Ah, autumn – a season of cozy sweaters, crackling fires, and, of course, an abundance of delicious pumpkin treats. And what better way to celebrate the harvest season than with a classic American dessert: the whoopie pie? When filled with creamy, dreamy pumpkin goodness, these soft-baked cakes become truly irresistible.
In this article, we’re excited to share 20 decadent pumpkin whoopie pie recipes that will satisfy your sweet tooth and leave you wondering how you ever lived without them. From classic combinations like cream cheese filling to more adventurous pairings like maple buttercream and cinnamon mascarpone, there’s something for every pumpkin lover on this list. So grab a cup of apple cider and get ready to indulge in the ultimate fall treat: the pumpkin whoopie pie.
Classic Pumpkin Whoopie Pies with Cream Cheese Filling
These moist pumpkin whoopie pies filled with a tangy cream cheese filling are the perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– Cream cheese filling (see below)
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat sugar and pumpkin until smooth. Add butter and beat until combined.
4. Beat in eggs one at a time.
5. Gradually add flour mixture to wet ingredients and mix until smooth.
6. Spoon batter onto prepared baking sheet in 8-10 portions.
7. Bake for 15-20 minutes or until tops are golden brown.
8. Allow pies to cool completely before filling with cream cheese filling.
Cooking Time: 15-20 minutes
Spiced Pumpkin Whoopie Pies with Maple Buttercream
These tender pumpkin pies are filled with the warmth of spices and topped with a rich maple buttercream, perfect for a cozy autumn treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– Maple buttercream (recipe below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, combine pumpkin puree, milk, and eggs. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Spoon batter into whoopie pie pans or mini muffin tin lined with parchment paper.
6. Bake for 15-20 minutes, or until a toothpick comes out clean.
Maple Buttercream:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons pure maple syrup
Beat butter and powdered sugar together until smooth. Add maple syrup and beat until combined.
Chocolate Swirl Pumpkin Whoopie Pies
These bite-sized treats combine the comfort of pumpkin spice with the richness of chocolate, perfect for a cozy fall gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 1 large egg
– 1/4 cup unsalted butter, softened
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and butter until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour batter into prepared baking sheet and bake for 12-15 minutes or until a toothpick inserted comes out clean.
6. Allow the whoopie pies to cool completely before spreading with melted chocolate chips.
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Cinnamon Mascarpone Filling
These moist and flavorful pumpkin whoopie pies are filled with a creamy cinnamon mascarpone filling, perfect for fall celebrations.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Cinnamon mascarpone filling (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flours, sugar, pumpkin puree, baking powder, salt, and cinnamon.
3. Add softened butter and mix until just combined.
4. Beat in eggs until smooth.
5. Drop spoonfuls of batter onto prepared baking sheet, about 1 inch apart.
6. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
Cinnamon Mascarpone Filling:
– 8 ounces mascarpone cheese
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– 2 tablespoons heavy cream
Beat together all ingredients until smooth. Spoon filling into cooled whoopie pies and serve.
Vegan Pumpkin Whoopie Pies with Coconut Cream Frosting
These moist and flavorful whoopie pies are perfect for the fall season, packed with pumpkin puree and topped with a creamy coconut frosting.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1/2 cup sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup unsweetened applesauce
– 1/4 cup coconut oil, melted
– Coconut cream frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, baking soda, and salt.
3. In a large bowl, combine pumpkin puree, applesauce, and melted coconut oil. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Drop spoonfuls of batter onto prepared baking sheet.
6. Bake for 12-15 minutes or until tops are lightly golden.
Coconut Cream Frosting:
1. In a medium bowl, whip together 1/2 cup coconut cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth.
2. Spread or pipe frosting onto cooled whoopie pies.
Gluten-Free Pumpkin Whoopie Pies with Vanilla Bean Frosting
A seasonal twist on the classic whoopie pie, these gluten-free treats combine moist pumpkin cake with a creamy vanilla bean frosting.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted
– Vanilla Bean Frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, pumpkin puree, eggs, salt, baking soda, cinnamon, and nutmeg.
3. Add melted butter and whisk until smooth.
4. Drop rounded tablespoonfuls of batter onto prepared baking sheet, about 1 inch apart.
5. Bake for 12-15 minutes or until edges are lightly browned.
Vanilla Bean Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 tablespoon powdered sugar
Combine all ingredients in a bowl and whisk until smooth. Use to sandwich pumpkin cakes together.
Pumpkin Whoopie Pies with Salted Caramel Filling
Savor the flavors of fall with these moist pumpkin whoopie pies filled with a rich salted caramel spread.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, softened
– 3/4 cup canned pumpkin puree
– 1 large egg
– Salted caramel filling (recipe below)
Salted Caramel Filling:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, egg, and butter. Beat until smooth.
