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An easy pumpkin whoopie pie recipe. Made with a pair of spiced pumpkin cakes and a creamy chocolate buttercream filling, this is the best pumpkin whoopie pie recipe for fall!
Why Make This Pumpkin Whoopie Pie Recipe?
If you’ve been following this blog for awhile, you probably already know how much I love to make and eat whoopie pies. (Thanks, of course, to my Pennsylvania roots!) I love the classic chocolate-and-vanilla combo, but also enjoy getting creative with my whoopie pie pairings. Favorites include lemon and vanilla, strawberry and red velvet, lime and raspberry, chocolate and watermelon.
In this recipe, I’ve paired the ultimate autumn flavor—pumpkin spice—with a dark chocolate and ginger buttercream filling. (Ginger is one of my favorite autumn ingredients, adding a warm, spicy note to everything from molasses cookies to gummy candy.) These pumpkin whoopie pies are easy to make and easier to eat. They’re a seasonally appropriate option for autumn gatherings, bake sales, parties, cookie swaps, and more.
Pumpkin Whoopie Pie Recipe Ingredients
- All Purpose Flour – All purpose flour forms the base of the whoopie pie cakes. I have not tested this recipe with gluten free or other alternate flours, and do not recommend substituting those here.
- Baking Powder and Baking Soda – A combination of baking powder and baking soda helps the cakes to rise.
- Ground Spices – The whoopie pie cakes include a mixture of ground cinnamon, ground ginger, ground cardamom, ground nutmeg, and ground cloves, plus kosher salt (or fine sea salt), for a classic “pumpkin spice” taste.
- Unsalted Butter – You’ll need 170 grams (3/4 cup) of melted and cooled butter for the cakes. And, you’ll need another 113 grams (1/2 cup) of softened butter to make the chocolate buttercream.
- Sugars – These cakes use a mix of dark brown sugar (light brown sugar will also work, if you prefer a lighter, less molasses-forward cake) and granulated sugar, for both sweetness and moisture.
- Pumpkin Purée – Choose pure pumpkin purée for these chocolate pumpkin whoopie pies, not pumpkin pie filling.
- Eggs – Two large eggs add structure, and, along with baking powder and baking soda, provide a soft and cakey rise.
For the Buttercream Filling:
- Confectioner’s Sugar – Also known as powdered sugar or icing sugar, confectioner’s sugar helps to create the sweet and fluffy buttercream filling.
- Cocoa Powder – Unsweetened cocoa powder makes a rich and chocolatey buttercream.
- Whole Milk – You’ll need whole milk or heavy cream (or your favorite plant milk) to adjust the consistency of the buttercream.
- Ginger Oil and Candied Ginger – I love the combination of ginger and dark chocolate, so I’ve added ginger oil and candied ginger to the buttercream. You can omit these if you don’t like ginger, but I don’t recommend it. It’s the ginger that takes this from a standard buttercream to an autumn-appropriate filling which pairs perfectly with the spiced pumpkin cakes.
Piping the Whoopie Pie Cakes
After making the whoopie pie batter, use a rubber spatula to scoop it into a large, disposable piping bag fitted with a 3/4-inch round metal tip. Pipe the batter onto the tray in 1 1/2-inch – 2-inch rounds, allowing space in between the rounds.
If desired, you can pipe the rounds slightly larger (for big whoopie pies) or smaller (for mini whoopie pies). Just remember that the cakes will spread and rise as they bake, so they will be bigger and taller than the piped rounds of batter.
For perfectly smooth cakes, you can dip your fingertips in water and gently “pat” the top of each cake to remove the peaks created by the piping tip.
Tips and Tricks for Making the Best Pumpkin Whoopie Pies
Your chocolate buttercream should be smooth and creamy, but still firm enough to pipe. If necessary, add a bit more confectioner’s sugar or whole milk to adjust the consistency of the buttercream.
