Pumpkin Whoopie Pies

These pumpkin whoopie pies filled with salted maple buttercream are the perfect fall treat. The addition of sourdough discard gives these whoopie pies a wonderful depth of flavor that complements the warm spices and pumpkin perfectly.

Why You’ll Love These Pumpkin Whoopie Pies

You’re going to absolutely fall in love with these Pumpkin Whoopie Pies just like I did! They’re wonderfully soft and moist with the perfect balance of spices. The salted maple buttercream filling takes them to the next level with its sweet-salty combination. Plus, if you have sourdough discard sitting around, this is a delicious way to use it up. These whoopie pies are perfect for fall gatherings, holiday parties, or just enjoying with a cup of coffee on a crisp autumn afternoon.

Ingredients

For the Pumpkin Whoopie Pies:

• 120g (1 cup) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 tsp pumpkin pie spice (or 1 tsp ground cinnamon and ¼ tsp each of ground nutmeg, ginger, cloves, and allspice)
• 337g (1½ cups) pumpkin puree
• 104g (½ cup) light brown sugar
• 50g (¼ cup) granulated sugar
• 2 eggs
• 120g (½ cup) sourdough discard or active sourdough starter
• 1 tsp vanilla extract
• 85g (6 Tbsp) unsalted butter, melted

For the Salted Maple Buttercream:

• 113g (8 Tbsp/1 stick) unsalted butter, softened
• 240g (2 cups) powdered sugar
• 78g (¼ cup) maple syrup
• ½ tsp kosher salt, to taste

How To Make Pumpkin Whoopie Pies

1. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a small bowl and set aside.
2. In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, eggs, sourdough discard, and vanilla extract. Pour in the melted butter last and whisk until the mixture is bright orange and the butter is fully incorporated.
3. Pour the dry ingredients into the bowl of wet ingredients. Whisk just until combined.
4. Preheat the oven to 350°F (177°C) and move the oven racks to the top and bottom thirds of the oven.
5. For best results and to prevent the Pumpkin Whoopie Pies from flattening too much, refrigerate the batter as the oven preheats.
6. Line two large baking sheets with parchment paper.
7. Use a 2 Tbsp cookie scoop or spoon to scoop the batter onto the pans a couple of inches apart. I can typically fit 12 pies on one large sheet (24 cakes in total) and bake both pans at the same time.
8. Bake for 15 minutes or until a toothpick inserted into the middle comes out clean. Rotate and switch the pans halfway through if your oven bakes unevenly.
9. Cool completely on a wire rack.
10. As the cakes cool, make the salted maple buttercream.
11. Add the stick of softened butter to the bowl of a stand mixer fitted with the paddle attachment (or into a large bowl to use a hand mixer or to manually whisk). Mix until the butter is creamed and fluffy.
12. Turn off the mixer and add the powdered sugar. Cover the bowl with a towel to prevent messes and slowly pulse the butter and powdered sugar together. Increase the speed to medium and mix until smooth.
13. While mixing, slowly pour in the maple syrup and mix until silky smooth and fluffy. Add the salt to taste.
14. Transfer the buttercream to a piping bag or leave it in the bowl for scooping.
15. To assemble the whoopie pies, pipe or spoon about 2 Tbsp of buttercream onto the flat sides of half of the whoopie pies, leaving a border on the sides so the filling doesn’t leak out.
16. Place the other halves on top and enjoy, or refrigerate the whoopie pies for at least 30 minutes for the filling to set.

Expert Tips

• Make sure your pumpkin puree isn’t too watery – drain it in a paper towel-lined strainer if needed.
• Don’t overmix the batter or your Pumpkin Whoopie Pies might be tough instead of tender.
• Refrigerating the batter before baking helps the whoopie pies hold their shape.
• For perfectly uniform pies, use a cookie scoop to portion out the batter.
• Let the cakes cool completely before filling, or the buttercream will melt.
• For the prettiest presentation, use a piping bag with a round tip to add the filling.

Recipe Variations & Possible Substitutions

I love how versatile these Pumpkin Whoopie Pies are! If you don’t have sourdough discard, you can simply substitute with an equal amount of sour cream or plain yogurt. For a different flavor profile, try a cream cheese frosting instead of the maple buttercream. You can also add mini chocolate chips to the batter or roll the edges in chopped nuts or sprinkles after assembly for extra texture and flavor.

Serving and Pairing Suggestions

These Pumpkin Whoopie Pies are absolutely divine with a hot cup of coffee, apple cider, or chai tea. I love serving them at fall gatherings or as a sweet ending to a Thanksgiving feast. They’re also perfect for packaging up as a homemade gift for friends and neighbors during the holiday season.

Storage and Reheating Tips

Store assembled Pumpkin Whoopie Pies in an airtight container in the refrigerator for up to 5 days. They actually taste even better on day two as the flavors have time to meld! You can also freeze them for up to 3 months – just wrap each one individually in plastic wrap, then place in a freezer bag. Thaw in the refrigerator overnight before serving.

Recipe FAQs

Can I make these without sourdough discard? Yes! You can substitute the sourdough discard with an equal amount of sour cream or plain yogurt.

Why did my whoopie pies spread too much? This could be because the batter was too warm. Make sure to refrigerate it before baking as mentioned in step 5.

Can I make these ahead of time? Absolutely! These actually taste better the next day as the flavors have time to develop.

Can I use canned pumpkin pie filling instead of pure pumpkin puree? I don’t recommend it as pumpkin pie filling already contains sugar and spices, which would throw off the recipe balance.

Troubleshooting Tips

If your Pumpkin Whoopie Pies are too dry, you might have overbaked them or added too much flour. If they’re too moist, they might need a bit more baking time. For filling that’s too runny, add more powdered sugar a tablespoon at a time. And if the pies are sticking to your hands, refrigerate them for about 30 minutes after assembly to help the filling set up.

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