Zesty, sweet, and utterly irresistible, pumpkin whoopie pies are the fall treat you didn’t know you needed! Perfect for cozy gatherings or a solo indulgence, these 20 recipes promise to spice up your autumn baking game. From classic creams to daring twists, there’s a whoopie pie here to make every home cook’s heart skip a beat. Ready to find your new favorite? Let’s dive in!
Classic Pumpkin Whoopie Pies with Cream Cheese Filling
Making these Classic Pumpkin Whoopie Pies with Cream Cheese Filling is a delightful way to embrace the flavors of fall. Mastering the perfect balance between the spiced pumpkin cakes and the creamy filling is easier than you think, especially when you follow these step-by-step instructions.
Ingredients
- 1 3/4 cups all-purpose flour, sifted for lightness
- 1 teaspoon baking powder, for a fluffy rise
- 1 teaspoon baking soda, to ensure perfect texture
- 1 teaspoon ground cinnamon, for warm spice notes
- 1/2 teaspoon ground ginger, adding a subtle kick
- 1/2 teaspoon salt, to enhance flavors
- 1 cup pure pumpkin puree, for moist, flavorful cakes
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, for just the right sweetness
- 1 large farm-fresh egg, at room temperature
- 1 teaspoon pure vanilla extract, for depth of flavor
- 4 ounces cream cheese, softened for smooth filling
- 1/4 cup unsalted butter, softened to blend seamlessly
- 1 cup powdered sugar, sifted to avoid lumps
- 1/2 teaspoon pure vanilla extract, for a hint of sweetness
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Mix in the pumpkin puree until the mixture is smooth and uniform in color.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Tip: Overmixing can lead to dense cakes, so stop as soon as you no longer see flour streaks.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Tip: A small cookie scoop ensures uniform size for even baking.
- Bake for 10-12 minutes, or until the cakes spring back when lightly touched. Tip: Rotate the baking sheets halfway through baking for even browning.
- Allow the cakes to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the filling by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the filling is light and fluffy.
- Once the cakes are completely cool, spread a generous amount of filling on the flat side of half the cakes, then top with the remaining cakes to form whoopie pies.
Just imagine biting into these whoopie pies, where the soft, spiced pumpkin cakes meet the tangy, sweet cream cheese filling. For an extra special touch, drizzle with caramel or sprinkle with cinnamon before serving to elevate the flavors even further.
Chocolate Pumpkin Whoopie Pies
Just imagine biting into a soft, cake-like cookie sandwich filled with a creamy, spiced pumpkin filling that perfectly complements the rich chocolate flavor. These Chocolate Pumpkin Whoopie Pies are a delightful treat that combines the best of both worlds, making them a must-try for any dessert lover.
Ingredients
- 1 3/4 cups all-purpose flour, sifted for lightness
- 3/4 cup unsweetened cocoa powder, rich and dark
- 1 1/2 tsp baking soda, for the perfect rise
- 1/2 tsp fine sea salt, to enhance flavors
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, for sweetness
- 1 large farm-fresh egg, at room temperature
- 1 cup whole milk, creamy and rich
- 1 tsp pure vanilla extract, for aromatic depth
- 1/2 cup pumpkin puree, smooth and spiced
- 4 oz cream cheese, softened for smooth blending
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted for a lump-free filling
- 1 tsp pumpkin pie spice, for a warm autumnal flavor
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg, milk, and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies spring back when lightly touched. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, beat the softened cream cheese and butter together in a medium bowl until smooth. Gradually add the powdered sugar and pumpkin pie spice, beating until the filling is fluffy and holds its shape.
- Once the cookies are completely cool, spread a generous amount of the pumpkin filling on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
The whoopie pies boast a moist, cakey texture with a rich chocolate flavor that’s beautifully balanced by the spiced, creamy pumpkin filling. For an extra special touch, dust them lightly with cocoa powder or serve alongside a glass of cold milk for dipping.
Pumpkin Spice Latte Whoopie Pies
These Pumpkin Spice Latte Whoopie Pies combine the cozy flavors of fall into a delightful dessert that’s perfect for sharing. Today, we’ll walk through each step to ensure your baking success, from mixing the batter to the final sprinkle of spice.
