Pumpkin whoopie pies carry a cozy, fall vibe, but I’ve always loved how they adapt beyond the season. There’s something about the soft, spiced cake paired with creamy filling that feels like a tiny celebration. I like to think of them as a sweet little canvas, waiting for a splash of something unexpected.
Why I Keep Coming Back to This Recipe
They’re forgiving, adaptable, and have that nostalgic charm — plus, the slight heat from chili makes each bite interesting. Sharing these friends-made treats sparks quick smiles, even in busy moments. They remind me that simple ingredients, combined thoughtfully, can surprise and comfort all at once.
Breaking Down the Pumpkin & Spice
- Canned pumpkin: Adds moistness and a gentle earthiness, like pumpkin bread in every bite. Substitute with sweet potato for a sweeter, denser flavor.
- Brown sugar: Gives the cookies a rich, caramel-like sweetness that balances the spices. Honey or maple syrup can replace it, but adjust the moisture.
- Cinnamon & nutmeg: Classic warm spices that evoke cozy fall days. For a punchier spice, add a pinch of allspice or clove.
- Ancho chili powder: Unexpected but delightful; adds a smoky heat that plays against the sweetness. Swap with chipotle for a more intense smoky kick.
- Cream cheese or mascarpone (for filling): Creates a tangy, creamy filling that cuts through the sweetness. Greek yogurt can be a lighter alternative.
- Vanilla extract: Brightens all the flavors with a subtle floral note. Almond extract works for a different aroma.
- Eggs: Bind everything together and give structure. Flax eggs work if you want to keep it vegan.
Tools & Equipment You’ll Need
- Mixing bowls: To combine wet and dry ingredients separately.
- Electric mixer or whisk: To beat the butter and sugar until fluffy.
- Baking sheet & parchment paper: To bake the cookies evenly without sticking.
- Ice cream scoop or spoon: To portion the cookie dough uniformly.
- Cooling rack: To cool cookies quickly and evenly.
- Piping bag or spatula: To spread or pipe the filling neatly.
Steps to Pumpkin Pie Bliss: From Mixing to Cooling
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a baking sheet with parchment paper, ready for the cookies.
Step 3: In a bowl, whisk together the flour, baking soda, cinnamon, and a pinch of nutmeg.
Step 4: In a separate large bowl, beat the softened butter with brown sugar until fluffy, about 3 minutes.
Step 5: Add the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
Step 6: Gradually mix in the dry ingredients until just combined; the dough should be moist but scoopable.
Step 7: Drop spoonfuls onto the prepared sheet, spacing them about 5 cm apart.
Step 8: Bake for 12-14 minutes, until they are just set around the edges but still soft in the center.
Step 9: Let the cookies cool for 10 minutes on the sheet, then transfer to a wire rack.
Cooking Checkpoints & Tips for Success
- Cookies should be lightly golden at the edges but still soft in the middle.
- The filling should be smooth, thick but spreadable, with a hint of warmth from the chili.
- If the cookies crack when you lift them, they’re baked just right.
- Ensure the filling is chilled before piping to prevent melting and mess.
Common Mistakes & How to Fix Them
- Over-mixing the batter.? Over-mixing the batter makes cookies dense. Fix: Mix just until ingredients are combined.
- Skipping chilling the dough.? Cookies spread too much. Fix: Chill dough for 15 minutes before baking.
- Adding too much liquid to the filling.? Filling is runny. Fix: Chill the filling for 10-15 minutes before piping.
- Removing cookies too early from the sheet.? Cookies crack when cooling. Fix: Let cookies cool on the baking sheet for 10 minutes, then transfer.
Spiced Pumpkin Whoopie Pies with Chili Cream Filling
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and chili powder to evenly combine.
- In a large bowl, beat the softened butter and brown sugar together with an electric mixer until light and fluffy, about 3 minutes. The mixture should look creamy and slightly paler in color.
- Add the egg to the butter mixture and beat until well incorporated. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will be moist and slightly sticky but scoopable.
- Use an ice cream scoop or spoon to drop dollops of dough onto the prepared baking sheet, spacing them about 5 cm apart. Slightly flatten each mound with the back of the spoon.
- Bake the cookies for 12-14 minutes, or until the edges are just golden and the centers look slightly soft but set. The cookies will spread and develop a gentle crackle on top.
- Remove the baking sheet from the oven and let the cookies cool on it for about 10 minutes, allowing them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely before assembling. Meanwhile, prepare the filling by beating the softened cream cheese, powdered sugar, vanilla extract, and chili powder together until smooth and fluffy.
- Once cooled, pipe or spread a generous dollop of the chili cream filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
- Repeat with remaining cookies and filling. Chill the assembled whoopie pies for at least 30 minutes to let the flavors meld and the filling set before serving.
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