If you’ve been searching high and low for a fall treat that’s irresistibly moist, perfectly spiced, and utterly fun to eat, look no further than The Best Mini Pumpkin Whoopie Pies Recipe. These delightful little cakes sandwich together pumpkin-infused cookies with a luxuriously creamy masala chai buttercream, creating an explosion of cozy autumn flavors with every bite. Whether you’re hosting a party, treating your family, or simply craving a sweet pick-me-up, these mini marvels deliver a warm hug in dessert form that’s sure to become a new seasonal favorite.

Ingredients You’ll Need

A white bowl is shown on a white marbled surface. Inside the bowl, there are four separate sections of ingredients: at the top, there is a pile of light brown sugar with a grainy texture; to the right, two raw egg yolks with bright orange color sit in clear egg whites; below the sugar is a glossy dark brown liquid, and on the left, there is a mound of smooth, bright orange pumpkin puree. The ingredients are not mixed, each staying in its own area within the bowl. photo taken with an iphone --ar 4:5 --v 7

Getting started with The Best Mini Pumpkin Whoopie Pies Recipe is a breeze because the ingredients are straightforward yet thoughtfully chosen. Each plays an essential role: the pumpkin gives moistness and vibrant color, the warm spices build depth, and the Masala chai buttercream brings a fragrant, creamy finish that perfectly balances the pumpkin’s sweetness.

All-purpose flour (240 grams / 2 cups): Provides the perfect structure without being too dense, ensuring tender cookies.
Baking powder and baking soda (1 teaspoon each): The dream team for giving your cookies just the right rise and lightness.
Kosher salt (1/2 teaspoon): Enhances all the sweet and spicy notes by balancing the flavor.
Pumpkin pie spice (1 teaspoon) & cinnamon (1/2 teaspoon): The classic flavors that evoke cozy autumn vibes instantly.
Neutral oil (114 grams / 1/2 cup): Keeps the cookies soft and moist without overpowering their flavors.
Dark brown sugar (210 grams / 1 cup, packed): Adds rich, caramel-like sweetness and helps keep the texture superbly chewy.
Canned pumpkin purée (300 grams / 1 1/4 cup): I recommend Libby’s for its quality and flavor, which brightens and moistens the cookie base beautifully.
Large eggs (2, room temperature): Bind everything together and give the batter structure and richness.
Vanilla extract (1 1/2 teaspoons): A subtle background note that ties all the spices and pumpkin together.
Unsalted butter (114 grams / 1/2 cup, softened): The base of the luscious Masala chai buttercream, adding creaminess and richness.
Powdered sugar (360 grams / 3 cups, sifted): Sweetens the frosting and helps it whip up light and fluffy.
Whole milk (60 milliliters / 1/4 cup): Infused with tea to add a distinctive chai flavor to the frosting, with extra on hand to adjust consistency.
Loose-leaf Assam tea (2 teaspoons): Or any strong black tea, for that signature spicy and malty chai flavor in the buttercream.
Ground ginger, cinnamon, cardamom, cloves, and a pinch of finely ground black pepper (each 1/2 to 1/4 teaspoon): These spices blend beautifully to create the Masala chai’s fragrant warmth in the frosting.

How to Make The Best Mini Pumpkin Whoopie Pies Recipe

Step 1: Prepping the Pumpkin Cookies

Start by preheating your oven to 350°F (177°C) and lining two baking sheets with parchment paper. In a small bowl, whisk together the dry ingredients—flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon—until thoroughly combined. This sets the stage for evenly flavored, tender cookies.

Step 2: Mixing the Wet Ingredients

In a large bowl, whisk together the neutral oil, dark brown sugar, pumpkin purée, eggs, and vanilla extract until smooth and well combined. The brown sugar and pumpkin create the perfect moist base that yields deep flavor and soft texture.

Step 3: Bringing It All Together

Gradually add the dry mixture to the wet ingredients in two batches, gently folding it in until just combined. Avoid overmixing to keep the cookies tender. The batter will be thick and pumpkin-packed, ready to be shaped into delightful mini treats.

Step 4: Piping the Cookies

Transfer your batter into a piping bag and pipe 2-teaspoon mounds onto your parchment-lined sheets, keeping them about 2 inches apart; this recipe will make about 72 cookies. The uniform size guarantees the perfect mini shape and even baking, resulting in lots of adorable whoopie pies.

Step 5: Baking and Cooling

Bake the cookies for 7-8 minutes, checking for doneness by gently pressing the tops—they should spring back lightly. Remove from the oven and let them cool for a few minutes on the tray, then transfer them to a wire rack to cool completely. This ensures the whoopie pies hold their shape when assembled.