Ingredients
- 1 cup of smooth pumpkin puree
- 1 1/2 cups of granulated sugar
- 1/2 cup of rich, melted unsalted butter
- 2 large farm-fresh eggs
- 2 cups of all-purpose flour, sifted
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1 tbsp of aromatic pumpkin pie spice
- 1/2 tsp of fine sea salt
- 1/2 cup of strong brewed coffee, cooled
- 1/4 cup of whole milk
- 1 tsp of pure vanilla extract
- 1/2 cup of creamy marshmallow fluff
- 1/2 cup of softened cream cheese
- 1 cup of powdered sugar
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, melted butter, and eggs until smooth.
- Sift in the flour, baking powder, baking soda, pumpkin pie spice, and sea salt, stirring just until combined.
- Gently mix in the cooled coffee, milk, and vanilla extract to form a smooth batter.
- Drop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
- While the pies cool, beat together the marshmallow fluff, cream cheese, and powdered sugar until fluffy to make the filling.
- Once cooled, spread a generous amount of filling on the flat side of one pie and sandwich with another.
- Repeat with the remaining pies and filling.
Finished whoopie pies boast a moist, cake-like texture with a creamy, spiced filling that echoes your favorite autumn latte. Serve them alongside a hot beverage for a truly seasonal treat, or dust with extra pumpkin pie spice for an eye-catching finish.
Maple Bacon Pumpkin Whoopie Pies
Delight in the perfect blend of sweet and savory with these Maple Bacon Pumpkin Whoopie Pies, a festive treat that combines the warmth of pumpkin spice with the smoky crunch of bacon, all tied together with a creamy maple filling.
Ingredients
- 1 cup pure pumpkin puree, smooth and velvety
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup packed dark brown sugar, for a deep molasses flavor
- 2 large farm-fresh eggs, at room temperature
- 1 tsp pure vanilla extract, aromatic and rich
- 2 cups all-purpose flour, sifted for lightness
- 1 tsp baking powder, for a gentle rise
- 1/2 tsp baking soda, to ensure tenderness
- 1/2 tsp fine sea salt, to balance the sweetness
- 1 tbsp pumpkin pie spice, warmly aromatic
- 6 strips thick-cut bacon, cooked until crispy and crumbled
- 1/2 cup pure maple syrup, dark and robust
- 4 oz cream cheese, softened for smooth blending
- 1/4 cup powdered sugar, for a silky sweetness
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy, about 3 minutes, to incorporate air for a tender texture.
- Beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree, ensuring each addition is fully incorporated before adding the next.
- In a separate bowl, whisk together the sifted flour, baking powder, baking soda, sea salt, and pumpkin pie spice to distribute the leavening agents evenly.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to avoid tough whoopie pies.
- Gently stir in the crumbled bacon, reserving a small amount for garnish, to infuse every bite with smoky flavor.
- Drop tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched, indicating they’re perfectly baked.
- While the whoopie pies cool, prepare the filling by beating together the cream cheese, maple syrup, and powdered sugar until smooth and spreadable.
- Once cooled, spread a generous amount of filling on the flat side of one whoopie pie and sandwich with another, pressing gently to adhere.
- Sprinkle the reserved bacon crumbles on top for an extra crunch and a visually appealing finish.
Enjoy these whoopie pies as a delightful contrast of textures, from the soft, cake-like exterior to the creamy, maple-infused center, with the occasional crunch of bacon. Serve them at your next gathering for a conversation-starting dessert that perfectly captures the essence of fall.
Vegan Pumpkin Whoopie Pies
Here’s how to create these delightful Vegan Pumpkin Whoopie Pies, a perfect treat for any season. These pies combine the warmth of pumpkin with the sweetness of maple, resulting in a dessert that’s both comforting and indulgent.
Ingredients
- 1 cup pure pumpkin puree, smooth and velvety
- 1/2 cup pure maple syrup, rich and amber-colored
- 1/4 cup coconut oil, melted and slightly cooled
- 1 tsp vanilla extract, pure and fragrant
- 1 1/2 cups all-purpose flour, finely sifted
- 1 tsp baking powder, fresh and active
- 1/2 tsp baking soda
- 1/2 tsp salt, finely ground
- 1 tsp pumpkin pie spice, aromatic and warm
- 1/2 cup dairy-free cream cheese, soft and spreadable
- 2 tbsp powdered sugar, finely sifted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Sift in the flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet ingredients. Stir until just combined; avoid overmixing to keep the batter light.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Use a cookie scoop for uniformly sized pies.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Tip: Rotate the baking sheet halfway through for even baking.
- While the pies cool, beat the dairy-free cream cheese and powdered sugar together until smooth and fluffy. Tip: For a smoother filling, ensure the cream cheese is at room temperature.
