Get ready to fall in love with a delightful twist on a classic treat, the Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe. These soft, cakey whoopie pies bring together the tangy depth of sourdough discard, the cozy warmth of pumpkin pie spice, and a luscious maple buttercream that will have you reaching for seconds. This recipe beautifully marries seasonal flavors with a homemade touch, making it an irresistible dessert to share with friends and family.
Ingredients You’ll Need
While this recipe uses simple, accessible ingredients, each one plays a crucial role in delivering the perfect balance of flavors, textures, and colors that make these whoopie pies unforgettable.
- 2 cups All-purpose Flour: The foundational structure for tender and cakey cookies.
- 1 teaspoon Baking Powder: Ensures the cakes rise beautifully and stay light.
- 1 teaspoon Baking Soda: Vital for that tender crumb and slight lift.
- 1/2 teaspoon Kosher Salt: Enhances and balances the sweet flavors.
- 2 teaspoons Pumpkin Pie Spice: Infuses cozy autumn spices for warmth and depth.
- 1 cup Pumpkin Puree: Adds natural moisture, color, and a rich pumpkin flavor.
- 1/2 cup Light Brown Sugar: Brings sweetness with a subtle molasses note.
- 1/2 cup Granulated Sugar: Balances sweetness and helps with texture.
- 1 large Egg: Binds ingredients and contributes to the cake’s structure.
- 1 cup Sourdough Discard: Adds a tangy complexity and keeps the cakes moist.
- 1 teaspoon Vanilla Extract: Enhances all flavors—don’t skip this!
- 1/2 cup Unsalted Butter (melted): Adds richness, contributing to tender bites.
- 1/2 cup Unsalted Butter (softened): Needed for that fluffy, creamy buttercream.
- 2 cups Powdered Sugar: Sifted for a smooth and sweet buttercream base.
- 1/4 cup Maple Syrup: Sweetens the buttercream with a signature maple flavor.
- 1/4 teaspoon Kosher Salt: Just a pinch to balance the sweetness in the buttercream.
How to Make Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe
Step 1: Combine Your Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, kosher salt, and pumpkin pie spice in a large bowl. Mixing these first ensures that your leavening agents and spices are evenly distributed for consistent flavor and rise throughout your whoopie pies.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the pumpkin puree, both sugars, egg, sourdough discard, melted butter, and vanilla extract until the mixture is smooth and velvety. This wet mixture not only provides moisture but brings life to the batter with the tangy sourdough and luscious pumpkin.
Step 3: Bring It All Together
Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. This step is crucial—you want to avoid overmixing to keep your whoopie pies soft and tender.
Step 4: Chill and Scoop
Preheat your oven to 350°F (177°C). Then, refrigerate the batter for about 10 minutes; cooling the batter helps the whoopie pies hold their shape during baking. Next, line your baking sheets with parchment paper and scoop out the batter using a 2-tablespoon scoop, spacing the dollops evenly.
Step 5: Bake to Perfection
Bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will soon be filled with the irresistible scent of pumpkin and spices, promising a delicious outcome. Allow the cookies to cool completely on a wire rack before proceeding to the buttercream.
Step 6: Whip Up the Sweet Maple Buttercream
In a mixing bowl, cream the softened butter until fluffy. Gradually add powdered sugar, mixing well to keep the buttercream smooth and airy. Stir in the maple syrup and a pinch of kosher salt, blending until the buttercream is perfectly sweet, slightly salty, and gloriously maple-infused.
Step 7: Assemble Your Whoopie Pies
Pipe or spread the luscious maple buttercream onto the flat side of half the cooled cookies. Then gently sandwich with the remaining cookies to complete your irresistible Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe. The result is a delectable treat with a perfect balance of cakey and creamy goodness.
How to Serve Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe
Garnishes
Adding a sprinkle of cinnamon or a light dusting of powdered sugar on top can elevate the look and add a subtle extra layer of flavor. For a festive touch, try topping them with chopped toasted pecans or a drizzle of pure maple syrup.
Side Dishes
Serve these whoopie pies alongside a hot cup of coffee, chai tea, or even hot apple cider to complement the spice and sweetness. They also pair beautifully with a scoop of vanilla ice cream on the side for an indulgent dessert experience.
Creative Ways to Present
For entertaining, place the whoopie pies on a rustic wooden board garnished with fresh pumpkin slices, cinnamon sticks, and small bowls of extra maple buttercream. Wrapping individual pies in parchment tied with twine creates charming little gifts for friends or family.
Make Ahead and Storage
Storing Leftovers
Keep your Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe fresh by storing them in an airtight container in the refrigerator for up to 3 days. The buttercream stays soft, and the cakes retain their tender texture nicely.
