Save Soft pumpkin spice whoopie pies with playful monster faces always bring genuine smiles to our autumn gatherings. These fluffy cookie sandwiches have become a tradition in our home each October, my kids love not just eating them but giggling as they decorate wild candy eyes and rainbow sprinkles. If you are craving a seasonal treat that lets both little ones and adults get creative, these whoopies are pure edible fun.
Making these the first time was so much fun for our family. We all picked out wild candy eyes and experimented with goofy faces. The kids now ask to make them as soon as they spot canned pumpkin in the grocery store.
Ingredients
- All-purpose flour: ensures soft yet sturdy cookies pick unbleached for best texture
- Baking powder and baking soda: help the cookies puff up and stay light double-check that both are fresh for best results
- Salt: balances sweetness and brings out spice flavors use fine sea salt for even mixing
- Pumpkin pie spice: brings warmth using a trusted blend guarantees authentic fall flavor
- Unsalted butter: gives a tender crumb and rich flavor choose high quality for the best taste
- Light brown sugar: adds depth and keeps cookies moist go for fresh soft sugar not hard lumps
- Eggs: create lift and structure select large fresh eggs at room temp
- Canned pumpkin purée: for flavor and moisture look for 100 percent pumpkin not pie filling
- Vanilla extract: rounds out the flavors opt for pure not imitation
- For the filling: Unsalted butter for creaminess softened to blend smoothly
- Cream cheese: tang and thickness use brick style for best texture
- Powdered sugar: sifted so your filling stays silky check for any lumps before mixing
- Pinch of salt: balances out the sweetness
- Vanilla extract: ties everything together
- For decorations: Candy eyes food coloring gels mini chocolate chips licorice strings sprinkles and fun candies get creative and check labels for allergen safety
Instructions
- Prepare to Bake:
- Set your oven to 350 Fahrenheit Place parchment paper on two baking sheets so your cookies will not stick
- Mix Dry Ingredients:
- Combine flour baking powder baking soda salt and pumpkin pie spice in a medium bowl Whisk until evenly blended for a consistent rise
- Cream Butter and Sugar:
- In a separate large bowl beat together the softened unsalted butter and light brown sugar with an electric mixer Continue until the mixture looks pale and fluffy this is key for soft cookies
- Add Wet Ingredients:
- Beat in the eggs one at a time waiting until each is fully incorporated Mix in pumpkin purée and vanilla extract Blend steadily for a homogenous batter
- Combine Wet and Dry Mixtures:
- Add the dry ingredients to the wet mixture in batches Mix on low until just combined Overmixing can make cookies dry so stop when no flour streaks remain
- Portion the Cookies:
- Use a tablespoon or small scoop to drop dollops of batter onto your prepared pans Space them about two inches apart so they have room to spread
- Bake the Cookies:
- Place the sheets in the oven Bake for twelve to fifteen minutes Check that the cookies feel set and spring back lightly when pressed Allow them to cool on the pan for five minutes before moving to a wire rack
- Make the Filling:
- With the electric mixer beat together softened butter and cream cheese until smooth Gradually add powdered sugar salt and vanilla Beat until light and fluffy divide and tint as desired
- Assemble the Pies:
- Once cookies are fully cooled spread or pipe filling onto the flat side of half Top each with a matching cookie and gently press to form sandwiches
- Decorate Monster Faces:
- Transform whoopie pies with candy eyes sprinkles and favorite candies Use a little extra filling as edible glue to help decorations stick
- Chill to Set:
- Transfer sandwiches to the fridge for at least fifteen minutes so decorations hold firm
Save Pumpkin always feels magical to me especially seeing the bright orange color in batter My favorite part is watching kids compete to decorate the goofiest face The monster eyes always spark a lot of laughter and these pies have become our signature Halloween treat
Storage Tips
Place whoopie pies in a single layer in airtight containers and refrigerate for up to three days Layering with parchment can help prevent sticking For extra freshness wrap each sandwich in plastic wrap or use wax paper to separate If making ahead freeze the decorated pies in a sturdy box for up to two months and thaw in the fridge overnight before serving
Ingredient Substitutions
Swap plain Greek yogurt for some of the cream cheese for slightly tangy lighter filling If you do not have pumpkin pie spice make your own with cinnamon ginger nutmeg and clove Gluten free flour blends can work just keep an eye on thickness and bake time Dairy free cream cheese and vegan butter are good alternatives for sensitive eaters Use chocolate chips or raisins as whimsical monster eyes if packaged candy eyes are unavailable
Serving Suggestions
Present on a fun platter with extra candies for guests to add their own decorations Pair with warm apple cider or chai for a cozy afternoon snack Cut pies in half for smaller portions or serve with a scoop of ice cream for extra decadence These pies make excellent classroom treats and always get rave reviews at bake sales
Cultural and Historical Context
Whoopie pies originated in Northeastern US traditions especially Pennsylvania Amish communities Pumpkin versions are a newer autumn twist that celebrates classic American fall flavors The whimsical monster face decorating brings a playful modern touch loved by families and friends at Halloween gatherings
Seasonal Adaptations
Use marshmallow cream filling in warmer months for lighter texture Substitute sweet potato or butternut squash purée if pumpkin is out of season Switch spiced blends to apple pie spice for a subtle twist
Success Stories
Several friends who tried this recipe report their kids now ask for monster whoopie pies every Halloween My neighbor made them for a soccer team bake sale and said the monster faces were the first treats to sell out
Freezer Meal Conversion
To freeze lay finished pies on a sheet pan and let them firm up for twenty minutes Transfer to airtight containers use parchment between layers Label and date for up to two months For quickest results let pies thaw at room temperature for thirty minutes or in the fridge overnight
Save Monster whoopie pies make every autumn extra special and silly. Whip up a batch, decorate with gusto, and share plenty of laughter with your loved ones.
Recipe Questions
- → How can I ensure my pumpkin cookies are soft?
Use canned pumpkin purée and avoid overmixing the dough. Bake just until the cookies spring back when touched.
- → Can the cream cheese filling be colored safely?
Yes, use food coloring gels and mix into divided batches of filling for vibrant hues and monster faces.
- → What are creative decoration ideas for monster faces?
Try candy eyes, sprinkles, mini chocolate chips, licorice strings, and colorful candy for unique designs.
- → How do I store the finished pies?
Place in an airtight container in the refrigerator for up to three days to maintain freshness and structure.
- → What should I do for a firmer filling?
Chill the assembled sandwiches before serving to set the cream cheese filling and keep decorations secure.
- → Are these treats suitable for vegetarians?
Yes, all ingredients listed are suitable for a vegetarian diet. Double-check candy decoration labels for allergens.