- Once cooled, spread a generous amount of the cream cheese filling on the flat side of one pie and sandwich with another.
Whoopie pies are best enjoyed fresh, with the soft, cake-like texture contrasting beautifully against the creamy filling. For an extra touch, drizzle with a little more maple syrup or sprinkle with cinnamon before serving.
Gluten-Free Pumpkin Whoopie Pies
Preparing gluten-free pumpkin whoopie pies is a delightful way to embrace the flavors of fall, even if you’re avoiding gluten. These treats combine the moist, spiced goodness of pumpkin with a creamy filling, all without a speck of wheat flour.
Ingredients
- 1 cup gluten-free all-purpose flour, sifted
- 1/2 cup pure pumpkin puree, smooth and vibrant
- 1/2 cup light brown sugar, packed and moist
- 1/4 cup unsalted butter, softened to room temperature
- 1 large farm-fresh egg, at room temperature
- 1 tsp pure vanilla extract, aromatic and rich
- 1/2 tsp baking powder, aluminum-free
- 1/2 tsp ground cinnamon, warm and fragrant
- 1/4 tsp ground ginger, spicy and sharp
- 1/4 tsp salt, fine and sea-derived
- 1/2 cup cream cheese, full-fat and creamy
- 1/4 cup powdered sugar, finely sifted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sifted gluten-free flour, baking powder, cinnamon, ginger, and salt until well combined.
- In a separate large bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg, followed by the pumpkin puree and vanilla extract, until the mixture is smooth and homogenous.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until no flour streaks remain. Tip: Overmixing can lead to dense whoopie pies.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Tip: Rotate the baking sheet halfway through for even baking.
- Allow the whoopie pie cakes to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, beat together the cream cheese and powdered sugar until smooth and spreadable. Tip: For a fluffier filling, beat on high speed for 2 minutes.
- Once cooled, spread a generous amount of the cream cheese filling on the flat side of half the cakes, then top with the remaining cakes to form sandwiches.
Now these gluten-free pumpkin whoopie pies offer a perfect balance of spiced pumpkin and sweet cream cheese, with a texture that’s tender yet satisfyingly substantial. Serve them chilled for a firmer filling or at room temperature for a softer bite, perhaps alongside a hot cup of spiced cider to complement their autumnal flavors.
Pumpkin Whoopie Pies with Salted Caramel Filling
Delight in the perfect blend of autumn flavors with these Pumpkin Whoopie Pies, a treat that combines the warmth of pumpkin with the luxurious sweetness of salted caramel. This guide will walk you through each step to ensure your whoopie pies are as delightful to make as they are to eat.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 teaspoon baking powder, for a gentle rise
- 1/2 teaspoon baking soda, to ensure fluffiness
- 1 teaspoon ground cinnamon, for a warm spice note
- 1/2 teaspoon ground ginger, adding a subtle kick
- 1/4 teaspoon ground nutmeg, for depth of flavor
- 1/2 teaspoon salt, to balance the sweetness
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed for moist texture
- 1 large egg, farm-fresh for richness
- 1/2 cup pumpkin puree, smooth and vibrant
- 1 teaspoon vanilla extract, pure for aromatic quality
- 1/2 cup milk, whole for creaminess
- 1 cup salted caramel sauce, homemade or store-bought, for filling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- In a large bowl, beat the softened butter and packed brown sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg to the butter mixture, beating well to incorporate, followed by the pumpkin puree and vanilla extract, mixing until smooth.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when gently pressed.
- Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread a generous amount of salted caramel sauce on the flat side of half the whoopie pies, then top with the remaining halves to form sandwiches.
Creating these Pumpkin Whoopie Pies with Salted Caramel Filling results in a dessert that’s wonderfully soft and moist, with a perfect balance of sweet and salty flavors. For an extra touch, drizzle additional caramel sauce on top before serving to make them even more irresistible.
Red Velvet Pumpkin Whoopie Pies
Mastering the art of baking can be as simple as starting with this delightful recipe that combines the classic flavors of red velvet with the seasonal charm of pumpkin, resulting in a treat that’s as fun to make as it is to eat.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for a light texture
- 1/4 cup unsweetened cocoa powder, rich and dark
- 1 tsp baking powder, for a perfect rise
- 1/2 tsp fine sea salt, to enhance flavors
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, for a sweet base
- 1 large farm-fresh egg, at room temperature
- 1 tsp pure vanilla extract, for aromatic depth
- 1/2 cup buttermilk, for tangy moisture
- 1 tbsp red food coloring, vibrant and bold
- 1/2 cup pumpkin puree, smooth and spiced
- 4 oz cream cheese, softened for creamy filling
- 1/2 cup powdered sugar, finely sifted for smoothness
- 1/2 tsp pumpkin pie spice, warm and inviting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients, mixing just until combined after each addition.
