Name: Pumpkin Whoopie Pies Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves); 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup (200 g) brown sugar, packed; ½ cup (100 g) granulated sugar; 1 cup (240 ml) vegetable oil; 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling); 2 large eggs; 1 tsp vanilla extract; 8 oz (225 g) cream cheese, softened; ½ cup (115 g) unsalted butter, softened; 3 cups (360 g) powdered sugar, sifted; 1 tsp vanilla extract

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If you’ve never tasted a homemade Pumpkin Whoopie Pie, you’re in for a real treat. These cloud-soft, spice-scented pumpkin cookies get a big upgrade when you sandwich them with creamy, tangy cream cheese frosting. Pumpkin Whoopie Pies are the kind of sweet snack that practically beg for gatherings: they’re hand-held, totally irresistible, and perfect for holidays, potlucks, or just snuggling up with a cup of coffee on a chilly evening.

Pumpkin Whoopie Pies Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the cozy flavor fool you—these Pumpkin Whoopie Pies use straightforward baking staples that come together like magic. Each ingredient plays a role, whether it’s building the soft, cakey cookie, deepening the flavor, or creating that luscious, swoon-worthy filling.

All-purpose flour: This forms the backbone of the cookies and keeps them tender, not crumbly.
Pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves): Warm and aromatic, this is essential for that unmistakable fall flavor.
Baking powder: Lifts up the cookies so they’re fluffy instead of flat.
Baking soda: Adds a bit of extra rise and helps the cookies brown gently.
Salt: Brings all the flavors to life and balances sweetness.
Brown sugar: Adds moisture and a warming, caramel-like depth.
Granulated sugar: Sweetens and helps the cookies brown beautifully.
Vegetable oil: Keeps the cookie texture soft and plush, even after a day or two.
Pumpkin purée (not pie filling): The star ingredient—choose pure pumpkin for true flavor and that gorgeous color.
Eggs: These bind everything together and help the cookies puff up.
Vanilla extract: Adds a delicious, mellow aroma to both cookies and filling.
Cream cheese (softened): The foundation for a tangy, melt-in-your-mouth filling.
Unsalted butter (softened): Makes the filling extra creamy and rich.
Powdered sugar (sifted): Sweetens the filling and ensures it’s perfectly smooth.

How to Make Pumpkin Whoopie Pies

Step 1: Prep Your Oven and Pans

Start by heating your oven to 350°F (175°C), so it’s ready as soon as your batter is mixed. Line two baking sheets with parchment paper for easy cleanup and to prevent those soft, sticky cookies from sticking.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, pumpkin pie spice (or your blend of cinnamon, nutmeg, ginger, and cloves), baking powder, baking soda, and salt. This ensures your spices are distributed evenly so every bite bursts with autumn coziness.

Step 3: Mix the Wet Ingredients

Grab a large bowl for the sugars, vegetable oil, pumpkin purée, eggs, and vanilla. Whisk them together until smooth—they should look slightly thick and glossy. This step disperses the pumpkin throughout, locking in moisture and color.

Step 4: Bring the Batter Together

With the wet ingredients ready, gradually stir in your dry mix. Be gentle and stop as soon as no streaks of flour remain. This keeps your Pumpkin Whoopie Pies tender and prevents over-mixing, which can make them tough.

Step 5: Scoop and Bake

Using a rounded tablespoon or a cookie scoop, drop dollops of batter onto your prepared sheets, spacing them about two inches apart to allow for gentle spreading. Slide them into the oven for 12 to 14 minutes, until the cookies spring back lightly when touched. Let them cool completely on a wire rack—they’ll firm up as they cool, making them perfect for sandwiching.

Step 6: Prepare the Cream Cheese Filling

While cookies cool, use a mixer to beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar (sifting it first helps avoid lumps!), then blend in the vanilla extract. The filling should be light, creamy, and irresistible—you may want to sneak a taste (or two) at this point!

Step 7: Assemble the Pumpkin Whoopie Pies

Match up cookies of similar size and shape. Spread or pipe a generous dollop of filling onto the flat side of one cookie. Top with a second cookie to create that classic whoopie pie sandwich. Continue with the rest, then get ready for pure pumpkin magic.

How to Serve Pumpkin Whoopie Pies

Garnishes

Dress up your Pumpkin Whoopie Pies with a flourish! Roll the filling edges in chopped pecans or mini chocolate chips for a little crunch and extra fun. You can even dust the tops lightly with powdered sugar or a sprinkle of pumpkin pie spice for a beautiful finishing touch.

Side Dishes

These treats are delightful alongside a frothy chai latte, a mug of spiced apple cider, or your favorite cozy coffee. For parties, pair them with a fruit platter or a bowl of vanilla ice cream for an all-in celebration of fall flavors.

Creative Ways to Present

Stack Pumpkin Whoopie Pies on a rustic wooden board for a buffet, pile them into a basket lined with a festive napkin, or wrap them individually in parchment and twine for charming edible gifts. Turn them into mini desserts by making them half the usual size—super cute and just right for snacking.

Make Ahead and Storage

Storing Leftovers

Once you’ve sandwiched the Pumpkin Whoopie Pies, store them in an airtight container in the refrigerator. This keeps the cream cheese filling fresh and prevents the cookies from turning sticky. They’ll last around four days—though chances are, they’ll disappear much sooner!

Freezing

Want to get ahead? Bake and cool the cookie halves, then freeze them (unfilled) on a tray before transferring to a zipped freezer bag. When you’re ready, thaw at room temperature and fill with freshly whipped frosting. The texture stays amazingly soft and springy.

Reheating

If you prefer your Pumpkin Whoopie Pies slightly warm, zap them (unfilled) in the microwave for 10 seconds. For already filled pies, let them stand at room temperature for 30 minutes. This takes off the chill and brings out all those fragrant spices and creamy flavors.

FAQs

Can I use homemade pumpkin purée?

Absolutely! Just be sure your homemade pumpkin purée is thick—not watery. If it’s a bit loose, drain it in a paper towel-lined sieve for 10-15 minutes before using in your Pumpkin Whoopie Pies.

How can I make the filling even more autumn-inspired?

For an extra burst of fall, try adding ½ teaspoon of maple extract or a pinch of cinnamon to the cream cheese filling. It will complement the pumpkin flavor and make the whoopie pies even more special.

Do Pumpkin Whoopie Pies need to be refrigerated?

Yes, because of the cream cheese filling. Always keep them cool in an airtight container in the fridge, especially if you plan to store them for several days. Let them sit out a bit before serving for maximum softness.

Can I make these gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free baking blend (1:1 type blends work best). Just double-check that your mix doesn’t include xanthan gum, as it may already be in the blend.

What’s the best way to transport Pumpkin Whoopie Pies?

Arrange them in a single layer in a container, using parchment paper to separate layers if stacking. This keeps them from sticking together or squishing, making them perfect for picnics and parties.

Final Thoughts

If you’re dreaming of a dessert that captures all the comfort and charm of fall, Pumpkin Whoopie Pies are it. Soft, spicy, generously filled, and impossibly easy to love, they’re sure to become a favorite at your table. Give them a try and share the cozy—your friends and family will thank you!