Make soft and fluffy Pumpkin Whoopie Pies filled with creamy frosting for the perfect fall treat. This simple recipe combines warm spices and rich pumpkin flavor in every bite.
Pumpkin Whoopie Pies are a classic fall dessert that combine soft, cake-like cookies with a rich, creamy filling. Made with real pumpkin and warm spices like cinnamon and nutmeg, these handheld treats are full of flavor.
Whether you’re baking for a holiday gathering or just craving something seasonal, pumpkin whoopie pies are an easy and crowd-pleasing option. It is one of my favorite Pumpkin Dessert Recipes.
What's in this post: Pumpkin Whoopie Pies
Why We Love This
- Soft and fluffy texture – Cake-like cookies that melt in your mouth
- Rich pumpkin flavor – Made with real pumpkin and warm spices
- Creamy filling – Sweet and smooth frosting pairs perfectly with the spiced cookies
- Great for fall gatherings – A festive and fun dessert everyone loves
- Easy to make – Simple steps and ingredients for impressive results
- Make-ahead friendly – Store well in the fridge for convenient serving
Ingredients
Cookie
- All-purpose flour – Forms the base of the cookie, giving it structure and softness.
- Baking soda – Helps the cookies rise and become light and fluffy.
- Baking powder – Adds extra lift for a soft, cake-like texture.
- Pumpkin pie spice – A warm blend of cinnamon, nutmeg, ginger, and cloves that brings classic fall flavor.
- Salt – Enhances the sweetness and balances the spices.
- Granulated sugar – Sweetens the cookies and helps create a tender crumb.
- Vegetable oil – Keeps the cookies moist and soft.
- Eggs – Bind the ingredients and add richness and structure.
- Pumpkin puree – Adds moisture, flavor, and color. Make sure to chill for 30 minutes to 1 hour before using as this helps prevent the batter from spreading too much during baking. Do not use pumpkin pie filling.
- Vanilla extract – Enhances the overall flavor.
Filling
- Unsalted butter – Provides a creamy base and rich flavor for the filling.
- Cream cheese – Adds a tangy, smooth texture that complements the sweet cookies. Use full-fat cream cheese.
- Powdered sugar – Sweetens and thickens the filling for the perfect consistency.
- Vanilla extract – Rounds out the flavor with a hint of sweetness.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Then prepare a baking sheet by lining with parchment paper or a silicone mat.
- Step 2. Combine the dry ingredients by whisking together flour, baking soda, baking powder, pumpkin pie spice and salt in a medium size bowl. Then set aside the flour mixture.
Step 3. Get out a separate large mixing bowl. Whisk together the sugar and oil. Once combined, add in the pumpkin puree and mix together.
Step 4. Next add the eggs and vanilla extract. Combine the pumpkin mixture until smooth and well combined.
Step 5. Gradually add the dry ingredients into the wet ingredients. Only mix until just combined and don’t over mix.
Step 6. Use a 1.5 tablespoon cookie scoop to scoop the batter on to the prepared baking sheet. Gently press down on each ball to flatten them slightly. You can do this with your hands, bottom of a glass or spoon.
Step 7. Allow the cookies to bake for 12-14 minutes or until a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool for 5 minutes on the baking sheet and then move to a wire rack to cool completely.
Step 8. While the cookies cool, make the cream cheese frosting for the filling. Use a medium bowl and beat the butter with a hand held or stand mixer until smooth..
Step 9. Add in the cream cheese and beat until combined. Then mix together the powdered sugar, and vanilla extract until smooth being careful not to over mix. Chill for 20-30 minutes.
Step 10. Finally, use a piping bag fitted with a large round tip and pipe filling on the bottom of one cookie. Then top with a second cookie to create a sandwich. Continue until you have made all the whoopie pies. Allow to chill for 1 hour in the refrigerator before serving.
Storage
- Refrigerator: Store pumpkin whoopie pies in an airtight container in the fridge up to 3 days. The cream cheese filling needs to stay chilled.
- Freezer: Freeze assembled whoopie pies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Freeze for up to 2 months.
- Thawing: Let thaw in the refrigerator or at room temperature for about 30 minutes before serving.
Pro Tips
- Chill the pumpkin puree: This helps keep the cookie batter from becoming too soft or runny.
- Use a cookie scoop: Ensures evenly sized cookies that bake consistently.
- Don’t overmix the batter: Mix just until combined to keep the cookies soft and fluffy.
- Cool cookies completely: Let cookies cool before adding the filling to prevent it from melting.
- Pipe the filling: For a clean and even layer, use a piping bag or a zip-top bag with the corner snipped off.
- Refrigerate before serving: A short chill helps the filling set and makes the pies easier to handle.
More Pumpkin Recipes
Please give this delicious Pumpkin Whoopie Pie recipe a try, and don’t forget to leave a comment and star rating once you do. I truly enjoy hearing your feedback!
Pumpkin Whoopie Pies
Ingredients
Cookie Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons Pumpkin Pie Spice
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable Oil
- 2 large eggs room temperature
- 3 cups Pumpkin Puree (chilled for at least 30 minutes)
- 1 teaspoon vanilla extract
Filling Ingredients:
- 1/2 cup unsalted butter softened
- 8 ounces Cream Cheese room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the Cookies:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or a silicone mat.
- Whisk together flour, baking soda, baking powder, pumpkin pie spice and salt in a medium size bowl. Set aside.
- Then in a separate large mixing bowl, whisk together the sugar and oil until combined. Add in pumpkin puree and mix until thoroughly combined.
- Next add in the eggs and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined. Be careful not to over mix.
- Divide dough by using a cookie dough (approximately 1.5 tablespoons), and place on the baking sheet.
- Gently press down on each ball to flatten them slightly. You can do this with your hands or the bottom of a glass.
- Bake for 12-14 minutes or until a toothpick inserted into the center of a cookie comes out clean.
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.
For the Filling:
- In a medium bowl, beat the butter with a hand held or stand up mixer until smooth.
- Add in the cream cheese and beat until combined.
- Then mix in the powdered sugar, and vanilla extract until smooth. Do not over mix.
- Refrigerate the mixture for 20-30 minutes.
To Assemble:
- Place the filling into a piping bag fitted with a large round tip and pipe filling onto the bottom of one cookie, top with a second cookie to create a sandwich.
- Continue this process until all the cookies are formed.
- Refrigerate for at least 1 hour and then they are ready to serve and enjoy!
