A Sweet and Tangy Autumn Treat
Hey Kitchies! Imagine biting into soft, spiced pumpkin cookies sandwiched together with luscious cream cheese filling—a perfect balance of sweetness and tang, thanks to the sourdough twist. These Sourdough Pumpkin Whoopie Pies are not just a treat; they’re a love letter to fall flavors and comfort baking.
The addition of sourdough discard brings an unexpected depth of flavor to this classic fall dessert, making it slightly tangy and irresistibly unique. Plus, it’s the perfect way to use up that extra sourdough discard sitting in your fridge!
Whether you’re hosting a cozy autumn gathering or just want a sweet indulgence with your afternoon coffee, these whoopie pies deliver joy in every bite. Trust me, they’ll become your go-to seasonal bake!
Why You’ll Fall for These Sourdough Pumpkin Whoopie Pies
Tangy and Sweet Perfection:
The sourdough discard adds a subtle tang that elevates the warm pumpkin and spice flavors.
Soft and Chewy:
The cookies are perfectly tender with just the right amount of fluff.
Creamy Filling:
Rich cream cheese frosting makes each bite an indulgent delight.
A Family Favorite
When I first made these for my family, they were an instant hit. My husband couldn’t stop raving about the tangy-sweet combo, and the kids begged to pack them for school snacks. Now, it’s a fall tradition in our house to bake these together while sipping on hot apple cider.
The best part? They’re easy to whip up, even on busy weekends. And let’s face it—anything that gets the whole family excited about baking is a win in my book.
Why These Sourdough Pumpkin Whoopie Pies Are a Must-Try
Flavor Depth:
The sourdough discard adds a unique tang that complements the pumpkin spice blend beautifully.
Soft and Moist:
The pumpkin keeps the cookies incredibly tender and flavorful.
Creamy Goodness:
The cream cheese filling is smooth, sweet, and perfectly balances the spiced cookies.
Cuisine
American
Tips for Perfect Whoopie Pies
- Room Temperature Ingredients: Ensure your cream cheese and butter are softened for a smooth filling.
- Don’t Overmix: Mix the batter just until combined to keep the cookies soft and tender.
- Storage: Keep them in an airtight container in the fridge for up to 5 days.
Substitutions and Variations
- No Sourdough Discard? Replace it with ¼ cup buttermilk for a similar tang.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Spice it Up: Add a pinch of cardamom for extra warmth.
- Add Texture: Fold in mini chocolate chips or chopped pecans to the cookie batter.
Make a Healthier Version
- Use whole wheat flour for added fiber.
- Replace the oil with unsweetened applesauce to cut down on fat.
- Opt for a reduced-fat cream cheese for the filling.
Closing Thought
And there you have it—Sourdough Pumpkin Whoopie Pies that are bound to make your autumn baking unforgettable. These little treats are the perfect balance of tangy, sweet, and spiced goodness. Don’t wait too long to try them—your taste buds will thank you! Let us know how yours turn out, and be sure to explore more cozy recipes on our blog.
FAQs
- Can I freeze these whoopie pies?
Yes, freeze assembled pies in an airtight container for up to 3 months. - What can I use instead of sourdough discard?
Buttermilk or plain yogurt work well as substitutes. - Can I make these gluten-free?
Absolutely! Just use a gluten-free 1:1 flour substitute. - How do I prevent the cookies from spreading too much?
Chill the batter for 30 minutes before scooping. - Can I make the filling ahead of time?
Yes, prepare and refrigerate it for up to 2 days. - What’s the best way to serve them?
Serve slightly chilled for the best texture and flavor balance.
Sourdough Pumpkin Whoopie Pies
- Total Time: 35 minutes
Description
Hey Kitchies! These Sourdough Pumpkin Whoopie Pies are not just a treat; they’re a love letter to fall flavors and comfort baking.
Ingredients
Sourdough Pumpkin Whoopie Pies
- 120 g All-purpose Flour, 1 cup
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 2 tsp Pumpkin Pie Spice, or 1 tsp ground cinnamon and a ¼ tsp each of ground nutmeg, ginger, cloves, and allspice
- 337 g Pumpkin Puree, 1 ½ cups
- 104 g Light Brown Sugar, ½ cup
- 50 g Granulated Sugar, ¼ cup
- 2 Eggs
- 120 g Sourdough Discard, ½ cup, or active sourdough starter
- 1 tsp Vanilla Extract
- 85 g Unsalted Butter, melted, 6 TBS
Salted Maple Buttercream
- 113 g Unsalted Butter, softened, 8 TBS, one stick
- 240 g Powdered Sugar, 2 cups
- 78 g Maple Syrup, ¼ cup
- ½ tsp Kosher Salt, to taste
Instructions
Whisk the dry ingredients together in a small bowl and set aside.
In a large bowl, whisk the wet ingredients. Pour in the melted butter last and whisk until the mixture is bright orange and the butter is fully incorporated.
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Pour the dry ingredients into the bowl of wet ingredients. Whisk just until combined.
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Preheat the oven to 350ºF (177ºC) and move the oven racks to the top and bottom thirds of the oven.
For best results and to prevent the whoopie pies from flattening too much, refrigerate the batter as the oven preheats.
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Line two large baking sheets with parchment paper.
Use a 2 TBS cookie scoop or spoon to scoop the batter onto the pans a couple of inches apart. I can typically fit 12 pies on one large sheet (24 cakes in total) and bake both pans at the same time.
Bake for 15 minutes or until a toothpick inserted into the middle comes out clean. Rotate and switch the pans halfway through if your oven bakes unevenly.
Cool on a wire rack completely.
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As the cakes cool, make the salted maple buttercream.
Add the stick of softened butter to the bowl of a stand mixer fitted with the paddle attachment (or into a large bowl to use a hand mixer or to manually whisk). Mix until the butter is creamed and fluffy.
Turn off the mixer and dump in the powdered sugar. Cover the bowl with a towel to prevent messes and slowly pulse the butter and powdered sugar together. Increase the speed to medium and mix until smooth.
While mixing, slowly pour in the maple syrup and mix until silky smooth and fluffy. Add the salt to taste.
Transfer the buttercream to a piping bag or leave it in the bowl for scooping.
240 g Powdered Sugar, 78 g Maple Syrup, ½ tsp Kosher Salt, 113 g Unsalted Butter -
To assemble the whoopie pies, pipe or spoon about 2 TBS of buttercream onto the flat sides of half of the whoopie pies, leaving a border on the sides so the filling doesn’t leak out.
Place the other halves on top and enjoy, or refrigerate the whoopie pies for at least 30 minutes for the filling to set.
- Prep Time: 20
- Cook Time: 15
Nutrition
- Serving Size: 12
