Irresistible Mini Pumpkin Whoopie Pies: Your Ultimate Fall Dessert Recipe
There’s nothing quite like the comforting flavors of fall, and these mini pumpkin whoopie pies are the epitome of autumn indulgence. Perfect for a cozy evening treat, a festive football party snack, or a delightful addition to any harvest gathering, these handheld delights bring joy with every bite. Imagine soft, spiced pumpkin-chocolate cookies hugging a luscious, creamy, and subtly sweet cream cheese filling. They’re miniature in size, making them ideal single-serve portions that are easy to enjoy and share. Whether you’re baking with kids or preparing a special treat for your loved ones, this recipe promises fun in the kitchen and an explosion of fall flavor.
Why This Mini Pumpkin Whoopie Pie Recipe is a Must-Try
Whoopie pies might look sophisticated and complex, but they are surprisingly simple to make! This recipe pairs two wonderfully comforting elements: a soft, cake-like cookie and a rich, tangy cream cheese filling. The combination creates a harmonious balance of textures and flavors that is truly addictive. Don’t let their elegant appearance fool you; these treats are approachable for bakers of all skill levels, offering a rewarding experience that yields impressive results. They’re especially fun for chocolate whoopie pie enthusiasts looking for a seasonal twist.
The mini size makes them perfectly portioned for individual enjoyment, whether it’s an after-school snack, a packed lunch surprise, or a sweet bite at a harvest festival. They’re less messy than a traditional slice of cake and offer a satisfying, complete dessert experience in miniature form. Plus, the warm spices of pumpkin, cinnamon, and nutmeg infuse your kitchen with an inviting aroma, truly capturing the essence of the autumn season.
Essential Ingredients for Your Pumpkin Whoopie Pies
Crafting these delectable mini pumpkin whoopie pies requires a few key ingredients for both the rich chocolate-pumpkin cookies and the creamy, spiced filling. The magic truly happens when quality ingredients come together. For the cookie base, you’ll need standard pantry staples like all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. These dry ingredients form the structure and provide the characteristic flavor. Shortening, granulated sugar, a large egg, whole milk, and pure vanilla extract complete the cookie batter, ensuring a tender, moist, and flavorful cookie.
The star of the filling is softened cream cheese and unsalted butter, which create a smooth and luxurious base. Confectioners’ sugar adds sweetness, while canned solid pack pumpkin (be sure it’s *not* pumpkin pie filling!) lends that signature autumnal flavor. A pinch of cinnamon and nutmeg rounds out the filling with warm, inviting spice. Having all your ingredients at room temperature, especially the dairy products, is crucial for achieving the perfectly smooth textures required for both the cookie batter and the filling.
Find all precise measurements, a complete list of ingredients, and detailed instructions in the printable recipe card located at the very end of this blog post.
How to Make Delicious Mini Pumpkin Whoopie Pies: A Step-by-Step Guide
These detailed step-by-step photos and clear instructions are provided to help you visualize each stage of making this recipe, ensuring your baking process is smooth and successful. For a convenient, printable version of the full recipe, please scroll down to the end of this post.
Preparing the Perfect Pumpkin Whoopie Pie Cookies:
- **Preheat and Prepare:** Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Line several cookie sheets with parchment paper or a silicone baking mat. This crucial step prevents sticking and ensures your cookies bake evenly and release easily.
- **Combine Dry Ingredients:** In a medium-sized bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are well combined and evenly distributed, which is essential for uniform leavening in your cookies. Set this mixture aside.
- **Cream Wet Ingredients:** In a large mixing bowl, using a stand mixer or hand mixer, beat together the vegetable shortening, granulated sugar, and large egg. Mix on high speed for about 3 minutes, or until the mixture is light, fluffy, and smooth. This creaming process incorporates air, which contributes to the soft, cake-like texture of the whoopie pies.
- **Incorporate Wet and Dry:** Gradually add half of the whisked flour mixture to the wet ingredients, mixing on low speed until just combined. Then, pour in the whole milk and vanilla extract, mixing until smooth. Finally, add the remaining flour mixture, continuing to mix until a uniform batter forms. Be careful not to overmix, as this can lead to tough cookies.
- **Portion and Bake:** Drop approximately 2 teaspoons of dough onto your prepared baking sheets, ensuring to space them about 2 inches apart to allow for spreading. For consistent sizes, a small cookie scoop works wonders. Bake for 10 to 15 minutes, or until the cookies spring back lightly when gently touched. Avoid overbaking, as this will dry them out.
- **Cool Completely:** Once baked, transfer the baking sheets to wire racks and allow the cookies to cool for 10 minutes on the sheets. Then, carefully remove the cookies from the baking sheets using a spatula and transfer them directly to the wire racks to cool completely. It is essential for the cookies to be fully cooled before adding the filling to prevent melting.
Crafting the Velvety Pumpkin Cream Cheese Filling:
- **Whip the Base:** Using your mixer, beat together the softened cream cheese, softened unsalted butter, and confectioners’ sugar on medium speed. Continue mixing for about 3 minutes until the mixture is incredibly smooth and free of any lumps. Softened ingredients are key here for a silky texture.
- **Add Flavor:** Next, incorporate the canned solid pack pumpkin, cinnamon, and nutmeg into the cream cheese mixture. Whip again until the filling is perfectly smooth, making sure to scrape down the sides of the bowl as needed to ensure everything is thoroughly combined. The spices will infuse the filling with that unmistakable taste of fall.
