Chocolate Pumpkin Whoopie Pies
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Inspired by my Pennsylvania Dutch upbringing and my love of all things ginger, these chocolate pumpkin whoopie pies are easy to make, and even easier to eat. Pairing two spiced pumpkin cakes with a creamy, chocolate ginger buttercream, this pumpkin whoopie pie recipe makes a seasonally appropriate addition to fall bake sales and cookie swaps.
Why Did I Create These Chocolate Pumpkin Whoopie Pies?
If you’ve been following me for awhile, you already know how much I enjoy whoopie pies. (Thanks, of course, to my Central Pennsylvania roots!) I love the classic chocolate-and-vanilla combo, but also enjoy getting creative with my whoopie pie pairings, like lemon and vanilla, strawberry and red velvet, lime and raspberry, chocolate and watermelon. So in this recipe I’ve paired the ultimate autumn flavor (pumpkin!) with a dark chocolate and ginger buttercream, for a spicy, seasonal twist on a classic Pennsylvania Dutch dessert.
Key Ingredients
- All Purpose Flour – All purpose flour (plain flour, in the UK) 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. It seems like a larger-than-usual amount, but you need both leavening agents (and eggs! to make the soft, puffy pumpkin cakes.
- 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. If desired, you can add (or substitute) homemade pumpkin pie spice, or a pinch of ground allspice or mixed spice.
- Sugars – The cakes use a mix of dark brown sugar and granulated sugar. You’ll need the full amounts of both for proper sweetness, moisture, and spread, but you can experiment with replacing the dark brown sugar with other moist, dark sugars (muscovado, molasses, light brown)—see my guide to sugars for substitution suggestions.
- Pumpkin Purée – Choose pure pumpkin purée for the pumpkin whoopie pie cakes, not pie filling. If you’re in the UK, you can often find canned pumpkin in the American foods section at Sainsbury’s (I had good luck testing this recipe with their “Baking Buddy” brand) or purchase it from Amazon, or a specialty store like Partridges or Panzers.
- 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. (And if you have extra candied ginger, you can save it to make cookies or chocolate truffles, too!)
Tools, Tips, and Tricks
- Choose your size. After making the 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. If desired, you can pipe the rounds slightly larger (for big whoopie pies) or smaller (for mini whoopie pies). Remember that the cakes will spread and rise as they bake, so they will be bigger and taller than the piped rounds of batter.
- Smooth the tops. 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.
- Let the batter rest. Although you can bake the piped cakes immediately, I found that a 10-minute rest before piping yields cakes with smoother, more even tops with less tiny holes or cracks.
- Adjust the consistency. 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.
- Keep a few tools handy. 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.
Pumpkin Whoopie Pies
- Total Time1 hour
- Yield12 3-inch whoopie pies 1x
An easy recipe for spiced pumpkin whoopie pies, with a thick layer of chocolate buttercream sandwiched in between.
Ingredients
224 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
150 grams dark brown sugar (3/4 cup, packed)
50 grams granulated sugar (1/4 cup)
225 grams pumpkin purée (1 cup)
2 large eggs, at room temperature
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 (1/2 cup; 1 stick), softened
60 milliliters whole milk (1/4 cup), plus more to adjust consistency
2-3 drops ginger oil, optional
20 grams finely chopped candied ginger, store bought or homemade (2 tablespoons)
Instructions
Preheat oven to 350° F (176° C). Line a half-sheet rimmed tray with parchment or a silicone baking mat.
In a large bowl, whisk 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, whisk melted butter, brown sugar, and granulated sugar.
With a hand mixer, mix in the pumpkin purée, followed by the eggs.
With a flexible rubber spatula, fold the dry ingredients into the batter. Mix on low speed until just combined, with no dry pockets remaining.
Transfer batter to a piping bag fitted with a 3/4-inch round tip.
For smoother cakes, allow batter to rest in the piping bag for 10-15 minutes.
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 smooth and creamy.
Add the dry ingredients 1/2 cup at a time, mixing well after each addition.
Mix in the whole milk and ginger oil, if using. If necessary, add a bit more milk or confectioner’s sugar to adjust the consistency. The buttercream should be thick and creamy rather than runny or watery, but still thin enough to pipe.
Stir in the chopped candied ginger.
With a flexible rubber spatula, scoop chocolate buttercream into a piping bag.
Assembly:
Divide the cakes into pairs.
Pipe a generous dollop of buttercream on the flat side of half of the cakes.
Top with the remaining cakes, using your hands to gently sandwich the 2 halves together.
Store leftover whoopie pies in an airtight container at room temperature for up to 3 days.
Notes
This whoopie pie recipe can be doubled or tripled.
*For smooth tops, use damp or oiled fingertips to gently pat down and smooth the top of each cake.
- Prep Time: 45 minutes
- Cook Time: 12-13 minutes
- Category: Whoopie Pies
- Method: Oven
- Cuisine: Pennsylvania Dutch
Make-Ahead and Storage Suggestions
To make ahead: 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.
To store: 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 with Strawberry Buttercream
Lemon Buttercream Whoopie Pies
Raspberry Mojito Whoopie Pies
Rainbow Whoopie Pies
Mini Red Velvet Whoopie Pies with Cream Cheese Buttercream
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!
