Q1: What exactly is a "whoopie pie"?

A whoopie pie is a classic American baked good that is believed to have originated in New England. It is not really a pie at all! It consists of two very soft, round, and mound-shaped, cake-like cookies that are sandwiched together with a sweet and creamy filling. The classic version is a chocolate cookie with a marshmallow or vanilla fluff filling, but this delicious pumpkin version is a fantastic fall twist!

Q2: How do I get my whoopie pies to be all the same size and perfectly round?

The absolute best tool for this job is a medium-sized cookie scoop (about 2 tablespoons). Using a scoop ensures that each dollop of the soft batter is a uniform size, which means all of your cookies will bake evenly and will be a perfect match for sandwiching together.

Q3: Can I make these whoopie pies ahead of time?

Yes! This is a perfect make-ahead dessert for a party. You can assemble them completely, wrap them individually in plastic wrap, and store them in an airtight container in the refrigerator for up to 3 days . You can also freeze the assembled whoopie pies for up to 3 months.

Q4: My cream cheese filling is lumpy. What did I do wrong?

A lumpy cream cheese filling is almost always caused by using butter and/or cream cheese that was still too cold . It is absolutely essential that both your butter and your block-style cream cheese are fully softened to room temperature . This will allow them to beat together into a perfectly smooth, creamy, and homogenous filling.

Q5: Can I use a different kind of cocoa powder for the cookies?

Yes. This recipe calls for a standard, unsweetened cocoa powder. For an even deeper, darker color and a richer, less acidic chocolate flavor, you could use a Dutch-process cocoa powder .

The Best Soft & Easy Pumpkin Whoopie Pies

A festive, fall-inspired recipe for ‘Whoopie Pumpkin Pies.’ This dessert features soft, cake-like chocolate cookies that are sandwiched together with a sweet and tangy pumpkin cream cheese filling. The rich chocolate cookies are made with a buttermilk batter, and the filling is a simple, no-cook blend of cream cheese, butter, pumpkin puree, and cinnamon. The finished whoopie pies are a perfect handheld treat.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (includes cooling time)
Yield: 12 whoopie pies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Pinch of kosher salt
For the Filling:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/4 cup canned pure pumpkin
1/4 teaspoon ground cinnamon
Pinch of kosher salt

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Instructions

Make the Cookies: Preheat the oven to 400°F. Line baking sheets with parchment paper.
Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla.
In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Drop scoops of batter, about 2 tablespoons each, onto the prepared baking sheets, spacing them about 3 inches apart. You should have 24 cookies total.
Bake for about 8 minutes, until the edges are set but the cookies are still soft. Let the cookies cool for 2 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Make the Filling: In a small bowl, beat the cream cheese and butter with a mixer until smooth. Slowly beat in the confectioners’ sugar until smooth.
Add the pumpkin, cinnamon, and salt and beat until the filling is smooth and combined.
Assemble the Whoopie Pies: Spread a heaping tablespoon of the filling on the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies and filling.

Notes

Using room temperature ingredients for both the cookie batter and the filling is important for achieving a smooth, well-incorporated final product.
The cookies should be soft and cake-like, not crisp. Be careful not to overbake them.
Ensure the cookies are completely cool before filling them to prevent the cream cheese filling from melting.

Nutrition

Serving Size: 1 whoopie pie
Calories: 350-420
Sugar: 35-45 g
Sodium: 250-350 mg
Fat: 18-24 g
Saturated Fat: 11-15 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 2-3 g
Protein: 4-6 g
Cholesterol: 50-70 mg

Find it online: https://cookupjoy.com/pumpkin-whoopie-pies/