How to Make Sourdough Pumpkin Whoopie Pies

Learn how to make these classic treats made with real pumpkin puree, pumpkin spices, and maple buttercream.

Why You'll Love This Recipe

•The cakes can be made with just a couple of bowls and a whisk. •It's made with real pumpkin puree and sourdough starter. •Super moist. •Filled with an easy salted maple buttercream.


•All-purpose Flour •Baking Powder & Soda •Salt •Pumpkin Pie Spice (or a mix of other spices) •Pumpkin Puree •Sourdough Discard •Light Brown Sugar •Granulated Sugar •Eggs •Vanilla Extract •Unsalted butter, melted •Powdered Sugar •Maple Syrup •Softened butter

1. Mix the Dry Ingredients

Mix together the dry ingredients in a small mixing bowl. Set aside as you mix the wet ingredients.

2. Whisk the Wet Ingredients

Whisk together all of the wet ingredients, except the butter. Add the melted butter last and whisk until it's smooth and shiny.

3. Make the Batter

Whisk the dry ingredients into the wet ingredients. Only mix until the flour is hydrated so you don't overmix the batter.

4. Preheat the Oven and Refrigerate the Batter

Preheat the oven to 350ºF (177ºC). Meanwhile, refrigerate the batter, which will help the cakes not spread and make scooping easier.

5. Bake

Line two baking sheets with parchment paper. Scoop the pumpkin batter onto the sheets. Bake for about 15 minutes. Cool completeely.

6. Make the Salted Maple Buttercream

Mix the softened butter and powdered sugar together until soft and fluffy. Slowly pour in real maple syrup and salt to taste.

7. Assemble the Pumpkin Whoopie Pies

Pipe or spoon the maple buttercream into the centers of half of the whoopie pie cakes. Sandwich the cookies together! Cool before serving if sticky.

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.