Pumpkin Whoopie Pies are soft pumpkin flavored treats sandwiched between cream cheese filling. It is so easy to assemble the whoopie pies and the flavor is delicious.

Pumpkin whoopie pies on a platter.
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Pumpkin Whoopie Pies have all the flavors of fall in one fabulous recipe. Each bite is soft and delicious with pumpkin flavor. The filling is a rich cream cheese frosting for one of the best Pumpkin Desserts.

We love pumpkin and also make Pumpkin Pie Tacos and Pumpkin cake pops.

Try Homemade Whoopie Pies and Patriotic Whoopie Pies for another delicious treat. This is a great recipe for chocolate lovers.

Why This Recipe Works

The entire treat is so wonderful, and it’s loaded with pumpkin. It is really simple to make these homemade whoopie pies and frosting from scratch.

I have been making this for years and it’s a family favorite.

Ingredients

Ingredients for Pumpkin whoopie pies - flour, baking soda, eggs, pumpkin puree, vanilla, butter, cream cheese, powdered sugar.

Cookies

  • All-purpose flour. Spoon the flour instead of scooping it.
  • Baking soda. Try one of the Best Baking Soda Substitutes.
  • Large eggs. Room temperature eggs.
  • Pumpkin Puree. Make sure to use plain pumpkin puree and not pumpkin pie filling.
  • Vanilla extract. Pure vanilla is recommended.

Filling

  • Unsalted butter. Softened at room temperature so it is easier to combine.
  • Cream Cheese. Allow to sit at room temperature before using.
  • Powdered sugar. Sift to remove any lumps so the filling will be smooth.

Find the complete ingredients list at the bottom of the page.

How to Make Pumpkin Whoopie Pies

  • Step 1. Preheat the oven. Preheat the oven to 350 degrees.
  • Step 2. Prepare the baking sheet. Line a baking sheet with parchment paper or a silicone mat.
  • Step 3. Combine the dry ingredients. Whisk together flour, baking soda, baking powder, pumpkin pie spice and salt in a medium size bowl.
Oil and sugar combined in mixing bowl.

Step 4. Then in a separate large bowl, whisk together the sugar and oil until combined. 

Pumpkin puree combined in a bowl with egg mixture.

Step 5. Next, add in the pumpkin puree and mix until thoroughly combined.  Add the eggs to the pumpkin mixture. Gradually add the dry ingredients into the wet ingredients and mix until just combined.  Be careful not to over mix the flour mixture.

Pumpkin Whoopie Pie Dough formed into balls and placed on a baking sheet.

Step 6. Scoop the dough using a cookie dough scoop on prepared baking sheets. Slightly flatten each ball. Bake the cookies for 10-12 minutes. Allow the cookies to cool.

Butter, cream cheese and powdered sugar combined in a bowl to make filling.

Step 7. While the cookies cool, make the filling. In a medium bowl, beat the butter with a mixer until smooth.  Add in the cream cheese and beat until combined. Then gradually add the powdered sugar.

Filling piped on to cooled cookies.

Step 8. Fill a piping bag with frosting. Pipe filling onto the bottom of one cookie and top with a second cookie to create a sandwich.

Cookies on wire racks.

Step 9. Repeat making each sandwich cookie until all the cookies have icing.

Pumpkin whoopie pies up close.

Storage

Refrigerator

Cover in plastic wrap. Store in an airtight container in the refrigerator up to 3 days. 

Freezer

Freeze these cookies up to 3 months. Wrap them in plastic wrap and place inside a freezer container. Thaw overnight in the refrigerator when ready to serve.

Expert Tips

  • Make ahead option. You can easily make this recipe in advance. Simply, make the whoopies pies and frosting as normal but don’t assemble them. Refrigerate and assemble the day you plan to serve.
  • Allow to completely cool. The cookies should be totally cool before adding the frosting. Even if they are just a little warm, the frosting will slide off and not look as pretty.
  • Make the cookies evenly with a cookie scoop. The cookies need to all be the same size so they are uniform with frosting. The easiest way to do this is using a cookie scoop.
  • Pumpkin Puree is a must. You do not want to use pumpkin pie filling that includes all of the seasonings. Make sure that you purchase pumpkin puree only.
  • Don’t scoop the flour when measuring. Scooping the flour can lead to it being packed and using too much. Spoon the flour into the measuring cup to avoid this.
  • Combine the batter until just mixed. Avoid overmixing the batter or it will be dense instead of soft and fluffy.
  • Room temperature ingredients. The eggs and cream cheese need to be room temperature for the best texture in the cookies and frosting.

Frequently Asked Questions

What is Whoopie Pie filling made of?

The filling can be anything that you choose. In this recipe, it is cream cheese frosting. However, you can use buttercream, chocolate, marshmallow cream or anything else you like in whoopie pies.

Why can Whoopie Pies become sticky?

Whoopie Pies have a cake texture instead of a cookie texture. They do not form the same texture as cookies with a crispier bottom. The cake like texture can become sticky while holding the whoopie pies.

What should I do with leftover pumpkin?

If you have leftover pumpkin puree, use it to make another fabulous pumpkin recipe. Try over 30 easy and delicious pumpkin recipes.

More Easy Pumpkin Recipes

I can’t wait for you to try Pumpkin Whoopie Pie Recipe. Leave a comment and star recipe rating once you try this treat.

Pumpkin Whoopie Pies

4.80 from 5 votes
Pumpkin Whoopie Pies are soft pumpkin flavored treats sandwiched between cream cheese filling. It is so easy to assemble the whoopie pies and the flavor is delicious.
Prep Time 30 minutes
Cook Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 40 minutes
Servings 18
Cuisine American
Course Dessert
Calories 418

Ingredients

Cookie Ingredients:

Filling Ingredients:

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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 1.5-2 tablespoons), roll into a ball 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 10-12 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!

Recipe Notes

Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Calories 418kcal, Carbohydrates 52g, Protein 4g, Fat 22g, Saturated Fat 8g, Polyunsaturated Fat 8g, Monounsaturated Fat 5g, Trans Fat 0.3g, Cholesterol 44mg, Sodium 200mg, Potassium 137mg, Fiber 2g, Sugar 33g, Vitamin A 6710IU, Vitamin C 2mg, Calcium 48mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

4.80 from 5 votes (5 ratings without comment)

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