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 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.
Table of contents
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
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.
Step 4. Then in a separate large bowl, whisk together the sugar and oil until combined.
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.
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.
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.
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.
Step 9. Repeat making each sandwich cookie until all the cookies have icing.
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
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.
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.
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
- Pumpkin Cake with Cream Cheese Frosting
- Easy Pumpkin Truffles
- Pumpkin Bread Pudding
- The Best Pumpkin Bars
- Pumpkin Pie Cake
- Pumpkin Dip Recipe
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
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
- 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 1.5-2 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!
