As the crisp autumn air sets in, our thoughts turn to warm, comforting treats that evoke the season’s cozy spirit. And what better way to satisfy those cravings than with a slice (or three) of pumpkin whoopie pie? These soft, fluffy cakes filled with creamy, dreamy fillings are the epitome of fall indulgence. In this article, we’ll dive into 20 mouthwatering pumpkin whoopie pie recipes that will satisfy your sweet tooth and leave you wanting more.
From classic cream cheese to maple glazed, spiced, chocolate-dipped, and beyond, our collection of recipes has something for everyone. Whether you’re a seasoned baker or just looking for a new treat to try, these decadent pumpkin whoopie pies are sure to become a fall favorite. So grab a cup of coffee, get cozy, and let’s dive into the most epic pumpkin whoopie pie recipe list ever created!
Classic Pumpkin Whoopie Pies with Cream Cheese Filling
Classic Pumpkin Whoopie Pies with Cream Cheese Filling: A Seasonal Treat
These soft and fluffy pumpkin whoopie pies are filled with a tangy cream cheese filling, making them the perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, softened
– 3/4 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1 large egg
– Cream cheese filling (recipe below)
– Confectioners’ sugar for dusting
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
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 butter and sugar until light and fluffy. Beat in pumpkin puree and egg.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Drop rounded tablespoonfuls of batter onto prepared baking sheet.
6. Bake for 12-15 minutes or until edges are set.
7. Allow to cool before filling with cream cheese mixture.
Cooking Time: 12-15 minutes
Maple Glazed Pumpkin Whoopie Pies
These soft and fluffy pumpkin whoopie pies are elevated with a sweet and sticky maple glaze, making them the perfect treat for fall gatherings or cozy nights in.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 large egg
– Maple glaze (see 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, pumpkin puree, baking powder, and salt.
3. Add softened butter and mix until just combined. Beat in egg until smooth.
4. Drop tablespoon-sized balls of dough onto prepared baking sheet, about 2 inches apart.
5. Bake for 12-15 minutes or until edges are set and centers are slightly puffed.
6. Allow whoopie pies to cool completely on a wire rack.
Maple Glaze:
– 1/4 cup pure maple syrup
– 2 tablespoons powdered sugar
– 1 tablespoon heavy cream
Mix ingredients until smooth, then drizzle over cooled whoopie pies.
Spiced Pumpkin Whoopie Pies with Vanilla Buttercream
A seasonal twist on the classic whoopie pie, these spiced pumpkin treats are filled with a creamy vanilla buttercream and topped with a crunchy pecan praline. Perfect for fall gatherings or as a sweet treat any time of year.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– Vanilla buttercream (recipe below)
– Pecan praline (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, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together milk and eggs. Add dry ingredients and whisk until smooth.
4. Drop by tablespoonfuls onto prepared baking sheet. Bake 12-15 minutes or until firm to the touch.
Vanilla Buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons vanilla extract
Whisk all ingredients together until smooth and creamy.
Chocolate Dipped Pumpkin Whoopie Pies
These soft and fluffy pumpkin whoopie pies get a rich and decadent twist with a layer of velvety chocolate. Perfect for a fall gathering or as a sweet treat any time of the year.
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 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Semi-sweet chocolate chips, for dipping
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, pumpkin puree, baking powder, and salt.
3. Add butter, eggs, and vanilla extract; mix until smooth.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet.
5. Bake for 12-15 minutes or until firm to the touch.
6. Allow whoopie pies to cool completely on a wire rack.
7. Melt chocolate chips in a double boiler or microwave-safe bowl; dip cooled whoopie pies halfway into the chocolate.
8. Dust with confectioners’ sugar and serve.
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Cinnamon Whipped Cream
These soft and fluffy pumpkin whoopie pies are filled with a sweet and spicy cinnamon whipped cream, making them the perfect treat for fall.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat pastry 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
– Cinnamon whipped cream (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, pumpkin puree, baking powder, salt, and cinnamon.
3. Add softened butter and mix until well combined.
4. Drop by spoonfuls onto prepared baking sheet.
5. Bake for 12-15 minutes or until edges are set.
6. Allow to cool completely before filling with cinnamon whipped cream.
Cinnamon Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon ground cinnamon
– 2 tablespoons granulated sugar
Whip cream and butter until stiff peaks form. Add cinnamon and sugar; whip until combined.
Pumpkin Gingerbread Whoopie Pies
These moist and flavorful pies combine the warmth of ginger with the comforting taste of pumpkin, perfect for a cozy fall treat.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup pumpkin puree
– 1/2 cup unsalted butter, softened
– 1/2 cup white granulated sugar
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, butter, sugar, and eggs. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Drop by tablespoonfuls onto prepared baking sheet. Bake for 15-20 minutes or until tops are firm.
Cooking Time: 15-20 minutes
Caramel Drizzled Pumpkin Whoopie Pies
These moist pumpkin whoopie pies are filled with a creamy pumpkin buttercream and topped with a rich caramel drizzle, perfect for the fall season.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 egg
– Pumpkin buttercream filling (recipe below)
– Caramel drizzle (recipe below)
Pumpkin Buttercream Filling:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons canned pumpkin puree
– 1 teaspoon vanilla extract
Caramel Drizzle:
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1 tablespoon unsalted butter
– 1 teaspoon sea salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in pumpkin puree and egg.