Freezing
If you want to make these ahead of time, wrap each whoopie pie individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
For a freshly baked feel, let the whoopie pies come to room temperature after refrigeration, or gently warm them in the microwave for 10-15 seconds. Avoid heating too long to keep the buttercream from melting.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Just make sure it contains xanthan gum for structure, or add it separately.
What can I use instead of sourdough discard?
If you don’t have sourdough discard on hand, you can substitute with buttermilk or plain yogurt to maintain moisture and tenderness, though the unique tang from sourdough will be missed.
Can I make the buttercream dairy-free?
Yes! Replace the unsalted butter with a dairy-free margarine or solid coconut oil, and adjust the texture as needed when whipping the buttercream.
How should I store these whoopie pies for parties?
Keep them chilled in an airtight container and bring them out about 30 minutes before serving so the buttercream softens slightly. They hold up well for a few hours at room temperature during serving.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Adding chopped pecans, walnuts, or even mini chocolate chips to the batter can introduce wonderful texture and flavor variation. Just fold them in gently before baking.
Final Thoughts
If you’re looking for a dessert that feels like a warm hug from the inside out, this Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe is your new best friend. It’s a recipe that brings seasonal flavors to life, captures the magic of homemade goodness, and is sure to become a beloved staple in your baking repertoire. So grab your mixer, your sourdough discard, and pumpkin puree, and get ready to whip up some sweet, cozy smiles!
Print
Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and tender Sourdough Pumpkin Whoopie Pies, accented with the warm spices of pumpkin pie and paired with a luscious sweet maple buttercream. Perfectly soft with a slight tang from the sourdough discard, these whoopie pies make an irresistible seasonal treat, combining fall flavors and a creamy frosting for every bite.
Ingredients
Dry Ingredients
- 2 cups All-purpose Flour (Gluten-free version possible)
- 1 teaspoon Baking Powder (Ensure it’s fresh)
- 1 teaspoon Baking Soda (Vital for tender crumb)
- 1/2 teaspoon Kosher Salt (Feel free to substitute with sea salt)
- 2 teaspoons Pumpkin Pie Spice (Or create your own mix of spices)
Wet Ingredients
- 1 cup Pumpkin Puree (Use pure pumpkin with no additives)
- 1/2 cup Light Brown Sugar (Can replace with granulated sugar)
- 1/2 cup Granulated Sugar (Adjust to taste preference)
- 1 large Egg (Substitute with applesauce for egg-free option)
- 1 cup Sourdough Discard (Look for active sourdough starter)
- 1 teaspoon Vanilla Extract (Optional but recommended)
- 1/2 cup Unsalted Butter (melted) (Coconut oil for dairy-free)
Buttercream Frosting
- 1/2 cup Unsalted Butter (softened) (Margarine works for dairy-free)
- 2 cups Powdered Sugar (Sifting helps create smooth buttercream)
- 1/4 cup Maple Syrup (Honey or agave are alternatives)
- 1/4 teaspoon Kosher Salt (Adjust to taste)
Instructions
- Preparation: Gather all your ingredients and preheat the oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice until well combined to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients: In another bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, egg, sourdough discard, melted butter, and vanilla extract until the mixture is smooth and creamy, which helps create a tender crumb.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which could toughen the texture.
- Chill Batter: Refrigerate the batter for about 10 minutes to help it firm up slightly, making it easier to scoop and preventing spreading during baking.
- Portion Batter: Using a 2-tablespoon scoop, portion the batter onto the prepared baking sheets, spacing them evenly to allow for spreading.
- Bake Cookies: Bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked but still moist.
- Cool Completely: Transfer the whoopie pies to a wire rack and allow them to cool completely before assembling to prevent melting the frosting.
- Prepare Buttercream: In a mixing bowl, cream the softened butter until fluffy. Gradually add powdered sugar, mixing well, then stir in the maple syrup and a pinch of kosher salt until smooth and creamy.
- Assemble Whoopie Pies: Pipe or spread the sweet maple buttercream onto the flat side of half of the cooled cookies, then sandwich with the remaining halves to create whoopie pies.
Notes
- Use active sourdough discard to enhance flavor and leavening.
- For a dairy-free option, substitute melted butter with coconut oil and softened butter with margarine.
- Freeze assembled whoopie pies for up to 2 weeks; thaw before serving.
- If you prefer, replace egg with 1/4 cup applesauce to make them egg-free.
- Pumpkin pie spice can be homemade by mixing cinnamon, nutmeg, ginger, cloves, and allspice.
- Sifting powdered sugar avoids lumps in the buttercream for a silky texture.
