Pumpkin Whoopie Pies

$To make these tasty treats, you need some key items. Here’s what you’ll gather: - 1 cup pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 teaspoon vanilla extract These ingredients create a moist and flavorful cookie base. The pumpkin gives it a nice texture and taste for fall. The filling makes these whoopie pies special. Here’s what you will need: - 1/2 cup cream cheese, softened - 1/4 cup butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract This filling is creamy and sweet. It adds a rich flavor that balances the spices in the cookies. You can change your whoopie pies to fit your taste. Here are some fun ideas: - Add chocolate chips for a sweet surprise. - Mix in chopped nuts for a crunch. - Use maple extract instead of vanilla for a unique flavor. - Try adding a pinch of cloves for extra spice. These options let you create a version that is perfect for you and your guests. Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps the whoopie pies bake evenly. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir until everything combines well. Next, add the eggs one at a time, then pour in the vanilla extract. Mix until your batter looks smooth. In another bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt together. This adds warmth and spice to your whoopie pies. Slowly add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix. This keeps your pies soft and fluffy. Now, use a tablespoon or cookie scoop to drop batter onto your prepared sheets. Space them about 2 inches apart. Bake for 12 to 15 minutes. Check for firm edges and a springy top. Let them cool on the sheets for 5 minutes. Then transfer them to wire racks to cool completely. This step is important, as hot cookies can melt the filling. While your cookies cool, make the filling. In a bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Mix until creamy and well combined. This filling adds a rich, sweet contrast to the spiced cookies. Once your cookies are cool, spread a generous amount of filling on the flat side of one cookie. Top it with another cookie to create a sandwich. Enjoy your delightful pumpkin whoopie pies! To make great pumpkin whoopie pies, follow these tips: - Use fresh pumpkin puree. This makes a big difference in flavor. - Measure your flour correctly. Use the spoon and level method. It helps avoid dry pies. - Room temperature ingredients are key. Mix well for a smooth batter. - Don’t skip the spices. They add warmth and depth to your pies. When baking, watch out for these errors: - Overmixing the batter. This can make your pies tough. Mix just until combined. - Not cooling the cookies. If warm, the filling will melt. Let them cool completely. - Incorrect oven temperature. Use an oven thermometer for accuracy. This ensures even baking. - Ignoring the spacing. Keep at least 2 inches apart to avoid sticking. The right texture is soft and cake-like. Here’s how to get there: - Use both granulated and brown sugar. This gives a nice balance of sweetness. - Beat eggs in one at a time. This helps incorporate air for fluffiness. - Sift dry ingredients together. This adds air and prevents clumps. - Check for doneness. The edges should be firm, and tops spring back when pressed. By following these tips and tricks, your pumpkin whoopie pies will be a hit! {{image_2}} You can easily make vegan pumpkin whoopie pies. For this, swap the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes. Use coconut oil instead of vegetable oil. For the filling, replace cream cheese with a mix of coconut cream and powdered sugar. This keeps it rich and tasty. To make gluten-free whoopie pies, use a gluten-free flour blend. Many brands work well. Just ensure it has xanthan gum for proper texture. You can follow the same recipe steps. The whoopie pies will still be light and soft. The filling can stay the same, as it is naturally gluten-free. Feel free to get creative with flavors! You can add chocolate chips to the batter for a sweet twist. Try mixing in some chopped nuts for crunch. A dash of espresso powder can enhance the pumpkin flavor, too. You might also like adding a hint of orange zest to brighten the filling. Each variation brings new joy to your holiday treats! To keep your pumpkin whoopie pies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay good at room temperature for 2-3 days. If you want to keep them longer, consider the fridge. In the fridge, they last up to a week. The cool air maintains their soft texture and flavor. Freezing whoopie pies is a great option for longer storage. First, let them cool completely. Then, wrap each pie tightly in plastic wrap. Place them in a freezer-safe bag or container. Label the bag with the date. They can stay in the freezer for up to 3 months. When you’re ready to enjoy them, just take them out and let them thaw. Reheating whoopie pies is simple. If they are frozen, thaw them in the fridge overnight. For a warm treat, you can use a microwave. Heat for about 10-15 seconds. Check to ensure they do not get too hot. You can also reheat them in the oven. Set it to 350°F (175°C) and warm for about 5 minutes. Enjoy them warm for a cozy snack! You can use sweet potato puree or butternut squash puree instead of pumpkin puree. Both options give a similar taste and texture. You can also use applesauce for a lighter flavor, but it will change the texture a bit. Yes, you can make these whoopie pies in advance. Bake the cookie parts and cool them completely. You can store them in an airtight container for up to three days. Prepare the filling just before serving for the best taste and texture. Serve your pumpkin whoopie pies on a festive platter. Dust them with powdered sugar for a charming look. You can add autumn leaves or small pumpkins to your display for extra flair. They are great at room temperature and perfect for sharing. Pumpkin whoopie pies last about two to three days at room temperature. Keep them in a cool, dry place in an airtight container. If you want them to last longer, store them in the fridge for up to a week. You learned about the key ingredients, steps, and tips for making pumpkin whoopie pies. Remember to try variations like vegan or gluten-free. Store your treats correctly to keep them fresh. With this guide, you can bake with confidence. Enjoy creating these delicious pies and sharing them with others. They will love the taste and texture. Keep experimenting, and you will find new favorites. Happy baking!$

Satisfy your sweet tooth with delicious Pumpkin Whoopie Pies! These soft, spiced cookies filled with creamy goodness are perfect for autumn gatherings or a cozy treat at home. With simple ingredients and an easy-to-follow recipe, you'll have these delightful pies ready in no time. Don’t miss out on making this festive dessert—click to explore the full recipe now! #PumpkinWhoopiePies #FallBaking #DessertRecipes #AutumnTreats

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Ingredients

1 cup pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

Filling:

1/2 cup cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

Beat in the eggs one at a time, followed by the vanilla extract. Mix until the batter is smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Using a tablespoon or a cookie scoop, drop the batter onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are firm and the tops spring back when lightly pressed. Allow cooling on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

While the cookies cool, prepare the filling by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Once the cookies are completely cooled, spread a generous amount of the filling on the flat side of one cookie and top with another cookie to form a sandwich.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12-15 whoopie pies

- Presentation Tips: Dust the finished whoopie pies with a little powdered sugar and serve them on a festive platter. Consider incorporating a seasonal touch with a few autumnal leaves or a small pumpkin for decoration!