Amish Pumpkin Whoopie Pies are soft and fluffy treats that combine two spiced pumpkin cakes with a creamy filling. They’re like little pies that you can hold in your hand!
If you’re a pumpkin fan, these are a must-try! I love making them during the fall season to share with friends—everyone can’t resist their sweet, cozy flavors! 🎃
Key Ingredients & Substitutions
All-purpose flour: This is a staple for the cakes. If you need a gluten-free version, almond flour or a gluten-free flour blend can work, though the texture may slightly change.
Canned pumpkin puree: Always opt for pure pumpkin and not pumpkin pie filling. If fresh pumpkin is your preference, you can roast it, scoop out the flesh, and blend it until smooth.
Cream cheese: For a lighter filling, you could use mascarpone cheese or Greek yogurt mixed with a bit of vanilla and powdered sugar. I’ve tried both, and they offer a nice twist on the classic flavor.
Spices: While cinnamon and nutmeg are key flavors, you can adjust according to what you have on hand. If you love warm spices, don’t skip the ginger and consider adding a pinch of allspice for depth!
How Do You Ensure Your Whoopie Pies are Perfectly Moist?
Moisture in your whoopie pies comes from a combination of ingredients and careful mixing. The canned pumpkin plays a big role, but the method matters too:
- Mix wet ingredients first and then gently incorporate the dry ones. Overmixing can lead to dense cakes.
- Don’t skip cooling the cakes completely before adding the filling; this helps maintain a nice, soft texture without melting the filling.
- If your cakes look slightly domed, they’re fine! Just press them gently when filling to create that perfect sandwich shape.
Following these tips will give you soft, delicious whoopie pies every time!
Amish Pumpkin Whoopie Pies
Ingredients You’ll Need:
For the Pumpkin Cakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1 large egg
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 12 to 15 minutes of baking time. Additionally, you will want to cool the cakes completely before filling them, which may take about 30 minutes. Total time is around 1 hour, making this a great option for a cozy day of baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough to bake the cakes evenly. While it’s heating, line two baking sheets with parchment paper or silicone mats—this will help prevent sticking and make cleanup easier!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will be your dry ingredient mix. Set it aside so it’s ready for later!
3. Mix The Wet Ingredients:
In a large bowl, combine the pumpkin puree, egg, brown sugar, vegetable oil, and vanilla extract. Mix until it’s smooth and combined. Pumpkin puree is the star here, bringing moisture and flavor to your whoopie pies.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture. Stir gently until they are just blended. Be careful not to overmix—this keeps your cakes light and fluffy!
5. Drop the Batter:
Using a spoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, making sure to space them about 2 inches apart. They will spread a little while baking, so give them room to puff up!
6. Bake:
Bake your cakes for about 12 to 15 minutes, or until the tops spring back when you lightly press them. Keep a close eye on them so they don’t overbake—nobody likes dry cakes!
7. Cool the Cakes:
Once they are done, carefully remove them from the oven and let them cool completely on a wire rack. This cooling phase is crucial for making sure they hold their shape while you assemble them!
8. Prepare the Cream Cheese Filling:
While your cakes are cooling, let’s whip up the filling! In a mixing bowl, beat the softened cream cheese and butter together until they’re well combined and smooth.
9. Add Sugar and Vanilla:
Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Beat it until it’s light and fluffy. This will give you that creamy filling to complement the pumpkin cakes perfectly!
10. Assemble the Whoopie Pies:
Once the pumpkin cakes are completely cool, take one cake and spread or pipe a generous amount of cream cheese filling on the flat side. Then, place another cake on top to form a sandwich. Repeat this for all remaining cakes!
11. Serve and Enjoy:
Your Amish Pumpkin Whoopie Pies are now ready! You can serve them immediately or refrigerate them until you’re ready to enjoy. If you chill them, let them come to room temperature before serving for the best flavor and texture.
Enjoy your delicious, soft, and spiced Amish Pumpkin Whoopie Pies with creamy filling—a perfect fall treat!
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Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, scoop out the flesh, and blend it until smooth. Just make sure to measure it properly to match the 1 cup required in the recipe.
How Should I Store Leftover Whoopie Pies?
Store any leftover whoopie pies in an airtight container in the refrigerator for up to 3 days. This helps keep the cakes moist and the filling fresh!
Can I Make Whoopie Pies Ahead of Time?
Yes, you can! Bake the pumpkin cakes ahead of time and store them in an airtight container at room temperature for a day or freeze them for longer storage. Assemble them with the cream cheese filling the day you plan to serve them for the best taste.
What If I Don’t Have All the Spices?
No problem! If you’re missing some spices, you can use a pumpkin pie spice blend instead, about 2 teaspoons should do the trick. It will give you that warm, spiced flavor without needing every individual spice!