4. Add dry ingredients to wet ingredients; beat until combined.
5. Spoon batter onto prepared baking sheet in 12 equal portions.
6. Bake for 15-20 minutes or until golden brown.
7. Allow pies to cool before filling with salted caramel spread.
Cooking Time: 15-20 minutes
Mini Pumpkin Whoopie Pies with Brown Sugar Frosting
These bite-sized treats are the perfect blend of fall flavors, featuring pumpkin spice cake and a rich brown sugar frosting.
Ingredients:
For the cakes:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 1 large egg
– 1 tablespoon pumpkin pie spice
For the frosting:
– 1 cup powdered sugar
– 2 tablespoons brown sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract
– 2-4 tablespoons heavy cream or half-and-half
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and pumpkin pie spice.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow cakes to cool completely before frosting.
Frosting:
1. Whisk together powdered sugar, brown sugar, and butter until smooth.
2. Add vanilla extract and mix well.
3. Gradually add heavy cream or half-and-half until desired consistency is reached.
4. Spread or pipe frosting onto cooled cakes.
Pumpkin Whoopie Pies with Marshmallow Fluff Filling
Pumpkin Whoopie Pies with Marshmallow Fluff Filling Recipe
Summary: These soft and fluffy Pumpkin Whoopie Pies are filled with a sweet and creamy Marshmallow Fluff filling, making them the perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 2 tablespoons granulated sugar
– Marshmallow Fluff filling (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow pies to cool completely before filling with Marshmallow Fluff.
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
These tender, spiced pumpkin cakes are filled with a creamy maple-infused frosting, making them the perfect treat for fall.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup whole milk
– Unsalted butter, softened
– Maple cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, baking powder, cinnamon, and nutmeg.
3. Add milk and softened butter; mix until smooth.
4. Spoon batter onto prepared baking sheet in 12 equal portions.
5. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
6. Allow to cool completely before filling with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1/4 cup pure maple syrup
– 1 teaspoon vanilla extract
Combine all ingredients until smooth and creamy. Use to fill cooled Whoopie Pies.
Cook Time: 15-20 minutes
Pumpkin Whoopie Pies with Gingerbread Spice Frosting
Pumpkin Whoopie Pies with Gingerbread Spice Frosting Recipe Summary:
Get ready to delight your taste buds with these moist and flavorful pumpkin whoopie pies, topped with a creamy gingerbread spice frosting. Perfect for the fall season or any time you want a sweet treat.
Ingredients:
For the Pumpkin Whoopie Pie Filling:
– 1 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Gingerbread Spice Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the filling by whisking together pumpkin puree, butter, powdered sugar, eggs, and vanilla extract until smooth.
3. Spoon the filling onto the prepared baking sheet in small mounds, about 1 tablespoon each.
4. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
5. Allow to cool completely before frosting.
6. Prepare the frosting by beating cream cheese and butter until smooth, then gradually adding powdered sugar, ginger, cinnamon, and nutmeg.
Cooking Time:
Total: 20-25 minutes
Baking time: 12-15 minutes
Cooling time: 5-10 minutes
Pumpkin Whoopie Pies with White Chocolate Ganache Filling
These moist and flavorful pumpkin whoopie pies are filled with a rich white chocolate ganache, making them the perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 tsp baking powder
– 1 tsp salt
– 1/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– White chocolate ganache filling (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Spoon mixture onto prepared baking sheet, forming 8-10 mounds.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
White Chocolate Ganache Filling:
– 1 cup white chocolate chips
– 2 tbsp heavy cream
Melt chocolate and cream in a double boiler or microwave-safe bowl, stirring until smooth.
Pumpkin Whoopie Pies with Pecan Praline Filling
Get ready to delight your taste buds with these moist pumpkin whoopie pies filled with a rich pecan praline filling.
Ingredients:
For the Pumpkin Whoopie Pie:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 1 large egg
– 1 tablespoon vanilla extract
For the Pecan Praline Filling:
– 1/2 cup light brown sugar
– 1/4 cup chopped pecans
– 1 tablespoon unsalted butter, melted
– 1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine sugar, pumpkin puree, milk, egg, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 15-20 minutes or until a toothpick comes out clean.
7. Allow cool completely before filling.
Pecan Praline Filling:
1. In a small saucepan, combine brown sugar, chopped pecans, and melted butter.
2. Cook over medium heat, stirring constantly, until mixture turns golden brown.
3. Remove from heat and stir in vanilla extract.
4. Fill cooled whoopie pies with the pecan praline filling.
Cooking Time: 20-25 minutes
Pumpkin Whoopie Pies with Cinnamon Roll Frosting
Pumpkin Whoopie Pies with Cinnamon Roll Frosting: A Fall Treat
These moist and flavorful pumpkin whoopie pies are filled with a sweet and spicy cinnamon roll frosting, perfect for the fall season.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Cinnamon Roll Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, baking powder, and salt.
3. In a large bowl, cream sugar, pumpkin puree, butter, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cinnamon Roll Frosting:
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Beat the butter and powdered sugar together until smooth.
2. Add the cinnamon and nutmeg, mixing until combined.
Pumpkin Whoopie Pies with Nutella Filling
Get ready to delight your taste buds with these soft, moist pumpkin whoopie pies filled with a rich and creamy Nutella filling.
