Name: Pumpkin Whoopie Pies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 cup pumpkin puree (canned or fresh); 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsalted butter (softened); 4 ounces cream cheese (softened); 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

If you’re looking for a cozy, delightful treat that captures the essence of fall in every bite, these Pumpkin Whoopie Pies are exactly what you need. Soft, cakey pumpkin-spiced cookies sandwich a luxuriously creamy, tangy cream cheese filling, striking the perfect balance between sweet and warmly spiced flavors. Pumpkin Whoopie Pies are wonderful for sharing with friends and family, bringing smiles and that comforting feeling you crave during the cooler months. Whether you’re an experienced baker or just starting out, these little gems are sure to become a seasonal favorite in your dessert rotation.

Pumpkin Whoopie Pies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pumpkin Whoopie Pies lies in their simplicity. With just a handful of pantry staples paired with pumpkin puree and warm spices, each ingredient plays a key role in building the perfect texture, flavor, and inviting color that these treats are known for.

1 1/2 cups all-purpose flour: The base that provides structure, yielding soft, cakey cookies.
1 teaspoon baking soda: Helps the cookies rise and stay light.
1 teaspoon baking powder: Adds extra lift and fluffiness to the batter.
1 teaspoon ground cinnamon: The classic spice that brings warmth and depth.
1/2 teaspoon ground ginger: Adds a subtle zing that complements the pumpkin.
1/4 teaspoon ground nutmeg: Offers a sweet, nutty aroma enhancing the spice blend.
1/4 teaspoon salt: Balances the sweetness and intensifies flavors.
1 cup pumpkin puree: The star ingredient for moistness and that vibrant autumnal taste.
1/2 cup granulated sugar: Sweetens without overpowering the pumpkin flavor.
1/2 cup brown sugar (packed): Adds a rich, caramel-like sweetness and moisture.
1/2 cup vegetable oil: Keeps the cookies tender and moist.
2 large eggs: Bind everything together while adding richness.
1 teaspoon vanilla extract: Enhances the overall flavor profile.
1/2 cup unsalted butter (softened): Key to a creamy, luscious filling.
1 1/2 cups powdered sugar: Sweetens the frosting and helps achieve that perfect fluffy texture.
4 ounces cream cheese (softened): Gives the filling its signature tangy creaminess.

How to Make Pumpkin Whoopie Pies

Step 1: Preparing the Oven and Dry Ingredients

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. This blend of dry ingredients is what infuses the cookies with traditional pumpkin spice flavor and ensures they bake up with a perfect crumb.

Step 2: Combining the Wet Ingredients

In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using an electric mixer makes this process simple and efficient, as it fully incorporates everything into a smooth, uniform batter. This mixture brings the moistness and sweetness that make the cookies so irresistible.

Step 3: Bringing It All Together

Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. This step is crucial—the less you overmix, the lighter and fluffier your whoopie pies will be. The batter should be thick but easily scoopable for perfectly shaped cookies.

Step 4: Baking the Cookies

Using a cookie scoop or tablespoon, drop rounded spoonfuls onto the prepared baking sheet, leaving ample space for the cookies to spread a bit. Bake for 10-12 minutes, or until the cookies are set and a toothpick inserted near the center comes out clean. Once baked, let them cool on the sheet briefly before transferring to a wire rack to cool completely; this helps keep the cakes tender and moist.

Step 5: Making the Cream Cheese Filling

While the cookies cool, whip up the signature filling by beating the softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar and vanilla extract to achieve a fluffy, sweet filling that perfectly balances the spiced pumpkin cakes with its tangy richness.

Step 6: Assembling Your Pumpkin Whoopie Pies

When the cookies are fully cooled, spread a generous layer of cream cheese filling on the flat side of one cookie and gently sandwich it with another cookie, flat sides facing each other. Repeat this for all cookies, creating delightful little pumpkin-flavored sandwiches that are as fun to eat as they are to make.

How to Serve Pumpkin Whoopie Pies

Garnishes

Add a playful touch by dusting your Pumpkin Whoopie Pies with a light sprinkle of powdered sugar or a pinch of cinnamon before serving. A drizzle of caramel sauce or a few toasted pecans on the side can take presentation to the next level, giving these treats an irresistible, festive flair.

Side Dishes

Pair these whoopie pies with a warm cup of spiced chai tea, rich coffee, or hot apple cider for an indulgent fall snack. They also go wonderfully alongside a scoop of vanilla ice cream if you want to turn them into a decadent dessert experience.

Creative Ways to Present

For a charming party platter, arrange your Pumpkin Whoopie Pies on a rustic wooden board surrounded by mini pumpkins, cinnamon sticks, and autumn leaves. You can even personalize each pie by piping decorative frosting swirls or stamping seasonal messages on top to wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Pumpkin Whoopie Pies, keep them fresh by storing in an airtight container in the refrigerator. They’ll maintain their moist texture and creamy filling for up to 4 days, making them a convenient treat to enjoy over several days.

Freezing

These whoopie pies freeze beautifully. Wrap each pie individually in plastic wrap and place them in a freezer-safe container or bag. Frozen Pumpkin Whoopie Pies can be stored for up to 2 months. When you’re ready to indulge, just thaw them in the refrigerator overnight for a tender, fresh-tasting dessert.

Reheating

For warmed comfort, gently reheat your whoopie pies in the microwave for 10-15 seconds, just enough to soften the filling without melting it completely. This little warm-up enhances the flavors and makes each bite feel like freshly baked happiness.

FAQs

Can I use fresh pumpkin instead of canned for Pumpkin Whoopie Pies?

Absolutely! Fresh pumpkin puree works beautifully in this recipe and provides a naturally sweet, vibrant pumpkin flavor. Just make sure it’s cooked and pureed smoothly before use.

What if I don’t have all the spices listed?

No worries! Cinnamon is the key spice, so keep that one. If you’re short on others like ginger or nutmeg, you can use pumpkin pie spice as a convenient substitute, or simply rely on just cinnamon for a milder flavor.

Can I make these whoopie pies gluten-free?

Yes, by swapping all-purpose flour for a gluten-free blend that includes xanthan gum, you can enjoy Pumpkin Whoopie Pies without gluten. Just be sure to choose a blend meant for baking to maintain the right texture.

Is there a way to make the filling dairy-free?

Definitely! Replace the cream cheese and butter with vegan or dairy-free alternatives such as coconut cream cheese and plant-based margarine. Adjust sweetness to taste, and you’ll have a deliciously creamy filling without dairy.

How many whoopie pies does this recipe make?

This recipe typically yields about 12 to 16 whoopie pies, depending on how large you scoop the batter. They’re perfect for sharing or enjoying a few throughout the week.

Final Thoughts

There is something truly special about Pumpkin Whoopie Pies that makes you feel cozy inside from the very first bite. Their tender, spiced cakes coupled with a luscious cream cheese filling are a match made in dessert heaven. I can’t recommend these enough if you want to add a little warmth and sweetness to your baking lineup. So go on, gather the ingredients and treat yourself and your loved ones to a batch of these irresistible fall delights—you won’t regret it!

Pumpkin Whoopie Pies Recipe

★★★★★

5.2 from 10 reviews

Author: Ethan
Total Time: 32 minutes
Yield: 12 whoopie pies (24 cookies) 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these soft and spiced Pumpkin Whoopie Pies, perfect for fall or any festive occasion. Featuring a moist pumpkin-flavored cake sandwiching a creamy, tangy cream cheese filling, this recipe combines warm spices with sweet and smooth textures for a treat everyone will love.

Instructions

Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract with a mixer until smooth and well incorporated.
Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing which can make the cake tough.
Portion the Batter: Use a cookie scoop or tablespoon to drop rounded spoonfuls of batter onto the prepared baking sheet, spacing them appropriately to allow spreading.
Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are set and a toothpick inserted comes out clean. Let cookies cool on the baking sheet for several minutes.
Prepare Filling: While cookies cool, beat softened butter and cream cheese together until creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy and smooth.
Assemble Whoopie Pies: After cookies have completely cooled, spread a generous amount of filling onto the flat side of one cookie. Top with another cookie, flat side down, to sandwich them. Repeat for all cookies.
Serve and Enjoy: Your Pumpkin Whoopie Pies are ready to serve. Enjoy this festive, flavorful treat with friends and family!

Notes

Use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a fresher flavor.
Make sure cream cheese and butter are softened to ensure a smooth, fluffy filling.
Do not overmix the batter to keep the whoopie pies tender and soft.
Whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
Allow cookies to cool completely before assembling to prevent the filling from melting.
For a dairy-free version, substitute cream cheese and butter with vegan alternatives.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American