Description
Say hello to your new fall obsession: Sourdough Pumpkin Whoopie Pies with a dreamy cream cheese filling! These are soft, fluffy, spiced just right and totally irresistible.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin purée
½ cup sourdough discard (unfed)
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 eggs
1 tsp vanilla extract
Filling:
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin, sourdough discard, sugars, oil, eggs, and vanilla until smooth.
4. Fold dry ingredients into wet until just combined.
5. Scoop batter onto baking sheets (about 2 tbsp per pie), leaving space between.
6. Bake for 12–14 minutes until tops are set. Let cool completely.
7. Meanwhile, beat butter and cream cheese until fluffy. Add powdered sugar, vanilla, and salt, mixing until smooth.
8. Pipe or spread filling onto half the cookies, then sandwich with the other halves.
9. Chill for 20 minutes to set.
Notes
Roll the edges in crushed pecans or mini chocolate chips for a fun finish.
Store chilled in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 285
- Sugar: 22g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: sourdough pumpkin whoopie pies, sourdough discard recipe, pumpkin whoopie pies