If you love the cozy flavors of fall and the delightful tang of sourdough, then you are going to fall head over heels for the Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe. These soft, cake-like sandwiches are bursting with warm pumpkin spice and a subtle sourdough tang, perfectly balanced by a luscious, sweet maple buttercream that melts in your mouth. Whether you’re serving them at a festive gathering or simply indulging in a comforting afternoon treat, this recipe brings together simple, wholesome ingredients in a way that feels both nostalgic and exciting.
Ingredients You’ll Need
This recipe is all about embracing simplicity with ingredients that are easy to find yet essential for delivering that perfect texture, flavor, and rich autumnal hue. Every element—from the pumpkin puree to the sourdough discard—works harmoniously to create these unforgettable whoopie pies.
- All-purpose Flour (2 cups): The backbone for structure, with the option for gluten-free if preferred.
- Baking Powder (1 teaspoon): Fresh baking powder ensures a nice rise and tender crumb.
- Baking Soda (1 teaspoon): Crucial for balancing the acidity and lightness, especially with sourdough.
- Kosher Salt (1/2 teaspoon): Enhances all the flavors without overpowering.
- Pumpkin Pie Spice (2 teaspoons): The warm spice blend that defines the fall season.
- Pumpkin Puree (1 cup): Use pure pumpkin with no additives for the best taste and texture.
- Light Brown Sugar (1/2 cup): Adds moisture and a deep caramel note; granulated sugar can be a substitute.
- Granulated Sugar (1/2 cup): Balances sweetness for the batter.
- Large Egg (1): Binds the ingredients, and you can swap with applesauce for an egg-free option.
- Sourdough Discard (1 cup): This active starter is the secret tang that elevates these pies.
- Vanilla Extract (1 teaspoon): Optional but highly recommended for added depth.
- Unsalted Butter (1/2 cup melted + 1/2 cup softened): Melted butter moistens the cake, while softened butter is key for the smooth buttercream; dairy-free alternatives like coconut oil or margarine work wonderfully.
- Powdered Sugar (2 cups): Sifted to ensure the buttercream is silky and lump-free.
- Maple Syrup (1/4 cup): The star of the buttercream, lending a natural sweetness and signature flavor.
- Kosher Salt (1/4 teaspoon for buttercream): Just a pinch to balance the sweetness perfectly.
How to Make Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice in a large bowl until everything is evenly combined. This dry mixture sets the stage for the warm, spicy flavor that will fill every bite.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, egg, sourdough discard, melted butter, and vanilla extract until smooth and creamy. This mixture brings moisture, richness, and that delightful tang from the sourdough that makes these pies unique.
Step 3: Blend Wet and Dry Mixtures
Gently add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix here to keep the whoopie pies tender and soft.
Step 4: Chill the Batter and Prepare for Baking
Cover the batter and refrigerate it for about 10 minutes—this little chill helps the batter firm up for perfect scooping. Meanwhile, preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper to prevent sticking.
Step 5: Scoop and Bake
Use a 2-tablespoon scoop to portion out rounds of batter onto the prepared sheets, spacing them generously to allow for a little spread. Bake for about 15 minutes until the tops spring back lightly and a toothpick inserted in the center comes out clean.
Step 6: Cool Completely
Transfer the baked whoopie pies to a wire rack and let them cool completely. This step is essential before frosting to prevent the buttercream from melting and sliding off.
Step 7: Prepare the Sweet Maple Buttercream
In a mixing bowl, cream the softened butter until fluffy. Gradually add the sifted powdered sugar, beating well after each addition. Stir in the maple syrup and a pinch of kosher salt, continuing to blend until the buttercream is smooth and luscious.
Step 8: Assemble the Whoopie Pies
Spread or pipe a generous dollop of the sweet maple buttercream onto the flat side of half your cooled whoopie pies. Sandwich gently with the remaining halves for that perfect pumpkin and maple flavor combo in every bite.
How to Serve Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe
Garnishes
To give your whoopie pies that extra wow factor, consider dusting a light sprinkle of cinnamon or cocoa powder on top, or even finely chopped toasted pecans for crunch. A drizzle of pure maple syrup over the assembled pies offers a shiny, sweet finish that whisks your taste buds straight to fall bliss.
Side Dishes
These whoopie pies shine as a dessert or snack paired beautifully with a warm cup of chai tea, pumpkin spice latte, or even a rich hot chocolate. For a brunch spread, serve alongside fresh fruit or a dollop of whipped cream to balance the spices and sweetness.