- **Assemble Your Whoopie Pies:** Once your cookies are completely cool, it’s time for assembly! Pipe or spoon about 2 teaspoons of the pumpkin cream cheese filling onto the flat side of half of the cookies. Then, gently sandwich them with the remaining cookies, ensuring the flat sides face downwards onto the filling. Apply a light pressure to secure them together.
Expert Baking Tips & Frequently Asked Questions (FAQs)
- **Yield & Size Customization:** This recipe is designed to yield approximately 46 small cookies, which translates to 23 delightful mini whoopie pies. If you prefer larger whoopie pies, you can certainly make them. Simply increase the size of the dough drops and bake for an additional minute or two, if needed, checking for doneness as described in the instructions. Keep an eye on them to prevent overbaking.
- **Achieving a Smooth Filling:** The key to a silky, lump-free cream cheese filling is to ensure both your cream cheese and unsalted butter are at true room temperature. If they are too cold, your filling will be lumpy and difficult to spread or pipe. Take them out of the refrigerator at least an hour before you plan to start baking.
- **Storage Solutions:** Once assembled, these whoopie pies are best stored in an airtight container in the refrigerator. They will keep fresh and delicious for up to 3-5 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
- **Freezing for Later:** Whoopie pies are fantastic for making ahead and freezing! You can freeze the baked cookies and the filling separately, or freeze the assembled pies. To freeze assembled pies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
- **Pumpkin Puree vs. Pumpkin Pie Filling:** It’s crucial to use canned solid pack pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would alter the taste and consistency of your whoopie pies. Always double-check the label!
- **Shortening Substitutions:** While vegetable shortening contributes to the classic whoopie pie texture (soft and slightly dense), you can substitute unsalted butter for shortening in the cookie recipe if preferred. However, be aware that this might slightly change the texture, making the cookies a bit richer and potentially spreading a bit more.
You’ll undeniably fall in love with these soft, spiced chocolate whoopie pies, beautifully filled with a luscious pumpkin cream cheese filling. They are truly the perfect dessert or snack to celebrate the crisp, cozy days of fall!
Explore More Delicious Fall Pumpkin Recipes
If you’re a fan of pumpkin as much as we are, then you’ll love diving into these other fantastic fall recipes. From comforting cakes to spiced drinks, there’s a pumpkin creation for every craving:
- Pumpkin Magic Cake
- Pumpkin Spice Donuts
- Pumpkin Hand Pies
- Pumpkin Spice Hot Chocolate
- Slow Cooker Pumpkin Spice Latte
- Pumpkin Trifle
- Pumpkin Pie Dip
- Pumpkin Chicken Pot Pie
I am passionate about baking and cooking, and I love sharing my favorite recipes with you! I understand how easy it is to forget to revisit a website or search for recipes again, so I’ve simplified it for you with my free weekly newsletter! You can subscribe today for free, and I’ll send a curated selection of delicious, easy-to-follow recipes straight to your email inbox every week. Never miss out on a new culinary adventure!
Mini Pumpkin Whoopie Pies
IMPORTANT – Discover even more helpful tips, troubleshooting, and frequently asked questions about this recipe within the blog post above. Scroll back up to read them for additional insights!
Print It
Rate It
Save ItSaved!
Ingredients
FOR THE COOKIES
- 2 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
FOR THE FILLING
- 4 ounces cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- ½ cup confectioners’ sugar
- ¼ cup canned solid pack pumpkin not pumpkin pie filling*
- Pinch cinnamon
- Pinch nutmeg
Things You’ll Need
-
Stand mixer
-
Baking sheets
-
Wire cooling racks
Before You Begin
- This recipe makes 46 small cookies, resulting in 23 delicious whoopie pies. If you prefer larger whoopie pies, simply adjust the size of your dough drops and increase the baking time by a minute or two as needed, ensuring they spring back lightly when touched.
- For the creamiest, lump-free filling, it is essential that your cream cheese and unsalted butter are at room temperature. This allows them to blend smoothly and incorporate air for a light, fluffy texture.
- Always use canned solid pack pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that will alter the intended flavor and texture of your whoopie pies.
- Whoopie pies can be stored in an airtight container in the refrigerator for up to 3-5 days. They also freeze exceptionally well for longer storage, up to 2 months.
Instructions
Prepare cookies:
-
Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
-
In a medium bowl, thoroughly whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set these dry ingredients aside.
-
Using a mixer in a large bowl, beat the vegetable shortening, granulated sugar, and large egg on high speed for approximately 3 minutes until the mixture is smooth and fluffy.
-
Slowly incorporate half of the dry flour mixture into the wet ingredients. Once combined, add the milk and vanilla extract. Finish by mixing in the remaining flour mixture until just combined, being careful not to overmix.
-
Drop about 2 teaspoons of dough onto the prepared baking sheets, leaving 2 inches between each dollop. Bake for 10 to 15 minutes, or until the cookies spring back when lightly touched.
-
Transfer the baking sheets to wire racks and allow the cookies to cool for 10 minutes. Then, use a spatula to carefully remove the cookies from the sheets and transfer them to wire racks to cool completely before filling.
Prepare filling:
-
Using your mixer, beat the softened cream cheese, softened butter, and confectioners’ sugar on medium speed until the mixture is smooth and creamy, which should take about 3 minutes. Stir in the pumpkin, cinnamon, and nutmeg, whipping until smooth and scraping down the bowl as needed.
-
Once the cookies are cool, pipe or spoon approximately 2 teaspoons of filling onto the flat sides of half of the cookies. Gently sandwich them with the remaining cookies, ensuring the flat sides are pressed against the filling.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.