The Best Pumpkin Whoopie Pies (Super Easy Recipe!)

These soft and delicious Pumpkin Whoopie Pies are sandwiched with a creamy, sweet cream cheese frosting. Every time the leaves start to change color, my kids begin asking (more like begging) for these pumpkin spice whoopie pies. They’re super easy to make and oh my – are they ever DELICIOUS. I dare you to eat just one!

Pumpkin Whoopie Pies

Every time fall rolls around, my kitchen transforms into a haven for all things pumpkin.

I enjoy making pumpkin cinnamon rolls, pumpkin bread, pumpkin blondies, my popular pumpkin toffee trifle, and of course an easy pumpkin pie.

If it’s pumpkin flavored, I’ve probably made it!

But there’s one pumpkin treat that stands out from the rest and has become my kids’ favorite – my homemade Pumpkin Whoopie Pies.

Several years ago I decided to experiment with some leftover pumpkin puree and ended up creating these Pumkin Whoopie Pies.

These little delights have a way of disappearing faster than I can make them, thanks to my kids who can never seem to get enough!

Seriously, they are so easy to make – so grab your easy buttons and let’s go!

What are Whoopie Pies?

Whoopie pies are a classic dessert that consists of two soft, cake-like cookies with a sweet cream cheese frosting filling in the middle.

They originated in New England and are a favorite fall treat, especially popular during bake sales and Halloween parties.

Why You Need Pumpkin Whoopie Pies in Your Life

My Pumpkin Whoopie Pies are a perfect blend of part cake, part cookie, and celebrate the delicious pumpkin flavor and warm spices that define the season.

• Perfect for Fall: Embrace the season with these pumpkin spice whoopie pies, capturing all the warm spices and delicious pumpkin flavor that make fall the most anticipated time of year (at least for those who LOVE pumpkin spice!).
• Easy to Make: These whoopie pies are super simple to make!
• Kid-Friendly: Kids love the soft, cake-like texture of the cookies and the creamy filling. My kids love helping me assemble them!
• Ideal for Sharing: Perfect for bake sales, classroom treats, or as a surprise for your neighbors, these whoopie pies are easy to bring along anywhere!

Pumpkin Whoopie Pies Ingredients

For the soft pumpkin cookies:

• All-purpose flour: This is the base of your cookies, giving them structure.
• Baking powder & baking soda: These help your cookies rise, making them light and fluffy.
• Pumpkin pie spice: This adds the classic fall flavors to your cookies. You can make your own homemade pumpkin pie spice or use store-bought.
• Butter, softened: Use unsalted butter at room temperature for the best texture.
• Sugar: White sugar sweetens your cookies.
• Large eggs, beaten: Eggs bind the ingredients together and add moisture.
• Pure pumpkin (in a can): Pumpkin purée adds moisture and delicious pumpkin flavor.
• Vanilla extract: Enhances the overall flavor of your cookies.

For the cream cheese filling:

• Cream cheese, room temperature: This makes the filling smooth and creamy.
• Butter, softened: Use unsalted butter at room temperature for a soft filling.
• Vanilla extract: Adds flavor to your filling.
• Powdered sugar: Sweetens and thickens your filling.

How to Make Pumpkin Whoopie Pies

Prepare Your Oven and Baking Sheets: Start by heating your oven to 350 degrees Fahrenheit. For the best results, use parchment paper to line your baking sheets or lightly grease them.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and pumpkin pie spice.

Combine Wet Ingredients: In a large mixing bowl, use an electric mixer or stand mixer (with the paddle attachment) to beat the unsalted butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, pumpkin purée, and vanilla extract to the butter mixture. Beat on low speed until everything is well combined.

Create the Cookie Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft. Using a small cookie scoop or a large spoon, drop heaping teaspoons of dough onto the prepared baking sheets.

Bake the Cookies: Bake in the preheated oven for 10-13 minutes. The cookies should be springy to the touch and golden brown around the edges. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Filling: For the filling, beat together cream cheese, unsalted butter, and vanilla extract in a separate bowl until fluffy. Gradually add powdered sugar and continue to beat until smooth.

Assemble the Whoopie Pies: Once the cookies have cooled, spread a heaping teaspoon of the cream cheese filling onto the flat side of half of the cookies. You can use a piping bag if you prefer. Then, top with another cookie to form a sandwich.

Pumpkin Whoopie Pies Recipe Tips

• Use Pure Pumpkin Purée: For the best results, use pure pumpkin puree NOT pumpkin pie filling.
• Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before you start. You can warm up the eggs by placing them in some hot water for a few minutes.
• Do Not Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies.
• Consistent Size Cookies: For uniform cookies, use a small cookie scoop to drop the dough onto the prepared baking sheets. This will help make sure that all your whoopie pies are the same size and bake evenly.
• Cool Completely Before Filling: Let the cookies cool completely on a wire rack before adding the cream cheese filling. If the cookies are too warm, the filling may melt.

How to Store Pumpkin Whoopie Pies

1. After baking, allow them to cool completely on a wire rack. This prevents moisture from building up, which can make the cookies soggy.
2. Place a sheet of parchment paper on the bottom of an airtight container. This keeps the whoopie pies from sticking to the container.
3. Place your pumpkin whoopie pies in a single layer inside the container. If you need to stack them, place a piece of parchment paper between each layer to prevent them from sticking together.
4. Store the container in the refrigerator and eat within five days (I bet they won’t last that long!).
5. If you want to keep them longer, wrap each whoopie pie individually in plastic wrap and then place them in a zip-lock bag. You can freeze them for up to 3 months. Thaw in the refrigerator overnight before enjoying.

This whoopie pie recipe is full of fall flavor. My pumpkin whoopies are a perfect fall treat for classrooms, a Halloween party, or just because you love pumpkin desserts!

Be sure to try my classic Whoopie Pie Recipe too!

Print Pin

Pumpkin Whoopie Pies

Author Mrs Happy Homemaker

Ingredients

• For the cookies:
• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 cup butter softened
• 1 1/4 cup sugar
• 2 large eggs lightly beaten
• 1.5 cups pure pumpkin
• 1 tsp vanilla extract
• For the Cream Cheese Filling:
• 8 ounces cream cheese
• 1 stick butter softened
• 1 tsp vanilla extract
• 1.5 cups powdered sugar

Instructions

• Preheat over to 350 degrees. Lightly grease your baking sheets.
• Combine flour, baking powder, baking soda, and pumpkin pie spice in a medium bowl. Beat butter and sugar with an electric mixer for 2 minutes. Add eggs, pumpkin, and vanilla extract and beat well. Stir in flour mixture until well combined.
• Drop by heaping teaspoons on a baking sheet. I like to use a cookie scoop for this. Bake for 10-14 minutes, until springy to the touch. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
• For the filling - beat the cream cheese, butter, and vanilla extract together until fluffy. Gradually beat in the confectioners sugar until creamy.
• Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of another cookie to make a sandwich. Repeat with remaining cookies and filling. Store in refrigerator.