Imagine biting into a cloud-like pumpkin cake sandwich, bursting with warm autumn spices and filled with a luxurious bourbon-spiked cream that'll make your taste buds dance! These Pumpkin Spice Whoopie Pies aren't just a dessert—they're a seasonal experience that transforms ordinary baking into an extraordinary culinary adventure. Whether you're hosting a fall gathering or craving a sophisticated sweet treat, this recipe promises to elevate your dessert game with its perfect balance of comforting spices and grown-up bourbon charm.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 whoopie pies
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup heavy cream
- 1/4 cup bourbon
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, vegetable oil, and egg until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Using a large cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the whoopie pie cakes are set and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the bourbon cream filling, whip heavy cream in a chilled bowl until soft peaks form.
- Gradually add powdered sugar and bourbon, continuing to whip until stiff peaks form and the mixture is smooth.
- Once the whoopie pie cakes are completely cooled, pipe or spread the bourbon cream filling on the flat side of half the cakes.
- Sandwich the remaining cakes on top of the cream-covered cakes, creating a whoopie pie.
- Refrigerate for 30 minutes to allow the filling to set before serving.
- Dust with additional powdered sugar if desired, and serve chilled or at room temperature.
Tips
- Use fresh, high-quality spices to ensure maximum flavor depth in your whoopie pies.
- Make sure all ingredients are at room temperature for better mixing and consistent texture.
- Don't overmix the batter—this can lead to tough, dense cakes instead of light, fluffy ones.
- Use a cookie scoop for uniform-sized whoopie pie cakes to ensure even baking.
- Chill your mixing bowl and whisk before whipping cream for faster, more stable peaks.
- For an extra flavor boost, consider toasting your spices lightly before adding them to the batter.
- If bourbon isn't your preference, you can substitute with vanilla extract or maple syrup.
- Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 45mg
