As the leaves start to fall and the air grows crisp, our minds turn to the warmth and comfort of fall baking. And what’s more iconic than a classic pumpkin whoopie pie? These soft, fluffy cakes filled with creamy pumpkin goodness are a staple of autumnal indulgence. But why settle for just one recipe when you can have 20?
From classic cream cheese fillings to innovative combinations like maple bacon and bourbon buttercream, we’ve rounded up the most irresistible pumpkin whoopie pie recipes out there. Whether you’re a seasoned baker or a newbie in the kitchen, these mouthwatering treats are sure to become a new fall favorite.
Classic Pumpkin Whoopie Pies with Cream Cheese Filling
These moist and flavorful whoopie pies are a perfect treat for fall, filled with a tangy cream cheese filling. A classic combination of pumpkin spice and creamy goodness in every bite.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– Cream cheese filling (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until smooth.
5. Drop rounded tablespoonfuls of batter onto prepared baking sheet.
6. Bake for 10-12 minutes or until golden brown.
Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1/4 teaspoon vanilla extract
Mix all ingredients until smooth and creamy. Sandwich filling between cooled whoopie pies.
Spiced Pumpkin Whoopie Pies with Maple Frosting
These sweet and spicy treats are perfect for fall gatherings or as a special treat any time of the year.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– Maple frosting (see below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, sugar, and heavy cream. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Drop by tablespoonfuls onto prepared baking sheet. Bake for 15-20 minutes or until tops are firm.
6. Allow to cool completely before frosting.
Maple Frosting:
– 1/2 cup powdered sugar
– 2 tablespoons maple syrup
– 1/4 teaspoon vanilla extract
Combine ingredients in a small bowl; whisk until smooth. Drizzle over cooled whoopie pies.
Pumpkin Chocolate Chip Whoopie Pies
These soft and fluffy whoopie pies combine the warmth of pumpkin spice with the richness of chocolate chips, perfect for a seasonal dessert or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and pumpkin puree.
3. Add softened butter and mix until smooth. Beat in eggs and vanilla extract.
4. Stir in chocolate chips.
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are set and centers are slightly puffed.
7. Allow whoopie pies to cool completely before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 12-15 minutes
Vegan Pumpkin Whoopie Pies with Coconut Cream
These soft and fluffy pumpkin pies are filled with a creamy coconut cream, making them the perfect vegan treat for fall.
Ingredients:
For the pumpkin whoopie pie filling:
– 1 cup canned pumpkin puree
– 1/2 cup maple syrup
– 1/4 cup vegan butter, melted
– 2 teaspoons vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the coconut cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup
– 1 tablespoon lemon juice
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together pumpkin puree, maple syrup, melted vegan butter, vanilla extract, cinnamon, and nutmeg.
3. Spoon the filling mixture onto the prepared baking sheet in small mounds, about 1 inch apart.
4. Bake for 15-20 minutes or until the pies are set and lightly golden brown.
5. Allow the pies to cool completely before serving with coconut cream.
Cooking Time: 15-20 minutes
Gluten-Free Pumpkin Whoopie Pies with Cinnamon Buttercream
These soft and fluffy pumpkin whoopie pies are a perfect fall treat, filled with a rich cinnamon buttercream. Made with gluten-free flours, they’re also accessible to those with dietary restrictions.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Cinnamon buttercream (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, granulated sugar, salt, and baking soda.
3. In a large bowl, whisk together pumpkin puree, butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 12-15 minutes or until edges are set.
7. Allow to cool before filling with cinnamon buttercream.
Cinnamon Buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons heavy cream
Mix all ingredients until smooth and creamy.
Pumpkin Gingersnap Whoopie Pies
These soft and chewy whoopie pies combine the warmth of pumpkin and spices with the crunch of gingersnaps, making them a perfect fall dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 egg
– Confectioners’ sugar, for dusting
– Gingersnap cookies (about 24-30), crushed
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking soda, cinnamon, nutmeg, and salt.
3. Add softened butter and egg; mix until smooth.
4. Drop tablespoon-sized balls of dough onto the prepared baking sheet, about 2 inches apart.
5. Bake for 10-12 minutes or until edges are lightly golden.
6. Allow to cool completely before filling with whipped cream or marshmallow creme.
Cooking Time: 10-12 minutes
Pumpkin Spice Latte Whoopie Pies
These bite-sized treats combine the flavors of fall with the warmth of a cozy latte. Perfect for a Thanksgiving dessert or a seasonal snack.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– Whipped cream and crushed graham crackers for topping (optional)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, pumpkin puree, baking powder, cinnamon, nutmeg, and salt.
3. Add softened butter and mix until a dough forms.
4. Roll out dough on a floured surface to about 1/4 inch thickness.
5. Cut into desired shapes (e.g., circles or ovals).
6. Place on prepared baking sheet, leaving about 1 inch between each pie.
7. Bake for 12-15 minutes, or until edges are lightly golden.
8. Allow to cool completely before filling with whipped cream and topping with crushed graham crackers (if desired).
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Salted Caramel Filling
Warm up to the season’s sweetest treat! These moist pumpkin whoopie pies are filled with a rich and salty caramel filling, perfect for a cozy fall afternoon.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 2 large eggs
– Salted Caramel Filling (see below)
Salted Caramel Filling:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1 tsp sea salt
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, baking soda, and salt.
