Pumpkin Whoopie Pies are one of my favorite fall treats, and I love sharing how easy they are to make at home. With the perfect blend of pumpkin, spices, and creamy filling, they’re a crowd-pleaser for all ages.
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Pumpkin Whoopie Pies Recipe
Pumpkin Whoopie Pies are delightful, classic American treats. They are sandwich-style cookies with a soft, cake-like pumpkin exterior and a creamy, tangy filling.
The cream cheese filling contrasts beautifully with the moist pumpkin cookies. The pies are rich in warm spices like cinnamon, ginger, and nutmeg, which blend perfectly with the pumpkin puree. These desserts are easy enough for beginner bakers but impressive enough to serve at any autumn gathering.
You can enjoy the pumpkin whoopie pies with hot coffee, chai tea, or a glass of cold milk. They also complement apple cider, hot chocolate, or a scoop of vanilla ice cream.
For a richer dessert, the cakes can be served with caramel sauce, roasted nuts, or even as part of a fall dessert platter alongside pecan bars or cranberry scones. Their versatility makes them a fantastic addition to brunches, bake sales, and holiday parties alike.
Here’s how to make the pumpkin whoopie pies:
Pumpkin Whoopie Pies
Nutrition
Ingredients
For the Pumpkin Cookies
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In another bowl, mix sugars, oil, pumpkin, egg, and vanilla until smooth.
- Gradually stir dry mixture into wet ingredients. Mix until just combined.
- Scoop tablespoon-sized rounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until edges are firm and centers spring back lightly. Cool on wire rack.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Once cookies are cool, spread or pipe filling onto the flat side of one cookie, then top with another.
- Chill for 30 minutes to set (optional, but recommended for best texture).
Notes
- Cookies can be baked a day in advance. Store them in an airtight container.
- You can also use roasted mashed sweet potato instead of pumpkin.
- Store in the fridge for up to 3 days, or freeze (unfilled or filled) for up to 2 months.
- Use store-brand canned pumpkin and cream cheese to keep it affordable.
Pumpkin Whoopie Pies Variations
There are many versions of the pumpkin whoopie pies. Here are some suggestions to try:
- Mini Versions are made by scooping smaller portions of batter. These bite-sized treats are perfect for parties or lunchbox snacks.
- Maple Cream Cheese Filling replaces traditional filling with a blend of cream cheese, butter, maple syrup, and confectioners’ sugar for extra autumn flair.
- Brown Butter Frosting incorporates browned butter into the filling for a nutty, caramelized depth.
- Gluten-Free Versions substitute all-purpose flour with a gluten-free blend.
- Vegan Cakes use plant-based butter and a vegan cream cheese alternative, with flax eggs or applesauce in place of regular eggs.
- Spiced Pumpkin Whoopie Pies increase the amount of cinnamon, ginger, and cloves, or add cardamom for a spicier, more aromatic dessert.
- Chocolate Chip Additions fold mini chocolate chips into the batter for an extra burst of sweetness and texture.
- Nut Filling Versions add finely chopped pecans or walnuts to the cream filling for a pleasant crunch and a nutty undertone.
These treats are a must-try treat for anyone who loves baking during the fall season. Their soft texture, spiced pumpkin flavor, and creamy filling make them a favorite in the kitchen.