- Stir in the red food coloring and pumpkin puree until the batter is uniformly colored and smooth.
- Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the whoopie pies spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, beat the softened cream cheese, powdered sugar, and pumpkin pie spice together until smooth and spreadable.
- Once the whoopie pies are completely cool, spread a generous amount of the cream cheese filling on the flat side of one pie and top with another to create a sandwich.
Just out of the oven, these whoopie pies boast a tender crumb and a moist interior, with the cream cheese filling adding a luscious contrast. Serve them at your next gathering for a visually stunning and deliciously unique dessert that’s sure to impress.
Pumpkin Whoopie Pies with Cinnamon Buttercream
On a crisp autumn day, nothing beats the comfort of homemade Pumpkin Whoopie Pies with Cinnamon Buttercream. This guide will walk you through each step to create these delightful treats, perfect for beginners eager to impress.
Ingredients
- 1 cup pure pumpkin puree, smooth and velvety
- 1 cup granulated sugar, fine and sparkling
- 1/2 cup vegetable oil, light and neutral
- 1 large egg, farm-fresh and room temperature
- 2 cups all-purpose flour, sifted and fluffy
- 1 tsp baking powder, aluminum-free
- 1 tsp baking soda, fresh and potent
- 1 tsp ground cinnamon, warm and aromatic
- 1/2 tsp ground ginger, spicy and sharp
- 1/2 tsp salt, fine and sea-derived
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar, light as snow
- 1 tsp vanilla extract, pure and fragrant
- 1 tsp ground cinnamon, for that extra warmth
- 2 tbsp heavy cream, rich and velvety
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and egg until smooth and homogenous.
- Sift in the flour, baking powder, baking soda, cinnamon, ginger, and salt. Gently fold the dry ingredients into the wet until just combined; overmixing leads to tough whoopie pies.
- Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the pies spring back when lightly touched.
- While the pies cool, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, vanilla, cinnamon, and heavy cream, beating until the buttercream is light and fluffy.
- Once the pies are completely cool, spread or pipe the cinnamon buttercream onto the flat side of half the pies, then top with the remaining pies to create sandwiches.
Zesty and moist, these Pumpkin Whoopie Pies with Cinnamon Buttercream offer a perfect balance of spice and sweetness. Serve them on a platter with a dusting of powdered sugar for a festive touch, or enjoy them as a cozy treat with a cup of hot cider.
Pumpkin Whoopie Pies with Marshmallow Fluff Filling
Very few desserts capture the essence of fall quite like these Pumpkin Whoopie Pies with Marshmallow Fluff Filling. Perfect for beginners, this recipe breaks down each step to ensure your whoopie pies are as delightful to make as they are to eat.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 teaspoon baking powder, for a subtle rise
- 1/2 teaspoon baking soda, to ensure fluffiness
- 1 teaspoon ground cinnamon, for warm spice notes
- 1/2 teaspoon ground ginger, adding a slight kick
- 1/4 teaspoon ground nutmeg, for depth of flavor
- 1/2 teaspoon salt, to balance sweetness
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed for moist sweetness
- 1 large farm-fresh egg, for binding
- 1/2 cup pumpkin puree, smooth and vibrant
- 1 teaspoon pure vanilla extract, for aromatic warmth
- 1 cup marshmallow fluff, fluffy and sweet
- 1/2 cup powdered sugar, for a smooth filling
- 1/4 cup unsalted butter, softened, for creamy texture
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- In a large bowl, beat the softened butter and light brown sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid a lumpy mixture.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to dense whoopie pies, so stop as soon as the flour disappears.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The pies should be soft to the touch but not wet; they’ll firm up as they cool.
- While the pies cool, prepare the filling by beating the marshmallow fluff, powdered sugar, and softened butter together until smooth and spreadable.
- Once the pies are completely cool, spread a generous amount of filling on the flat side of one pie and sandwich with another.
Rich in flavor and texture, these Pumpkin Whoopie Pies offer a delightful contrast between the spiced, cake-like cookies and the sweet, creamy marshmallow filling. Serve them chilled for a firmer filling or at room temperature for a gooier experience.
Pecan Praline Pumpkin Whoopie Pies
Whipping up a batch of these delightful treats combines the warmth of pumpkin with the sweet crunch of pecan praline, creating a perfect harmony of flavors for any autumn gathering.
