Easy Pumpkin Whoopie Pies: A Comforting Fall Treat

I’m not sure about you, but fall is a crazy season in our house! School starts, activities ramp up, and suddenly it’s 5 PM and I’m staring into the fridge wondering what I’m going to feed these hungry humans. That’s where these Pumpkin Whoopie Pies come in.

They are the perfect way to make my family smile, especially as the air turns crisp and those pumpkin spice cravings kick in. Plus, they’re so much easier than a full-blown pie. Don’t get me wrong – I love a good pumpkin pie, but let’s be real, who has time for that on a Tuesday?

My first encounter with Pumpkin Whoopie Pies was at a fall festival years ago. My oldest was mesmerized, and of course, begged me to try one. After one bite, I knew I had to recreate them at home.

What surprised me most was how simple they were to make and how much my kids adored them. They’re soft, spiced just right, and that cream cheese filling? Forget about it! It’s the perfect treat with a cup of coffee while the kiddos are doing homework (or supposed to be!).

These Pumpkin Whoopie Pies have become a fall tradition in our home, and I’m excited to share my sanity-saving version with you. Ready to make some magic in your kitchen? Let’s do it, fellow kitchen warriors!

INGREDIENTS You’ll Need:

Okay, friends, let’s gather our ingredients. The beauty of this Pumpkin Whoopie Pies recipe is that it uses simple ingredients you probably already have in your pantry. No fancy stuff here!

• 2 cups all-purpose flour: This forms the base of our Pumpkin Whoopie Pies.
• 1 teaspoon baking soda: This helps the cookies rise and become light and fluffy.
• 1 teaspoon ground cinnamon: Adds that warm, cozy spice we all crave in the fall.
• 1/2 teaspoon ground ginger: Another essential spice for that classic pumpkin flavor.
• 1/4 teaspoon ground cloves: A little goes a long way, adding depth and warmth.
• 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
• 1 cup granulated sugar: Sweetens the cookies and adds moisture.
• 1/2 cup packed brown sugar: Adds a caramel-like flavor and helps keep the cookies soft.
• 1/2 cup vegetable oil: Keeps the cookies moist and tender.
• 1 cup pumpkin puree: The star of the show! Make sure it’s puree, not pumpkin pie filling.
• 1 large egg: Binds the ingredients together and adds richness.
• 1 teaspoon vanilla extract: Enhances the other flavors and adds a touch of sweetness.

For the Cream Cheese Filling Whoopie Pies:

• 4 ounces cream cheese, softened: The base of our tangy and sweet filling.
• 1/4 cup (1/2 stick) unsalted butter, softened: Adds richness and helps the filling spread easily.
• 2 cups powdered sugar: Sweetens and thickens the filling.
• 1 teaspoon vanilla extract: Enhances the flavor of the filling.

Trust me, this Pumpkin Whoopie Pies ingredient list is SHORT because mama doesn’t have time for fancy!

If you’re out of pumpkin puree, sweet potato puree can be used in your Pumpkin Whoopie Pies. The flavor is slightly different, but it works in a pinch. Grab the cinnamon, ginger and cloves at Target while doing your regular grocery run!

Here’s a sanity-saving tip. I like to measure out all my dry ingredients into one bowl and my wet ingredients into another. This makes the whole process faster and easier, especially when the little ones are “helping.”

For my mom tribe on a budget, this Pumpkin Whoopie Pies recipe doesn’t have to break the bank! You can often find pumpkin puree on sale during the fall, and generic spices work just as well.

My family loves it when I add a pinch of nutmeg to the spice mix for an extra layer of flavor. Feel free to experiment and make this recipe your own! Store your leftover cream cheese frosting whoopie pies in an airtight container in the refrigerator for up to 3 days.

Let’s Make it Happen!

Alright, let’s get baking! I promise, this Pumpkin Whoopie Pies recipe is easier than it looks. Follow these steps, and you’ll have a batch of delicious treats in no time.

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Make sure everything is well combined. This ensures that the spices are evenly distributed throughout the cookies.
3. In a separate bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. This is where you can use a stand mixer or a hand mixer. If you don’t have either, a good old-fashioned whisk will do the trick.
4. Add the pumpkin puree, egg, and vanilla extract to the sugar mixture and beat until smooth. The mixture should be creamy and well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
6. Drop by rounded tablespoons onto the prepared baking sheets. Leave about 2 inches between each cookie. I like to use a cookie scoop to ensure that all the cookies are the same size.
7. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Your Pumpkin Whoopie Pies should smell amazing by now. Don’t panic if your Pumpkin Whoopie Pies look a little puffy when they come out of the oven. They will flatten as they cool.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, it’s the perfect time to start making the cream cheese filling.
9. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. This is where a stand mixer comes in handy, but a hand mixer works just as well.
10. Gradually add the powdered sugar, beating until smooth. Be sure to scrape down the sides of the bowl to ensure that everything is well combined.
11. Stir in the vanilla extract. This adds a touch of sweetness and enhances the flavor of the filling.
12. Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies and filling.

Here’s where I used to mess up my Pumpkin Whoopie Pies. Don’t make my mistake! I would always try to assemble the whoopie pies while the cookies were still warm. The filling would melt and the cookies would fall apart.

