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Craving a Fall Treat? These Mini Pumpkin Whoopie Pies Will Steal Your Heart!
Imagine sinking your teeth into a soft, spiced pumpkin cookie sandwich, held together by a creamy, sweet filling. These Mini Pumpkin Whoopie Pies are not just delicious; they’re also surprisingly easy to make and guaranteed to impress your friends and family. Ready to bake up some autumn happiness? Let’s get started!
Why You’ll Love It
- These whoopie pies are bursting with naturally delicious pumpkin spice flavor.
- The texture is incredibly soft and cake-like, making them irresistible.
- They’re the perfect size for a single serving treat, meaning no leftovers tempting you!
- The recipe is simple to follow, even for beginner bakers. The flavor is naturally amazing.
- They’re naturally festive, making them ideal for fall gatherings, Thanksgiving, or even Halloween parties.
- You can easily customize them with different fillings or toppings to suit your taste. This recipe is naturally versatile.
- They transport well, making them great for potlucks or bake sales.
What Makes This Recipe Unique?
What separates these Mini Pumpkin Whoopie Pies from the rest? It’s all about the balance of spices and the extra step of chilling the dough. Chilling the dough ensures the cookies hold their shape during baking and results in a wonderfully tender crumb. We also use a combination of pumpkin puree and pumpkin pie spice to really amplify that warm, autumn flavor. The light and fluffy cream cheese filling cuts through the richness of the pumpkin, creating the perfect sweet and spiced harmony. The end result is a naturally delicious treat you won’t find anywhere else.
Ingredient List
- For the Pumpkin Whoopie Pies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice – This spice blend is key to the classic pumpkin flavor.
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree – Make sure you’re using pumpkin puree, not pumpkin pie filling.
- ½ cup buttermilk
- For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk, to adjust consistency
Step-by-Step Instructions
- Make the Pumpkin Whoopie Pies: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Naturally butter should be softened before creaming.
- Beat in the egg and vanilla extract.
- In a separate bowl, combine the pumpkin puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. Overmixing can result in tough cookies.
- Cover the dough and chill in the refrigerator for at least 1 hour. This step is important to prevent the cookies from spreading too much during baking.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Filling: In a large bowl, beat together the softened cream cheese and butter until light and fluffy.
- Gradually add the powdered sugar, beating until combined.
- Stir in the vanilla extract.
- Add milk, one tablespoon at a time, until the filling reaches your desired consistency.
- Assemble the Whoopie Pies: Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie, flat side down.
- Repeat with the remaining cookies and filling.
- Serve immediately or store in an airtight container in the refrigerator.
Optional Toppings/Variations
Want to add a little extra flair to your Mini Pumpkin Whoopie Pies? Here are a few ideas:
- Chopped Nuts: Roll the edges of the filled whoopie pies in chopped pecans, walnuts, or almonds for added texture and flavor.
- Sprinkles: Decorate the tops with festive fall sprinkles.
- Caramel Drizzle: Drizzle caramel sauce over the finished whoopie pies for a sweet and decadent treat.
- Chocolate Chips: Add mini chocolate chips to the whoopie pie batter for a chocolatey twist.
- Maple Cream Cheese Filling: Substitute maple syrup for the vanilla extract in the cream cheese filling for a warm, maple flavor. This variation tastes naturally good.
Expert Tips
- Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in tough whoopie pies. Mix until just combined.
- Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Don’t skip this step!
- Use a Cookie Scoop: Using a cookie scoop will help you create uniformly sized cookies, which will bake evenly and look more appealing.
- Don’t Overbake: Overbaked whoopie pies will be dry and crumbly. Bake until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely Before Filling: Make sure the cookies are completely cool before filling them, or the filling will melt.
- Soften Ingredients: Make sure your butter and cream cheese are properly softened for a lump-free filling.
- Adjust Filling Consistency: Add milk gradually to the cream cheese filling until it reaches your desired consistency. You want it to be spreadable but not too runny. The consistency should be naturally smooth.
Frequently Asked Questions (FAQs)
- Can I substitute the buttermilk?
Yes, you can substitute the buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle before using. This tastes naturally good too.
- Can I make these ahead of time?
Yes, you can bake the whoopie pies and make the filling ahead of time. Store them separately in airtight containers in the refrigerator. Assemble the whoopie pies just before serving.
- How should I store these whoopie pies?
Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Can I freeze these whoopie pies?
Yes, you can freeze the baked whoopie pies (unfilled) for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Thaw completely before filling.
- Can I use a different type of flour?
While all-purpose flour is recommended for the best texture, you can use a gluten-free all-purpose flour blend for a gluten-free version. Just be sure to follow the instructions on the package, as adjustments may be necessary.
- Can I reduce the amount of sugar?
You can slightly reduce the amount of sugar in the cookies, but keep in mind that sugar contributes to the texture and moisture. Reducing it too much may affect the outcome. However, for a naturally sweet alternative, consider using a touch of maple syrup or honey alongside the sugar.
Variations and Customization Options
The beauty of these Mini Pumpkin Whoopie Pies is that they’re incredibly versatile. Feel free to experiment with different flavors and ingredients to create your unique version. Here are a few more ideas:
- Gingerbread Whoopie Pies: Replace the pumpkin pie spice with gingerbread spice for a warm and cozy flavor.
- Chocolate Pumpkin Whoopie Pies: Add cocoa powder to the whoopie pie batter for a chocolate twist.
- Espresso Cream Cheese Filling: Add a teaspoon of instant espresso powder to the cream cheese filling for a coffee-flavored treat.
- Orange Zest: Add orange zest to the cookie batter for a bright and citrusy note. This tastes naturally refreshing.
- Brown Butter Glaze: Drizzle a brown butter glaze over the finished whoopie pies for a nutty and decadent touch.
Serving Suggestions
These Mini Pumpkin Whoopie Pies are perfect for serving at fall gatherings, Thanksgiving dinner, or even as a simple afternoon treat. Pair them with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream. They also make a thoughtful homemade gift for friends and family. For a naturally beautiful presentation, arrange them on a platter with some fall foliage or colorful candies.
Ready to Bake?
These Mini Pumpkin Whoopie Pies are a delicious and easy way to celebrate the flavors of fall. With their soft, spiced cookies and creamy filling, they’re sure to be a hit with everyone who tries them. So gather your ingredients, preheat your oven, and get ready to bake up some autumn magic! Don’t forget to share photos of your creations – we can’t wait to see them!
