pie. It’s light enough to enjoy daily if you’re in the mood for something comforting, but it also holds up beautifully for gatherings—perfect for holiday potlucks or even a casual family get-together. Plus, the natural sweetness of the pumpkin and the warm spices make it feel like a little celebration in every bite. And honestly, the kids’ favorite part isn’t just the taste—it’s how they can help shape the cookies before baking, making it a fun activity too. No one ever complains about extra cookies when they’re involved!
Classic Pumpkin Whoopie Pies
A comforting twist on whoopie pies, these fluffy, buttery cakes are filled with creamy pumpkin sauce and topped with a sweet, snappy cookie crust. Perfect for fall gatherings or cozy afternoons.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup granulated sugar
- 1 cup pumpkin puree (15 oz can, drained)
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 large egg yolk
- 1 tbsp milk
- ½ cup powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Line two 6-inch round pans with parchment paper. -
2
For the dough, beat softened butter, egg, and sugar until creamy. Gradually mix in flour, baking powder, and salt until a soft dough forms. -
3
For the filling, whisk pumpkin puree, sugars, spices, egg yolk, and milk until smooth. -
4
Divide the dough into two equal portions. Roll each into a 1-inch-thick circle and press into the bottoms of the prepared pans. Bake for 10 minutes. -
5
Fill each baked dough layer with pumpkin mixture, then top with another dough layer. Bake 15–20 minutes until edges are set but centers remain soft. -
6
While warm, mix powdered sugar, milk, and vanilla for the topping. Drizzle over pies and let set at room temperature.
🔧Equipment
- Mixing bowls
- Whisk
- Two 6-inch round pans
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pumpkin Whoopie Pies Works
❓ Frequently Asked Questions About Pumpkin Whoopie Pies
1. What is the best way to store leftovers from pumpkin whoopie pies?
Store any leftover pumpkin whoopie pies in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag or container once fully frozen. Thaw overnight in the fridge before reheating in a 350°F oven for about 10 minutes to revive the texture.
2. Can I substitute a different type of pumpkin for this recipe?
Yes, you can use a butternut squash or a canned pumpkin puree (unsweetened) in place of fresh pumpkin. If using butternut squash, peel, cube, and roast it until very soft (about 20–25 minutes at 400°F), then blend into a smooth puree. Canned pumpkin works best if drained and rinsed to remove excess liquid.
3. Why do the pie crusts sometimes crack while baking?
Cracks in pie crusts often happen when the filling expands too quickly or when the crust isn’t chilled properly before baking. To prevent this, ensure the pie crust is fully chilled in the fridge for at least 1 hour before adding the filling. If the filling is too wet, reduce the liquid slightly (like the pumpkin puree) to help the crust hold its shape.
4. How do I make these pies extra gooey or richer?
For a richer texture, add an extra 1–2 tablespoons of melted butter to the pumpkin filling before mixing it in. You can also sprinkle a little extra brown sugar or a pinch of cinnamon on top of the crust before baking for a deeper flavor. Another trick is to use a slightly stiffer pie dough—fold in 1–2 tablespoons of cold butter into the dough before rolling it out.
5. Are there any common mistakes beginners make with whoopie pies?
One common mistake is overmixing the pie dough, which can make it dense. Use just enough flour to combine the ingredients smoothly, and avoid kneading the dough by hand. Another mistake is not pressing the crusts firmly into the pie dish before baking, which can lead to a flat or uneven top. Finally, don’t overbake the filling—the pies should be set but still slightly soft in the center.
