Pumpkin Whoopie Pies

Recipe by King Arthur Test Kitchen
82 Reviews 4.6 out of 5 stars

These Pumpkin Whoopie Pies capture everything there is to love about fall baking in one handheld treat. The soft, moist, cake-like cookies are warmly spiced with cinnamon, ginger, nutmeg, and clove, and enriched with a touch of molasses for extra tenderness and depth. Each batch uses a full can of pumpkin purée — so you get maximum pumpkin flavor without leftover odds and ends. Sandwiched between is a tangy cream cheese filling that’s sweet and fluffy like frosting but studded with bits of candied ginger for pleasantly surprising pops of spicy-sweet heat. Easier to tote (and eat) than a cake or cupcakes, these whoopie pies are a festive dessert to share at picnics, outdoor gatherings, or any crisp autumn day.

Prep
40 mins
Bake
12 to 18 mins
Total
1 hr 15 mins
Yield
one dozen 4" whoopie pies
Pumpkin Whoopie Pies on serving plates in cupcake papers
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Instructions

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  1. To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment.

  2. Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices.

  3. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy.

  4. Stir in the pumpkin.

  5. Add the flour in two additions, mixing well after each addition.

  6. Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound.

  7. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes.

  8. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

  9. To make the filling: Beat the cream cheese and butter until smooth and fluffy.

  10. Beat in the sugar in two additions.

  11. Add the vanilla and xanthan gum. Beat for 2 to 3 minutes, until very fluffy.

  12. Stir in the crystallized ginger.

  13. To assemble the Pumpkin Whoopie Pies: Sandwich two cookies around 2 tablespoons of filling. For best storage, wrap each pie in plastic wrap.

  14. Storage information: Store Pumpkin Whoopie Pies for several hours at room temperature; refrigerate leftovers, covered, for up to 3 days. Whoopie pies are best served at room temperature, so let them sit at room temperature for 20 to 30 minutes before serving.

Tips from our Bakers

  • Want to make smaller (2 1/2") Pumpkin Whoopie Pies? Use a heaped Tablespoon Scoop to drop the batter onto the pan in balls slightly smaller than a ping-pong ball. Bake the cakes for about 14 minutes in a preheated 350°F oven, until set. Finish and fill as directed at right. Yield: 30 mini Pumpkin Whoopie Pies.

  • Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.  

  • Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.

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