Small Batch Pumpkin Spice Whoopie Pies Recipe

Small Batch Pumpkin Spice Whoopie Pies are more than just a treat; they’re a miniature hug in dessert form, especially when the leaves start to turn and a crisp chill fills the air. We all know and love the classic whoopie pie, that delightful sandwich of soft cake and creamy filling, but there’s something undeniably magical about infusing it with the warm, comforting essence of pumpkin spice. It’s the perfect blend of sweet, spiced, and utterly satisfying, evoking cozy evenings and happy memories. What makes these small batch pumpkin spice whoopie pies so special is their perfect portion size, making them ideal for satisfying those autumnal cravings without an overwhelming batch. You get all the quintessential fall flavors – cinnamon, nutmeg, cloves, and that subtle hint of pumpkin – in every delightful bite, all while feeling wonderfully indulgent and, dare I say, a little bit decadent. Get ready to fall in love with these perfectly portioned, flavor-packed gems!

Small Batch Pumpkin Spice Whoopie Pies

There’s something undeniably magical about pumpkin spice season. The crisp air, the changing leaves, and of course, the comforting aroma of cinnamon, nutmeg, and cloves. While I love a big batch of baked goods, sometimes I find myself craving that little taste of autumnal heaven without ending up with a mountain of leftovers. That’s where these small batch pumpkin spice whoopie pies come in. They’re perfectly portioned for a cozy treat for one or two, or just enough to share with a close friend. The cakey, soft pumpkin cookies paired with a sweet, tangy cream cheese frosting are pure bliss. Let’s get baking!

Ingredients:

• 1/2 cup all-purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon pumpkin pie spice
• 1 large egg yolk, room temperature
• 3 tablespoons full fat sour cream, room temperature
• 2 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons light brown sugar
• 3 tablespoons granulated sugar
• 1/4 cup, plus 2 tablespoons pure canned pumpkin
• 1/2 teaspoon vanilla extract
• 2 ounces cream cheese, room temperature (cool temp.)
• 2 tablespoons pure maple syrup
• 1/4 cup heavy whipping cream (cool temp.)

The Pumpkin Cookies

These cookies are designed to be incredibly soft and cake-like, reminiscent of a classic whoopie pie. The combination of sour cream and pumpkin contributes to their tender crumb, while the brown sugar adds a touch of molasses flavor that complements the pumpkin spice beautifully.

Step 1: Prepare the Dry Ingredients and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect temperature when your cookie dough is ready to bake, leading to even cooking. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisking the dry ingredients together thoroughly helps to distribute the leavening agents and spices evenly, preventing any pockets of salt or baking soda in your final cookies. This is a small step, but it makes a big difference in the texture and flavor of your whoopie pies.

Step 2: Combine Wet Ingredients and Mix the Dough

In a separate, larger bowl, combine the room temperature egg yolk and sour cream. You want your egg yolk to be at room temperature because it emulsifies more easily with the other wet ingredients, creating a smoother batter. The sour cream, also at room temperature, contributes to the tenderness of the cookies. Add the melted and slightly cooled unsalted butter to this mixture and whisk until well combined. Gradually add the light brown sugar and granulated sugar, mixing until the sugars are incorporated. Now, it’s time for the star of the show: the pure canned pumpkin. Add 1/4 cup plus 2 tablespoons of pumpkin puree and the vanilla extract. Stir until everything is just combined. Be careful not to overmix at this stage; we want to avoid developing the gluten in the flour too much. Finally, add the dry ingredients to the wet ingredients and mix until just incorporated. You should have a thick, slightly sticky batter.

Step 3: Portion and Bake the Cookies

To ensure your cookies are uniform in size, I recommend using a small cookie scoop (about 1 to 1.5 tablespoons). Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie to allow for spreading. These cookies don’t spread a lot, but a little bit of room is still necessary. Bake for 10-12 minutes, or until the edges are set and the center is just cooked through. You can gently touch the center to test for doneness; it should spring back slightly. Avoid overbaking, as this will result in dry, crumbly cookies. Once baked, let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. It’s crucial that the cookies are entirely cool before you assemble them with the frosting, otherwise, the frosting will melt and slide right off.

The Cream Cheese Frosting

This frosting is the perfect counterpoint to the warm, spiced cookie. It’s rich, slightly tangy, and has a delightful sweetness from the maple syrup.

