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Four pumpkin whoopie pies with chai spice filling

Pumpkin Brown Butter Whoopie Pies with Chai Spice Filling

A step by step on making Whoopie PIes with a cream cheese-chai spice filling and a cake-like pumpkin cookie made with browned butter
Course Dessert
Keyword dessert, pumpkin desserts, pumpkin whoopie pies
Prep Time 35 minutes
Cook Time 20 minutes
Servings 12
Calories 634kcal
Author dorothy stainbrook



Ingredients for Cookie:

  • 2 1/4 cups all-purpose flour
  • 1-2 tsp chai spice mix spice mix = 1Tbsp Ginger, 1 1/2 tsp cinnamon, 1 tsp cloves, 1 tsp white pepper, 1 Tbsp cardamom, 1 tsp nutmeg.
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. unsalted butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 medium size eggs
  • 1 cup pureed pumpkin
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 2 Tbsp milk I used 2%
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 cup toasted pecans or walnuts Optional

Ingredients for Cream Cheese-Chai Spice Filling:

  • 1/2 c. 1 stick butter, softened
  • 8 oz package cream cheese softened
  • 3 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground white pepper
  • 1 tsp vanilla


Chai Spice Mix

  • For the chai spice mix, mix together the following: 1Tbsp Ginger, 1 1/2 tsp cinnamon, 1 tsp cloves, 1 tsp white pepper, 1 Tbsp cardamom, 1 tsp nutmeg. You will use 2 tsp of this mix for the cookie recipe.

Directions for the cookies:

  • Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
  • In a large bowl, whisk together flour, 1-2 tsp chai spice, baking soda, baking powder and salt. (*note: chai spices will be used in filling also, so adapt amount in cookie to your preference of chai flavor)
  • In a small saucepan, add the unsalted butter and let simmer over med-low heat 5-8 minutes, stirring occasionally.  Use sensory clues to tell when it is done.  It should be  amber brown in color and give off a nutty scent. It will foam, but should not be boiling hard.  Take off the heat and let cool.
  • In mixer, beat sugars and eggs together to combine.  Slowly add brown butter and beat together briefly to combine.  Add pumpkin and buttermilk and beat all together until light and creamy.
  • In small bowl combine milk, baking soda and vinegar and stir thoroughly.
  • Add  half of the flour mixture to the pumpkin mixture still in the mixer, then add the milk-vinegar mixture, and then add  the rest of the flour mixture.  Beat all of it together slowly, only until combined.  Do not over mix.
  • Drop about 1-2 Tbsp of batter onto the baking sheets.  Use 2"-diameter ice cream scoop for large whoopies (flatten them with back of the scoop).  Cookies will spread, so give them ample room on the cookie sheet. If desired, add chopped nuts to 1/2 of the cookies (these will be the tops)
  • Bake 8-10 minutes or until cookies just start to brown.  Slide parchment and cookies onto cooling rack, and let them cool completely before putting them together with filling.

Directions for Cream Cheese-Chai Spice Filling:

  • Beat butter on high for 1-2 minutes until smooth and fluffy.
  • Add cream cheese and beat until smooth.
  • Add powdered sugar, chai spices and vanilla and beat until combined.

To assemble Whoopie Pies:

  • To assemble whoopie pies, pair the cookies to be similar sizes (partner them up) and scoop or spread or pipe filling (see below for filling recipe) onto one of the cookie pair. Top each pie with the remaining cookie pair and press down slightly so that filling spreads to the edge.  Serve immediately or refrigerate in airtight container. 


Another option for the filling would be to use Peach Grand Marnier Jam from HeathGlen and add some chai spice mix or add some of chai spice mix to your own peach jam.


Calories: 634kcal | Carbohydrates: 79g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 455mg | Potassium: 237mg | Fiber: 2g | Sugar: 57g | Vitamin A: 4103IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg