Martha Stewart is the queen of baking. Her Martha Stewart Pumpkin Whoopie Pies Recipe is legendary. This Martha Stewart Pumpkin Whoopie Pies Recipe is perfect for autumn.
You will love this Martha Stewart Pumpkin Whoopie Pies Recipe. It is sweet, spicy, and very soft.
What Makes This Recipe Special
The flavor is deep and warm. It uses real pumpkin and fall spices. The texture is like a soft, moist cake. It melts in your mouth instantly. This recipe is very easy for beginners.
You can finish the cookies quickly. Total prep and bake time is short. These treats look very professional and neat. They are great for parties or gifts. Check out more fall baking ideas to pair with these.
Equipment List
- Baking Sheets: You need these to hold the dough. Use two large flat pans.
- Parchment Paper: This stops the cookies from sticking. It makes cleanup very fast and easy.
- Electric Mixer: This helps whip the creamy filling. It makes the frosting light and fluffy.
- Large Mixing Bowls: You need these to mix wet ingredients. Use another bowl for the dry flour.
- Whisk: This blends the spices and flour together. It removes all the tiny lumps.
- Rubber Spatula: Use this to fold the batter gently. It scrapes every bit from the bowl.
- Small Scoop: This makes every cookie the same size. Uniform cookies look much better.
- Wire Cooling Rack: This lets air circulate around cookies. It prevents them from getting soggy.
Ingredients You Need for Martha Stewart Pumpkin Whoopie Pies Recipe
- All-Purpose Flour: This provides the structure for the cake. It keeps the cookies soft.
- Baking Powder: This helps the cakes rise up. It makes them airy and light.
- Baking Soda: This works with the pumpkin. It creates a perfect, tender crumb.
- Salt: A tiny bit enhances the sugar. It balances all the deep flavors.
- Ground Cinnamon: This adds a classic warm aroma. It is the main fall spice.
- Ground Ginger: This gives a tiny spicy kick. It tastes great with the pumpkin.
- Ground Cloves: A little goes a very long way. It adds a deep, earthy scent.
- Unsalted Butter: This adds richness and fat. Keep it at room temperature.
- Brown Sugar: This makes the cookies very moist. It adds a hint of molasses.
- Large Eggs: These bind the batter together well. They provide moisture and height.
- Pumpkin Puree: Use plain canned pumpkin for this. Do not use pumpkin pie filling.
- Vanilla Extract: This adds a sweet, floral scent. It makes everything taste better.
- Cream Cheese: This is for the tangy filling. It must be very soft.
- Confectioners Sugar: This sweetens the creamy white frosting. It makes the filling smooth.
How to Assemble Martha Stewart Pumpkin Whoopie Pies Recipe
Step 1:
Preheat your oven to 350 degrees. Line your baking sheets with parchment paper. This prevents any sticking during baking.
Step 2:
Whisk flour, salt, and baking powder together. Add the baking soda and all spices. Set this dry mixture aside for later.
Step 3:
Beat the butter and brown sugar now. Use your mixer on medium-high speed. The mixture should look light and fluffy.
Step 4:
Add the eggs and vanilla extract slowly. Mix in the smooth pumpkin puree. The batter might look slightly curdled.
Step 5:
Turn the mixer to a low speed. Add the dry flour mixture gradually. Mix until the batter is just combined.
Step 6:
Drop mounds of dough onto the pans. Use about two tablespoons for each. Space them two inches apart carefully.
Step 7:
Bake the cookies for fifteen minutes. They should feel firm to the touch. Let them cool on the pan.
Step 8:
Beat the cream cheese and butter together. Add the sugar and vanilla slowly. Whip until the frosting is very smooth.
Step 9:
Spread filling on one flat cookie side. Top it with another similar cookie. Press gently to move filling to edges.
Recipe Success Tips
- Use room temperature eggs for better mixing.
- Do not overmix the thick cake batter.
- Measure your flour with a spoon.
- Let cookies cool completely before filling them.
- Use a scoop for perfectly round shapes.
- Chill the frosting if it feels soft.
- Check your baking soda for fresh bubbles.
- Rotate the pans halfway through baking time.
- Store them in a single layer first.