Step 6: Infusing the Masala Chai Buttercream

While cookies bake, warm the milk and loose-leaf Assam tea together over medium-low heat until it simmers. Then remove and steep for 5 minutes before straining out the leaves, pressing to extract all that fragrant chai essence. This homemade tea infusion is what makes the frosting remarkably special and aromatic.

Step 7: Making the Buttercream

Beat softened butter with powdered sugar, ground ginger, cinnamon, cardamom, cloves, and black pepper until combined. Then mix in the cooled chai-infused milk, whipping until the buttercream is light, fluffy, and full of spice. Adjust thickness with more powdered sugar if needed. This frosting is the creamy heart of your mini pumpkin whoopie pies.

Step 8: Assembling Your Mini Pumpkin Whoopie Pies

Flip half of your cooled cookies bottom-side up on a tray and pipe a generous dollop of masala chai buttercream onto each. Top with the remaining cookies, gently pressing to sandwich them. Be prepared—bite-sized these are, but they’re also seriously addictive!

How to Serve The Best Mini Pumpkin Whoopie Pies Recipe

A white marble cake stand with a dark wooden pedestal holds a pyramid stack of seven light brown sandwich cookies, each with a thick layer of pale beige cream filling in the middle. The cookies look soft with a smooth surface. The background is a plain beige color. On the white marbled surface around the cake stand, there are two small white pumpkins and a small metal strainer, adding a cozy autumn feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To amp up these treats visually and flavor-wise, try dusting a light sprinkle of cinnamon or pumpkin pie spice on top, or even adding a small swirl of extra frosting piped alongside. Toasted pecans or a pinch of finely chopped crystallized ginger can offer a lovely textural contrast and complement the chai warmth beautifully.

Side Dishes

These mini pumpkin whoopie pies pair wonderfully with warm beverages like chai tea, spiced apple cider, or a cozy cup of coffee. For a brunch or dessert table, consider serving alongside whipped cream or vanilla ice cream to enhance the indulgent experience.

Creative Ways to Present

Arrange the whoopie pies on a rustic wooden board lined with autumn leaves or a festive platter for a charming touch. For gatherings, place each mini pie in a decorative cupcake liner or wrap delicately with a ribbon for irresistible edible favors that guests will love.

Make Ahead and Storage

Storing Leftovers

If you manage to resist devouring all of these at once, store the whoopie pies in a single layer inside an airtight container lined with parchment paper. They’ll stay fresh for 2 to 3 days at room temperature, though they’re honestly best enjoyed sooner rather than later.

Freezing

To save some for later, these whoopie pies freeze beautifully. Arrange them in a freezer-safe container with parchment layers, and freeze for up to 2 months. Thaw them overnight in the fridge or at room temperature for a few hours, and they’ll taste just as delicious as freshly made.

Reheating

Since these treats are best enjoyed cool, reheating isn’t necessary. However, if you prefer your buttercream softer, leaving thawed pies at room temperature for 20 minutes does the trick. Avoid microwaving, which can melt the frosting and alter the texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Fresh pumpkin can be used, but it needs to be cooked, peeled, and pureed first to achieve the right consistency. Canned pumpkin purée is convenient and consistent in moisture, which helps maintain the perfect texture in these pies.

What if I don’t have Assam tea for the buttercream?

If Assam tea isn’t available, feel free to substitute with another strong black tea like Darjeeling or English Breakfast. The key is its robust flavor which infuses the buttercream with that signature chai warmth.

Can I make these whoopie pies larger?

Absolutely! You can pipe larger mounds of batter for big whoopie pies, but remember to increase baking time accordingly and watch closely to avoid overbaking. The mini size keeps them nicely tender and perfect for snacking.

How spicy is the masala chai buttercream?

The buttercream has a warm, gentle spice from the chai spices that complements the pumpkin perfectly. It’s aromatic without being overpowering, offering a subtle kick that balances sweetness beautifully.

Are these whoopie pies gluten-free or how can I modify them to be so?

This recipe uses all-purpose flour, but you could try a gluten-free all-purpose flour blend that includes xanthan gum for structure. Test baking times as gluten-free flour can behave differently, and the texture may vary slightly.

Final Thoughts

Ready to cozy up your kitchen with fall’s most enchanting flavors? Give The Best Mini Pumpkin Whoopie Pies Recipe a try and watch how these tender, spiced bites filled with luscious Masala chai buttercream bring smiles and happy sighs all around. They’re the sweet treat you never knew you needed this season, and I’m betting they’ll become a permanent favorite at your table.