Step 4: Whip up the Cream Cheese Frosting

While the cookies are cooling, let’s make the frosting. In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Ensure your cream cheese is truly at room temperature; this will make it much easier to achieve a lump-free frosting. Add the pure maple syrup and beat again until well combined. The maple syrup adds a wonderful depth of flavor and a hint of natural sweetness. Gradually add the cool heavy whipping cream to the mixture. Beat on medium-high speed until the frosting is light and fluffy and holds stiff peaks. Be careful not to overbeat the whipping cream, as it can turn into butter. The cool temperature of the cream is essential for it to whip up properly.

Step 5: Assemble the Whoopie Pies

Once your pumpkin cookies are completely cool, it’s time for the fun part: assembly! Take one cookie and place a generous dollop of the cream cheese frosting on the flat side. You can use a small spoon or a piping bag if you want to be fancy. Then, take another cookie and gently press it onto the frosting, sandwiching the filling. Repeat this process with the remaining cookies and frosting. You should have about 4-6 whoopie pies, depending on your portioning. For the best flavor and texture, I like to let the assembled whoopie pies chill in the refrigerator for at least 30 minutes before enjoying them. This allows the frosting to set up slightly and the flavors to meld beautifully. These small batch pumpkin spice whoopie pies are the perfect treat for a cozy afternoon or a delightful dessert to share. Enjoy every delicious bite!

Conclusion:

I hope you’ve enjoyed diving into this recipe for delicious small batch pumpkin spice whoopie pies! These little delights are truly the perfect fall treat, offering a wonderful balance of soft, cake-like cookies and a sweet, creamy filling. They’re incredibly easy to make, even for a beginner baker, and the aroma that fills your kitchen as they bake is simply irresistible. Whether you’re looking for a festive dessert for a small gathering or just a personal indulgence, these whoopie pies are sure to be a hit.

I love serving these chilled, making them even more refreshing. They’re wonderful alongside a warm cup of coffee or a steaming mug of cider. For a special touch, you could even dust them with a little extra cinnamon or a sprinkle of powdered sugar before serving. Feeling adventurous? Try adding a pinch of nutmeg to the filling for an extra layer of warmth, or swap out some of the cream cheese for mascarpone for an even richer texture. No matter how you make them, I truly encourage you to give these small batch pumpkin spice whoopie pies a try. You won’t be disappointed!

Frequently Asked Questions:

Can I make these ahead of time?

Absolutely! The cookies can be baked and stored in an airtight container at room temperature for up to 2 days. The filling can be made and refrigerated for up to 3 days. It’s best to assemble the whoopie pies just before serving to prevent the cookies from becoming too soft, but if you need to, you can assemble them a few hours in advance and refrigerate them. Just be aware they might become slightly softer.

What if I don’t have pumpkin pie spice?

No problem at all! You can easily make your own pumpkin pie spice blend. A common ratio is 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Mix them all together, and you’ll have enough for this recipe with plenty left over for future fall baking adventures!

Small Batch Pumpkin Spice Whoopie Pies

Delightful small-batch pumpkin spice whoopie pies with a creamy maple filling, perfect for a cozy treat.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
6-8 whoopie pies

Ingredients

• 1/2 cup all-purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon pumpkin pie spice
• 1 large egg yolk, room temperature
• 3 tablespoons full fat sour cream, room temperature
• 2 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons light brown sugar
• 3 tablespoons granulated sugar
• 1/4 cup, plus 2 tablespoons pure canned pumpkin
• 1/2 teaspoon vanilla extract
• 2 ounces cream cheese, room temperature
• 2 tablespoons pure maple syrup
• 1/4 cup heavy whipping cream

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Step 3
   In a separate bowl, whisk together egg yolk, sour cream, melted butter, brown sugar, granulated sugar, pumpkin, and vanilla extract until well combined.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   Drop rounded tablespoons of batter onto the prepared baking sheets, about 2 inches apart.
6. Step 6
   Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Step 7
   While the cookies cool, prepare the filling. In a small bowl, beat together cream cheese, maple syrup, and heavy whipping cream until smooth and fluffy.
8. Step 8
   Once the cookie halves are completely cooled, spread a generous amount of filling on the flat side of one cookie half and top with another cookie half to create a sandwich.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.