How-to Make Easy Pumpkin Whoopie Pies with Cream Cheese Filling

Fall weather have you in the mood to bake? Do you want to make a pumpkin roll but just no good at rolling the cake without it cracking? Let me show you how-to make pumpkin whoopie pies instead using fun fall shapes!

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8 Ingredient Pumpkin Whoopie Pies

1. ¾ C All-Purpose Flour
2. 2 Tsp Ground Cinnamon
3. 1 Tsp Baking Powder
4. ½ Tsp Ground Nutmeg
5. ½ Tsp Salt
6. 1 C Granulated Sugar
7. 2/3 Canned Pumpkin (10 oz)
8. 1 Tsp Lemon Juice

How-to Prepare Eggs for Pumpkin Whoopie Pies

First thing you want to do is grab 3 eggs and bring them to room temperature. You will want to let them sit out for at least 30 minutes or until no longer cold to the touch. This step is very important as cold eggs will not allow you to beat air into them. Allowing the eggs to come to room temperature first will allow you to achieve a lighter, fluffier texture that is very important for whoopie pies.

Simple and Easy Pumpkin Whoopie Pie Recipe

Start with preheating your oven to 375F. Then simply begin by combining the five first ingredients on the ingredients list into a small bowl. Mix them together well making sure all the dry ingredients are incorporated.

• You can sift your ingredients here first if you’d like to ensure that all your dry ingredients are well combined and break up any lumps. It also helps create a lighter more delicate structure to your baked goods.

Here is also where you can adjust your spices cinnamon and nutmeg to your preference. You can also choose to omit the nutmeg if you just don’t have it in your pantry. Another substitute would be “pumpkin pie spice” which includes more spices such as ginger, allspice and cloves.

How-to Whip Eggs until Stiff Peaks Form

Now that your eggs have reached room temperature, crack them into a medium sized bowl. I like to use a handheld mixer but you can also use a stand-alone mixer such as a KitchenAid. Beat on high until the eggs are thick and lemon colored. This will take you at least 5 minutes or longer depending on the temperature of your eggs and speed used to whip them.

• Pro Tip: I like to tilt the bowl on its side while whipping the eggs to allow for more air to be beat into the eggs.

After whipping your eggs for 5 minutes, check to see if you have formed stiff peak by pulling out your whisks. If the eggs come off in a thick stream you are ready! If they still run off the whisks, continue to beat until thick. Be careful not to over beat your eggs or you will have to start over. Over beaten eggs will begin to form white clumps.

Airy and Fluffy Pumpkin Mixture for Whoopie Pies

Begin by slowing beating in 1 cup of granulated sugar to your whipped eggs until well incorporated. Using a rubber spatula, carefully fold in 2/3 cup pumpkin puree and lemon juice. You just put in hard work to beat those eggs so no need to be rough now and risk deflating your peaks.

In the pictures above you can see when I first added in the pumpkin puree, compared to gently folding it in. The last picture shows you the pumpkin puree fully incorporated. See those lovely air bubbles still there? Loading fluffy whoopies pies in 3….2…..1….

Don’t Overmix your Dry Ingredients!

Just like we did above by folding the pumpkin into the eggs, now we are going to add in the dry ingredients. Grab your small bowl of dry ingredients and pour it into your egg/pumpkin mixture. Using your rubber spatula, gently fold in the flour mixture into the pumpkin mixture until combined.

Be careful not to over mix your batter or you risk the chance of ruining your batter. Overworking the flour mixture into the egg mixture will activate the gluten and make the cake tough, dense, and unpleasantly chewy.

How-to Make Pumpkin Roll into Fun Fall Shaped Whoopie Pies

I have made my share of pumpkin rolls and can’t say there was ever a time that it didn’t crack once I rolled it. How frustrating right!? So, I decided to try fun fall shaped molds and found that they are not only easier to make, but easier to eat as well. I like to find random shaped molds at Home Goods or order them online.

I gather my baking molds and give them a nice spray of butter along with my Ice Cream Scoop. I love using my smaller scoop to fill each muffin spot with one scoop. This ensures that each whoopie pie is equal in batter. After filling them, I use a toothpick to spread the batter across the mold to ensure I’m reaching all the corners of the fun fall shapes. Only fill molds half way as the batter will rise when baked.

Bake them in your preheated oven for 15-18 minutes or until the tops spring back when lightly touched and edges pull away slightly from the molds. I found that my silicone baking molds took longer to cook over the metal pan due to the way it conducts heat. No worries! Just pull out the metal pan first when done baking. Remove whoopie pies onto a tea towel sprinkled with powdered sugar. Allow to fully cool while you prepare the cream cheese filling.

Cream Cheese Filling Ingredients for Whoopie Pies

1. 3 Oz Cream Cheese, Softened
2. 4 Tbsp Butter, Softened
3. ½ Tsp Vanilla
4. 1 C Powered Sugar

The Perfect Cream Cheese Filling Recipe

Start by bringing your butter and cream cheese up to room temperature for at least 30 minutes. This is the most important step of making the perfect cream cheese filling. If you don’t soften these ingredients first, your filling mixture will end up lumpy.

In a small bowl or your KitchenAid, beat 3 ounces cream cheese, 4 tablespoons of softened butter, and ½ teaspoon of real vanilla. Beat until well combined and no lumps remain. Gradually beat in 1 cup of sifted powered sugar until smooth. I highly recommend sifting your powered sugar first to avoid lumps. Chill to firm filling.

Assembling Pumpkin Whoopie Pies

Grabbing 1 whoopie pie, spread or pipe a generous amount of cream cheese filling into the center of the pie. Grab another whoopie pie to place on top of the mixture. Gently push the 2 whoopie pies together until the cream cheese filling reaches the edges of the pie. Repeat until no remaining whoopie pies remain. Cover and chill for one hour.

Now you have a simpler way to make a delicious fall dessert without the hassle! I like to place these cute whoopie pies on a large platter spaced out and sift some more powder sugar over top before serving.

Like this post!? Share it with your friends and family and pin for later! Want to learn how to utilize your fresh tomatoes? Hop on over to my blog: 10 Ingredient Recipe for Dairy Free Banana Bread with Applesauce: here.

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Pumpkin Whoopie Pie Recipe

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