Ingredients
- 1 cup of smooth pumpkin puree
- 1/2 cup of unsalted butter, softened to room temperature
- 1 cup of light brown sugar, packed for richness
- 2 large farm-fresh eggs, at room temperature
- 1 tsp of pure vanilla extract for aroma
- 2 cups of all-purpose flour, sifted for lightness
- 1 tsp of baking powder for lift
- 1/2 tsp of baking soda
- 1/2 tsp of fine sea salt
- 1 tsp of ground cinnamon for warmth
- 1/2 tsp of ground ginger
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground cloves
- 1/2 cup of whole milk, at room temperature
- 1 cup of finely chopped pecans for crunch
- 1/2 cup of heavy cream for the filling
- 1 cup of powdered sugar for sweetness
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened unsalted butter and light brown sugar until light and fluffy, about 3 minutes.
- Beat in the farm-fresh eggs one at a time, then stir in the pure vanilla extract and smooth pumpkin puree until well combined.
- In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the finely chopped pecans gently to distribute evenly throughout the batter.
- Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
- Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- While the pies cool, whip the heavy cream and powdered sugar together until stiff peaks form to create the filling.
- Once cooled, spread a generous amount of the whipped cream filling on the flat side of half the whoopie pies, then top with the remaining pies to form sandwiches.
Perfectly spiced and irresistibly soft, these whoopie pies offer a delightful contrast between the creamy filling and the tender cake. Serve them chilled for a refreshing twist or at room temperature to fully savor the spices.
Pumpkin Whoopie Pies with Gingerbread Spice
Pumpkin whoopie pies with gingerbread spice are the perfect treat to bridge the gap between autumn and winter, offering a cozy blend of flavors that are both comforting and indulgent. Let’s walk through the process of creating these delightful treats, step by step, ensuring even beginners can achieve delicious results.
Ingredients
- 1 cup pure pumpkin puree, smooth and velvety
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, packed for richness
- 1 large farm-fresh egg, at room temperature
- 2 tsp gingerbread spice, aromatic and warmly spiced
- 1/2 tsp baking powder, for a gentle rise
- 1/4 tsp fine sea salt, to balance the sweetness
- 1/2 cup whole milk, creamy and rich
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even baking and easy cleanup.
- In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy, about 3 minutes, for a perfectly tender texture.
- Beat in the farm-fresh egg and pure pumpkin puree until fully incorporated, creating a smooth, homogenous mixture.
- Whisk together the sifted all-purpose flour, gingerbread spice, baking powder, and fine sea salt in a separate bowl to evenly distribute the leavening agents and spices.
- Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry, to prevent the batter from becoming too wet or too dry.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when gently pressed, indicating they’re perfectly baked.
- Let the whoopie pies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly without becoming soggy.
Kneading these pumpkin whoopie pies with gingerbread spice results in a soft, cake-like texture with a moist crumb, enveloped in the warm, spicy notes of gingerbread. Serve them sandwiched with a dollop of cream cheese frosting for an extra layer of decadence, or enjoy them as is for a subtly sweet treat.
Double Chocolate Pumpkin Whoopie Pies
Holiday gatherings or cozy autumn evenings call for a treat that combines the richness of chocolate with the warmth of pumpkin. Here’s how to create Double Chocolate Pumpkin Whoopie Pies, a delightful fusion that’s sure to impress with its moist texture and deep flavors.
Ingredients
– 1 cup all-purpose flour, sifted for lightness
– 1/2 cup unsweetened cocoa powder, deeply aromatic
– 1 tsp baking powder, for a gentle rise
– 1/2 tsp baking soda, to balance acidity
– 1/2 tsp fine sea salt, to enhance flavors
– 1/2 cup granulated sugar, for sweetness
– 1/2 cup brown sugar, packed for moisture
– 1/2 cup canned pumpkin puree, smooth and vibrant
– 1/4 cup vegetable oil, for a tender crumb
– 1 large egg, at room temperature for even mixing
– 1 tsp pure vanilla extract, for depth
– 1/2 cup mini chocolate chips, for melty pockets
– 1/2 cup unsalted butter, softened to creamy perfection
– 1 1/2 cups powdered sugar, for a smooth filling
– 2 tbsp milk, to adjust consistency
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy release.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt until uniformly combined.
3. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, vegetable oil, egg, and vanilla extract on medium speed until smooth, about 2 minutes.