5. Gradually add dry ingredients to wet ingredients, mixing until combined.
6. Spoon onto prepared baking sheet and bake for 10-12 minutes or until lightly golden.
Pumpkin Whoopie Pies with Marshmallow Fluff Filling
These soft and fluffy pumpkin whoopie pies are filled with a sweet and airy marshmallow fluff, making them the perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 3/4 cup canned pumpkin puree
– 1 cup powdered sugar
– Marshmallow Fluff filling (store-bought or homemade)
Instructions:
1. Preheat oven to 375°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, beat butter until creamy. Add pumpkin puree and powdered sugar; mix until combined.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Drop by spoonfuls onto prepared baking sheet. Bake for 10-12 minutes or until edges are set.
6. Allow pies to cool completely before filling with Marshmallow Fluff.
Cooking Time: 10-12 minutes
Pumpkin Whoopie Pies with Brown Sugar Frosting
These moist and flavorful pumpkin whoopie pies are filled with a rich brown sugar frosting, perfect for the fall season. With just the right amount of spice and a hint of sweetness, these treats are sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– Brown sugar frosting ingredients: 1 cup powdered sugar, 2 tablespoons brown sugar, 2 tablespoons 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, baking powder, and salt.
3. Add softened butter and mix until smooth.
4. Drop rounded tablespoonfuls of batter onto prepared baking sheet, about 2 inches apart.
5. Bake for 12-15 minutes or until edges are lightly browned.
6. Allow to cool completely before filling with brown sugar frosting.
Cooking Time: 12-15 minutes per batch
Pumpkin Whoopie Pies with Salted Caramel Filling
These autumnal treats combine the warmth of pumpkin spice cake with the richness of salted caramel filling, wrapped up in a soft and fluffy whoopie pie.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– Salted caramel filling (recipe below)
Salted Caramel Filling:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter
– 1 teaspoon sea salt
Instructions:
1. Preheat oven to 375°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, beat sugar and butter until light and fluffy. Beat in eggs and vanilla extract.
4. Add pumpkin puree and whisk until combined.
5. Gradually add flour mixture to wet ingredients and mix until smooth.
6. Spoon batter onto prepared baking sheet.
7. Bake for 10-12 minutes or until a toothpick comes out clean.
Assembly:
1. Allow whoopie pies to cool completely.
2. Spread salted caramel filling on one half of each pie.
3. Top with another whoopie pie and serve.
Cooking time: 10-12 minutes
Pumpkin Whoopie Pies with Pecan Praline Topping
These moist and flavorful pumpkin whoopie pies are filled with a creamy spice-infused filling, topped with a crunchy pecan praline topping, and finished with a drizzle of maple syrup. Perfect for fall gatherings or as a unique dessert option.
Ingredients:
For the whoopie pies:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the praline topping:
– 1/2 cup pecans, chopped
– 1 tablespoon unsalted butter
– 1 tablespoon brown sugar
– 1/4 teaspoon sea salt
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 spices.
3. Add softened butter and pumpkin puree; mix until smooth.
4. Spoon batter onto prepared baking sheet in desired shape.
5. Bake for 12-15 minutes or until firm to the touch.
6. Prepare praline topping by melting butter and brown sugar in a small skillet over medium heat.
7. Stir in chopped pecans and sea salt; cook for 2-3 minutes or until fragrant.
8. Assemble whoopie pies by spreading filling on one half, then topping with another.
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Espresso Cream Filling
Pumpkin Whoopie Pies with Espresso Cream Filling: A seasonal treat that combines the warmth of pumpkin spice with the richness of espresso, perfect for a cozy fall afternoon.
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
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 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. Set aside.
3. In a large bowl, beat the butter and sugars until light and fluffy. Beat in pumpkin puree, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, beating until smooth.
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, leaving about 2 inches between each pie.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
Espresso Cream Filling:
– 8 ounces heavy cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon instant espresso powder
– Confectioners’ sugar for dusting
Instructions:
1. Beat the heavy cream and butter until stiff peaks form.
2. Add the espresso powder and mix until combined.
Assemble the whoopie pies by spreading a dollop of espresso cream filling on one half of a cooled pie, then sandwich with another pie half. Dust with confectioners’ sugar for serving.
Cooking Time: 12-15 minutes per batch of pies
Pumpkin Whoopie Pies with White Chocolate Ganache
These soft and fluffy pumpkin whoopie pies are filled with a rich white chocolate ganache, 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 baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– White chocolate chips for ganache
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, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Drop by spoonfuls onto prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
6. Allow whoopie pies to cool completely before filling with white chocolate ganache.
Cooking Time: 10-12 minutes
Pumpkin Whoopie Pies with Orange Zest Glaze
These moist pumpkin whoopie pies are filled with a sweet and spicy pumpkin filling, then topped with a tangy orange zest glaze. Perfect for a seasonal treat or holiday dessert.
