This delicious Pumpkin Whoopie Pies recipe, inspired by Martha Stewart, is the perfect autumn treat! Soft, spiced pumpkin cookies are sandwiched with a creamy, sweet cream cheese filling, making them an irresistible snack. They’re quick and easy to make with simple ingredients and can be enjoyed fresh or chilled for an even better flavor!
Recipe Ingredients:
For the Pumpkin Whoopie Cookies
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups firmly packed dark-brown sugar
For the Cream-Cheese Filling
- 3 cups confectioners’ sugar
- ½ cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
How To Make Pumpkin Whoopie Pies?
- Preheat oven and prepare baking trays: Preheat oven to 180°C / 350°F. Line two baking trays with parchment paper or a non-stick baking mat; set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, bicarbonate of soda, cinnamon, ginger, and cloves; set aside.
- Combine wet ingredients: In another large bowl, whisk together the vegetable oil, pumpkin purée, eggs, and vanilla extract until smooth.
- Incorporate sugar and dry ingredients: Add the dark brown sugar to the pumpkin mixture and whisk until well combined. Gradually add the dry ingredients, mixing until fully incorporated.
- Portion and bake cookies: Using a 60ml / ¼ cup ice cream scoop, drop the dough onto the prepared baking trays, spacing them about 2.5cm / 1 inch apart. Bake for 15 minutes, or until the tops begin to crack and a skewer inserted in the centre comes out clean. Let the cookies cool completely on the trays.
- Prepare the cream cheese filling: In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter until smooth. Add the cream cheese and mix until well combined. Gradually add the sifted icing sugar and vanilla extract, beating just until smooth.
- Assemble the whoopie pies: Transfer the filling to a piping bag and snip the end. Pipe a generous dollop onto the flat side of half the cookies. Sandwich with the remaining cookies, pressing down gently to spread the filling to the edges.
- Chill and serve: Place the assembled whoopie pies on a parchment-lined tray, cover with plastic wrap, and refrigerate for at least 30 minutes before serving. They can be stored in the fridge for up to 3 days.
Recipe Tips
- Chill your pumpkin purée: Using chilled pumpkin purée helps the dough firm up, making it easier to scoop and shape the cookies.
- Don’t overmix the dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough.
- Space the cookies well: Leave at least 1 inch between the dough drops on the baking sheet. This ensures the cookies bake evenly and don’t stick together.
- Check cookies for doneness: When the tops start to crack and a toothpick comes out clean, the cookies are ready. Don’t let them overbake, as they can become dry.
- Let cookies cool completely: Allow the cookies to cool fully before adding the cream cheese filling. This prevents the filling from melting or sliding off.
How To Store Leftovers?
- Refrigerate: First, let the Pumpkin Whoopie Pies cool to room temperature. Then, place them in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. Store in the fridge for up to 3 days.
- Freeze: To freeze, wrap each whoopie pie individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Before serving, let them thaw in the fridge for a few hours or at room temperature for about 30 minutes—no reheating needed.
Nutrition Facts
- Calories: 668
- Total Fat: 28g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 505mg
- Total Carbohydrate: 63g
- Dietary Fiber: 7g
- Sugars: 43g
- Protein: 4g
Check out More Recipes:
Martha Stewart Pumpkin Whoopie Pies
Description
This delicious Pumpkin Whoopie Pies recipe, inspired by Martha Stewart, is the perfect autumn treat! Soft, spiced pumpkin cookies are sandwiched with a creamy, sweet cream cheese filling, making them an irresistible snack. They’re quick and easy to make with simple ingredients and can be enjoyed fresh or chilled for an even better flavor!
Ingredients
For the Pumpkin Whoopie Cookies
For the Cream-Cheese Filling
Instructions
- Preheat oven and prepare baking trays: Preheat oven to 180°C / 350°F. Line two baking trays with parchment paper or a non-stick baking mat; set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, bicarbonate of soda, cinnamon, ginger, and cloves; set aside.
- Combine wet ingredients: In another large bowl, whisk together the vegetable oil, pumpkin purée, eggs, and vanilla extract until smooth.
- Incorporate sugar and dry ingredients: Add the dark brown sugar to the pumpkin mixture and whisk until well combined. Gradually add the dry ingredients, mixing until fully incorporated.
- Portion and bake cookies: Using a 60ml / ¼ cup ice cream scoop, drop the dough onto the prepared baking trays, spacing them about 2.5cm / 1 inch apart. Bake for 15 minutes, or until the tops begin to crack and a skewer inserted in the centre comes out clean. Let the cookies cool completely on the trays.
- Prepare the cream cheese filling: In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter until smooth. Add the cream cheese and mix until well combined. Gradually add the sifted icing sugar and vanilla extract, beating just until smooth.
- Assemble the whoopie pies: Transfer the filling to a piping bag and snip the end. Pipe a generous dollop onto the flat side of half the cookies. Sandwich with the remaining cookies, pressing down gently to spread the filling to the edges.
- Chill and serve: Place the assembled whoopie pies on a parchment-lined tray, cover with plastic wrap, and refrigerate for at least 30 minutes before serving. They can be stored in the fridge for up to 3 days.
Notes
- Chill your pumpkin purée: Using chilled pumpkin purée helps the dough firm up, making it easier to scoop and shape the cookies.
- Don’t overmix the dough: Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough.
- Space the cookies well: Leave at least 1 inch between the dough drops on the baking sheet. This ensures the cookies bake evenly and don’t stick together.
- Check cookies for doneness: When the tops start to crack and a toothpick comes out clean, the cookies are ready. Don’t let them overbake, as they can become dry.
- Let cookies cool completely: Allow the cookies to cool fully before adding the cream cheese filling. This prevents the filling from melting or sliding off.
Martha Stewart Pumpkin Whoopie Pies