Pumpkin whoopie pies are a cozy fall delight, but I’ve found they’re best when you toss tradition aside just a bit. Instead of the usual cream cheese, I prefer a mascarpone-whipped cream mixture—rich, tangy, and a lovely contrast to the warm spices. It’s a messy, joyful process, and I love how the aroma fills the kitchen.
Why I Keep Coming Back to These Pumpkin Whoopie Pies
Their perfect balance of spice and sweetness makes them an instant mood-lifter. I love how forgiving they are—little tweaks here and there, and they’re still delicious. Plus, they’re a cozy way to welcome fall, filling the house with warm scents and sweet memories.
Breaking Down the Pumpkin Pie in a Cookie
- Canned pumpkin puree: The moist, sweet base that keeps the cookies tender and adds depth.
- Warm spices (cinnamon, ginger, nutmeg): A cozy aroma that makes every bite smell like fall in a jar.
- Brown sugar: Adds moisture, richness, and a hint of caramel—don’t skip the molasses-y notes.
- Butter: Gives the cookies their tender crumb and good flavor; substitute with vegan margarine if needed.
- Cream cheese or mascarpone: The tangy, luscious filling that balances spice and sweetness.
- Vanilla extract: A splash of warmth and roundness to the filling, essential for depth.
- Baking soda: A quick leavening that helps the cookies rise just enough.
Tools of the Trade for Pumpkin Whoopie Pies
- Mixing bowls: To combine ingredients smoothly and comfortably.
- Electric mixer or whisk: To beat the butter and sugar until fluffy.
- Piping bag or spoon: To neatly fill the cookies with creamy filling.
- Baking sheets and parchment paper: To bake without sticking and for easy cleanup.
- Wire rack: To cool cookies evenly and quickly.
Step-by-step to Pumpkin Whoopie Pie Perfection
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line two baking sheets with parchment paper.
Step 3: In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
Step 4: In another bowl, cream softened butter and sugar until light and fluffy, about 3 minutes.
Step 5: Beat in eggs one at a time, then stir in pumpkin puree and vanilla.
Step 6: Gradually add dry ingredients to wet, mixing just until combined.
Step 7: Scoop batter onto prepared sheets, about 2 tablespoons per cookie, leaving space.
Step 8: Bake for 12-15 minutes, until edges are golden and tops feel set.
Step 9: Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Cooking Checkpoints and Tips to Keep in Mind
- The cookies should be golden around the edges but soft in the center.
- The tops will crack slightly—don’t worry, that’s normal.
- The filling should be creamy but firm enough to pipe, not runny.
Common Mistakes and How to Fix Them
- Cookies are too soft and break apart.? UNDER-BAKED: Cookies look pale and soft. Fix: Bake 2-3 minutes longer, until edges turn golden.
- Filling is too liquid and oozes out.? FILLING IS RUNNY: Too loose to pipe. Fix: Chill the filling for 10 minutes before piping.
- Cookies taste burnt or bitter.? OVEN OVER-TORCHED: Edges are burnt. Fix: Lower oven temp slightly or move racks lower.
- Filling spills over the sides of cookies.? SPILLS during piping. Fix: Use a sturdy piping bag or spoon filling carefully.
Pumpkin Whoopie Pies with Mascarpone Filling
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. This forms the dry mixture for the cookies.
- In another bowl, beat the softened butter and brown sugar together using an electric mixer or whisk until the mixture is light, fluffy, and fragrant, about 3 minutes.
- Add the egg to the butter mixture and beat until fully incorporated, then mix in the pumpkin puree and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. The dough will be soft but scoopable.
- Using a cookie scoop or two tablespoons, dollop the batter onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each mound with the back of a spoon.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden and the tops feel set but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, whip the chilled heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes.
- In a separate bowl, beat the mascarpone cheese until smooth, then fold in the whipped cream gently until combined and creamy.
- Transfer the mascarpone-whipped cream mixture into a piping bag or use a spoon to generously fill the flat sides of the cooled cookies. Sandwich them together to form the whoopie pies.
- Enjoy these cozy, spiced pumpkin treats as a delightful fall dessert or snack—perfectly soft cookies with a luscious, tangy filling.
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