Sourdough Discard Pumpkin Whoopie Pie Recipe

wooden tray with rows of pumpkin whoopie pies.

5 from 1 vote

Sourdough Discard Pumpkin Whoopie Pie Recipe

Immerse yourself in the spirit of fall baking with these easy Sourdough Pumpkin Whoopie Pies. You’ll love this sandwich cookie composed of cream cheese frosting nestled between two plush, cakey pumpkin cookies.

Prep Time10

Cook Time15

Chill Time15

Course: Dessert

Cuisine: American

Servings: whoopie pies

Calories: 441kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Batter

226 grams unsalted butter softened
400 grams dark brown sugar
2 egg yolks
425 grams pumkin puree 1 can
113 grams sourdough discard
300 grams all-purpose flour
6 grams salt
8 grams baking soda
5 grams ground ginger
8 grams ground cinnamon
½ teaspoon ground cloves

Cream Cheese Filling

113 grams cream cheese
113 grams unsalted butter softened
120 grams powdered sugar
5 grams vanilla

Metric - US Customary

Instructions

Prep: Preheat the oven to 375F. Line 3 baking trays with parchment paper. Set aside.
Mix the wet ingredients: Using a mixer cream together the butter and sugar until light and fluffy. Add egg yolks in one at a time. Mix in the pumpkin puree and sourdough discard until the starter has fully dissolved into the mixture.
226 grams unsalted butter, 400 grams dark brown sugar, 2 egg yolks, 425 grams pumkin puree, 113 grams sourdough discard
Add in the dry ingredients: Using a spatula (or with your mixer on the low setting), fold in salt, baking soda, ginger, cinnamon, cloves and a third of the flour, into the pumpkin mixture.
300 grams all-purpose flour, 6 grams salt, 8 grams baking soda, 5 grams ground ginger, 8 grams ground cinnamon, ½ teaspoon ground cloves
Continue adding in remaining flour and stir just until all of the flour has been hydrated, don’t overmix or your cookie(cakes) will turn out tough and rubbery.
Bake: Using a 3-tablespoon ice cream scoop, drop the batter on the prepared baking sheets, at least 1-inch apart. If I stagger my cookies on my baking sheet I can usually fit 6 on each sheet.
Bake the cookies for 15 minutes or until the cookies look dry and a toothpick inserted in the center comes out clean.
Take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make your filling: Beat the cream cheese and butter together on high speed until the mixture looks smooth and softened, about 2 minutes.
113 grams cream cheese, 113 grams unsalted butter
Fold the powdered sugar into the cream cheese, add the vanilla and beat the mixture with your mixer until light and fluffy.
120 grams powdered sugar, 5 grams vanilla
Fill the cookies: Once your cookies are completely cooled, place 2 tablespoons of filling in the center of a cookie and cover with another cookie. Twist the cookies to smoosh the filling until the frosting reaches the edges.
Store: Wrap leftover whoopie pies in plastic wrap and place them inside the refrigerator to chill for up to a week.

Notes

I recommend using weight over volume measurements.

Use canned pumpkin puree not pumpkin filling or homemade roasted pumkin.

These freeze beautifully, simple store the wrapped whoopie pies in a ziplock bag and freeze for up to a month. Let the whoopie pies defrost at room temp before enjoying.

Nutrition