If you’re on the hunt for a cozy, crowd-pleasing treat that bursts with seasonal flavor, look no further than this Pumpkin Whoopie Pies with Bourbon Cream Cheese Filling Recipe. These delightful sandwiches boast soft, spiced pumpkin cookies perfectly paired with a luscious, boozy cream cheese filling that will have everyone asking for seconds. Whether you’re baking for a holiday gathering or simply craving an autumnal indulgence, this recipe offers a fantastic twist on a classic dessert that’s as fun to make as it is to eat.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the perfect balance of texture, flavor, and warmth in your whoopie pies. From fragrant spices to a splash of bourbon, each element plays a vital role in making this recipe shine.
- All-purpose flour: Provides structure for the soft pumpkin cookies without weighing them down.
- Ground cinnamon, ginger, and cloves: These warm spices are essential for that unmistakable pumpkin spice aroma and taste.
- Baking soda and baking powder: Create lift and lightness, ensuring the cookies are tender yet cakey.
- Kosher salt: Enhances all the flavors, balancing sweetness and spice beautifully.
- Pure pumpkin purée: The star ingredient that gives the cookies their moist texture and rich autumn flavor.
- Unsalted butter: Adds depth and richness; melted butter creates a tender crumb in the cookies, while softened butter in the filling offers creaminess.
- Light brown sugar: Brings caramel notes and moisture to the cookies.
- Large egg: Acts as a binder and contributes to the pie’s chewy texture.
- Bourbon: A splash adds warmth and complexity, elevating both the cookies and filling without overpowering.
- Pure vanilla extract: Round out the flavors, complementing the pumpkin and spices perfectly.
- Cream cheese: Provides a tangy, smooth base for the decadent bourbon-infused filling.
- Confectioners’ sugar: Sweetens the filling to just the right degree and creates that signature creamy texture.
How to Make Pumpkin Whoopie Pies with Bourbon Cream Cheese Filling Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the all-purpose flour, cinnamon, ginger, cloves, baking soda, baking powder, and kosher salt. This is where the foundation of flavor and texture is built. Mixing the dry ingredients thoroughly ensures that every bite has a balanced spice and perfect rise.
Step 2: Combine Wet Ingredients
In a separate bowl, mix the pumpkin purée, melted butter, light brown sugar, egg, bourbon, and vanilla extract until smooth. The pumpkin adds moisture and tenderness, while bourbon introduces a subtle depth that makes these pies irresistibly special.
Step 3: Mix Dry and Wet Ingredients
Slowly incorporate the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix; maintaining a tender crumb is crucial for soft, cakey whoopie pies that practically melt in your mouth.
Step 4: Bake the Cookies
Drop rounded tablespoons of the batter onto lined baking sheets, spacing them evenly. Bake at 350°F (175°C) for 12-15 minutes until the cookies spring back lightly when touched. Let them cool completely so they’re ready for filling without melting the cream cheese.
Step 5: Prepare the Bourbon Cream Cheese Filling
Beat softened cream cheese and butter together until fluffy. Gradually add confectioners’ sugar, bourbon, and a pinch of salt, beating until creamy and smooth. The bourbon in the filling complements the cookies perfectly, creating a harmonious dessert that’s rich but not overly sweet.
Step 6: Assemble the Whoopie Pies
Spread or pipe a generous dollop of the bourbon cream cheese filling onto the flat side of one cookie, then sandwich it with another cookie. Press gently so the filling reaches the edges but doesn’t ooze out. Repeat with all cookies for a batch that’s ready to impress.
How to Serve Pumpkin Whoopie Pies with Bourbon Cream Cheese Filling Recipe
Garnishes
Sprinkle a light dusting of cinnamon or powdered sugar on top for a pretty finish. If you want to get fancy, consider adding chopped toasted pecans around the edges of the filling or a drizzle of melted dark chocolate to introduce an extra layer of indulgence.
Side Dishes
Pair these whoopie pies with a hot cup of chai tea, spiced latte, or even a glass of bourbon or apple cider. This dessert shines best alongside cozy warm beverages that highlight its fall-inspired flavors.
Creative Ways to Present
Try stacking multiple whoopie pies on a rustic wooden platter for a charming dessert display, or wrap individual pies in parchment paper tied with twine to create adorable gifts for friends and family. These little gestures turn a simple treat into a heartfelt gesture.
Make Ahead and Storage
Storing Leftovers
Place leftover pumpkin whoopie pies in an airtight container and refrigerate. They keep well for 3 to 4 days, allowing the flavors to meld even more deeply while maintaining freshness.
