Incredible Pumpkin Whoopie Pies

These soft, pillowy Pumpkin Whoopie Pies capture autumn in every bite. The warm spices dance through tender pumpkin cookies.

I make these when October arrives and my kitchen fills with cinnamon warmth. Nothing beats that first bite of cream cheese filling.

You’ll love how simple they come together, creating sweet memories for family gatherings.

Why this Pumpkin Whoopie Pies recipe has become a go to in my kitchen

My kids request these every fall weekend. The smell alone brings everyone running to the kitchen counter.

You get pillowy soft cookies with just enough spice. The cream cheese center melts perfectly against the pumpkin base.

These Pumpkin Whoopie Pies disappear faster than I can make them. They’re my secret weapon for school bakes and cozy afternoons.

What you will need to make this Pumpkin Whoopie Pies

For the Cookies:

• 3 cups all-purpose flour (I prefer unbleached for better texture)
• 1 teaspoon baking soda (check expiration date for best rise)
• 1 teaspoon baking powder (fresh powder makes fluffier cookies)
• 1 teaspoon salt (sea salt works beautifully here)
• 2 teaspoons ground ginger (adds that perfect warming kick)
• 1½ teaspoons ground cinnamon (use Ceylon if you have it)
• ¼ teaspoon ground cloves (don’t skip this subtle depth)
• 1 can pumpkin puree, 15 oz (Libby’s is my go-to brand)
• 2 cups packed light brown sugar (make sure it’s soft and moist)
• ⅔ cup vegetable oil (neutral taste lets pumpkin shine)
• 2 large eggs (room temperature mixes better)
• 1 tablespoon vanilla extract (pure vanilla makes a difference)

For the Filling:

• ½ cup unsalted butter, softened (European style is creamier)
• 4 oz cream cheese, room temperature (Philadelphia works great)
• ½ teaspoon vanilla extract (complements the cookie spices)
• 3 cups confectioners’ sugar (sift if lumpy for smoothness)

These Pumpkin Whoopie Pies use pantry staples you probably have. I always keep extra pumpkin puree for spontaneous baking sessions.

How I Make This Pumpkin Whoopie Pies

1. Heat your oven to 350°F and line two baking sheets with parchment. I prefer unbleached parchment for even browning.
2. Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a large bowl. The spice aroma tells you autumn has arrived.
3. In another bowl, combine pumpkin puree, brown sugar, oil, eggs, and vanilla. Whisk until smooth and no streaks remain visible.
4. Pour wet ingredients into dry mixture and stir gently until just combined. Don’t overmix or your cookies will turn tough and dense.
5. Use a small cookie scoop to portion dough onto prepared sheets, spacing them about 1 inch apart. I aim for 2-tablespoon portions for perfect sizing.
6. Bake one sheet at a time for 14-16 minutes until centers look set. A toothpick should come out with just a few moist crumbs attached.
7. Cool on sheets for 5 minutes before transferring to wire racks. The cookies continue cooking slightly from residual heat during this time.
8. For filling, beat softened butter, cream cheese, and vanilla until completely smooth. This takes about 2 minutes with my stand mixer.
9. Gradually add confectioners’ sugar on low speed, then increase to medium. Beat until light and fluffy, scraping bowl sides as needed.
10. Spread filling on flat sides of half the cookies. Top with remaining cookies, pressing gently to create perfect sandwiches.
11. Chill assembled whoopie pies for 35 minutes before serving. This sets the filling and makes them easier to eat cleanly.

My kitchen secrets for getting this Pumpkin Whoopie Pies just right

Room temperature ingredients blend seamlessly together. I pull my eggs and cream cheese out an hour before baking starts.

Don’t rush the cooling process or warm cookies will melt your filling. Patience creates those picture-perfect layers you want to photograph.

Pumpkin Whoopie Pies taste even better the next day. The flavors meld beautifully overnight in the refrigerator for deeper richness.

Perfect moments for this Pumpkin Whoopie Pies

These shine at fall potlucks and Halloween parties. Kids love the handheld format while adults appreciate the sophisticated spice balance.

I pack them in lunch boxes for special treats. They also make wonderful hostess gifts when wrapped in cellophane bags.

Weekend baking sessions with these Pumpkin Whoopie Pies create memories. The house smells incredible for hours after they’re done.

Don’t miss the best spiced pumpkin bars for your dessert table!

Incredible Pumpkin Whoopie Pies

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• Author: Amelia Bryan
• Total Time: 29 minutes
• Yield: 16 whoopie pies

Print Recipe

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Description

Soft pumpkin spice cookies filled with creamy cheese frosting for the ultimate fall dessert.

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Ingredients

For the Cookies:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• 1 can (15 oz) pumpkin puree
• 2 cups packed light brown sugar
• ⅔ cup vegetable oil
• 2 large eggs
• 1 tablespoon vanilla extract

For the Filling:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, room temperature
• ½ teaspoon vanilla extract
• 3 cups confectioners’ sugar

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Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Whisk together flour, baking soda, baking powder, salt, and all spices in large bowl.
• In separate bowl, combine pumpkin, brown sugar, oil, eggs, and vanilla until smooth.
• Add wet ingredients to dry ingredients, stirring until just combined.
• Scoop dough into 2-tablespoon portions onto prepared sheets, spacing 1 inch apart.
• Bake 14-16 minutes until centers appear set. Cool on sheets 5 minutes.
• Transfer cookies to wire racks and cool completely.
• Beat butter, cream cheese, and vanilla until smooth. Gradually add confectioners’ sugar.
• Spread filling on flat side of half the cookies. Top with remaining cookies.
• Refrigerate assembled whoopie pies for 35 minutes before serving.

Notes

Store completed whoopie pies covered in refrigerator up to one week. For best results, ensure all ingredients reach room temperature before mixing.

• Prep Time: 15 minutes
• Cook Time: 14 minues

How should I store leftover whoopie pies?

Keep them covered in the refrigerator for up to one week. The cream cheese filling needs to stay cold for food safety.

Can I freeze these pumpkin treats?

Freeze unfilled cookies for up to three months in freezer bags. Thaw completely before adding filling and assembling your treats.

I’d love to share more seasonal recipes with you! Follow me on Pinterest for weekly baking inspiration and autumn treats that bring families together.

What substitutions work for dietary needs?

Try coconut oil instead of vegetable oil for subtle tropical notes. Dairy-free cream cheese works for the filling with identical results.