Alright—these are soft, spiced clouds with a creamy middle, the kind of treat that disappears two at a time.
Here’s your big, cozy, bakery-style Pumpkin Whoopie Pies, written with warmth, story, and all the details you asked for.
🎃🥧 Pumpkin Whoopie Pies
Pillowy pumpkin cakes sandwiched with sweet cream filling—pure fall comfort.
✨ Introduction
Pumpkin Whoopie Pies are not cookies.
They’re not cakes either.
They live happily in between—soft, domed, lightly spiced, and filled with a creamy center that makes you smile before you even take a bite.
They’re the kind of treat that feels nostalgic even the first time you make them.
🧺 Ingredients
For the Pumpkin Cakes
- 1 (15 oz) can pumpkin purée
- 1 cup vegetable oil
- 1 cup Splenda (granulated)
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
For the Cream Filling
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups marshmallow fluff or cream cheese (for a tangier filling)
🥄 Instructions
1. Prepare
Preheat oven to 175°C / 350°F. Line baking sheets with parchment paper.
2. Mix Wet Ingredients
In a large bowl, whisk pumpkin, oil, Splenda, eggs, and vanilla until smooth.
3. Combine Dry Ingredients
In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
4. Make the Batter
Gradually add dry ingredients to the wet mixture. Stir just until combined.
5. Bake
Drop rounded spoonfuls onto baking sheets, spacing well.
Bake 10–12 minutes, until tops spring back lightly.
6. Cool Completely
Let cakes cool fully before filling.
🍥 Make the Filling
Beat butter until fluffy. Add powdered sugar and vanilla. Fold in marshmallow fluff (or cream cheese) until smooth and creamy.
🥪 Assemble the Whoopie Pies
Spread or pipe filling onto the flat side of one cake. Top with another cake. Press gently.
🔥 Methods (Why These Work)
- Pumpkin purée keeps cakes moist
- Oil ensures softness for days
- Splenda offers sweetness without heaviness
- Marshmallow filling adds classic whoopie texture
📜 History
Whoopie Pies originated in the Northeast U.S., especially Pennsylvania and New England. Traditionally packed in lunch pails, kids would shout “Whoopie!” when they found them inside.
Pumpkin versions became popular during fall harvest seasons—soft, spiced, and perfect for sharing.
🧩 Formation (Texture & Flavor)
- Cakes: soft, pillowy, lightly spiced
- Filling: creamy, sweet, smooth
- Flavor: warm pumpkin, gentle spice, vanilla cream
- Finish: tender, comforting, nostalgic
💛 Lovers Say
- “They’re like little pumpkin clouds.”
- “Better than cupcakes.”
- “The filling makes them irresistible.”
- “I ate two without thinking.”
🔁 Methods Loved by Bakers
- Chill filling before piping
- Add nutmeg or cloves for deeper spice
- Roll edges in chopped nuts
- Store chilled for clean slices
🥰 Lovers of Pumpkin Whoopie Pies
Perfect for:
- Fall dessert lovers
- Pumpkin spice fans
- Bake sales and gatherings
- Anyone who loves soft, creamy treats
🌼 Conclusion
Pumpkin Whoopie Pies are comfort you can hold in your hands.
Soft, sweet, and filled with joy—they’re the kind of dessert people remember long after pumpkin season ends.
If you want, I can:
- Rewrite this for a Facebook post
- Convert it to grams
- Make it sugar-free or gluten-free
Just say the word 🎃🍥