Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are a soft, spiced fall treat made with fluffy pumpkin cake cookies sandwiched around a sweet cream cheese filling. The warm notes of cinnamon, nutmeg, and ginger in the pumpkin cookies perfectly complement the smooth, tangy filling, making every bite a cozy indulgence. These pies are perfect for autumn gatherings, Halloween parties, or whenever I’m craving something sweet and seasonal.

Why You’ll Love This Recipe

I love how this recipe blends the comforting spices of fall with a creamy, luscious center. The cookies are soft, moist, and cake-like, while the cream cheese filling adds just the right touch of richness. It’s a simple dessert that feels special but doesn’t require complicated steps or ingredients. Plus, they’re handheld, which makes them ideal for sharing and serving. They’re a crowd favorite at my Thanksgiving dessert table and are just as perfect for casual coffee breaks.

Ingredients

(Here’s a tip: Check out 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 nutmeg

• Ground ginger

• Salt

• Brown sugar

• Vegetable oil

• Pumpkin puree

• Eggs

• Vanilla extract

For the cream cheese filling:

• Cream cheese

• Unsalted butter

• Powdered sugar

• Vanilla extract

Directions

1. I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3. In a separate bowl, I mix the brown sugar and oil until combined, then add in the pumpkin puree, eggs, and vanilla extract.

4. I gradually add the dry ingredients to the wet, stirring until the batter is smooth.

5. Using a spoon or cookie scoop, I drop rounded mounds of batter onto the prepared baking sheets, spacing them out evenly.

6. I bake them for about 10-12 minutes, or until the tops are set and a toothpick comes out clean. Then I let them cool completely.

7. While they’re cooling, I make the filling by beating together the cream cheese and butter until smooth, then adding powdered sugar and vanilla until fluffy.

8. To assemble, I spread or pipe the filling onto the flat side of one cookie, then press another cookie on top to make a sandwich.

Servings and timing

This recipe makes about 12-16 whoopie pies, depending on how large I make them. Prep time takes around 20 minutes, baking time is 10-12 minutes per batch, and I usually allow another 20 minutes for cooling and assembling. So, from start to finish, I set aside about 1 hour total.

Variations

• Mini Whoopie Pies: I make smaller cookie portions for bite-sized treats.

• Maple Filling: I sometimes add a touch of maple syrup or maple extract to the filling for a fall twist.

• Chocolate Chip Pumpkin: For added texture, I stir mini chocolate chips into the pumpkin batter.

• Gluten-Free Option: I substitute with a gluten-free flour blend to make them suitable for gluten-sensitive friends.

• Spice Boost: I increase the spices or add cloves and allspice if I want a more intense flavor.

Storage/Reheating

I store the whoopie pies in an airtight container in the refrigerator for up to 4 days. If stacking them, I place parchment paper between layers to prevent sticking. Before serving, I let them sit at room temperature for about 15-20 minutes to soften the filling. They also freeze well; I wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 2 months.

FAQs

What is the texture of pumpkin whoopie pies like?

They have a soft, cake-like texture with a moist crumb, similar to a cupcake but in cookie form.

Can I make the batter ahead of time?

Yes, I often prepare the batter a day in advance and store it covered in the refrigerator until I’m ready to bake.

Do I have to refrigerate them?

Because of the cream cheese filling, I always store them in the refrigerator to keep them fresh and safe to eat.

Can I use canned pumpkin pie filling?

I don’t recommend it. I always use pure pumpkin puree since the pie filling already contains sugar and spices that can alter the flavor and texture.

How do I make the whoopie pies look more uniform?

I use a cookie scoop to ensure the batter portions are equal, which helps the cookies bake evenly and match up nicely when sandwiched.

Conclusion

Pumpkin Whoopie Pies are one of my favorite fall desserts—they’re nostalgic, flavorful, and fun to make. Whether I’m baking for family, friends, or just myself, these spiced pumpkin treats with creamy filling always bring a bit of seasonal magic to the table. They’re the perfect combination of comfort and indulgence.

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