Ingredients:
For the Pumpkin Cake:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup unsalted butter, softened
– 1 large egg
For the Nutella Filling:
– 1/2 cup Nutella
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, and baking powder.
3. Add softened butter and egg; mix until smooth.
4. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, about 1 inch apart.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool completely on wire racks.
7. In a small bowl, whisk together Nutella and heavy cream until smooth.
8. Assemble whoopie pies by spreading a dollop of Nutella filling on one cake half and topping with another.
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Brown Butter Frosting
Warm up the fall season with these tender, spiced pumpkin cakes sandwiched with a rich and creamy brown butter frosting.
Ingredients:
For the Pumpkin Whoopie Pies:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– Vegetable oil for greasing
For the Brown Butter Frosting:
– 1/2 cup (1 stick) unsalted butter, browned (see note)
– 1 1/2 cups powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together milk, eggs, and vegetable oil. Add the dry ingredients and whisk until smooth.
4. Drop rounded tablespoonfuls of batter onto prepared baking sheet.
5. Bake for 12-15 minutes or until edges are set.
6. Let cool completely before sandwiching with Brown Butter Frosting.
Cook Time: 12-15 minutes
Pumpkin Whoopie Pies with Creamy Peanut Butter Filling
Get ready to fall in love with these adorable Pumpkin Whoopie Pies, filled with a rich and creamy Peanut Butter filling. Perfect for the fall season, these pies are a delightful twist on the classic whoopie pie.
Ingredients:
For the Pumpkin Whoopie Pie:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup whole milk
– 1 large egg
For the Creamy Peanut Butter Filling:
– 1/2 cup creamy peanut butter
– 1/4 cup confectioners’ sugar
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, and baking powder.
3. In a large bowl, whisk together milk, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Drop by tablespoonfuls onto prepared baking sheet.
6. Bake for 10-12 minutes or until firm to the touch.
7. Allow to cool completely before filling.
Assembly:
1. Spread a dollop of Peanut Butter Filling on one half of a cooled whoopie pie.
2. Top with another whoopie pie half and press gently.
3. Serve immediately, or store in an airtight container for up to 5 days.
Pumpkin Whoopie Pies with Orange Zest Frosting
These bite-sized treats combine the warmth of pumpkin with the brightness of orange zest, perfect for fall gatherings and beyond.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– Orange Zest Frosting (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking powder, and salt.
3. In a separate bowl, whisk together milk and egg.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Drop rounded tablespoonfuls of batter onto prepared baking sheet.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Orange Zest Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons freshly squeezed orange juice
– 1 teaspoon grated orange zest
Beat the butter and powdered sugar together until smooth. Add orange juice and zest; beat until combined.
Pumpkin Whoopie Pies with Toasted Coconut Filling
These moist and flavorful whoopie pies combine the warmth of pumpkin spice with the tropical sweetness of toasted coconut. Perfect for a fall or winter treat, these pies are sure to delight!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 cup toasted coconut flakes (see note)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and spices. Add softened butter and mix until combined.
3. Beat in eggs and pumpkin puree. Divide batter evenly among 12-15 whoopie pie cups or muffin tin liners.
4. Bake for 18-20 minutes or until a toothpick inserted into the center of a pie comes out clean.
5. Allow pies to cool completely before filling with toasted coconut mixture (see below).
6. Dust with confectioners’ sugar, if desired.
Toasted Coconut Filling:
– Mix together 1/2 cup unsalted butter, softened; 1 cup powdered sugar; and 1/4 cup toasted coconut flakes.
– Beat until smooth and creamy. Spoon into cooled whoopie pie filling.
Pumpkin Whoopie Pies with Espresso Buttercream Filling
These moist pumpkin whoopie pies are filled with a rich espresso buttercream, perfect for the fall season.
Ingredients:
For the Pumpkin Whoopie Pie:
– 1 cup all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1 tsp baking powder
– 1 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
For the Espresso Buttercream:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tbsp instant espresso powder
– 2 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, whole wheat pastry flour, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Drop rounded tablespoonfuls of batter onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow whoopie pies to cool completely on wire rack.
Espresso Buttercream:
1. Beat butter and powdered sugar until smooth.
2. Add espresso powder and vanilla extract, beating until combined.
3. Use immediately, or store in an airtight container at room temperature for up to 3 days.
Assembly:
1. Place a whoopie pie on a serving plate.
2. Spread a dollop of espresso buttercream on top of the pie.
3. Serve and enjoy!
Summary
Get ready to indulge in the ultimate fall treat – pumpkin whoopie pies! This collection of 20 decadent recipes offers a variety of twists and flavors to satisfy your sweet tooth. From classic cream cheese fillings to creative combinations like chocolate swirl, maple buttercream, and salted caramel, there’s something for everyone. Plus, options for vegans, gluten-free, and nut-lovers ensure that everyone can join in on the fun. Whether you’re a seasoned baker or a beginner, these recipes will guide you through making the perfect pumpkin whoopie pie.