Creative Ways to Present
Serve your Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe neatly stacked on a rustic wooden board, or wrapped individually in parchment with a tied twine for gifts. For a party, arrange them on tiered dessert stands with some autumn leaves or small pumpkins as decor to make your table irresistibly inviting.
Make Ahead and Storage
Storing Leftovers
Place leftover whoopie pies in an airtight container and refrigerate. They keep beautifully for up to 4 days, maintaining softness and flavor. Be sure to bring them to room temperature before serving for the best taste and texture.
Freezing
You can freeze assembled whoopie pies by wrapping each individually in plastic wrap and placing them in a freezer-safe container or bag. They freeze well for up to 2 months. Thaw overnight in the fridge and let come to room temperature before enjoying.
Reheating
If you prefer your whoopie pies slightly warm, let them sit at room temperature briefly, then warm a few seconds in the microwave. Avoid overheating as it can soften the buttercream too much and change the texture.
FAQs
Can I use a gluten-free flour for this recipe?
Absolutely! The recipe is designed to work well with a gluten-free all-purpose blend. Just make sure your blend contains xanthan gum or a similar binding agent to keep the texture nice and tender.
What is sourdough discard, and why is it used here?
Sourdough discard is the portion of starter you remove during regular feedings. It’s packed with flavor and natural fermentation, adding a delightful tang and depth to these whoopie pies without any extra effort.
Can I make these whoopie pies dairy-free?
Yes! Substitute melted coconut oil for the melted butter and use margarine or a dairy-free butter alternative for the softened butter in the buttercream. The texture and taste remain fabulous.
Is it necessary to refrigerate the batter before baking?
Refrigerating the batter for 10 minutes is not mandatory but highly recommended, as it helps prevent the batter from spreading too much and results in thicker, fluffier whoopie pies.
Can I prepare the buttercream in advance?
Definitely! You can make the maple buttercream a day ahead. Store it tightly covered in the fridge and bring it to room temperature before spreading or piping onto your whoopie pies.
Final Thoughts
You are going to adore making and sharing these Sourdough Pumpkin Whoopie Pies with Sweet Maple Buttercream Recipe as much as you’ll love eating them. They blend the comforting spices of fall with the unique tang of sourdough and the irresistible sweetness of maple in such a charming dessert. Whether for a special occasion or simply whenever you want to treat yourself, these whoopie pies are a delightful way to celebrate delicious flavors and cozy moments.
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
These Sourdough Pumpkin Whoopie Pies feature a tender, spiced pumpkin cake made with sourdough discard, sandwiched with a rich and sweet maple buttercream. Perfectly moist and flavorful, they combine seasonal autumn spices with the tangy depth of sourdough, creating an irresistible fall treat that is both nostalgic and unique.
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
- 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 thoroughly combined to ensure even distribution of leavening agents and spices.
- Combine 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 becomes smooth and creamy, integrating all flavors perfectly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently and just enough to combine to avoid overmixing, which keeps the batter tender.
- Chill the Batter and Prepare Oven: Preheat your oven to 350°F (177°C). Then refrigerate the batter for about 10 minutes to allow it to firm up slightly, making it easier to portion.
- Prepare Baking Sheets: Line your baking sheets with parchment paper for easy removal and cleanup.
- Portion the Batter: Using a 2-tablespoon scoop, drop rounded scoops of batter onto the prepared baking sheets, spacing them evenly to allow for spreading.
- Bake the Cakes: Bake the whoopie pies for approximately 15 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool Completely: Transfer the baked whoopie pies to a wire rack and let them cool completely before assembling to prevent the buttercream from melting.
- Make the Maple Buttercream: In a mixing bowl, cream the softened butter until fluffy using a hand mixer or stand mixer. Gradually add powdered sugar, mixing well after each addition. Stir in maple syrup and a pinch of kosher salt until the buttercream is smooth and creamy.
- Assemble the Whoopie Pies: Pipe or spread a generous amount of maple buttercream onto the flat side of half of the cooled whoopie pies. Sandwich with the remaining halves gently pressing to spread the filling evenly to the edges.
Notes
- For a gluten-free option, substitute the all-purpose flour with a suitable gluten-free flour blend.
- Use fresh baking powder and baking soda to ensure proper rise and texture.
- For a dairy-free version, substitute melted butter with coconut oil and softened butter with dairy-free margarine.
- Eggs can be replaced with 1/4 cup applesauce per egg for an egg-free version.
- Ensure sourdough discard is active to add subtle tang and improve texture.
- Sifting the powdered sugar before making buttercream helps achieve a silky texture.
- Refrigerate the batter briefly before scooping to prevent spreading during baking.
