This is an easy small batch recipe for Pumpkin Spice Whoopie Pies. The pumpkin whoopie pies are soft, full of fall spices, and generously filled with a cinnamon maple cream cheese filling. This is an easy dessert to celebrate the delicious flavors of fall – that’s not pie!
Small batch Pumpkin Spice Whoopie Pies
Is it just me, or does it seem like every year after Labor Day, we go into full fall baking mode? I also wonder why we go with pumpkin first? A small batch of pumpkin bread always seems to come first. Then we get excited about all things pumpkin spice because our local Starbucks launches the Pumpkin Spice Latte? I’m guilty of it – I even went so far to make a pumpkin spice latte overnight oats recipe!
Fall In Love With These Whoopie Pies
- They Are Moist – I use sour cream to keep the whoopie pies moist. Combined with the brown sugar, these cookies will stay moist for days after baking.
- PIllowy Soft and Tender – The whoopie pies are soft. Yet, they are sturdy enough to be portable and hold a heaping amount of maple cinnamon cream cheese filling.
- Easy To Make – This dessert is very easy to prepare as the ingredients are straightforward, and we don’t have to do any fancy mixing to get the optimal result.
- Sweetened Cream Cheese Filling – Is the cream cheese filling in whoopie pies the best part, or is it the actual cookie cake? I’m on the fence. However, combined they make a dessert that gives you all the feels of a classic pumpkin pie.
- All The Fall Feels – Pumpkin, cinnamon, nutmeg, cloves, ginger, and allspice are all front-and-center flavors in these whoopie pies.
Is A Whoopie Pie A Cookie Or A Cake
According to Wikipedia, a whoopie pie is two round, mound-shaped pieces of cake (traditionally chocolate), that are filled with a sweet and creamy filling. Easy enough. But, do you think of a whoopie pie as a cake or cookie?
- Cake – When I think of cake, I think of light and airy crumb texture. While these pumpkin spice whoopie pies are soft and moist, they are not as airy as a cake. They are bit more dense, like a cookie. This would be the ideal texture because we want them to be easily portable (i.e. hand-held), and support the cream cheese filling.
- Cookie – Now, when I think of a cookie, I think of a flatter treat that can either be chewy or crispy. I can’t say the whoopie pie is either one specifically. But, if I was forced, I would say the whoopie pie cake is on the softer chewier side. And I go back to the whoopie pie being a hand-held dessert – like a cookie – that has a creamy filling. Like a sandwich cookie.
All that said, I am on team a whoopie pie is a cookie.
Ingredients
- All Purpose Flour – For a gluten free version, try my gluten free small batch pumpkin whoopie pies.
- Baking Powder and Baking Soda – We use both to get the soft and lofty texture in the whoopie pies. In addition to balance the acidity in the sour cream.
- Pumpkin Pie Spice – I use store-bought, but if you have your own homemade blend, that works great!
- Pumpkin Puree – Canned pumpkin puree for this recipe – not pumpkin pie filling.
- Granulated Sugar – I like to use organic cane sugar for its rich flavor, but regular granulated white sugar works!
- Brown Sugar – My preference My preference is light brown sugar. I tested the whoopie pies with dark brown sugar and they came out too dense for my liking. Dark brown sugar has more moisture in it which can contribute to a dense crumb.
- Unsalted Butter – The butter is melted and will add flavor, soft texture, and sturdy structure.
- Egg Yolk – Because it is a small batch and we want soft and rich whoopie pies, 1 egg yolk is all we need.
- Sour Cream – The sour cream makes the whoopie pies moist and tender.
- Vanilla – For another layer of flavor.
- Salt – Salt it wonderful at balancing and enhancing all the flavors.
Filling For Whoopie Pies
More often than not, whoopie pies are filled with whipped cream or marshmallow cream – like these chocolate mint whoopie pies.
However, because it is fall, I love the pairing of cream cheese and pumpkin. The slight tang and thick texture is a great compliment to the soft and spicy whoopie pie.
And when you whip cream cheese with heavy cream, the result is the most delicious creamy filling. I enjoy it so much, I use it in the gluten free pumpkin spice whoopie pies and even gave the cinnamon maple cream cheese frosting its own blog post!
Helpful Tips
- Use pure pumpkin puree – Not pumpkin pie filling! Pumpkin pie filling has added ingredients that we don’t want or need. We are adding our spices and sweeteners.
- Leftover pumpkin puree – You will have leftover pumpkin puree, and I have a few quick ideas for how to use it! Try the incredible gluten free cinnamon pumpkin bread or pumpkin small batch cupcakes.
