Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened; 1 cup light brown sugar, packed; 2 large eggs, at room temperature, lightly beaten; 1 cup canned pumpkin puree; 1 tablespoon pumpkin pie spice; 1 1/2 teaspoons vanilla; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon plus 2 pinches salt; 1 2/3 cups flour; 4 ounces cream cheese, chilled; 1 cup confectioners' sugar

Servings: persons

3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened
1 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1
Preheat the oven to 350u00b0.
2
Line two baking sheets with parchment paper.
3
In a large bowl, whisk together the melted butter and brown sugar until smooth.
4
Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
5
Using a rubber spatula, fold in the flour.
6
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
7
Bake until springy to the touch, about 10 minutes.
8
Transfer to a rack to cool completely.
9
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
10
Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
11
Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
12
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

1065

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened, 1 cup light brown sugar, packed, 2 large eggs, at room temperature, lightly beaten, 1 cup canned pumpkin puree, and more.

Yes, Pumpkin Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions