Can You Make Festive Pumpkin Whoopie Pies in Just 40 Minutes?
Craving a soft, spiced treat that’s perfect for fall gatherings? What if you could bake two dozen fluffy pumpkin whoopie pies filled with a creamy vanilla frosting in just 40 minutes of active time? Pumpkin Whoopie Pies, with 34 reviews, are your answer—ideal for holiday parties, dessert trays, or cozy family snacks. Ready to fill your kitchen with warm, pumpkin-spice aromas? Let’s get baking!
Overview: Why Pumpkin Whoopie Pies Shine
What makes Pumpkin Whoopie Pies so special? These delightful treats combine soft, pumpkin-spiced cookies with a rich, creamy vanilla filling, creating a handheld dessert that’s both festive and indulgent. Baked on simple baking sheets, they’re perfect for cookie exchanges, potlucks, or gifting. The recipe is beginner-friendly with attention to detail, kid-approved for fun tasks, and adaptable for dietary needs, yielding 24 whoopie pies (2 dozen).
Time requirement: 40 minutes active (30 minutes prep, 10 minutes cooking), plus cooling and chilling time for filling. The batch method maximizes yield for sharing.
Difficulty level: Easy to moderate. Mixing batter and filling requires care, but the steps are straightforward. Baking sheets, a saucepan, and a mixer are the main tools, and kids can help scoop dough or spread filling.
Health perks: Pumpkin provides fiber, vitamin A, and antioxidants for immunity and eye health. Moderate portions keep it balanced as a treat, and the recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 24 whoopie pies. Each ingredient plays a key role, with swaps for flexibility.
Cookies
- Shortening (1 cup): Ensures soft, tender cookies. Sub: Butter, vegan butter, or coconut oil (may alter texture slightly).
- Brown sugar (2 cups, packed): Adds sweetness and molasses flavor. Sub: Coconut sugar or 1-1/2 cups brown sugar + 1/4 cup maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3-1/2 cups): Forms cookie structure. Sub: Gluten-free flour blend or 1-3/4 cups whole wheat + 1-3/4 cups all-purpose.
- Baking powder (1-1/2 teaspoons): Helps cookies rise. Sub: No substitute; critical for texture.
- Baking soda (1-1/2 teaspoons): Works with pumpkin for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Ground cinnamon (1 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
- Ground ginger (1 teaspoon): Enhances spiced flavor. Sub: Allspice or fresh grated ginger (1 tablespoon).
- Canned pumpkin (1-1/2 cups, from a 15 oz can): Adds moisture and rich flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
Filling
- All-purpose flour (1/4 cup): Thickens milk base for creamy texture. Sub: Gluten-free flour or cornstarch (2 tablespoons).
- Salt (dash): Enhances filling flavor. Sub: Omit for low-sodium.
- 2% milk (3/4 cup): Creates smooth, creamy base. Sub: Plant-based milk or whole milk.
- Shortening (1 cup): Adds fluffiness to filling. Sub: Butter or vegan butter (may be richer).
- Confectioners’ sugar (2 cups): Sweetens and thickens filling. Sub: Reduce to 1-1/2 cups or use maple sugar.
- Vanilla extract (2 teaspoons): Enhances filling flavor. Sub: Almond extract or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Whoopie Pies!
Ready to start? You’ll need baking sheets, a small saucepan, and a mixer. These steps are clear, with tips for success.
- Preheat oven and prep: Preheat to 400°F (204°C). Grease baking sheets or line with parchment paper for easy cleanup. Tip: Parchment prevents sticking and simplifies removal.
- Cream wet ingredients: In a large bowl, cream 1 cup shortening and 2 cups brown sugar with a mixer until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Beat in 1 teaspoon vanilla. Tip: Room-temperature eggs ensure a smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 3-1/2 cups flour, 1-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon ginger. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1-1/2 cups canned pumpkin (start and end with dry, about three additions of dry and two of pumpkin), beating until just combined. Tip: Don’t overmix to keep cookies soft; batter will be thick but spreadable.
- Shape and bake: Drop batter by rounded tablespoonfuls (about 1-1/2 tablespoons each) 2 inches apart onto prepared baking sheets; flatten slightly with the back of a spoon. Bake for 10-11 minutes until set and tops spring back when lightly touched. Remove to wire racks to cool completely (about 30 minutes). Tip: Use a cookie scoop for uniform size; underbake slightly (10 minutes) for softer cookies.
