Pumpkin Whoopie Pies are soft, cake-like pumpkin cookies sandwiched with a sweet and creamy cream cheese filling. They’re packed with warm fall spices and make a delicious Halloween, Thanksgiving, or autumn dessert.
Why This Recipe Works
These whoopie pies are soft, moist, and full of pumpkin flavor. The creamy filling pairs perfectly with the spiced pumpkin cakes, creating an easy handheld dessert for fall gatherings.
Ingredients
For the Pumpkin Cakes
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Pumpkin Whoopie Pies
- Prepare the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the dry ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Make the pumpkin mixture: In another bowl, whisk pumpkin puree, brown sugar, oil, egg, and vanilla until smooth.
- Combine: Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Bake: Scoop rounded tablespoons of batter onto the prepared baking sheets, leaving space between each. Bake for 10–12 minutes, until the cakes spring back when lightly touched.
- Cool: Let the pumpkin cakes cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Make the filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt until creamy.
- Assemble: Spread or pipe the cream cheese filling onto the flat side of half the pumpkin cakes. Top with the remaining cakes and gently press together.
Tips for the Best Pumpkin Whoopie Pies
- Use pure pumpkin puree, not pumpkin pie filling.
- Let the cakes cool completely before adding the filling.
- Use a cookie scoop to make evenly sized cakes.
- Refrigerate assembled whoopie pies for a firmer filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Final Thoughts
Pumpkin Whoopie Pies are a delicious combination of soft pumpkin cake and creamy cream cheese filling. They’re an easy fall dessert and a festive choice for Halloween parties, Thanksgiving, or cozy autumn baking.
