These pumpkin whoopie pies are the perfect balance of fluffy and creamy, with just the right amount of sweetness. The spiced pumpkin cookies are tender and moist, while the cream cheese filling adds a tangy, rich contrast. Easy to make and even easier to eat, they’re a delightful seasonal dessert that’s sure to impress family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Cookies:
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground ginger
Ground nutmeg
Salt
Brown sugar
Granulated sugar
Vegetable oil
Pumpkin purée (not pumpkin pie filling)
Eggs
Vanilla extract
For the Cream Cheese Filling:
Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In a large bowl, combine brown sugar, granulated sugar, oil, pumpkin purée, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop heaping tablespoons of batter onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes or until the tops spring back when lightly touched. Let cool completely on a wire rack.
For the filling, beat together cream cheese and butter until creamy. Add vanilla, then gradually mix in powdered sugar until smooth and fluffy.
Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
Chill in the fridge for at least 30 minutes before serving for best texture.
Servings and timing
This recipe makes about 10–12 whoopie pies. Preparation time: 20 minutes Cooking time: 10–12 minutes Cooling and assembly time: 30 minutes Total time: 1 hour
Variations
Maple Cream Cheese Filling: Add a tablespoon of maple syrup for a fall-flavored twist.
Mini Whoopie Pies: Use a smaller scoop for bite-sized treats.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Chocolate Chip Pumpkin: Fold mini chocolate chips into the batter for extra sweetness.
Spiced Cream Filling: Add extra cinnamon or pumpkin spice to the filling for a more robust flavor.
Storage/Reheating
Store pumpkin whoopie pies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture. To freeze, wrap individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I use canned pumpkin pie filling?
No, use pure pumpkin purée. Pumpkin pie filling contains added sugar and spices which can alter the recipe.
How do I keep the cookies from spreading too much?
Chilling the batter for 15–20 minutes before baking can help the cookies keep their shape.
Can I make these ahead of time?
Yes, they store well in the fridge and even better after a day as the flavors meld.
What’s the best way to fill the whoopie pies?
Use a piping bag for even distribution or spread with a spoon or spatula.
Can I use a different filling?
Absolutely. Marshmallow fluff or buttercream are popular alternatives to cream cheese frosting.
Why are my cookies sticky?
Pumpkin makes the cookies moist. Be sure to store them in a single layer or use parchment between layers.
Do I need to refrigerate them?
Yes, because of the cream cheese filling, they should be stored in the refrigerator.
Can I freeze pumpkin whoopie pies?
Yes, wrap each individually and freeze for up to 2 months. Thaw in the refrigerator before eating.
Can I make these dairy-free?
Use dairy-free cream cheese and butter alternatives for the filling.
What’s the texture of the cookies?
They’re soft and cake-like, similar to a cupcake top but slightly firmer for sandwiching.
Conclusion
Pumpkin Whoopie Pies are a cozy, nostalgic treat that perfectly captures the flavors of fall. With their soft spiced cookies and rich cream cheese filling, they’re as fun to eat as they are to make. Whether you’re baking for a party or simply indulging in seasonal comfort food, these whoopie pies are sure to be a hit.
Pumpkin Whoopie Pies are soft, spiced cake-like sandwich cookies filled with a rich cream cheese frosting. These fall-inspired treats are perfect for holidays, gatherings, or cozy autumn nights.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 cup pumpkin purée (not pumpkin pie filling)
2 large eggs
1 teaspoon vanilla extract
For the Cream Cheese Filling:
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, mix brown sugar, granulated sugar, oil, pumpkin purée, eggs, and vanilla extract until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Drop heaping tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the tops spring back when touched. Cool completely on wire racks.
Meanwhile, make the filling: Beat cream cheese and butter until smooth. Add vanilla, then gradually mix in powdered sugar until fluffy.
Spread or pipe the filling onto the flat side of half the cookies, then top with remaining cookies to create sandwiches.
Chill in the fridge for at least 30 minutes before serving.
Notes
Use pure pumpkin purée, not pumpkin pie filling.Chill the dough before baking to reduce spreading.Add maple syrup to the filling for a seasonal twist.Cookies are soft and may stick—store with parchment between layers.Great make-ahead dessert that tastes even better the next day.
