Learn how to make the best sourdough pumpkin whoopie pies from scratch in your own kitchen with ingredients that you have on hand! These are brimming with the most delicious and enjoyed tastes of the fall season.
These fragrant soft pumpkin cookies are sandwiched together with a creamy maple buttercream filling.
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Why should you make sourdough pumpkin whoopie pies?
Are you looking to add some new pumpkin recipes into your baking plans this year?
If you love all things fall flavor in the kitchen, then these whoopie pies are for you! They are seriously THE BEST fall baked treat I have made so far this year! The combination of the delicious pumpkin cookie sandwiched with the maple cream cheese filling is like no other! You will be hooked on these like I am! If you are looking for a perfect treat that is full of fall flavors, then this recipe is for you! It is the ultimate fall treat!
I thought pumpkin bread or pumpkin rolls were my favorite until I made these! Is it possible to have more then one favorite fall treat? Help! I don’t think it is.
This is not a heavy sugar laden cookie.
It is not super sweet and so I felt better about making these and serving to my family then some other recipe I came across.
This easy recipe did not take long at all to mix up and my toddler had so much fun mixing the batter as I added the ingredients. Make it a fun activity for the whole family!
Recipe for the best sourdough pumpkin whoopie pies:
- 1 1/2 cups flour (all purpose flour or half regular and half whole wheat are fine!)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 2/3 cups real pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/4 cup unrefined sugar (or regular white sugar)
- 1/2 cup sourdough discard or active starter
- 2 eggs
- 1 tsp vanilla extract
- 6 T melted butter
Maple buttercream filling:
1/4-1/3 cup maple syrup
1/4 cup (half stick) butter, softened
2 cups powdered sugar
2 T cream cheese, softened
Drizzle of milk if needed to achieve a spreadable consistency.
Note: I doubled this recipe and it made a nice big batch of apx 2 1/2 dz finished whoopie pies.
These cake-like cookies can also be enjoyed for a less sweet (and messy) snack with out the maple buttercream filling as a basic sourdough pumpkin cookie recipe.
Directions to make:
- In a medium bowl whisk together the pumpkin puree, brown sugar, unrefined sugar, sourdough starter, eggs and vanilla.
- Melt the butter and allow to cool about 5 minutes. Add to the pumpkin mixture and stir briefly.
- Add the dry ingredients to the wet ingredients and stir well but do not over mix! The cookie batter will be very moist. That is fine.
- Preheat the oven to 350. Put the dough in the fridge until the oven has reached temperature.
- In the meantime, grease two cookie sheets/baking sheets or line with parchment paper or use silicone baking mats which are my personal favorite.
- Using a small cookie scoop (ice cream scooper) place little mounds about 2 inches apart on the prepared baking sheet. These cookies do not spread very much.
- Flatten slightly with the back of a spoon.
- Place into oven and bake for about 12-14 minutes, no more. These are a soft pumpkin cookie but they should still be a bit firm and yet bouncy when you tap them with your finger. They have the texture and feel of part cake-part cookie.
- Remove from the oven and allow to cool on the pan for five minutes.
- Transfer to a wire rack and allow the cookies to cool to room temperature before spreading filling on them.
- Make the filling by using an electric mixer and beating together everything except the powdered sugar. Add the powdered sugar and beat well. Add a dash of milk or two until it is a spreadable consistency.
- Spread filling between the flat side of two cookies and sandwich them together. (Or use a piping bag for a prettier appearance). Store in the fridge.
Equipment you will need:
Medium to large mixing bowl
Baking sheets
Whisk/spoon
Measuring cups and spoons
Small cookie scooper
Hand electric mixer (for filling)
Small pot or microwaveable dish to melt the butter
How to store the best sourdough pumpkin whoopie pies:
Store in an airtight container in the fridge for up to one week. For optimum flavor, best if eaten in the first three days.
Can you freeze sourdough pumpkin whoopie pies?
Yes, you can! Wrap each individual whoopie pie in saran wrap (plastic wrap) then place into a ziplock bag. Freeze for up to 2 months.
Can you make this recipe with gluten free flour?
I have not personally tried this recipe with gluten free flour but am sure that you can substitute it with the correct flour ingredient ratios. Let me know in the comments below if you do this!
I hope that you will enjoy this perfect fall dessert recipe and that they will satisfy your hunger for that fall taste you are craving!
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Similar recipe you might like!
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Sourdough pumpkin whoopie pies
Ingredients
- 1 1/2 cups flour (all purpose flour or half regular and half whole wheat are fine!)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 2/3 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup unrefined sugar (or regular white sugar)
- 1/2 cup sourdough discard or active starter
- 2 eggs
- 1 tsp vanilla
- 6 T butter, melted
Maple Buttercream filling:
- 1/4-1/3 cup maple syrup
- 1/4 cup (half stick) softened butter
- 2 cups powdered sugar
- 2 T cream cheese
- drizzle of milk if too thick
Instructions
- In a medium bowl whisk together the pumpkin puree, brown sugar, unrefined sugar, sourdough starter, eggs and vanilla.
- Melt the butter and allow to cool about 5 minutes. Add to the pumpkin mixture and stir briefly.
- Add the dry ingredients to the wet ingredients and stir well but do not over mix! The cookie batter will be very moist. That is fine.
- Preheat the oven to 350. Put the dough in the fridge until the oven has reached temperature.
- In the meantime, grease two cookie sheets/baking sheets or line with parchment paper or use silicone baking mats which are my personal favorite.
- Using a small cookie scoop (ice cream scooper) place little mounds about 2 inches apart on the prepared baking sheet. These cookies do not spread very much.
- Flatten slightly with the back of a spoon.
- Place into oven and bake for 12-14 minutes. These are a soft pumpkin cookie but they should still be a bit firm and yet bouncy when you tap them with your finger. They have the texture and feel of part cake-part cookie.
- Remove from the oven and allow to cool on the pan for five minutes.
- Transfer to a wire rack and allow the cookies to cool to room temperature before spreading filling on them.
- Make the filling by using an electric mixer and beating together everything except the powdered sugar. Add the powdered sugar and beat well. Add a dash of milk or two until it is a spreadable consistency.
- Spread filling between the flat side of two cookies and sandwich them together. (Or use a piping bag for a prettier appearance). Store in the fridge for up to a week. Enjoy!
Can you substitute any of the flour with kamut?
Most of the kamut recipes can be substituted with another flour type