- Make filling: In a small saucepan, combine 1/4 cup flour and a dash of salt. Gradually whisk in 3/4 cup milk until smooth. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir until thickened (about 2 minutes). Refrigerate, covered, until completely cooled (about 1 hour). Tip: Stir constantly to avoid lumps; cool thoroughly to prevent runny filling.
- Finish filling: In a medium bowl, beat 1 cup shortening, 2 cups confectioners’ sugar, and 2 teaspoons vanilla until smooth. Add chilled milk mixture; beat until light and fluffy (about 7 minutes). Tip: Beat thoroughly for a fluffy texture; adjust sugar for desired sweetness.
- Assemble: Spread about 1 tablespoon filling on the bottoms of half the cookies (12 cookies). Top with remaining cookies to form sandwiches. Tip: Use a piping bag or spoon for neat filling; press gently to avoid breaking cookies.
- Serve: Serve at room temperature or chilled. Store in the refrigerator due to the filling. Tip: Let pies sit for 10 minutes after assembling for flavors to meld.
Assembly: Plate It Like a Pro
These whoopie pies are soft and creamy, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Whoopie Pies: Place 1-2 pies per plate, showcasing the creamy filling. Tip: Turn one pie sideways to display the sandwich structure.
- Garnish: Dust with confectioners’ sugar or a pinch of cinnamon. Tip: Add a small pumpkin candy or sprinkle of nutmeg for a festive touch.
- Serving suggestion: Pair with coffee, hot cider, or milk for a complete treat. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or orange plates to highlight the golden cookies and creamy filling. Serve on a tiered stand for parties. Tip: Add a cinnamon stick or dried leaf for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your whoopie pies tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days due to the filling. Serve at room temperature for best flavor. Tip: Layer with parchment to prevent sticking; avoid stacking tightly to protect filling.
- Freezing: Freeze unfilled cookies in an airtight container for up to 3 months. Thaw at room temperature, then prepare and add filling fresh. Tip: Wrap cookies individually in plastic wrap; freeze filling separately if needed.
- Make-ahead: Bake cookies up to 2 days ahead; store at room temperature. Prepare filling up to 3 days ahead; refrigerate. Assemble fresh for best texture. Tip: Don’t fill early—cookies may soften.
Health tip: Storing properly preserves the pumpkin’s vitamin A and antioxidants, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan shortening, flax eggs, plant-based milk, and ensure sugar is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend for cookies and filling; check baking powder and soda.
- Lower sugar: Reduce brown sugar to 1-1/2 cups and confectioners’ sugar to 1-1/2 cups; add 1 tablespoon maple syrup to each.
- Spiced boost: Add 1/2 teaspoon nutmeg or cloves to cookie batter.
- Add-ins: Fold 1/2 cup mini chocolate chips or chopped pecans into cookie batter.
- Filling twist: Add 1/4 teaspoon cinnamon or pumpkin pie spice to filling for extra flavor.
Conclusion: Savor Your Pumpkin Whoopie Pies
You’re now ready to master Pumpkin Whoopie Pies! These wholesome, festive treats bring soft pumpkin cookies and creamy vanilla filling together for a dessert that’s perfect for holiday parties, cookie trays, or cozy snacks. With just 40 minutes of active time and simple ingredients, you can create a flavorful, crowd-pleasing batch that’s as delicious as it is fun. Play with vegan or spiced twists to make it your own. Grab those baking sheets, scoop some batter, and enjoy this pumpkiny delight. Share your results in the comments—I’d love to hear how it turned out!
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Pumpkin Whoopie Pies
Description
Craving a soft, spiced treat that’s perfect for fall gatherings? What if you could bake two dozen fluffy pumpkin whoopie pies filled with a creamy vanilla frosting in just 40 minutes of active time? Pumpkin Whoopie Pies, with 34 reviews, are your answer—ideal for holiday parties, dessert trays, or cozy family snacks.
Ingredients
Cookies
- Shortening (1 cup): Ensures soft, tender cookies. Sub: Butter, vegan butter, or coconut oil (may alter texture slightly).
- Brown sugar (2 cups, packed): Adds sweetness and molasses flavor. Sub: Coconut sugar or 1-1/2 cups brown sugar + 1/4 cup maple syrup.
- Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (3-1/2 cups): Forms cookie structure. Sub: Gluten-free flour blend or 1-3/4 cups whole wheat + 1-3/4 cups all-purpose.