In my chaotic kitchen, these Pumpkin Whoopie Pies usually take about 30 minutes to prepare and 10-12 minutes to bake. It’s a quick and easy treat that the whole family will love.

While your Pumpkin Whoopie Pies are doing its thing, pour yourself that well-deserved coffee!

If you’re short on time, you can make the cookies ahead of time and store them in an airtight container at room temperature for up to 2 days. Just wait to fill them until you’re ready to serve. For more ideas, check out pumpkin whoopie pies with brown butter cream cheese frosting.

How We Love to Eat This!

Okay, so you’ve made these amazing Pumpkin Whoopie Pies. Now, how do you serve them? Here’s how my family loves to enjoy them:

The kids devour these Pumpkin Whoopie Pies when I serve them with a cold glass of milk or a scoop of vanilla ice cream. It’s the perfect after-school snack or dessert.

This Pumpkin Whoopie Pies recipe is perfect for those crazy weeknight dinners when you need a quick and easy treat. I often pack them in lunchboxes for a special surprise.

For a fun presentation, I like to dust the tops of the Pumpkin Whoopie Pies with a little extra powdered sugar or sprinkle them with cinnamon. You can also drizzle them with a little melted chocolate for an extra touch of decadence.

We always have leftovers because my kids are not always big dessert eaters. I like to crumble them over yogurt or ice cream for a quick and easy dessert topping.

During the fall, I sometimes add a little maple syrup to the cream cheese filling for a seasonal variation. It adds a delicious maple flavor that pairs perfectly with the pumpkin spice.

When I bring these Pumpkin Whoopie Pies to potlucks or gatherings, they are always a hit. My friends and family rave about them, and they disappear in minutes.

These Spice Whoopie Pies remind me of another family favorite, and for more ideas, check out Pumpkin French Toast Roll Ups.

If your kids love this, they’ll go crazy for Mini Pumpkin Whoopie Pies with Cream Cheese Filling!

FAQs: Your Questions Answered

Alright, let’s tackle some common questions that might be swirling around in your mom brain. I’ve been there, trust me!

Can my picky eater handle these fall whoopie pies?

It depends on your picky eater, but my kids love them! The pumpkin flavor is subtle, and the cream cheese filling is sweet and tangy. You can also adjust the amount of spices to suit their taste.

What if I burn my easy pumpkin whoopie pies recipe? (Asking for a friend… okay, it was me!)

We’ve all been there, my friend! If they’re just slightly burnt, you can try scraping off the burnt parts with a knife. If they’re too far gone, don’t beat yourself up! Just toss them and start a new batch.

Can I make these Pumpkin Whoopie Pies ahead for meal prep?

Absolutely! You can make the cookies ahead of time and store them in an airtight container at room temperature for up to 2 days. Just wait to fill them until you’re ready to serve. The filling can also be made ahead of time and stored in the refrigerator for up to 3 days.

What’s the best way to soften cream cheese and butter quickly?

If you’re short on time, you can microwave the cream cheese and butter for a few seconds. Just be careful not to melt them!

Can I freeze these Pumpkin Whoopie Pies?

Yes, you can freeze them! Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

What if I don’t have cream cheese?

If you don’t have cream cheese, you can use mascarpone cheese or even a thick Greek yogurt as a substitute. The flavor will be slightly different, but it will still be delicious.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is sweetened and spiced, so it will throw off the balance of the recipe. Stick with pumpkin puree for the best results.

For more sanity-saving dinner ideas, check out Homemade Spiced Pumpkin Butter.

Looking for more versions, then Pumpkin & Cream Cheese Whoopie Pies may be your answer!

Final Thoughts:

These Pumpkin Whoopie Pies are more than just a dessert to my family. They’re a symbol of fall, of cozy evenings, and of the love that goes into homemade treats. I love that they’re easy enough to make on a weeknight, but special enough to bring to a gathering. My kids request them every year as soon as the leaves start to turn!

Here are my Pumpkin Whoopie Pies Mom Hacks:

• Prep ahead: Measure out your ingredients in advance to save time.
• Cookie scoop: Use a cookie scoop to ensure that all the cookies are the same size.
• Don’t overmix: Be careful not to overmix the batter, as this can result in tough cookies.

Here are a few family-tested Pumpkin Whoopie Pies variations:

• Chocolate chip: Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
• Nutty: Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added crunch.
• Maple: Add a tablespoon of maple syrup to the cream cheese filling for a seasonal flavor boost.

My oldest prefers the chocolate chip version, while my youngest loves the nutty version. I’m a fan of the classic pumpkin spice flavor!

I hope you and your family enjoy these Pumpkin Whoopie Pies as much as we do. Don’t be afraid to experiment and make them your own!

Remember, fellow kitchen warriors, cooking is about more than just following a recipe. It’s about creating memories and sharing love with your family. Embrace the beautiful chaos, and don’t be afraid to make mistakes. You’ve got this! Now go bake up a batch of these Pumpkin Whoopie Pies and enjoy!

For more ideas, check out Pumpkin Chai Cinnamon Rolls.

 

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