Pumpkin whoopie pies don’t require much special equipment, but you will want to have disposable piping bags on hand (for piping the cakes as well as the buttercream) and a selection of metal piping tips.
This pumpkin whoopie pie recipe can be doubled or tripled.
Make-Ahead and Storage Suggestions
You can make the chocolate buttercream up to 24 hours in advance. Cover the bowl and refrigerate until ready to use. Allow the buttercream to soften at room temperature for 30-60 minutes, then use a hand mixer to “re-fluff” before scooping the buttercream into a piping bag.
For freshness, bake and fill pumpkin whoopie pies on the day you plan to serve them.
Store leftover whoopie pies in an airtight container in the refrigerator or in an airtight container in a cool, dark place for up to three days. Layered between sheets of parchment or wax paper to prevent the cakes from sticking together. Or, individually wrap each cake in a separate sheet of clingfilm/plastic wrap.
Other whoopie pie recipes you might enjoy:
Red Velvet Whoopie Pies
Lemon Whoopie Pies
Raspberry Mojito Whoopie Pies
Rainbow Whoopie Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Pumpkin Whoopie Pies
- Total Time: 1 hour
- Yield: 12 3-inch whoopie pies 1x
Description
An easy recipe for spiced pumpkin whoopie pies, with a thick layer of chocolate buttercream sandwiched in between.
Ingredients
225 grams all purpose flour (1 3/4 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 teaspoon kosher salt
170 grams unsalted butter (3/4 cup), melted and cooled
155 grams dark brown sugar (3/4 cup, packed)
55 grams granulated sugar (1/4 cup)
225 grams pumpkin purée (1 cup)
2 large eggs
Chocolate Buttercream:
335 grams confectioner’s sugar (2 1/2 cups)
30 grams unsweetened cocoa powder (1/4 cup)
1/2 teaspoon kosher salt
113 grams unsalted butter, softened (1/2 cup / 1 stick)
60 milliliters whole milk (1/4 cup), plus more to adjust consistency
2–3 drops ginger oil
20 grams finely chopped candied ginger (2 tablespoons)
Instructions
Preheat oven to 350° F / 176° C. Line a half-sheet rimmed tray with parchment, and set aside until ready to use.
In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground cloves, and kosher salt. Set aside.
In a separate mixing bowl or the bowl of a stand mixer, whisk together melted butter, brown sugar, and granulated sugar.
Mix in the pumpkin purée, followed by the eggs.
With a flexible rubber spatula, fold the dry ingredients into the batter. Mix until just combined.
Transfer batter to a piping bag fitted with a 3/4-inch round tip.
Pipe 1 1/2-inch – 2-inch rounds onto prepared tray, allowing space for the cakes to spread as they bake.
Bake in preheated oven for 12-13 minutes, or until cakes are nicely risen and set around the edges, and spring back lightly when touched.
Repeat with remaining batter.
Allow whoopie pies to cool completely on tray. Meanwhile, prepare the buttercream.
Chocolate Buttercream:
In a large bowl, whisk confectioner’s sugar, cocoa powder, and salt. Set aside.
In a separate bowl or the bowl of a stand mixer, whip the softened butter until light and fluffy.
Add the confectioner’s sugar mixture to the butter, 1/2 cup at a time, mixing well after each addition.
Mix in the whole milk and ginger oil. If necessary, add a bit more milk or confectioner’s sugar to adjust the consistency. (The buttercream should be thick rather than runny or watery, but still thin enough to pipe with ease.)
Stir in the chopped candied ginger.
Transfer to a piping bag.
Assembly:
Divide the cakes into pairs.
Pipe a generous blob of buttercream on the flat side of half of the cakes.
Top with the remaining cakes, using your hands to gently sandwich the two halves together.
Store leftover whoopie pies in an airtight container at room temperature for up to three days. If desired, whoopie pies can also be wrapped individually in clingfilm/plastic wrap.
- Prep Time: 45 minutes
- Cook Time: 12-13 minutes
- Category: Whoopie Pies
- Method: Oven