Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe

You’re in for such a treat with this Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe—it’s one of those cozy, fall-inspired desserts that just hits all the right notes. Soft, pillowy pumpkin cakes nestled against a dreamy brown butter cream cheese frosting? Yes, please. Whether you’re making this for a festive gathering or a simple weekend indulgence, I promise you’ll fall head over heels once you try it.

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Ingredients You’ll Need

The magic of this Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe comes from blending pantry staples with seasonal spices and, of course, a good dose of pumpkin flavor. Grab quality canned pumpkin (not the pie filling) for the perfect texture and natural sweetness.

• Salted Butter: Salted butter brings richness and a subtle saltiness that balances the sweetness beautifully—plus, it’s easier to brown without burning!
• Vegetable Oil: Keeps the whoopie pies moist and tender without weighing them down.
• Brown Sugar: Adds depth and caramel notes—the packed kind is essential for the right sweetness.
• Granulated Sugar: Gives a little extra sweetness and crunch to complement the brown sugar.
• Large Eggs: Make sure they’re at room temp for better emulsification and rise.
• Canned Pumpkin: Not pumpkin pie filling—this keeps the recipe just right without added sweeteners or spices.
• Vanilla Extract: Enhances all the flavors with its gentle warmth.
• All-Purpose Flour: Forms the soft structure while keeping the pies light.
• White Whole Wheat Flour: Adds a nutty undertone and wholesome texture; feel free to swap with all-purpose if preferred.
• Salt: To balance sweetness and deepen flavor.
• Baking Powder & Baking Soda: These leaveners work together to ensure a perfect rise and tender crumb.
• Spices (Cinnamon, Ginger, Nutmeg, Cloves): The ultimate pumpkin spice blend that gives these pies their signature cozy flavor.
• Cream Cheese: Softened just enough for a silky frosting base—it complements the brown butter perfectly.
• Powdered Sugar: For a smooth, sweet frosting texture that’s easy to spread or pipe.
• Maple Syrup: A subtle sweetness and complexity beyond regular sugar in the frosting.

Variations

I love how versatile this Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe is—you can tweak it to suit your taste or dietary needs without losing any of that cozy fall flair.

• Gluten-Free Option: I once swapped the flours for a gluten-free blend with great results; just double-check leavening proportions.
• Dairy-Free Version: Using vegan butter and cream cheese alternatives still gives a creamy frosting, though the brown butter flavor will be milder.
• Spice Level: Want it bolder? I sometimes add a pinch of cayenne or extra ginger to kick things up a notch.
• Mini Whoopie Pies: Make bite-sized versions for parties; baking time drops by a few minutes, so keep a close eye.

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

Step 1: Brown the Butter for That Signature Frosting

Start by melting your butter over medium heat in a saucepan. Then drop the heat to medium-low and keep stirring gently—you’ll notice the butter foam up, then clear, and slowly take on a beautiful golden color with nutty aromas. This little step is the game-changer here; the brown butter adds a deep, caramel-like richness that elevates the frosting from good to unforgettable. Once browned, pour it into a container and chill until it’s room temperature before mixing it with the cream cheese.

Step 2: Prepare the Whoopie Pie Batter

Preheat your oven to 350℉ and line your baking sheets with parchment paper—that prevents sticking and helps cleanup! In a large bowl, melt the butter and whisk in the vegetable oil, then the sugars until combined. Add the room temperature eggs one by one, followed by the pumpkin and vanilla extract. Whisk it all until smooth. Now for the dry ingredients: combine your flours, salt, baking powder, baking soda, and spices in a separate bowl, then fold them gently into the wet mixture with a spatula. Don’t overmix here—the batter should be a little lumpy and thick. Overmixing can toughen the whoopie pies, and we don’t want that!

Step 3: Bake Your Pumpkin Whoopie Pies

Drop 2-tablespoon mounds of batter onto your prepared sheets. I like to keep them in nice round mounds so they bake evenly and look adorable. Bake for 12-13 minutes until the tops spring back lightly and a toothpick inserted comes out with some moist crumbs attached (this means they’re perfectly soft inside). Let them rest a few minutes on the baking sheet, then transfer to a wire rack to cool completely. This is key because warm whoopie pies + frosting = frosting melt disaster!

Step 4: Whip Up the Brown Butter Cream Cheese Frosting

Once your browned butter has cooled, beat it with the softened cream cheese—you’ll notice it looks lumpy at first, but keep going until it’s silky smooth. Add your powdered sugar in two batches for easier mixing, then stir in the maple syrup, cinnamon, and vanilla extract. Give it a taste; the frosting should be creamy, slightly sweet with a warm spice note, and balanced by that rich brown butter flavor.

Step 5: Assemble and Enjoy!

Use an offset spatula or a piping bag fitted with a round tip to spread or pipe frosting onto half your cooled whoopie pies. Stack the remaining halves on top to create those classic sandwich-style desserts. If you’re like me and piping bags aren’t your favorite, carefully snipping the corner of a plastic bag works too—just don’t apply too much pressure trying to force the frosting out, or the tip might pop out!

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

Garnishes

I’m a fan of keeping it simple here—a light dusting of powdered sugar adds a touch of elegance without taking away from the rich flavors. If I’m feeling fancy, a sprinkle of chopped toasted pecans on top adds a lovely crunch and nutty note that complements the brown butter beautifully.

Side Dishes

These whoopie pies pair wonderfully with a hot cup of chai tea or pumpkin spice latte, which enhances the spices in the pies. They also work surprisingly well alongside a simple vanilla ice cream for an extra indulgent dessert experience.

Creative Ways to Present

For holiday gatherings, I like placing these whoopie pies in a tiered dessert stand surrounded by autumn leaves and mini pumpkins for a festive vibe. Another fun idea is wrapping each pie in parchment with twine to make adorable little gift packs—perfect for sharing with friends or neighbors.

Make Ahead and Storage

Storing Leftovers

I store leftover assembled whoopie pies in an airtight container in the fridge for up to 4 days. The frosting stays lovely and firm, and the pies remain perfectly soft. Just make sure they’re cooled completely before assembling and storing to prevent any sogginess.

Freezing

I’ve frozen the whoopie pies both before and after assembling with great success. For best results, freeze the cooled whoopie “cakes” separately in a single layer, then wrap well; thaw before frosting and assembling. You can also freeze the fully assembled pies wrapped tightly—just note the frosting might firm up and become a tad denser after freezing.

Reheating

If you want a fresh-baked feel, warm the whoopie pies slightly (without frosting) in a microwave for about 10 seconds or in a low oven wrapped in foil. Then add the frosting just before serving. This keeps everything tasting fresh and the texture just right.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting Recipe has quickly become a favorite in my kitchen, especially when the weather starts to turn cooler and I want something comforting but not overly sweet. Each bite feels like a warm hug wrapped in a cozy sweater. Trust me, once you make these, you’ll be looking for any excuse to whip up another batch. Don’t be afraid to get a little messy assembling them—there’s joy in that too. So go ahead, make these pies your next seasonal obsession; your taste buds and your guests will thank you!

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