4. Gradually add the dry ingredients to the wet, mixing on low until just incorporated, then fold in the mini chocolate chips for even distribution.
5. Using a tablespoon, drop mounds of dough onto the prepared sheets, spacing them 2 inches apart to allow for spreading.
6. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Cool on the sheets for 5 minutes before transferring to a wire rack.
7. For the filling, beat the softened butter and powdered sugar on high until light and fluffy, about 3 minutes, then add milk as needed for spreadability.
8. Once cooled, spread filling on the flat side of half the pies and top with remaining pies to create sandwiches.
Creating these whoopie pies offers a perfect balance of moist pumpkin cake and creamy chocolate filling. Serve them chilled for a firmer texture or at room temperature for a softer bite, perhaps with a dusting of cocoa powder for an extra chocolatey touch.
Pumpkin Whoopie Pies with Peanut Butter Filling
As the leaves begin to turn and the air carries a crispness, there’s no better time to embrace the flavors of fall with a homemade treat that combines the warmth of pumpkin with the creamy richness of peanut butter.
Ingredients
- 1 cup pure pumpkin puree, smooth and velvety
- 1/2 cup creamy peanut butter, rich and unsweetened
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 cup granulated sugar, fine and sparkling
- 1/2 cup brown sugar, packed for depth
- 1/2 cup unsalted butter, softened to room temperature
- 1 large egg, farm-fresh and at room temperature
- 1 tsp vanilla extract, pure and aromatic
- 1 tsp baking powder, for lift
- 1/2 tsp baking soda, to ensure tenderness
- 1/2 tsp salt, to balance sweetness
- 1 tsp ground cinnamon, warm and fragrant
- 1/2 tsp ground ginger, for a spicy note
- 1/4 tsp ground nutmeg, for a hint of earthiness
- 1/4 tsp ground cloves, for complexity
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 3 minutes.
- Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated, ensuring a smooth batter.
- Gently fold in 1 cup pure pumpkin puree, being careful not to overmix to keep the whoopie pies tender.
- In a separate bowl, whisk together 1 1/2 cups sifted all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves for a well-spiced dough.
- Gradually add the dry ingredients to the wet, mixing just until combined to avoid tough whoopie pies.
- Drop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are firm and a toothpick inserted into the center comes out clean.
- While the whoopie pies cool, beat 1/2 cup creamy peanut butter until smooth for the filling.
- Once cooled, spread a generous amount of peanut butter filling on the flat side of one whoopie pie and sandwich with another.
Ultimate comfort in every bite, these Pumpkin Whoopie Pies with Peanut Butter Filling offer a delightful contrast between the spiced, cake-like exterior and the smooth, nutty center. Serve them chilled for a firmer texture or at room temperature for a softer, more indulgent experience.
Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
Ready to dive into the world of baking with a seasonal favorite that combines the warmth of pumpkin with the creamy delight of maple cream cheese frosting? These Pumpkin Whoopie Pies are a perfect treat to bring a cozy autumn vibe into your kitchen, no matter the season.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 teaspoon baking powder, for a subtle rise
- 1/2 teaspoon baking soda, to ensure fluffiness
- 1 teaspoon ground cinnamon, for a warm spice note
- 1/2 teaspoon ground ginger, adding a slight kick
- 1/4 teaspoon ground nutmeg, for depth of flavor
- 1/2 teaspoon salt, to balance the sweetness
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar, for a moist texture
- 1 large farm-fresh egg, at room temperature
- 1/2 cup pumpkin puree, smooth and vibrant
- 1 teaspoon pure vanilla extract, for aromatic sweetness
- 1/2 cup whole milk, to bring the batter together
- 4 ounces cream cheese, softened for smooth blending
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted to avoid lumps
- 2 tablespoons pure maple syrup, for a rich, autumnal sweetness
- 1 teaspoon pure vanilla extract, enhancing the frosting’s flavor
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy removal.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- In a large bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture, beating until fully incorporated.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition. Tip: Overmixing can lead to dense whoopie pies, so mix until just combined.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the pies spring back when lightly touched.
- While the pies cool, prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, maple syrup, and vanilla extract, beating until the frosting is light and fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
- Once the pies are completely cool, spread a generous amount of frosting on the flat side of one pie and sandwich with another.
Creating these Pumpkin Whoopie Pies with Maple Cream Cheese Frosting offers a delightful contrast between the soft, spiced cakes and the creamy, tangy frosting. Serve them chilled for a firmer texture or at room temperature for a softer bite, making them a versatile dessert for any occasion.