3. In a large bowl, combine pumpkin puree, butter, powdered sugar, eggs, and flour mixture. Mix until smooth.
4. Drop by tablespoonfuls onto prepared baking sheet. Bake for 10-12 minutes or until firm to touch.
5. Allow whoopie pies to cool completely before filling with Salted Caramel Filling.
Cooking Time: 10-12 minutes per batch
Mini Pumpkin Whoopie Pies with Vanilla Bean Frosting
These bite-sized treats are perfect for fall gatherings or as a sweet snack. Moist pumpkin cake is sandwiched between a fluffy cream cheese filling and topped with a dollop of creamy vanilla bean frosting.
Ingredients:
For the whoopie pies:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 large egg
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1 tablespoon heavy cream
– 1/4 teaspoon vanilla bean paste (or 1/4 teaspoon vanilla extract)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking powder, and salt.
3. Add softened butter and egg; mix until smooth.
4. Drop by spoonfuls onto prepared baking sheet.
5. Bake for 12-15 minutes or until edges are set.
6. Let cool completely before filling with cream cheese frosting.
7. To make the frosting, beat cream cheese and powdered sugar until smooth. Add vanilla extract, heavy cream, and vanilla bean paste; mix well.
Cooking Time: 12-15 minutes
Pumpkin Whoopie Pies with Brown Sugar Frosting
These moist and flavorful pumpkin whoopie pies are filled with a sweet and tangy brown sugar frosting, perfect for fall celebrations or anytime you need a treat.
Ingredients:
For the pie filling:
– 1 cup cooked, mashed pumpkin
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup whole milk
– 1 large egg
– 1 tablespoon unsalted butter, melted
For the frosting:
– 1 cup brown sugar
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
3. In a large bowl, whisk together pumpkin, milk, egg, and melted butter.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Drop tablespoon-sized balls of batter onto prepared baking sheet.
6. Bake for 10-12 minutes or until lightly golden. Allow to cool completely.
7. To make frosting, beat brown sugar, butter, and powdered sugar in a large bowl until light and fluffy.
8. Add heavy cream and vanilla extract; mix until combined.
Cooking Time: 10-12 minutes per batch
Pumpkin Whoopie Pies with Marshmallow Fluff Filling
Get ready for a seasonal treat that’s sure to delight! These Pumpkin Whoopie Pies filled with Marshmallow Fluff are the perfect combination of flavors and textures.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup canned pumpkin puree
– 1 cup powdered sugar
– 2 large eggs
– Marshmallow Fluff (for filling)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and powdered sugar until light and fluffy. Beat in pumpkin puree, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 10-12 minutes or until tops are golden brown.
7. Allow to cool completely on wire rack.
Cooking Time: 10-12 minutes
Pumpkin Whoopie Pies with Nutella Swirl
These soft and fluffy pumpkin whoopie pies are filled with a rich Nutella swirl, perfect for the fall season. With just a few ingredients and simple steps, you can create these delightful treats in no time.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 large egg
– Nutella, for filling
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, pumpkin puree, baking powder, and salt.
3. Add softened butter and mix until well combined.
4. Beat in egg until smooth.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Allow to cool completely before filling with Nutella swirl.
Cooking Time: 10-12 minutes
Pumpkin Whoopie Pies with Cinnamon Roll Frosting
Experience the perfect blend of autumnal flavors with these soft and fluffy Pumpkin Whoopie Pies, topped with a creamy Cinnamon Roll Frosting. This sweet treat is sure to become a fall favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 1 large egg
– 1/4 cup unsalted butter, melted
– Cinnamon Roll Frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and melted butter until smooth.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, 2 inches apart.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cinnamon Roll Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons ground cinnamon
Whisk together butter and powdered sugar until smooth. Add cinnamon and whisk until combined.
Pumpkin Whoopie Pies with Chai Spiced Filling
Warm up to the flavors of fall with these scrumptious pumpkin whoopie pies, infused with the aromatic spices of chai tea. These soft and fluffy cakes are filled with a rich and creamy chai-spiced filling, making them the perfect treat for any season.
Ingredients:
For the Pumpkin Whoopie Pies:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup whole milk
– 1 large egg
– Confectioners’ sugar, for dusting
For the Chai Spiced Filling:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1/2 cup powdered sugar
– 2 teaspoons loose-leaf black tea leaves (such as Assam or Darjeeling)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, baking powder, cinnamon, and nutmeg.
3. In a large bowl, whisk together milk, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely on a wire rack.
8. For the filling, combine cream cheese, butter, powdered sugar, tea leaves, cinnamon, and cardamom in a medium bowl. Beat until smooth.
