Pumpkin Whoopie Pies: Delectably Easy in Under 1 Hour

Okay, friends, let’s talk about fall baking! And what screams “fall” more than pumpkin spice EVERYTHING? I know, I know, it can be a bit much, but trust me, these pumpkin whoopie pies are totally worth the hype. They’re soft, they’re fluffy, they’re packed with pumpkin-y goodness, and best of all? They’re SO easy to make. Seriously, even if you’re a baking newbie, you can totally nail this recipe.

I first made these little guys years ago for a school bake sale (my son, bless his heart, volunteered me!). And let me tell you, they were GONE in minutes! Ever since then, these pumpkin whoopie pies have been a fall staple in my house. They’re perfect for a cozy night in, a Halloween party, or just because you deserve a little something sweet. If you’re scrolling through Pinterest looking for that perfect fall treat, stop right here – you’ve found it!

Why You’ll Love This Pumpkin Whoopie Pies Recipe

• Seriously, what’s not to love? These pumpkin whoopie pies are super easy to make, taste amazing, and are perfect for fall!

Quick and Easy Pumpkin Whoopie Pies

Don’t have tons of time? No problem! These babies come together in under an hour – that’s from start to finish!

Perfect Fall Flavor in Pumpkin Whoopie Pies

The pumpkin spice blend is spot on. It’s warm, comforting, and just the right amount of sweet. You’ll get all those fall feels!

A Family-Friendly Pumpkin Whoopie Pies Treat

Even picky eaters love these! My kids gobble them up, and honestly, I have to hide a few for myself. They’re that good!

The Ingredients You’ll Need for Pumpkin Whoopie Pies

Alright, gather ’round, bakers! Here’s what you’ll need to whip up these amazing pumpkin whoopie pies. Don’t worry, it’s mostly stuff you probably already have in your pantry. We need the basics like 1 1/2 cups all-purpose flour and 1 teaspoon of baking powder. And of course, we’ve got to have the good stuff: 1/2 cup (that’s 1 stick!) of unsalted butter, softened. Oh, and don’t forget 3/4 cup of granulated sugar and 1/2 cup of packed brown sugar – that’s key! You’ll also need 1 large egg and a whole cup of pumpkin puree for that authentic pumpkin taste. For the filling, grab another cup (2 sticks!) of unsalted butter, softened, and a whopping 3 cups of powdered sugar. Get ready for some magic!

Step-by-Step Instructions for Pumpkin Whoopie Pies

Okay, let’s get baking! This part might seem a little intimidating, but I promise it’s super straightforward. Just follow these steps, and you’ll have perfect pumpkin whoopie pies in no time!

Making the Pumpkin Whoopie Pies Cakes

First things first, preheat that oven to 350°F (175°C). Don’t skip this! Line your baking sheets with parchment paper – trust me, it makes cleanup a breeze. Now, mix up your batter. Get all those dry ingredients (flour, baking powder, spices, you know the drill) in one bowl and whisk ‘em together. In another bowl, cream your butter and sugars until they’re light and fluffy. Then, beat in the egg and vanilla. Gradually add the dry ingredients to the wet, alternating with the pumpkin and buttermilk. Mix until *just* combined – don’t overmix! Drop by rounded tablespoons onto your prepared baking sheets. Bake for 10-12 minutes, until the edges are lightly golden. Let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Super important: they need to be TOTALLY cool before you add the filling!

Preparing the Creamy Filling for Pumpkin Whoopie Pies

While your cakes are cooling, let’s make that dreamy filling! In a large bowl, cream together the butter and powdered sugar until it’s light and fluffy. This might take a few minutes, so be patient! Then, beat in the vanilla extract. Now, gradually add the milk, a tablespoon at a time, until you reach your desired consistency. You want it to be creamy and spreadable, but not too runny. Taste it – you might want a little more vanilla!

Assembling Your Pumpkin Whoopie Pies

Alright, the moment we’ve all been waiting for! Once your cakes are completely cool, spread a generous amount of filling on the flat side of one whoopie pie and top it with another. And there you have it – a perfect pumpkin whoopie pie! Repeat until you’ve used all the cakes and filling. Enjoy!

Tips for the Best Pumpkin Whoopie Pies

Want to make these pumpkin whoopie pies *amazing*? Here are a few of my favorite tips and tricks! First, don’t overmix the batter! Seriously, it’s the key to keeping them soft and fluffy. Also, make sure your butter is *actually* softened – not melted! I like to leave mine out for about an hour before I start baking. Oh, and don’t be afraid to experiment with the spices! If you like a little extra kick, add a pinch of cayenne pepper. Trust me, it’s delicious!

Ingredient Notes and Substitutions for Pumpkin Whoopie Pies

Out of all-purpose flour? No problem! You can totally use a 1:1 gluten-free blend. Want a little more whole-grain goodness? Try substituting half of the all-purpose flour with whole wheat pastry flour. Just keep an eye on the baking time, as it might need a minute or two more. Also, feel free to adjust the spices to your liking! If you’re not a fan of cloves, leave ’em out! It’s your whoopie pie, make it your own!

Variations on Pumpkin Whoopie Pies

Okay, so you’ve mastered the basic recipe? Awesome sauce! Now, let’s get a little crazy, shall we? My favorite thing to do is toss in some chocolate chips – dark chocolate, milk chocolate, even white chocolate work wonders! A handful of chopped pecans or walnuts adds a nice crunch, too. And if you’re feeling extra adventurous, try swapping out some of the cinnamon for cardamom. Ooh, fancy!

Storing Your Delicious Pumpkin Whoopie Pies

Okay, so you’ve made a batch of these little beauties… and now you have leftovers? If that’s even possible! To keep them fresh, store your pumpkin whoopie pies in an airtight container in the refrigerator. They’ll stay good for about 3-4 days. And if you want to warm them up a bit? Just pop one in the microwave for a few seconds. Yum!

Frequently Asked Questions About Pumpkin Whoopie Pies

Got questions? I’ve got answers! Here are a few of the most common questions I get about my famous pumpkin whoopie pies. Don’t be shy – if you’ve got more, drop them in the comments below! I’m here to help you bake the best pumpkin whoopie pies *ever*!

Can I make these pumpkin whoopie pies ahead of time?

Absolutely! You can bake the cakes a day ahead. Just store them in an airtight container at room temperature. Make the filling right before assembling to keep things fresh!

How do I keep my pumpkin whoopie pies from being dry?

The key is not to overbake them! Also, make sure you measure your flour correctly (spoon it into the measuring cup, don’t scoop!). Storing them properly (airtight container!) is super important, too.

Can I freeze pumpkin whoopie pies?

You betcha! Freeze the cakes and filling separately. Thaw them completely before assembling. They’ll be almost as good as fresh – perfect for a make-ahead treat!

Nutritional Information for Pumpkin Whoopie Pies

Okay, so, let’s talk numbers! Now, keep in mind that the nutritional information for these pumpkin whoopie pies can vary *a lot*, depending on the exact ingredients you use (brands, etc.). So, I’m not going to give you super precise figures here. Just a heads-up!

Enjoy Your Pumpkin Whoopie Pies!

Alright, friends, that’s it! Go forth and bake some seriously amazing pumpkin whoopie pies! And hey, if you try this recipe, be sure to leave a comment below and let me know what you think! Oh, and don’t forget to rate the recipe – and share your pics on social media! Happy baking!

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