Pumpkin Whoopie Pies Recipe

All-purpose flour: The base for the cookies, providing structure and texture.

Baking powder: Helps the cookies rise and become fluffy.

Baking soda: Works with the baking powder to leaven the cookies.

Ground cinnamon: Adds warm, spicy notes that complement the pumpkin.

Ground ginger: Provides a hint of heat and depth to the spice mix.

Ground cloves: Adds a rich, aromatic flavor to the cookies.

Salt: Enhances the overall flavor of the cookies.

Vegetable oil: Keeps the cookies moist and tender.

Brown sugar: Adds sweetness and a slight molasses flavor.

Granulated sugar: Balances the sweetness and helps with the cookie's texture.

Pumpkin puree: The star ingredient, providing moisture and a distinct pumpkin flavor.

Eggs: Bind the ingredients together and add richness.

Vanilla extract: Enhances the flavor of both the cookies and the filling.

Unsalted butter: Adds creaminess and richness to the filling.

Powdered sugar: Sweetens and thickens the filling.

Marshmallow fluff: Gives the filling its light, fluffy texture.

When mixing the dry ingredients with the wet ingredients, be careful not to overmix. Overmixing can lead to a denser texture in your pumpkin whoopie pies. Instead, mix until just combined to ensure a light and fluffy result.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the texture denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• baking soda - Substitute with baking powder: Use 3 teaspoon baking powder for every 1 teaspoon baking soda, but reduce the salt in the recipe.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices, enhancing the flavor profile.

• ground ginger - Substitute with fresh ginger: Use 1 tablespoon of freshly grated ginger for every ½ teaspoon of ground ginger for a more vibrant flavor.

• ground cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used in equal amounts.

• salt - Substitute with kosher salt: Use 1 ¼ teaspoon kosher salt for every 1 teaspoon table salt for a more subtle flavor.

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

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• granulated sugar - Substitute with honey: Use ¾ cup honey for every 1 cup of sugar and reduce other liquids by ¼ cup.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness.

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

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor; use half the amount.

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

• powdered sugar - Substitute with coconut flour: Blend coconut flour with a bit of cornstarch to achieve a similar texture.

• marshmallow fluff - Substitute with cream cheese: Cream cheese provides a tangy flavor and creamy texture, though it is less sweet.

• To keep your Pumpkin Whoopie Pies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 3 days.
• If you prefer to refrigerate them, place the whoopie pies in a single layer in an airtight container. This will extend their freshness to about a week. Before serving, let them sit at room temperature for about 15 minutes to soften.
• For longer storage, you can freeze the whoopie pies. Individually wrap each pie in plastic wrap to prevent freezer burn. Then, place the wrapped pies in a freezer-safe bag or container. They can be frozen for up to 2 months.
• When you're ready to enjoy a frozen whoopie pie, remove it from the freezer and let it thaw at room temperature for about 30 minutes. Alternatively, you can thaw them in the refrigerator overnight.
• If you want to freeze the whoopie pies before assembling, freeze the cookies and filling separately. Wrap the cookies in plastic wrap and store them in a freezer-safe bag. Place the filling in an airtight container. When ready to serve, thaw both components and assemble as directed.

• Preheat your oven to 300°F (150°C). Place the pumpkin whoopie pies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, just until the filling starts to soften slightly. This method ensures the cookies remain soft and the marshmallow fluff filling stays gooey.

• For a quicker option, use the microwave. Place a pumpkin whoopie pie on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as the filling can become too melty.

• If you have an air fryer, set it to 300°F (150°C). Place the pumpkin whoopie pies in the basket, ensuring they are not touching. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a double boiler. Place the pumpkin whoopie pies on a heatproof plate and set it over a pot of simmering water. Cover with a lid and steam for 3-5 minutes. This gentle method keeps the cookies moist and the filling perfectly soft.

• Oven: Used to bake the cookies at the specified temperature until they are set.

• Parchment paper: Lined on baking sheets to prevent the cookies from sticking and to ensure even baking.

• Baking sheets: Flat trays used to hold the cookie batter while baking.

• Large bowl: Used to whisk together the dry ingredients.

• Another bowl: Used to mix the wet ingredients separately before combining with the dry ingredients.

• Whisk: Used to mix the dry ingredients thoroughly.

• Mixer: Can be a hand mixer or stand mixer, used to combine the wet ingredients and later to beat the filling.

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

• Cooling rack: Used to cool the cookies after they come out of the oven.

• Spatula: Used to transfer the cookies from the baking sheets to the cooling rack.

• Piping bag: Optional, used to pipe the filling onto the cookies for a neat presentation.

• Measuring cups: Used to measure out the flour, pumpkin puree, and other ingredients accurately.

• Measuring spoons: Used to measure out smaller quantities of ingredients like baking powder, baking soda, and spices.

• Beater: Used to beat the softened butter and powdered sugar for the filling until smooth.

• Knife: Used to spread the filling onto the cookies if not using a piping bag.

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

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

Pre-measure ingredients: Measure all ingredients before starting to streamline the cooking process.

Cool quickly: Place cookies on a wire rack to cool faster, so you can assemble the whoopie pies sooner.

Use parchment paper: Line baking sheets with parchment paper for easy cleanup and quick cookie removal.