9. Assemble the whoopie pies by spreading a dollop of filling on one cake half and topping with another.
Cooking Time: 12-15 minutes for cakes, about 10 minutes to assemble the whoopie pies.
Pumpkin Whoopie Pies with Cream Cheese and Pecans
Get ready to delight your taste buds with these moist and flavorful pumpkin whoopie pies, filled with a tangy cream cheese frosting and topped with crunchy pecans.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– Cream cheese frosting (see below)
– Chopped pecans for topping
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow the whoopie pies to cool completely before filling with cream cheese frosting and topping with chopped pecans.
Cooking Time: 12-15 minutes per batch
Pumpkin Whoopie Pies with White Chocolate Ganache
These soft and fluffy pumpkin whoopie pies are filled with a rich and creamy white chocolate ganache, making them the perfect fall treat.
Ingredients:
For the Pumpkin Whoopie Pie Filling:
– 1 cup cooked, mashed pumpkin
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup whole milk
– 1 large egg
– 1 teaspoon vanilla extract
For the White Chocolate Ganache:
– 1 cup white chocolate chips
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together pumpkin filling ingredients until smooth.
3. Spoon about 1 tablespoon of the pumpkin mixture onto the prepared baking sheet.
4. Bake for 10-12 minutes or until edges are set and centers are slightly springy.
5. Allow to cool completely.
6. Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
7. Stir in heavy cream until combined.
8. Sandwich a spoonful of ganache between two cooled pumpkin whoopie pies.
Cooking Time: 10-12 minutes
Pumpkin Whoopie Pies with Maple Bacon Frosting
These moist pumpkin whoopie pies are filled with a sweet and savory maple bacon frosting, making them the perfect fall dessert.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– Maple bacon frosting (see below)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and egg.
4. Gradually add dry ingredients to wet ingredients, beating until combined.
5. Spoon batter onto a parchment-lined baking sheet.
6. Bake for 15-20 minutes or until firm to the touch.
Maple Bacon Frosting:
– 1/2 cup unsalted butter, softened
– 1/2 cup powdered sugar
– 1 tablespoon pure maple syrup
– 4 slices cooked bacon, crumbled
Mix all ingredients until smooth and creamy. Spread or pipe onto cooled whoopie pies.
Pumpkin Whoopie Pies with Bourbon Buttercream
These soft and fluffy pumpkin whoopie pies are filled with a rich and creamy bourbon buttercream, perfect for the fall season.
Ingredients:
For the Pumpkin Filling:
– 1 cup cooked, mashed pumpkin
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
For the Bourbon Buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons bourbon whiskey
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the pumpkin filling ingredients until smooth.
3. Spoon about 1 tablespoon of the pumpkin filling onto one half of a piece of parchment paper or a silicone mat.
4. Top with another piece of parchment paper or a silicone mat to create a “pie”.
5. Repeat with remaining filling and parchment paper.
6. Bake for 15-20 minutes, or until the edges are set and the centers are slightly puffed.
7. Allow the pies to cool completely before filling with bourbon buttercream.
Cooking Time: 15-20 minutes
Pumpkin Whoopie Pies with Apple Cider Frosting
These soft and fluffy pumpkin whoopie pies are filled with a sweet and tangy apple cider frosting, perfect for the fall season. This recipe is a delicious twist on the classic whoopie pie.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Apple cider frosting (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, butter, and eggs. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, beating until combined.
5. Drop by spoonfuls onto prepared baking sheet.
6. Bake for 10-12 minutes or until firm to the touch.
Apple Cider Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons apple cider
– 1 teaspoon vanilla extract
Beat until smooth and creamy.
Pumpkin Whoopie Pies with Toasted Coconut Topping
Pumpkin Whoopie Pies with Toasted Coconut Topping: A Sweet Treat for Fall
These soft and fluffy pumpkin whoopie pies are filled with a creamy pumpkin buttercream frosting and topped with toasted coconut flakes, making them the perfect dessert for your fall gatherings.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– 1/4 cup toasted coconut flakes
– Pumpkin buttercream frosting (recipe below)
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and spices. Add softened butter and mix until combined.
3. In a large bowl, whisk together pumpkin puree and heavy cream. Gradually add dry ingredients and mix until smooth.
4. Drop by tablespoonfuls onto prepared baking sheet. Bake for 10-12 minutes or until edges are set.
5. Allow to cool completely before filling with pumpkin buttercream frosting.
Pumpkin Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons canned pumpkin puree
Mix all ingredients together until smooth and creamy. Spread or pipe onto cooled whoopie pies. Top with toasted coconut flakes.
Cook Time: 10-12 minutes
Summary
Get ready to indulge in the ultimate fall treat: pumpkin whoopie pies! This collection of 20 irresistible recipes offers a variety of twists on the classic dessert, from traditional cream cheese fillings to more adventurous flavor combinations like maple bacon and bourbon buttercream. Whether you’re looking for vegan, gluten-free, or simply delicious options, there’s something for everyone in this comprehensive roundup of pumpkin whoopie pie recipes.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
