Sourdough Pumpkin Whoopie Pies

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What do you get when you mix cozy autumn spices with tangy sourdough discard? The most irresistible sourdough pumpkin whoopie pies. These little cake sandwiches deliver everything fall desserts should moist pumpkin layers, a dreamy cream cheese filling, and just the right amount of spice. If you’re swimming in sourdough discard and craving something a little playful, this recipe is the answer. In this article, I’ll share the story behind this seasonal favorite, break down tips for getting the perfect bake, and answer common questions about how to store, customize, or freeze your whoopie pies. Let’s get baking.

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When Fall Meets Sourdough: Why These Whoopie Pies Matter

A seasonal story worth repeating

Last October, after one too many loaves of sourdough, I found myself staring at my discard jar and a can of pumpkin purée. What started as an experiment quickly turned into a family favorite. These sourdough pumpkin whoopie pies have become part of our chilly weather routine. They’re soft and pillowy like pumpkin muffins, but the tang of the sourdough adds a depth that makes them anything but ordinary.

The filling? A whipped cream cheese cloud that reminds me of the frosting my mom used for her carrot cake. It’s sweet, a little salty, and the perfect match for those spiced cakes. When I served them at our neighborhood bonfire, they vanished in minutes. That’s when I knew these belonged on Tasty Trails.

Why sourdough discard works beautifully

If you’ve ever felt guilty tossing out your sourdough discard, this recipe is your redemption. The discard doesn’t make the whoopie pies taste “sour” instead, it adds moisture and a hint of complexity. It also helps keep the cakes tender after baking, which means they’re just as good the next day (if they last that long).

You can check out my go-to sourdough discard banana muffins for another example of how discard can transform a bake. And if you’re new to sourdough, my natural starter guide will walk you through it no stress, no fancy gear.

Whether you’re a sourdough beginner or discard pro, these whoopie pies are the sweet spot between smart baking and seasonal magic.

Pumpkin Whoopie Pies with Sourdough Discard: Baking Tips for Fluffy Success

What makes the texture just right

These pumpkin whoopie pies with sourdough discard are wonderfully soft almost like tiny pumpkin cakes. But don’t mistake them for regular cookies. The key is balance. The pumpkin purée keeps them moist, while the oil and sugar give a tender crumb that practically melts in your mouth. The sourdough discard? It creates that signature soft chew and prevents them from drying out. Even a day later, they’re still pillowy.

To get that rise, use both baking powder and baking soda. It’s what makes the tops puff slightly giving you that classic whoopie pie dome. Be sure not to overmix your batter. Once the flour disappears, stop stirring. Overmixing develops gluten and turns a tender cake into a tough one.

I like to use a cookie scoop to portion each mound evenly. That way, your halves are perfectly matched when you sandwich them with filling. If you don’t have one, a rounded tablespoon will work just fine just keep the scoops uniform.

Ingredient swaps and smart shortcuts

No sourdough discard on hand? You can sub in ½ cup plain yogurt or buttermilk, but the flavor won’t be quite the same. If you’re looking to make these a bit healthier, try swapping half the oil for unsweetened applesauce. I’ve done this in my sourdough discard apple muffins and it worked beautifully.

Want a little crunch? Roll the cream edges in crushed pecans or mini chocolate chips. Kids especially love that version. These also pack well for potlucks, much like my baked sourdough discard donuts easy to grab, and they vanish fast.

Whether you’re baking ahead or pulling them together last minute, these whoopie pies are incredibly forgiving. That’s the joy of baking with discard you waste less and get more flavor every time.

How to Store, Serve, and Savor Sourdough Pumpkin Whoopie Pies

Storage tips that keep them fresh

These sourdough pumpkin whoopie pies are as durable as they are delicious. Once assembled, they can be stored in an airtight container in the fridge for up to five days. The cream cheese filling needs to stay chilled, and the cold actually helps the pies set even better. Just bring them to room temperature before serving for that perfectly soft texture.

If you’re planning ahead, bake the cakes first and refrigerate or freeze them unfrosted. Then, fill and sandwich just before serving. I love prepping them this way for gatherings they hold up beautifully and feel bakery-fresh when assembled.

Want to freeze them? Absolutely. Place assembled pies in a single layer on a baking sheet until firm, then transfer to a zip-top bag. Thaw overnight in the fridge. I do this often alongside my sourdough discard snack bread for quick treats on busy days.

Fun ways to serve and change it up

These pumpkin whoopie pies are festive enough for a fall dessert table but simple enough for everyday treats. For parties, try mini versions using a teaspoon scoop they’re like little bites of spiced joy. Sprinkle cinnamon or dust with powdered sugar before serving to add a touch of elegance.

For a twist, add a tablespoon of maple syrup or bourbon to the filling. Both pair beautifully with pumpkin. Or go bold and swirl in a little cocoa powder to the cream cheese for a chocolate-pumpkin mashup. I’ve used that idea in my pumpkin pie sourdough twists, and it always gets compliments.

Whether you’re handing them out at Halloween, adding them to a Thanksgiving dessert board, or just snacking with tea, these whoopie pies shine. Cozy, nostalgic, and packed with sourdough soul they’re a little bite of autumn magic.

Customizing Sourdough Whoopie Pies to Fit Your Life

Making them a little lighter (or richer)

Sourdough whoopie pies can be as indulgent or balanced as you like. The base recipe offers a cozy treat, but small swaps can align it with your dietary needs. Want a lighter bite? Use light cream cheese and reduce the powdered sugar in the filling. You’ll still get that smooth tang, just with less sweetness.

For gluten-free options, swap the all-purpose flour with a trusted 1:1 gluten-free blend. Keep in mind that gluten-free batters often spread a bit more, so chill the dough briefly if needed before baking. I’ve done something similar in my sourdough discard monster cookies, and they held up great.

Cutting back on processed sugar? Try coconut sugar instead of brown and granulated. Just note that it may darken the cakes slightly. Still delicious, though especially paired with a lightly sweetened filling.

Swaps for every kitchen

No cream cheese? You can use mascarpone or even thick Greek yogurt mixed with powdered sugar and a splash of vanilla. These swaps give a slightly different texture but still deliver that creamy contrast.

Want to lean more into fall flavors? Mix a teaspoon of cinnamon or nutmeg directly into the filling. A touch of maple extract in place of vanilla gives these sourdough whoopie pies even more autumn warmth. That’s the kind of cozy twist you’ll also find in my pull-apart pumpkin cinnamon bread sweet, spiced, and satisfying.

However you spin it, these little cake sandwiches are flexible, fun, and perfect for bakers who like to experiment. Whether you’re a beginner or a seasoned sourdough enthusiast, this recipe rewards creativity and curiosity in every bite.

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Conclusion

If you’re looking for a fall dessert that’s playful, practical, and packed with seasonal charm, these sourdough pumpkin whoopie pies are the ones. They’ll help you use up sourdough discard, fill your kitchen with the warm scent of pumpkin spice, and bring big smiles to whoever’s lucky enough to snag one.

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