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.

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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.