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
Scale
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.
