Pumpkin Chocolate Chip Whoopie Pies
Who says pumpkin desserts are just for Thanksgiving?
These Pumpkin Chocolate Chip Whoopie Pies are here to prove that cozy fall flavors can shine all year round!
Imagine soft, spiced pumpkin cakes sandwiched with a luscious cream cheese filling and studded with melty chocolate chips.
They’re like little hugs for your taste buds—perfect for sharing (or not).
Whether you’re baking these for a holiday gathering or just because, they’re sure to bring joy to anyone lucky enough to snag one.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Whip Up the Batter
Start by mixing together your wet ingredients—pumpkin puree, brown sugar, eggs, and vanilla extract—in a large bowl until smooth. In another bowl, whisk together flour, baking powder, spices, and salt. Gradually fold the dry mixture into the wet until you have a thick but scoopable batter. Gently stir in those dreamy chocolate chips. Pro tip: Use mini chocolate chips so every bite has a touch of chocolate magic!
Step 2: Scoop and Bake
Drop heaping tablespoons of batter onto a parchment-lined baking sheet, spacing them about 2 inches apart. The cookies will spread slightly as they bake, so don’t overcrowd them. Pop them in the oven and bake until the edges are set and the tops spring back when lightly touched. Let them cool completely before assembling. Picture-perfect moment: golden domes flecked with gooey chocolate chips.
Step 3: Prepare the Filling
While the cookies cool, whip up the creamy filling. Beat softened cream cheese and butter together until fluffy, then gradually add powdered sugar and a splash of vanilla. Keep beating until it’s light and airy—a texture that screams “ready to be sandwiched.” Visual cue: The filling should hold its shape but still be soft enough to spread easily.
Step 4: Assemble Your Whoopie Pies
Once everything is cool and ready, flip half of the cookies upside down and dollop a generous spoonful of filling on each. Top with another cookie, pressing gently to create a perfect sandwich. Admire your handiwork—you’ve just created edible masterpieces! Snap a photo now; these babies deserve Instagram fame.
Pro Tips
- Don’t overmix the batter: Overmixing can lead to dense cookies instead of soft, pillowy ones.
- Use room-temperature ingredients: Cream cheese and butter blend better when they’re at room temp.
- Chill the dough briefly: If your batter feels too sticky, pop it in the fridge for 10 minutes before scooping.
- Freeze extras: Wrap individual whoopie pies in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
- Double the filling: Because let’s face it, more cream cheese frosting = more happiness.
Storage
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze unwrapped whoopie pies in a single layer on a baking sheet, then transfer to a freezer-safe bag once solid.
- Bring chilled whoopie pies to room temperature before serving for optimal flavor and texture.
Pumpkin Chocolate Chip Whoopie Pies
Description
Soft pumpkin-spiced cookies filled with a rich cream cheese frosting and loaded with chocolate chips. A delightful treat that combines cozy autumn vibes with a decadent twist.
Ingredients
For the Cookies:
For the Filling:
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Fold in the chocolate chips.
- Drop heaping tablespoons of batter onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops spring back when lightly touched. Cool completely on a wire rack.
- While the cookies cool, prepare the filling. Beat cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla, beating until smooth and creamy.
- Once the cookies are cool, pair them up by size. Spread a generous spoonful of filling onto the flat side of one cookie, then top with its match. Repeat with remaining cookies.
- Serve immediately or chill until ready to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 38g13%
- Dietary Fiber 1g4%
- Sugars 25g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure your cream cheese and butter are softened for a smooth filling.
- Mini chocolate chips distribute evenly throughout the cookies.
- Chill assembled whoopie pies if making ahead to prevent the filling from melting.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
