Pumpkin Whoopie Pies Recipe

Flour: The base for the cookies, providing structure and texture.

Baking powder: Helps the cookies rise and become fluffy.

Baking soda: Works with the baking powder to leaven the cookies.

Salt: Enhances the flavors of the other ingredients.

Pumpkin pie spice: A blend of warm spices that gives the cookies their signature flavor.

Pumpkin: Adds moisture and a rich, earthy flavor to the cookies.

Vegetable oil: Keeps the cookies moist and tender.

Brown sugar: Adds sweetness and a hint of molasses flavor.

Egg: Binds the ingredients together and adds richness.

Vanilla extract: Enhances the overall flavor of the cookies and filling.

Butter: Used in the filling to create a creamy texture.

Powdered sugar: Sweetens the filling and helps achieve the right consistency.

Marshmallow creme: Adds a light, fluffy texture to the filling.

When mixing the dry ingredients into the wet ingredients, be sure to do so gradually. This helps to avoid overmixing, which can result in a dense texture. Additionally, using a cookie scoop to drop the batter onto the baking sheet ensures uniform cookie sizes, which helps them bake evenly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but it may slightly alter the taste.

• salt - Substitute with kosher salt: Use the same amount; kosher salt has a coarser texture but similar flavor.

• pumpkin pie spice - Substitute with individual spices: Use a mix of cinnamon, nutmeg, ginger, and cloves in equal parts to match the flavor profile.

• canned pumpkin - Substitute with fresh pumpkin puree: Fresh pumpkin puree can be used in the same quantity but may have a slightly different moisture content.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a similar texture and adds a subtle coconut flavor.

• brown sugar - Substitute with white sugar and molasses: Mix 1 cup white sugar with 1 tablespoon molasses to mimic the flavor and moisture of brown sugar.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor; use half the amount.

• unsalted butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture.

• powdered sugar - Substitute with granulated sugar blended: Blend granulated sugar in a blender until it reaches a powdery consistency.

• marshmallow creme - Substitute with cream cheese: Cream cheese offers a tangy flavor and similar creamy texture.

• To keep your Pumpkin Whoopie Pies fresh and delightful, store them in an airtight container. This will help maintain their soft and moist texture. Place a piece of parchment paper between each layer to prevent sticking.

• If you plan to enjoy them within a few days, keep the container at room temperature. They should stay fresh for up to 3 days.

• For longer storage, place the airtight container in the refrigerator. This will extend their shelf life to about a week. Before serving, let them sit at room temperature for a few minutes to soften.

• To freeze your Pumpkin Whoopie Pies, first ensure they are completely cooled. Wrap each pie individually in plastic wrap to prevent freezer burn and maintain their flavor.

• Place the wrapped pies in a single layer on a baking sheet and freeze until solid. This step prevents them from sticking together.

• Once frozen, transfer the pies to a large freezer-safe bag or container. Label with the date and store for up to 2 months.

• When you're ready to enjoy, thaw the pies in the refrigerator overnight. For a quicker option, let them sit at room temperature for about an hour.

• Preheat your oven to 300°F (150°C). Place the Pumpkin Whoopie Pies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through. This method helps maintain the texture of the cookies and the filling.

• For a quicker option, use a microwave. Place a Pumpkin Whoopie Pie on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 10-15 seconds. Check and add more time if necessary, but be careful not to overheat as the marshmallow creme filling can become too soft.

• If you have a toaster oven, set it to 300°F (150°C). Place the Pumpkin Whoopie Pies on the toaster oven tray and heat for 5-7 minutes. This method is great for achieving a slightly crisp exterior while keeping the filling gooey.

• For a stovetop method, use a non-stick skillet over low heat. Place the Pumpkin Whoopie Pies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, flipping carefully to avoid squishing the filling. This method can give a nice, warm, and slightly toasted exterior.

• If you prefer a steam method, place a steaming rack in a pot with a small amount of water. Bring the water to a gentle simmer. Place the Pumpkin Whoopie Pies on the rack, cover, and steam for about 3-4 minutes. This method keeps the cookies soft and the filling warm without drying them out.

• Oven: Used to bake the whoopie pies at a consistent temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to hold the batter while it bakes in the oven.

• Parchment paper: Lining for the baking sheet to prevent the whoopie pies from sticking.

• Mixing bowl: A large bowl used to combine the dry ingredients.

• Mixing bowl: Another bowl used to mix the wet ingredients.

• Whisk: Used to blend the dry ingredients together evenly.

• Spatula: Handy for scraping down the sides of the bowls and folding ingredients together.

• Electric mixer: Useful for beating the butter and mixing the filling until smooth.

• Measuring cups: Essential for accurately measuring the flour, pumpkin, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, and vanilla extract.

• Spoon: Used to drop spoonfuls of batter onto the baking sheet.

• Cooling rack: Allows the whoopie pies to cool completely after baking.

• Spreading knife: Used to spread the filling onto the flat side of the cookies.

• Rubber spatula: Ideal for folding the marshmallow creme into the filling mixture.

Prepare the filling ahead: Make the filling a day before and store it in the fridge to save time on baking day.

Use a cookie scoop: A cookie scoop ensures uniform cookie sizes and speeds up the process of dropping batter onto the baking sheet.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the mixing process.

Cool cookies quickly: Place baked cookies on a wire rack to cool faster, so you can assemble the whoopie pies sooner.

Line multiple baking sheets: Prepare extra baking sheets with parchment paper to quickly swap out batches.