Pumpkin whoopie pies are a delightful treat that combines the warm, comforting flavors of pumpkin and spices with a creamy, sweet filling. These soft, cake-like cookies are perfect for autumn gatherings or as a special dessert to enjoy with a cup of coffee or tea.
One ingredient you might not have on hand is pumpkin pie spice. This blend of cinnamon, nutmeg, ginger, and allspice can be found in the spice aisle of most supermarkets. Another ingredient to note is marshmallow creme, which is typically located near the baking supplies or with the marshmallows.
Ingredients for Pumpkin Whoopie Pies
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.
Technique Tip for Making Whoopie Pies
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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to Whoopie Pies
How to Store or Freeze Your Whoopie Pies
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.
How to Reheat Leftovers
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.
Essential Tools for Making Whoopie Pies
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.
How to Save Time on This Recipe
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.
Pumpkin Whoopie Pies Recipe
Ingredients
Whoopie Pies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Filling
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow creme
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin, oil, brown sugar, egg, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Drop spoonfuls of batter onto prepared baking sheet. Bake for 12-15 minutes, until edges are set. Cool completely.
- For the filling, beat butter until creamy. Add powdered sugar and vanilla, beating until smooth. Fold in marshmallow creme.
- Spread filling on flat side of one cookie, then top with another cookie. Repeat with remaining cookies.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
More Amazing Recipes to Try 🙂
- Cucumber Dill Salad Recipe10 Minutes
- Grilled Duck Breast Recipe35 Minutes
- Grilled Chicken Blueberry Sauce Recipe35 Minutes
- German Apple Pancake Recipe35 Minutes
- Strawberry Shortcake Poke Cake Recipe50 Minutes
- Strawberry Basil Sorbet Recipe15 Minutes
- Semolina Cake Recipe45 Minutes
- Peach Parfait Recipe10 Minutes
Leave a Reply