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
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Orange zest glaze (see below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Whisk together flours, sugar, pumpkin puree, baking powder, and salt.
3. Add softened butter and eggs; mix until smooth.
4. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
5. Bake for 12-15 minutes or until edges are set.
6. Allow to cool completely before filling with orange zest glaze (see below).
Orange Zest Glaze:
– 1 cup powdered sugar
– 2 tablespoons orange juice
– 1 tablespoon grated orange zest
Whisk together powdered sugar, orange juice, and orange zest until smooth.
Pumpkin Whoopie Pies with Hazelnut Spread Filling
These moist and flavorful pumpkin whoopie pies are filled with a rich hazelnut spread, making them the perfect fall dessert. With only 6 ingredients and a short baking time, these treats are easy to make and sure to impress.
Ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 cup hazelnut spread (such as Nutella)
– 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 baking powder.
3. Add pumpkin puree and mix until smooth.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart.
5. Bake for 12-15 minutes or until tops are firm to the touch.
6. Allow pies to cool before filling with hazelnut spread.
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Coconut Cream Frosting
These moist pumpkin cakes sandwiched together with a fluffy coconut cream frosting are the perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 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 flour, pumpkin puree, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add softened butter and mix until just combined.
4. Beat in eggs until smooth.
5. Spoon batter onto prepared baking sheet to form 12-15 circles.
6. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Coconut Cream Frosting:
1. In a medium bowl, whip heavy cream and unsalted butter until stiff peaks form.
2. Add shredded coconut and powdered sugar. Whip until combined.
3. Use to sandwich together cooled pumpkin cakes.
Pumpkin Whoopie Pies with Bourbon Buttercream
These moist pumpkin cakes are filled with a rich bourbon buttercream, making them the perfect fall treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup whole milk
– 2 large eggs
– Bourbon buttercream (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, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Bourbon Buttercream:
– 1/2 cup (1 stick) unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons bourbon whiskey
Beat the butter and powdered sugar until smooth. Add the bourbon and mix until combined.
Pumpkin Whoopie Pies with Toasted Meringue
These pumpkin whoopie pies are a delightful fall dessert, filled with the warmth of cinnamon and nutmeg and topped with toasted meringue. Perfect for serving at a Thanksgiving gathering or as a sweet treat any time of year.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 1/2 cup confectioners’ sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 2 large eggs
– Toasted meringue (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, pumpkin puree, butter, confectioners’ sugar, cinnamon, nutmeg, and salt until smooth.
3. Beat in eggs until well combined.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart.
5. Bake for 12-15 minutes or until edges are set.
6. Allow to cool completely before topping with toasted meringue.
Toasted Meringue:
– 1/2 cup granulated sugar
– 1 large egg white
– Pinch of salt
Preheat oven to 200°F (90°C). In a small bowl, whisk together sugar, egg white, and salt until stiff peaks form. Spread onto a baking sheet lined with parchment paper. Toast for 1 1/2 hours or until golden brown.
Pumpkin Whoopie Pies with Apple Cider Glaze
These moist and flavorful pumpkin whoopie pies are elevated by a tangy apple cider glaze, perfect for fall gatherings or as a sweet treat any time of the year.
Ingredients:
For the Pumpkin Whoopie Pies:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
For the Apple Cider Glaze:
– 1 cup powdered sugar
– 2 tablespoons apple cider
– 1 tablespoon water
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, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract. Add the dry ingredients and mix until smooth.
4. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving 2 inches of space between each pie.
5. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the pies to cool completely before glazing with Apple Cider Glaze (see below).
Apple Cider Glaze:
1. Whisk together powdered sugar, apple cider, and water until smooth.
2. Drizzle the glaze over the cooled whoopie pies.
Cooking Time: 15-20 minutes for the whoopie pies, plus time to cool and glaze.
Pumpkin Whoopie Pies with Dark Chocolate Drizzle
A seasonal twist on the classic whoopie pie, these pumpkin-infused treats are filled with creamy goodness and topped with a rich dark chocolate drizzle.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Dark chocolate chips or bars (at least 60% cocoa), for drizzling
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, granulated sugar, and pumpkin puree.
3. In a large bowl, beat butter and egg until smooth. Add vanilla extract and mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Spoon batter onto prepared baking sheet in 6-8 equal portions.
6. Bake for 12-15 minutes or until tops are firm and edges start to brown.
7. Allow pies to cool completely before filling with a dollop of whipped cream or buttercream.
8. Drizzle with melted dark chocolate, allowing it to set before serving.
Cooking Time: 12-15 minutes
Summary
Pumpkin whoopie pies are a seasonal delight, and these 20 decadent recipes will make your taste buds dance with joy! From classic cream cheese fillings to maple glazed and chocolate dipped variations, there’s something for everyone. Get creative with spices like cinnamon and ginger, or indulge in rich caramel drizzles. These sweet treats are perfect for fall gatherings, holiday parties, or just a cozy night in. Whether you’re a traditionalist or a thrill-seeker, these irresistible pumpkin whoopie pie recipes will satisfy your cravings.
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