Freezing
For longer storage, freeze the fully assembled whoopie pies by wrapping each one tightly in plastic wrap and then placing them in a freezer-safe bag. They will remain delicious for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
If you prefer a slightly warm treat, remove the wrapping and microwave the whoopie pies for about 10 seconds. This will soften the cookies and filling without making them melt, offering a luscious, freshly baked sensation.
FAQs
Can I substitute bourbon with another alcohol or omit it?
Absolutely! You can replace bourbon with rum or brandy for a different but complementary flavor. If you prefer no alcohol, simply omit it; your whoopie pies will still taste delicious, though the depth of flavor from bourbon will be missing.
What’s the best way to get soft and cakey pumpkin cookies?
The key is not to overmix the batter and to use melted butter, which adds moisture without making the dough too dense. Also, avoid overbaking; the cookies should spring back lightly to the touch before removing them from the oven.
Can I make these gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend designed for baking. Keep in mind that texture might vary slightly, but the overall flavor and enjoyment will still be fantastic.
How do I prevent the filling from becoming too runny?
Make sure your cream cheese and butter are softened but not melted, and gradually add confectioners’ sugar until you reach the desired firmness. Chilling the filling for a short time before assembling can also help it hold shape better.
Are these whoopie pies suitable for freezing? Will the texture change?
They freeze beautifully! While the texture of the cookies remains largely unchanged, the filling might soften slightly after thawing. Chilling the pies before freezing and gentle reheating can keep them tasting fresh and delightful.
Final Thoughts
I genuinely hope you give this Pumpkin Whoopie Pies with Bourbon Cream Cheese Filling Recipe a try because it’s one of those desserts that feels like a warm hug on a crisp fall day. The combination of spices, pumpkin, and that boozy, creamy filling creates an irresistible treat that’s perfect for sharing with loved ones. Once you make these, they’re bound to become a favorite in your baking rotation, delivering smiles and comfort with every bite.
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Pumpkin Whoopie Pies with Bourbon Cream Cheese Filling Recipe
These Pumpkin Whoopie Pies feature soft, warmly spiced pumpkin cookies paired with a rich bourbon cream cheese filling. Perfect for fall gatherings and holiday treats, they combine the delicate flavors of cinnamon, ginger, and cloves with a hint of vanilla and bourbon for an irresistible dessert sandwich.
- Total Time: 35 minutes
- Yield: 12 whoopie pies
Ingredients
Pumpkin Cookies:
- 2 cups (240g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 (15-ounce) can pure pumpkin purée
- 8 tablespoons unsalted butter, melted and slightly cooled
- ¾ cup (149g) packed light brown sugar
- 1 large egg (50s)
- 1 tablespoon Bourbon
- 1 teaspoon pure vanilla extract
Bourbon Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups confectioners’ sugar, plus more as needed
- 2 tablespoons Bourbon
- Pinch kosher salt
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, baking powder, and kosher salt until well combined. This ensures the spices and leavening agents are evenly distributed throughout the cookie dough.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin purée, melted and cooled unsalted butter, packed light brown sugar, large egg, bourbon, and pure vanilla extract. Whisk until the mixture is smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients bowl. Gently fold the dry ingredients into the pumpkin mixture using a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Scoop and Shape Cookie Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Lightly flatten each dough ball if desired for more uniform cookie thickness.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies have set and edges are firm but centers remain soft. Keep a close eye near the end of baking to prevent overbaking, which can dry out the cookies.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes, then transfer them to a wire rack to cool completely. Cooling fully is essential before assembling the whoopie pies.
- Prepare Bourbon Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and unsalted butter together with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar, 1 ½ cups, and continue to mix until smooth. Stir in 2 tablespoons of bourbon and a pinch of kosher salt, mixing until fully combined. If the filling is too stiff, add a little more confectioners’ sugar to reach spreading consistency.
- Assemble Whoopie Pies: Once the pumpkin cookies have completely cooled, spread or pipe a generous dollop of bourbon cream cheese filling onto the flat side of one cookie. Top with a second cookie, flat side down, gently pressing together to sandwich the filling.
- Serve and Store: Serve the whoopie pies immediately or refrigerate them in an airtight container for up to 3 days. Allow the pies to come to room temperature before serving for the best flavor and texture.
Notes
- For extra bourbon flavor, you can soak the baked cookies with a light bourbon syrup before filling.
- Make sure the cream cheese and butter are softened to room temperature for easy mixing.
- If you prefer less alcohol content, reduce the bourbon quantities or omit it entirely.
- These whoopie pies can be frozen for up to 1 month. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
