Pumpkin Spice Whoopie Pies Recipe

All-purpose flour: The base for the whoopie pie batter, providing structure and texture.

Baking powder: Helps the whoopie pies rise and become fluffy.

Baking soda: Works with the baking powder to ensure the pies rise properly.

Pumpkin pie spice: A blend of spices that gives the whoopie pies their signature fall flavor.

Salt: Enhances the flavors of the other ingredients.

Brown sugar: Adds sweetness and a slight molasses flavor to the batter.

Vegetable oil: Keeps the whoopie pies moist and tender.

Pumpkin puree: Adds moisture, flavor, and a beautiful orange color to the batter.

Eggs: Bind the ingredients together and add richness.

Vanilla extract: Adds a sweet, aromatic flavor to both the batter and the filling.

Unsalted butter: Used in the filling to create a creamy texture.

Powdered sugar: Sweetens the filling and helps achieve a smooth consistency.

Marshmallow creme: Adds a fluffy, sweet texture to the filling.

When mixing the brown sugar and oil, ensure you beat them together until fully combined and smooth. This helps to create a uniform texture in the batter and ensures that the pumpkin puree and eggs incorporate more evenly. Additionally, when folding in the marshmallow creme for the filling, use a gentle hand to maintain its light and fluffy consistency, which will give your whoopie pies a delightful, airy filling.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder to achieve the same leavening effect.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but note that this may slightly alter the taste and texture.

• pumpkin pie spice - Substitute with individual spices: Use a mix of cinnamon, nutmeg, ginger, and cloves to replicate the flavor of pumpkin pie spice.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can be used in the same amount for a similar effect.

• brown sugar - Substitute with white sugar and molasses: Mix 1 cup white sugar with 1 tablespoon molasses to make a cup of brown sugar.

• vegetable oil - Substitute with applesauce: Applesauce can be used in equal amounts to reduce fat and add natural sweetness.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg to make a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in equal amounts and adds a subtle coconut flavor.

• powdered sugar - Substitute with granulated sugar blended: Blend granulated sugar in a blender until it reaches a powdery consistency.

• marshmallow creme - Substitute with whipped cream cheese: Whipped cream cheese provides a similar texture and a tangy flavor.

• To keep your pumpkin spice whoopie pies fresh and delightful, store them in an airtight container at room temperature for up to 3 days. This will maintain their soft and moist texture, ensuring every bite is as delicious as the first.

• If you want to extend their shelf life, refrigerate the whoopie pies. Place them in a single layer in an airtight container, separating layers with parchment paper to prevent sticking. They can be refrigerated for up to a week, but remember to bring them to room temperature before serving for the best flavor and texture.

• For longer storage, freezing is an excellent option. Individually wrap each whoopie pie in plastic wrap to protect them from freezer burn. Then, place the wrapped pies in a resealable freezer bag or airtight container. They can be frozen for up to 2 months.

• When you're ready to enjoy your frozen treats, thaw them in the refrigerator overnight. For a quicker option, let them sit at room temperature for about an hour. This will ensure they regain their soft, pillowy texture.

• If you prefer to freeze the cookies and filling separately, bake and cool the cookies completely. Wrap them individually and freeze. Store the filling in an airtight container and freeze it as well. When ready to assemble, thaw both components and proceed with filling the cookies.

• For a delightful twist, consider adding a touch of cinnamon or nutmeg to the filling before freezing. This will enhance the pumpkin spice flavor, making your whoopie pies even more irresistible.

• Preheat your oven to 300°F (150°C). Place the whoopie pies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-7 minutes or until they are warmed through.

• If you prefer using a microwave, place the whoopie pies on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check to see if they are warm enough; if not, continue in 10-second intervals.

• For a quick stovetop method, use a non-stick skillet over low heat. Place the whoopie pies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the whoopie pies in the basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.

• For those who enjoy a slightly toasted exterior, use a toaster oven. Preheat it to 300°F (150°C) and place the whoopie pies on the rack. Heat for 5-6 minutes, keeping an eye on them to prevent over-toasting.

• Oven: Used to bake the whoopie pies at the specified temperature.

• Baking sheet: Holds the batter for baking and ensures even cooking.

• Parchment paper: Prevents the whoopie pies from sticking to the baking sheet.

• Mixing bowl: Used for combining both dry and wet ingredients separately.

• Whisk: Helps in mixing the dry ingredients together.

• Hand mixer: Efficiently mixes the wet ingredients and later the filling.

• Spatula: Useful for folding in ingredients and scraping down the sides of the bowl.

• Measuring cups: Ensures accurate measurement of dry and wet ingredients.

• Measuring spoons: Used for precise measurement of smaller quantities like baking powder and vanilla extract.

• Spoon: Used to drop spoonfuls of batter onto the baking sheet.

• Cooling rack: Allows the whoopie pies to cool completely after baking.

• Butter knife: Helps in spreading the filling onto the cookies.

Prepare the filling: Make the filling while the cookies are baking to save time.

Use a cookie scoop: This ensures uniform cookie sizes and speeds up the process.

Pre-measure ingredients: Have all ingredients measured and ready before starting.

Cool quickly: Place cookies on a wire rack to cool faster.

Double the batch: Make extra whoopie pies and freeze for later.