Pumpkin Whoopie Pies with Brown Sugar Frosting
Whipping up a batch of Pumpkin Whoopie Pies with Brown Sugar Frosting is a delightful way to embrace the flavors of fall. These treats combine the soft, spiced pumpkin cakes with a creamy, sweet frosting, making them a perfect project for bakers of all levels.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 teaspoon baking powder, for rise
- 1/2 teaspoon baking soda, to balance acidity
- 1 teaspoon ground cinnamon, for warmth
- 1/2 teaspoon ground ginger, for spice
- 1/4 teaspoon ground nutmeg, for depth
- 1/2 teaspoon salt, to enhance flavors
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar, for moisture and sweetness
- 1 large farm-fresh egg, for binding
- 1/2 cup pumpkin puree, smooth and vibrant
- 1/2 cup buttermilk, for tenderness
- 1 teaspoon pure vanilla extract, for aroma
- 4 ounces cream cheese, softened for smooth frosting
- 1/4 cup unsalted butter, softened for frosting
- 1 cup powdered sugar, sifted for frosting
- 1/2 teaspoon pure vanilla extract, for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- In a large bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the egg to the butter mixture, beating until fully incorporated, then mix in the pumpkin puree, buttermilk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to dense whoopie pies.
- Using a tablespoon or a small ice cream scoop, drop batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Tip: Rotate the baking sheets halfway through for even baking.
- Let the whoopie pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until creamy and spreadable. Tip: If the frosting is too thick, add a teaspoon of milk to reach the desired consistency.
- Spread a generous amount of frosting on the flat side of half the whoopie pies, then top with the remaining pies to form sandwiches.
Best enjoyed the same day, these Pumpkin Whoopie Pies boast a moist, cake-like texture with a spiced pumpkin flavor that’s perfectly balanced by the sweet, tangy brown sugar frosting. For an extra touch, drizzle with caramel or sprinkle with cinnamon before serving.
Pumpkin Whoopie Pies with Vanilla Bean Frosting
You’ll find these Pumpkin Whoopie Pies with Vanilla Bean Frosting to be the perfect blend of seasonal spice and sweet creaminess, ideal for autumn gatherings or a cozy night in. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 1 1/2 cups of smooth, creamy pumpkin puree
- 1/2 cup of rich, unsalted butter, softened
- 1 cup of granulated sugar, for a sweet base
- 2 large, farm-fresh eggs, at room temperature
- 2 cups of all-purpose flour, sifted for lightness
- 1 tsp of aromatic ground cinnamon
- 1/2 tsp of freshly grated nutmeg
- 1/2 tsp of ground ginger
- 1 tsp of pure vanilla extract
- 1/2 cup of whole milk, for moisture
- 1 vanilla bean, split and scraped, for the frosting
- 4 oz of cream cheese, softened
- 2 cups of powdered sugar, for sweetness
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until well combined.
- In a separate bowl, whisk together the sifted flour, cinnamon, nutmeg, and ginger to ensure even distribution of spices.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
- While the pies cool, prepare the frosting by beating the softened cream cheese, powdered sugar, and scraped vanilla bean seeds until smooth and creamy.
- Once cooled, spread a generous amount of vanilla bean frosting on the flat side of one pie and sandwich with another.
- Repeat with the remaining pies and frosting, then serve immediately or chill for an hour to set the frosting.
Just imagine the soft, cake-like texture of the pumpkin pies paired with the creamy, aromatic vanilla bean frosting—each bite is a delightful contrast. For an extra touch, drizzle with caramel or serve alongside a hot cup of spiced cider to enhance the autumnal flavors.
Pumpkin Whoopie Pies with Espresso Cream Filling
Whipping up a batch of these delightful treats combines the warmth of pumpkin with the bold kick of espresso, perfect for cozy autumn gatherings or a sweet afternoon pick-me-up.
Ingredients
- 1 cup pure pumpkin puree, smooth and velvety
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed for richness
- 1 large farm-fresh egg, at room temperature
- 1 tsp pure vanilla extract, aromatic and sweet
- 1 tbsp ground cinnamon, warmly spiced
- 1/2 tsp ground nutmeg, freshly grated for depth
- 1/2 tsp ground ginger, zesty and bright
- 1/4 tsp salt, finely ground to balance sweetness
- 1 tsp baking powder, for a light rise
- 1 tsp baking soda, to ensure fluffiness
- 1/2 cup heavy cream, chilled for whipping
- 1 tbsp instant espresso powder, intensely flavorful
- 1/4 cup powdered sugar, finely sifted for smoothness
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 3 minutes.