- Baking powder (1-1/2 teaspoons): Helps cookies rise. Sub: No substitute; critical for texture.
- Baking soda (1-1/2 teaspoons): Works with pumpkin for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Ground cinnamon (1 teaspoon): Adds warm spice. Sub: Pumpkin pie spice or nutmeg.
- Ground ginger (1 teaspoon): Enhances spiced flavor. Sub: Allspice or fresh grated ginger (1 tablespoon).
- Canned pumpkin (1-1/2 cups, from a 15 oz can): Adds moisture and rich flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
Filling
- All-purpose flour (1/4 cup): Thickens milk base for creamy texture. Sub: Gluten-free flour or cornstarch (2 tablespoons).
- Salt (dash): Enhances filling flavor. Sub: Omit for low-sodium.
- 2% milk (3/4 cup): Creates smooth, creamy base. Sub: Plant-based milk or whole milk.
- Shortening (1 cup): Adds fluffiness to filling. Sub: Butter or vegan butter (may be richer).
- Confectioners’ sugar (2 cups): Sweetens and thickens filling. Sub: Reduce to 1-1/2 cups or use maple sugar.
- Vanilla extract (2 teaspoons): Enhances filling flavor. Sub: Almond extract or omit.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Instructions
- Preheat oven and prep: Preheat to 400°F (204°C). Grease baking sheets or line with parchment paper for easy cleanup. Tip: Parchment prevents sticking and simplifies removal.
- Cream wet ingredients: In a large bowl, cream 1 cup shortening and 2 cups brown sugar with a mixer until light and fluffy (5-7 minutes). Add 2 eggs, one at a time, beating well after each. Beat in 1 teaspoon vanilla. Tip: Room-temperature eggs ensure a smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 3-1/2 cups flour, 1-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon ginger. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Add dry ingredients to the wet mixture alternately with 1-1/2 cups canned pumpkin (start and end with dry, about three additions of dry and two of pumpkin), beating until just combined. Tip: Don’t overmix to keep cookies soft; batter will be thick but spreadable.
- Shape and bake: Drop batter by rounded tablespoonfuls (about 1-1/2 tablespoons each) 2 inches apart onto prepared baking sheets; flatten slightly with the back of a spoon. Bake for 10-11 minutes until set and tops spring back when lightly touched. Remove to wire racks to cool completely (about 30 minutes). Tip: Use a cookie scoop for uniform size; underbake slightly (10 minutes) for softer cookies.
- Make filling: In a small saucepan, combine 1/4 cup flour and a dash of salt. Gradually whisk in 3/4 cup milk until smooth. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir until thickened (about 2 minutes). Refrigerate, covered, until completely cooled (about 1 hour). Tip: Stir constantly to avoid lumps; cool thoroughly to prevent runny filling.
- Finish filling: In a medium bowl, beat 1 cup shortening, 2 cups confectioners’ sugar, and 2 teaspoons vanilla until smooth. Add chilled milk mixture; beat until light and fluffy (about 7 minutes). Tip: Beat thoroughly for a fluffy texture; adjust sugar for desired sweetness.
- Assemble: Spread about 1 tablespoon filling on the bottoms of half the cookies (12 cookies). Top with remaining cookies to form sandwiches. Tip: Use a piping bag or spoon for neat filling; press gently to avoid breaking cookies.
- Serve: Serve at room temperature or chilled. Store in the refrigerator due to the filling. Tip: Let pies sit for 10 minutes after assembling for flavors to meld.
FAQs: Your Questions Answered
Can I use fresh pumpkin? Yes! Use 1-1/2 cups homemade puree; drain well to avoid watery batter.
What are the health benefits? Pumpkin provides vitamin A and fiber; moderate portions keep it balanced.
How do I know the cookies are done? Tops spring back when lightly touched after 10-11 minutes.
Can I prep for a party? Yes! Bake cookies 2 days ahead; make filling 3 days ahead; assemble fresh.
Kid-friendly? Totally! Pumpkin flavor appeals to kids; supervise scooping for safety.
Why is my filling runny? Undercooked milk mixture or underbeaten. Cook until thick and beat filling for 7 minutes.
Gluten-free? Use gluten-free flour for cookies and filling.
How to store leftovers? Fridge for 5 days; freeze unfilled cookies for 3 months; thaw before filling.