How To Store Leftover
You must keep these treats in the fridge. The cream cheese filling can spoil quickly. Place them in an airtight plastic container.
Use wax paper between the layers. This stops them from sticking together. They stay fresh for three days. You can also freeze them for later. Wrap each pie in plastic wrap first.
Sides & Pairings Suggestions
Serve these with a hot cup of tea. They go great with cold milk too. Try them with a pumpkin spice latte. You can serve them at a picnic.
They are great after a turkey dinner. Add some roasted pecans on the side. Some people like a drizzle of caramel. The salty nuts balance the sweet cream.
Nutritions
| Nutrient | Value |
| Calories | 280 kcal |
| Total Fat | 14g |
| Sugars | 26g |
| Protein | 3g |
| Carbohydrates | 38g |
FAQs about Martha Stewart Pumpkin Whoopie Pies Recipe
Can I use fresh pumpkin instead?
Yes, you can use fresh roasted puree. Make sure it is not too watery. Drain it with a cheesecloth first.
How do I keep them from sticking?
Always use parchment paper or silicone mats. Do not grease the pan with butter. Let them cool before you move them.
Can I make these ahead of time?
Yes, you can bake the cakes early. Store them in a container overnight. Fill them the next day for freshness.
Why are my cookies flat?
Your baking powder might be old. Or the butter was too melted. Use cool, room temperature butter for volume.
Final Thoughts
Learning How to make Martha Stewart Pumpkin Whoopie Pies Recipe is fun. Your kitchen will smell like a bakery. These treats are a hit with kids. They are also elegant for adult parties. Don’t forget the Ingredients for Martha Stewart Pumpkin Whoopie Pies Recipe.
Sharing food is a great way to bond. Your friends will ask for this recipe. It is a true seasonal classic. If you love Martha’s style, try her other dessert classics soon. Happy baking to you and your family!
More Amazing Recipes
- Martha Stewart Creamed Spinach Recipe
- Martha Stewart Olive And Cheese Bread Recipe
- Martha Stewart Potato Latkes Recipe
- Martha Stewart Pecan Squares Recipe
Martha Stewart Pumpkin Whoopie Pies Recipe
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Large mixing bowls
- Whisk
- Rubber spatula
- Small Scoop
- Wire cooling rack
Ingredients
- 3 cups ALL-PURPOSE FLOUR
- 1 tsp SALT
- 1 tsp BAKING POWDER
- 1 tsp BAKING SODA
- 2 tbsp GROUND CINNAMON
- 1 tsp GROUND GINGER
- 1 tsp GROUND CLOVES
- 1 cup UNSALTED BUTTER
- 2 cups BROWN SUGAR
- 2 large EGGS
- 15 oz PUMPKIN PUREE
- 1 tsp VANILLA EXTRACT
- 8 oz CREAM CHEESE
- 4 cups CONFECTIONERS SUGAR
Instructions
- Preheat your oven to 350 degrees. Line your baking sheets with parchment paper. This prevents any sticking during baking.
- Whisk flour, salt, and baking powder together. Add the baking soda and all spices. Set this dry mixture aside for later.
- Beat the butter and brown sugar now. Use your mixer on medium-high speed. The mixture should look light and fluffy.
- Add the eggs and vanilla extract slowly. Mix in the smooth pumpkin puree. The batter might look slightly curdled.
- Turn the mixer to a low speed. Add the dry flour mixture gradually. Mix until the batter is just combined.
- Drop mounds of dough onto the pans. Use about two tablespoons for each. Space them two inches apart carefully.
- Bake the cookies for fifteen minutes. They should feel firm to the touch. Let them cool on the pan.
- Beat the cream cheese and butter together. Add the sugar and vanilla slowly. Whip until the frosting is very smooth.
- Spread filling on one flat cookie side. Top it with another similar cookie. Press gently to move filling to edges.
Notes
- Use room temperature eggs for better mixing.
- Do not overmix the thick cake batter.
- Measure your flour with a spoon.
- Let cookies cool completely before filling them.
- Use a scoop for perfectly round shapes.
- Chill the frosting if it feels soft.
- Check your baking soda for fresh bubbles.
- Rotate the pans halfway through baking time.
- Store them in a single layer first.