- Beat in the farm-fresh egg and pure vanilla extract until fully incorporated, ensuring a smooth batter.
- Gently fold in the pure pumpkin puree, mixing until just combined to keep the batter airy.
- In a separate bowl, whisk together the sifted all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, stirring until a uniform dough forms without overmixing.
- Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
- Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- While the pies cool, whip the chilled heavy cream with the instant espresso powder and powdered sugar until stiff peaks form, creating a luxurious filling.
- Once cooled, spread a generous amount of espresso cream filling onto the flat side of one whoopie pie and sandwich with another.
- Repeat with the remaining whoopie pies and filling, then serve immediately or chill for an hour to set the filling.
Zesty with spice and rich with espresso, these whoopie pies offer a tender crumb against the creamy, bold filling. For an extra touch, drizzle with melted chocolate or serve alongside a hot cup of coffee to enhance the espresso notes.
Pumpkin Whoopie Pies with White Chocolate Ganache
Very few desserts capture the essence of fall quite like these Pumpkin Whoopie Pies with White Chocolate Ganache. Perfect for beginners, this recipe walks you through each step to create these delightful treats.
Ingredients
- 1 cup pure pumpkin puree, smooth and velvety
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, fine and sparkling
- 1 large farm-fresh egg, at room temperature
- 1 tsp pure vanilla extract, aromatic and rich
- 1/2 tsp ground cinnamon, warm and fragrant
- 1/4 tsp ground nutmeg, freshly grated for best flavor
- 1/2 tsp baking powder, for a gentle rise
- 1/4 tsp salt, to balance the sweetness
- 4 oz high-quality white chocolate, finely chopped
- 1/4 cup heavy cream, rich and velvety
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gently fold in the pumpkin puree until the mixture is uniform.
- In a separate bowl, whisk together the sifted flour, cinnamon, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the batter.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
- Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped white chocolate, letting it sit for 1 minute before stirring until smooth and glossy.
- Once the whoopie pies are cool, spread a generous amount of ganache on the flat side of one pie and sandwich with another.
Out of the oven, these whoopie pies boast a soft, cake-like texture with a creamy, luxurious ganache filling. Serve them chilled for a firmer ganache or at room temperature for a gooier center, perfect alongside a cup of spiced cider.
Pumpkin Whoopie Pies with Candied Ginger
Pumpkin whoopie pies with candied ginger are the perfect treat to usher in the cozy flavors of fall, combining soft, spiced pumpkin cakes with a creamy filling and a spicy-sweet kick. Preparing these delightful desserts is a straightforward process that yields impressive results, even for beginners.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 teaspoon baking powder, for lift
- 1/2 teaspoon baking soda, to ensure tenderness
- 1 teaspoon ground cinnamon, for warmth
- 1/2 teaspoon ground ginger, for spice
- 1/4 teaspoon ground cloves, for depth
- 1/2 teaspoon salt, to balance sweetness
- 1 cup pumpkin puree, smooth and vibrant
- 1/2 cup granulated sugar, for sweetness
- 1/2 cup packed brown sugar, for moisture
- 1/2 cup vegetable oil, for richness
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract, for aroma
- 1/2 cup finely chopped candied ginger, for a spicy crunch
- 4 ounces cream cheese, softened for smoothness
- 1/4 cup unsalted butter, softened for creaminess
- 1 1/2 cups powdered sugar, for sweetness
- 1 teaspoon vanilla extract, for flavor
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, ground ginger, cloves, and salt until well combined.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid a lumpy batter.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the candied ginger.
- Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Tip: Use a cookie scoop for uniform whoopie pies.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- While the whoopie pies cool, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the filling is fluffy. Tip: For a lighter filling, whip the mixture on high speed for 2 minutes.
- Once the whoopie pies are completely cool, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies to form sandwiches.
Generously filled and spiced, these pumpkin whoopie pies offer a delightful contrast between the soft, moist cakes and the creamy, tangy filling, with the candied ginger adding a surprising burst of heat. Serve them chilled for a firmer texture or at room temperature for a softer bite, alongside a cup of hot cider for the ultimate fall experience.
Conclusion
Variety is the spice of life, and our roundup of 20 Delicious Pumpkin Whoopie Pie Recipes offers just that! From classic to creative, there’s a recipe for every taste. We invite you to whip up your favorites, share your baking adventures in the comments, and spread the autumnal joy by pinning this article on Pinterest. Happy baking!
