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.