Best Pumpkin Whoopie Pies

Best Pumpkin Whoopie Pies

Pumpkin whoopie pies are a fun and festive treat! Pumpkin puree adds a mildly sweet flavor and creates a stunning orange color. The soft cakey cookies are full of spiced cheese filling for the right mini dessert.

When you’re craving a touch sweet treat loaded with fall flavors, pumpkin whoopie pies are the solution . It’s a soft-baked cookie hybrid with a springy cake-like texture. The batter is piped out into circles and brag into domed tops. When crammed with sweet and sticky cheese , each portable dessert is irresistible.


To create a sturdy but tender texture, the pies begin with a classic cake batter technique. Whipping the eggs, sugar, melted butter, and pumpkin together creates an expensive base.


Adding flour to the wet ingredients until just incorporated ensures that the cakes stay tender, but not crumbly. Loaded with pie spice, this mini indulgence it great for the vacations .


How to make pumpkin whoopie pies

• Preheat oven to 350ºF (177ºC).
• Line two baking sheets with parchment paper.
• In a medium bowl combine flour, spices, bicarbonate of soda , and salt.
• In a stand mixer whisk eggs and sugar until pale and fluffy.
• Add eggs and sugar to a bowl .
• Whisk in pumpkin puree, melted butter, and vanilla.
• Slowly mix within the flour mixture until just combined.
• Pipe 1 tablespoon-sized portions of cake batter on the baking sheet.
• Bake until the cakes are set and funky on the tray for five minutes.
• Transfer to chill ing racks to cool completely.
• Whisk together softened butter, granulated sugar , cheese , and cinnamon.
• Fill each whoopie pie with cheese filling, then sandwich two together.

What is a whoopie pie?

Besides sounding fun to mention , whoopie pies also are amusing to eat! Imagine taking the simplest a part of muffins, the tops, and sandwiching two along side a filling to form them stick. The result's a mini handheld cake-like sandwich.

Each bite is soft and springy, and far easier to eat compared to cupcakes with the frosting on top. Popular cake flavors are chocolate, gingerbread, and pumpkin. If you ever have leftover cake batter, revel pies!

Boosting the pumpkin flavor

Pumpkin puree paired with just the proper mixture of bold spices really creates exceptional taste. i exploit canned Libby’s 100% pure pumpkin. it's a light-weight sweetness, mild flavor, and smooth texture. It also gives these pies the electrical orange color.


You can also use homemade pumpkin puree for this recipe. A classic blend of pie spices is added to the batter. Cinnamon, nutmeg, ginger, cloves, and allspice adds that perfect holiday touch.


Creating a sturdy structure

The texture of those pumpkin whoopie pies are light, slightly springy, and holds its shape. We certainly don’t want the cakes to interrupt apart in your hand sort of a super tender yellow cake. That’s where choosing the proper sort of flour comes in.


I use all-purpose flour rather than cake flour. it's only enough protein (10 to 13%) to encourage some gluten-formation to make sure that the cakes have a chewy bite rather than an excessively crumbly one.

Piping the batter 

The easiest thanks to shape the whoopie pies is to feature them to a pastry bag and pipe them into circles. The batter is slightly thick but easy to regulate . i exploit an outsized round tip (806 size). you'll also spoon them onto the sheet pan and use the flat side of a spoon to make circles.


Whoopie pie filling

For this recipe, i exploit an easy cheese filling. it's a touch more granulated sugar compared to a standard frosting in order that it'll be more stiff and sticky. Anything might be added that's sticky enough to sandwich the pies together. Marshmallow cream, Nutella, spread , almond butter, vanilla frosting are tasty choices.


Use melted butter

Adding in melted butter creates a tighter crumb that's slightly chewier. The denser cake holds a far better structure when sandwiched along side the filling. It also coats the flour proteins to scale back water absorption to develop gluten, thus keeping the pies tender.


Ingredients

Pumpkin Whoopie Pies

• 1 cup all-purpose flour, (142g, 5 ounces)
• 1 teaspoon ground cinnamon, (2g)
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground allspice
• 1 teaspoon bicarbonate of soda , (6g)
• ¾ teaspoon kosher salt, (4g)
• 2 large eggs
• ¾ cup sugar , (150g, 5 ¼ ounces)
• 1 cup canned pumpkin puree
• 6 tablespoons unsalted butter, melted and cooled (88g, 3 ounces)
• ½ teaspoon pure vanilla

Cream Cheese Filling

• 4 tablespoons unsalted butter, (60g, 2 ounces) softened
• 1 cup granulated sugar , (115g, 4 ounces)
• 4 ounces cheese , dig four pieces (115g), softened
• ⅛ teaspoon ground cinnamon

Instructions

Pumpkin Whoopie Pies

1. Set the oven racks to the upper-middle and lower-middle positions. Preheat to 350ºF (177ºC).
2. Line two large baking sheets with parchment paper.
3. In a medium bowl whisk together flour, cinnamon, ginger, nutmeg, cloves, allspice, bicarbonate of soda , and salt.
4. In a stand mixer fitted with a whisk attachment (or hand mixer) add eggs and sugar to the blending bowl. Whisk on medium-high speed until pale and fluffy, 3 minutes.
5. Add the pumpkin puree, melted butter, and vanilla, whisk on medium speed until combined, 30 seconds.
6. On low speed, slowly add the flour mixture until combined with the wet ingredients, about 30 seconds.
7. Add the batter to a piping bag fitted with an outsized round tip (806 size recommended). Pipe about 1-tablespoon sized amounts of batter (about 1 ½ inch circles) onto the parchment paper, space the batter a minimum of 1-inch apart. About 20 cookies are ready to fit on an outsized baking sheet. Repeat with the remaining batter on the opposite pan.
8. Transfer the baking sheets to the oven and bake until the cakes are set, 10 to 12 minutes. Rotate the pies halfway through baking, and switch the locations.
9. Cool the cakes on the baking sheet for five minutes then remove and transfer to a cooling rack.

Cream Cheese Filling

1. In a stand mixer fitted with the whisk attachment (or hand mixer), beat 4 tablespoons softened butter and granulated sugar on medium-high speed until pale and fluffy 2 minutes.
2. Add cheese , one piece at a time and blend until smooth.
3. Add the cinnamon and blend until incorporated.
4. Spread about 1 to 2 teaspoons of frosting on rock bottom half a cake, then sandwich along side another half. Lightly press until the filling just reaches the sides .
5. Enjoy within subsequent same day, or refrigerate any leftover whoopie pies. Bring pies to temperature before serving.

Notes

• Larger cookies are often made by piping 2 tablespoon sizes mounds and employing a spoon to spread into a circle. Bake for about 12 minutes.
• Homemade pumpkin spice are often used. Add 1 ¾ to 2 teaspoons of the blend to the mixture rather than the individual spices within the ingredient list.
• Cakes and frosting are often made each day ahead and stored separately in an airtight container. Allow the frosting to warm slightly at temperature before filling.
• Unfrosted whoopie pies are often stored during a container on the countertop for up to three days. Frosted cookies should be stored during a container within the refrigerator for up to five days. Allow pies to return to temperature before serving.
• Recipe adapted from the right Cookie, America’s Test Kitchen