Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe

If you’re anything like me, you love cozy fall flavors wrapped up in a soft little package, and that’s exactly why this Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe is a total game-changer for your autumn baking. Imagine pillowy, spiced pumpkin cakes with the richest, nuttiest brown butter frosting sandwiched in between—these treats are seriously irresistible. Stick around, because I’m going to walk you through every step so your whoopie pies come out perfect and make your kitchen smell like fall heaven.

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Ingredients You’ll Need

Every ingredient in this Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe plays a crucial role in building that perfect fall treat. Choosing quality pumpkin and browning your butter are personal game-changers I’ve learned over time—small steps with big impact.

• Salted Butter: Use good quality butter for both the batter and frosting—browning it for the frosting adds a lovely nutty depth.
• Vegetable Oil: Keeps the pies extra moist and tender—don’t skip it!
• Brown Sugar: Adds richness and a mild molasses flavor for cozy sweetness.
• Granulated Sugar: Helps balance the sweetness and texture in the batter.
• Large Eggs: Make sure they’re at room temperature for better mixing and fluffiness.
• Canned Pumpkin (Not Pie Filling): Pure pumpkin is key here—pie filling has added spices and sweeteners you don’t want.
• Vanilla Extract: A splash rounds out the flavors beautifully.
• All-Purpose and White Whole Wheat Flour: The mix provides a tender crumb and subtle nuttiness; you can swap whole wheat for all-purpose if you prefer.
• Salt, Baking Powder, Baking Soda: This trio helps your pies rise perfectly and balance flavors.
• Spices (Cinnamon, Ginger, Nutmeg, Cloves): The real soul of your pumpkin pies—fresh spices make all the difference.
• Cream Cheese: For the frosting, softened just right to blend creamy and smooth with the brown butter.
• Powdered Sugar: Sweetens and thickens the frosting to that irresistible texture.
• Maple Syrup: A hint of natural sweetness and complexity in the frosting.

Variations

I’m all for taking a great recipe and putting your own spin on it, so feel free to experiment! Over time, I’ve tried a few tweaks, and I encourage you to make this your own.

• Spice it up: I once added a pinch of cardamom and ground allspice for an even deeper spice profile that my family adored.
• Flour swaps: For a gluten-free version, I’ve had success using a blend of almond flour and gluten-free flour—just expect a slightly different texture but still delicious.
• Frosting fun: Swap out the maple syrup for honey or even a dash of bourbon if you want to get fancy with your frosting flavor.
• Dairy-free option: Use vegan butter and vegan cream cheese for a plant-based version that still hits that creamy frosting note.

How to Make Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe

Step 1: Brown the Butter for That Signature Frosting

This is the step that really transformed my baking game. Melt your butter slowly over medium heat, then drop the heat to medium-low and stir gently. You’ll see it foam up, then gradually take on a golden color. Keep your nose tuned here—the butter starts smelling warm, nutty, and caramel-like just before it’s perfect. Once it’s deep golden, pour it into a heat-proof bowl and stick it in the fridge to cool. Pro tip: Do this ahead of time—it gives the butter time to solidify to the right consistency for frosting.

Step 2: Whip Up the Whoopie Pie Batter

Preheat your oven to 350°F and line your baking sheets with parchment paper. Start by melting the butter for the batter, then whisk in the oil and sugars until the mixture is smooth and glossy. Add the eggs one at a time, then the pumpkin and vanilla—whisk everything together until it’s silky. Now add the combined dry ingredients but don’t overdo it; fold just until you don’t see flour patches. Remember, a slight lumpiness is totally fine and helps keep the pies tender.

Step 3: Bake Those Perfect Whoopie Pies

Scoop 2 tablespoons of batter per pie onto your lined sheets. I use a cookie scoop to keep them even. Try to make little mounds rather than flat circles for fluffier cakes. Bake for 12-13 minutes, testing with a toothpick—it should come out with just a few moist crumbs. Let them rest briefly on the sheets before transferring to a wire rack to cool completely. Trust me, if you frost them too soon, the frosting melts right off!

Step 4: Make the Brown Butter Cream Cheese Frosting

Once your browned butter has cooled to room temperature, beat it with the softened cream cheese until the mixture looks smooth. It might seem a bit lumpy at first—don’t worry, just keep mixing! Add your powdered sugar in two batches for easier blending, then stir in the maple syrup, cinnamon, and vanilla. Taste as you go; sometimes a little extra cinnamon or maple syrup makes it just right for you.

Step 5: Assemble and Frost the Whoopie Pies

Use an offset spatula or a piping bag with a round tip to dollop and spread the frosting over half of the cooled pies. Gently sandwich with the other halves and give a slight press to get them perfectly paired. Here’s a lesson learned — avoid squeezing a plastic bag with a piping tip too aggressively; it tends to pop the tip out, and well, that’s frustrating mid frosting rush!

How to Serve Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe

Garnishes

I love finishing these with a humble dusting of powdered sugar—it adds a delicate snowy touch and a bit of sweetness. Sometimes, sprinkling a few toasted pecans or a pinch of cinnamon on top makes them look festive and adds a wonderful crunch.

Side Dishes

These whoopie pies are great on their own but pair beautifully with a steaming cup of chai tea or a warm latte to complement those spices. If you’re serving at a gathering, fresh apple slices or a cinnamon-spiced cider round out the plate perfectly.

Creative Ways to Present

For a Halloween party, I’ve arranged them on a tiered stand decorated with autumn leaves and mini pumpkins, which really makes them pop. Another fun idea I tried was wrapping each pie individually in parchment tied with twine—a charming touch if you’re gifting these or using them as party favors.

Make Ahead and Storage

Storing Leftovers

I usually store leftover whoopie pies in an airtight container in the fridge. They keep well for up to 4 days, and the flavors only deepen overnight. Just make sure they’re fully cooled and well-sealed to prevent any drying out.

Freezing

I’ve frozen these pies successfully both assembled and unassembled. For best results, freeze them individually on a baking sheet first, then transfer to a freezer bag. When you’re ready, thaw in the fridge overnight. The texture and frosting hold up surprisingly well.

Reheating

If you want to enjoy your whoopie pies warm, I gently microwave them for about 10-15 seconds. Just be careful not to heat too long or the frosting might melt. These are also fantastic served cold if you prefer—a matter of personal taste!

FAQs

Final Thoughts

Honestly, I absolutely love how this Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe turns out every single time. It’s become one of those recipes I pull out when I want to impress guests or just treat my family to something truly special. If you’re looking for a fall dessert that’s comforting, flavorful, and a little bit nostalgic, this is your go-to. Give it a try and watch those whoopie pies disappear—it’s a little slice of autumn magic you get to bake and share.

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