Description
These Mini Pumpkin Whoopie Pies feature soft, spiced pumpkin cookies sandwiched with a rich Masala Chai buttercream frosting. Perfectly portioned and bursting with warming spices, these treats combine the cozy flavors of pumpkin and chai tea for an irresistible fall dessert.
Ingredients
Pumpkin Cookies
- 240 grams all-purpose flour, sifted (2 cups)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 114 grams neutral oil (1/2 cup)
- 210 grams dark brown sugar, packed (1 cup)
- 300 grams canned pumpkin purée (1 1/4 cup)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
Masala Chai Buttercream
- 114 grams unsalted butter, softened (1/2 cup)
- 360 grams powdered sugar, sifted (3 cups)
- 60 milliliters whole milk (1/4 cup), plus more as needed
- 2 teaspoons loose-leaf Assam tea or other strong black tea
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- Pinch of finely ground black pepper
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (177°C) and line two cookie sheets with parchment paper. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon until well combined. Set this mixture aside for later use.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the neutral oil, dark brown sugar, canned pumpkin purée, eggs, and vanilla extract until smooth and well incorporated.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients in two batches, mixing just until the batter is combined and no flour streaks remain. Avoid overmixing to keep the cookies tender.
- Pipe Cookies: Transfer the batter to a piping bag and pipe 2-teaspoon mounds onto the prepared baking sheets, spacing them about 2 inches apart. You should have approximately 72 mini cookies in total.
- Bake Cookies: Bake the cookies for 7 to 8 minutes, checking for doneness. They are done when the tops spring back when lightly pressed. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Masala Chai Milk: While the cookies bake, heat whole milk and loose-leaf Assam tea in a saucepan over medium-low heat until it begins to simmer. Let it gently simmer for 1 minute, then remove from heat and steep for 5 minutes. Strain the tea through a fine mesh sieve, pressing the leaves to extract all milk. Allow the chai milk to cool completely.
- Make Buttercream: In a mixing bowl, beat the softened unsalted butter, 2 1/2 cups of powdered sugar, ground ginger, cinnamon, cardamom, cloves, and black pepper together for about 3 minutes until combined. Gradually add the cooled chai milk to the mixture and beat on medium-high speed for 4 to 5 minutes until the frosting is light and fluffy. If the frosting is too runny, add the remaining powdered sugar 2 tablespoons at a time until it stiffens appropriately.
- Assemble Whoopie Pies: Place half of the cooled cookies bottom-side up on a clean sheet pan. Using a piping bag, pipe the Masala Chai buttercream onto the bottoms of these cookies. Top each with the remaining cookies, pressing gently to sandwich. Serve immediately or store in a single layer in a parchment-lined airtight container for 2 to 3 days.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, for best texture and flavor.
- Allow cookies to cool completely before assembling to prevent melting the buttercream.
- If buttercream is too runny, add additional powdered sugar gradually to reach the desired consistency.
- For stronger chai flavor, adjust the steeping time or tea quantity to your preference.
- Store these whoopie pies in a single layer to keep them from sticking together.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