- Use a cookie scoop – Scooping the batter into equal portions is much easier if you use a cookie scoop. I use a medium cookie scoop (about 2 tablespoons) and fill it full to make each of the whoopie pies.
- Don’t overbake – We want the whoopie pies to be soft and cake-like. You know they are done when you touch the tops and they spring back.
- Use all of the filling! – It may seem like there is too much filling. Trust me when I say that we want a good ratio of filling to whoopie pie, and the amount you have will be just right!
Recipe FAQ
Yes! Cinnamon, allspice, ginger, and nutmeg more often are already in pumpkin pie spice. However, feel free to add more of any for a punch of spice – I’d keep it at 1/4 teaspoon because of the small batch.
The whoopie pies will be fine covered at room temperature for 6 to 8 hours. Beyond that, I recommend refrigerating because of the cream cheese filling.
Baked, cooled, and unfilled whoopie pies can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator. I do not recommend freezing the filling – it will likely change consistency if frozen.
Small Batch Pumpkin Spice Whoopie Pies
INGREDIENTS
Whoopie Pies
- ½ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- 1 large egg yolk, room temperature
- 3 tablespoons full fat sour cream, room temperature
- 2 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- ¼ cup, plus 2 tablespoons pure canned pumpkin
- ½ teaspoon vanilla extract
Cinnamon Maple Cream Cheese Filling
- 2 ounces cream cheese, room temperature (cool temp.)
- 2 tablespoons pure maple syrup
- ¼ cup heavy cream (cool temp.)
- 2 tablespoons powdered sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
INSTRUCTIONS
Pumpkin Whoopie Pies
- Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.1/2 cup all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 3/4 teaspoon pumpkin pie spice
- In a medium mixing bowl, add the egg yolk, sour cream, melted butter, both sugars, pumpkin puree, and vanilla extract. Whisk until blended and smooth. Sprinkle half of the dry ingredients over the wet ingredients and stir until just incorporated. Then sprinkle in the remaining dry ingredients and mix until no dry streaks remain.1 large egg yolk, room temperature, 3 tablespoons full fat sour cream, room temperature, 2 tablespoons unsalted butter, melted and cooled slightly, 3 tablespoons light brown sugar, 3 tablespoons granulated sugar, 1/4 cup, plus 2 tablespoons pure canned pumpkin, 1/2 teaspoon vanilla extract
- Using a cookie scoop scoop 8 equal portions of the batter onto the prepared baking sheet – at least 2 inches apart. Note – I use a cookie scoop that holds approximately 2 tablespoons of batter.
- Bake for 10 to 12 minutes, or until the tops of the cookies are set and spring back when gently touched with your finger. Cool the cookies on the baking sheet set on wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely.
Cinnamon Maple Cream Cheese Filling
- While the cookies are baking, make the filling – Remove the cream cheese and heavy cream from the refrigerator about 5 minutes before you make the frosting. We want it to still be cool.
- In a small mixing bowl, add the cream cheese and maple syrup. Use a hand mixer on medium speed to beat the cream cheese until it is smooth.2 ounces cream cheese, room temperature, 2 tablespoons pure maple syrup
- Add the heavy cream, powdered sugar, cinnamon, and salt. Continue to beat on medium high speed until light and fluffy. This may take about 2 minutes. Do not overmix, or the frosting may separate. The consistency of the frosting is like a thick, creamy, whipped cream. Note – If you prefer a thicker frosting, add more powdered sugar 1 tablespoon at a time until you reach your desired consistency.1/4 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt
- The frosting is ready to use immediately, or it can be covered and refrigerated where it will thicken as it chills. Note – The frosting is not thick like buttercream.
- Spoon or pipe the filling equally onto 4 of the whoopie pie cakes, and cover with the remaining whoopie pie cookies.
RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled. I recommend using 2 egg yolks for a double batch.
- Pumpkin – Depending on the brand (I prefer Libby’s), canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
- Gluten Free Version – Try my small batch gluten free pumpkin whoopie pies.
- Whoopie Pie Filling – I have a separate blog post for the maple cinnamon cream cheese frosting. Check it out for more tips and FAQs on the frosting.
- Storing – The whoopie pies can be kept at room temperature for up to 8 hours. Beyond that, I recommend covering and refrigerating because of the filling.
- Freezing – Baked, cooled, and unfilled whoopie pies can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator. I do not recommend freezing the filling – it will likely change consistency if frozen.
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I'm Erin and I'm all about desserts - and a little bit of butter!
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