Pumpkin Spice Whoopie Pie – Raise your hand if you love all things Pumpkin Spice! Those autumnal drinks are all the rage and it seems like Fall drinks are coming out earlier and earlier every year. Autumn is my favorite time of the year and I always look forward to making my favorite fall treat, Pumpkin Spice Whoopie Pies. They are always a hit in our house!
I look forward to the colorful trees, pumpkin picking, warm sweaters, Thanksgiving, and yes, all of the yummy pumpkin spice treats!
Pumpkin Spice Whoopie Pies and I have a long relationship. Back in 2011, I was headed to a big blogging conference locally. I knew I wanted a way to break the ice and the event was in the Fall – prime Pumpkin Spice season! The night before the conference I stayed up for hours baking up 250 of these adorable pumpkin spice whoopie pies! I showed up ready to mingle. It really was the best ice breaker and a brilliant (if I may say so myself) idea and a great way to make friends, quick!
Bake up some Pumpkin Spice Whoopies
Baking up these cake-like treats will fill your home with the warm scents of fall and give your family something to look forward to. We love to wrap a few of these cuties up and deliver them to the neighbors or teachers. So if you’re craving just one more pumpkin-flavored treat I encourage you to roll up your sleeves and whip up a batch of these Pumpkin Whoopie Pies!
Looking for a Gluten-Free Whoopie Pie Option
I’m including a gluten-free version of these and I have to be honest, I can barely tell the difference. Using an all-purpose gluten-free baking mix like Pamela’s makes this recipe a breeze! Having an option for gluten-free treats is always a bonus!
Pumpkin Spice Whoopie Pie
Are you a pumpkin spice addict? What’s your go-to pumpkin spice treat?
Pumpkin Whoopie Pies
- 3 c all-purpose flour substitute 3 3/4 c Pamela’s Baking Mix for gluten-free
- 1 Tbs cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp pumpkin pie seasoning
- 1 c white sugar
- 1 c light brown sugar
- 1 c canola oil
- 3 c pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
Vanilla Bean Cream Cheese Filling
- 3 c sifted powdered sugar – sifted
- 8 oz cream cheese at room temp
- 4 oz ½ cup unsalted butter, at room temperature
- 3 tsp vanilla paste or extract
- Preheat oven to 350 degrees F
- Using parchment paper, prepare your baking sheets
- In a large bowl, whisk the flour, spices, baking powder, baking soda and salt.
- In a separate bowl, mix the white sugars and the oil together. Add the pumpkin, mix to combine.
- Add eggs and vanilla and mix until combined.
- Add the flour mixture about 1 cup at a time to the pumpkin mixture and mix until thoroughly combined.
- Use a small ice cream scoop (to make mini whoopie pies but you can also use a larger scoop for larger cookies.
- Drop rounded, heaping scoops of the dough onto the baking sheets, about 1 inch apart.
- Bake for 8-10 minutes if making mini sized whoopie pies. (Regular sized whoopie pies will take 10 to 12 minutes). Cookies are done when a toothpick comes out clean or if you press on the top they are springy and do not sink.
Vanilla Bean Cream Cheese Filling:
- In a medium bowl using a hand mixer beat the butter until smooth, butter should lighten in color, about 3 minutes.
- Add the cream cheese and beat until smooth, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth.
To assemble the Whoopie Pies
- To assemble the whoopie pies place one cookie upside down and top with filling. Place a second cookie on top. Pressing gently to distribute the frosting.
- If you do not have Pumpkin Spice seasoning you can use 1 tsp nutmeg, 1/2 tsp ginger and 1tsp cinnamon.
- I like to have the pumpkin puree refrigerated before making the recipe, it helps the dough to keep it’s shape.
- Store in the refrigerator and eat often!
- It may be wise to conceal them in a box marked “broccoli” to deter whoopie pie thieves.