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Pumpkin Whoopie Pies

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Pumpkin Whoopie Pies are soft, cake-like cookies filled with tangy cream cheese frosting — the perfect fall dessert. Spiced with cinnamon, nutmeg, and ginger, these handheld treats capture the cozy flavors of autumn. Ideal for Thanksgiving, Halloween, or anytime you crave a seasonal sweet!

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, mix brown sugar and oil. Add pumpkin puree, eggs, and vanilla extract.
  4. Gradually stir in the dry ingredients until batter is smooth.
  5. Scoop rounded mounds onto prepared baking sheets, spacing them evenly.
  6. Bake for 10–12 minutes or until set and a toothpick comes out clean. Let cool completely.
  7. For the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
  8. Spread or pipe filling onto the flat side of one cookie, then sandwich with another.
  9. Store in the fridge and bring to room temperature before serving.

Notes

  • Mini Version: Use a smaller scoop for bite-sized whoopie pies.
  • Maple Twist: Add a splash of maple syrup or maple extract to the filling.
  • Add-ins: Stir mini chocolate chips into the pumpkin batter for texture.
  • Spice Boost: Add cloves or allspice for stronger spice flavor.
  • Storage: Store in an airtight container in the fridge for up to 4 days, or freeze up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-whoopie-pies/