If you’re craving something fall-flavored and utterly irresistible, you’re going to adore this Pumpkin Whoopie Pies Recipe. These soft, spiced pumpkin cookies sandwiched together with creamy, dreamy cream cheese frosting are just what cozy afternoons were made for. Whether you’re a seasoned baker or just looking for a fun seasonal treat, stick around—I’m sharing every little secret so your whoopie pies come out perfect every time!
Why You’ll Love This Recipe
- Perfectly Soft Cookies: The pumpkin keeps the cookies tender and moist, making every bite melt in your mouth.
- Spiced Just Right: A cozy blend of cinnamon, ginger, and cloves fills the air and your taste buds with autumn goodness.
- Cream Cheese Frosting Dream: The luscious filling balances the spices with a smooth, tangy sweetness you’ll want to eat by the spoonful.
- Easy to Make and Customize: I’ll share tips to get the texture right and ways you can tweak it to suit your taste or dietary needs.
Ingredients You’ll Need
All the spices and pumpkin flavor in this Pumpkin Whoopie Pies Recipe come together with classic baking ingredients that play well together—plus a creamy filling that truly elevates the cookie sandwich.
- All-purpose flour: This gives the cookies structure—measure carefully to avoid dense or dry results.
- Baking soda and baking powder: These are your leavening agents helping the cookies rise just enough without spreading too much.
- Salt: Balances the sweetness and enhances all the warm spices.
- Ground ginger, cinnamon, and cloves: The heart of the spice blend that brings that unmistakable pumpkin pie vibe.
- Pumpkin puree: Canned pumpkin is best for a consistent flavor and texture—Libby’s is my go-to brand.
- Light brown sugar: Adds moisture and caramel notes—make sure it’s soft and packed for the best results.
- Vegetable oil: Keeps the cookies tender and moist without weighing them down.
- Eggs: Binder and moisture—room temperature eggs blend easier into your batter.
- Vanilla extract: Adds depth and a sweet fragrance that rounds out all the flavors.
- Unsalted butter and cream cheese: For the frosting—softer butter and room-temp cream cheese make for a silky smooth filling.
- Confectioners’ sugar: To sweeten and lighten the cream cheese filling to perfection.
Variations
I love how this Pumpkin Whoopie Pies Recipe suits so many moods and occasions—plus it’s fantastic for experimenting if you like to put your own spin on classic treats. Feel free to get creative!
- Gluten-free version: Swap the all-purpose flour for a gluten-free blend. I tried this with a 1:1 GF flour and it worked beautifully—just watch the bake time.
- Spice it up: Play with additional warming spices like nutmeg or cardamom to give the pies a unique flavor punch.
- Filling alternatives: Try swapping half the cream cheese for mascarpone for a richer frosting or add a little maple syrup to the filling for an autumn twist.
- Mini whoopie pies: Make smaller pies for parties or kids—perfect bite-sized treats that disappear quickly!
How to Make Pumpkin Whoopie Pies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, baking soda, baking powder, salt, and the spices—ginger, cinnamon, and cloves—in a large bowl. This step wakes up the spices and ensures they’re evenly distributed, so every cookie has the perfect balance of warmth. Make sure there are no clumps, especially from the spices or leavening agents.
Step 2: Combine the Wet Ingredients
In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. I love how the pumpkin adds natural moisture, which means these cookies stay soft even days later. Use room-temperature eggs—they’ll blend in so much better and keep the batter smooth.
Step 3: Bring It All Together
Pour the wet mix into the dry ingredients and stir gently until just combined. Don’t overmix because that can make the cookies tough—stop when you see no more dry streaks. The batter will be thick and a bit sticky, which is exactly what you want.
Step 4: Scoop and Bake
Use a small ice cream scoop or a tablespoon to portion dough onto parchment-lined baking sheets. Keep them about an inch apart since they’ll spread a little. Bake at 350°F (175°C) for 12 to 15 minutes—keep an eye on them near the end. You’ll know they’re done when the centers look dry and a toothpick comes out clean. Don’t overbake! Let them cool a few minutes on the pans, then transfer to a cooling rack to finish.
Step 5: Make the Cream Cheese Filling
Beat softened butter, cream cheese, and vanilla together until smooth—about a minute. Then slowly add confectioners’ sugar and mix on low until combined. Scrape the bowl, then beat on medium speed a bit longer to make the frosting fluffy and dreamy. This filling is my favorite part—it’s smooth, lightly sweet, and perfect for sandwiching.
Step 6: Assemble the Whoopie Pies
Once cookies are completely cool, spread or pipe frosting onto the flat side of half the cookies. Press the remaining cookies gently on top to create your sandwiches. Chill them for 30 minutes so the filling firms up—this keeps the pies from squishing or sliding apart when you serve. Patience here truly pays off.
Pro Tips for Making Pumpkin Whoopie Pies Recipe
- Measure Flour Correctly: I discovered this trick after too many flat cookies—fluff your flour and use a spoon to fill your cup then level it off with a knife or, better yet, a kitchen scale.
- Use Room-Temperature Eggs: It helps your batter come together smoothly and prevents lumps.
- Don’t Rush Assembly: Warm cookies will melt the frosting messily. Let cookies cool completely before sandwiching.
- Keep Cookie Sizes Consistent: Using an ice cream scoop ensures even cookies so your sandwiches match up without awkwardly large or small halves.
How to Serve Pumpkin Whoopie Pies Recipe
Garnishes
I usually keep it classic with a dusting of powdered sugar for an elegant look. Sometimes, I’ll sprinkle a pinch of cinnamon or nutmeg on top just before serving—it adds a warm aroma that sets the mood. For festive occasions, a drizzle of melted white chocolate makes these pies truly special.
Side Dishes
Serve these Pumpkin Whoopie Pies Recipe treats alongside a hot cup of chai tea or a creamy latte for a cozy afternoon snack. They also pair nicely with a simple apple cider or fresh fruit salad to keep things light between bites.
Creative Ways to Present
For parties, I like to assemble mini whoopie pies on sticks for a festive, easy-to-eat presentation. Wrapping each in parchment paper tied with twine makes a charming gift too. You can also stack them on a tiered dessert tray, interspersed with fall leaves and pinecones for that perfect seasonal vibe.
Make Ahead and Storage
Storing Leftovers
I keep my finished Pumpkin Whoopie Pies refrigerated in an airtight container, and they stay beautifully soft for up to a week. I learned that chilling really helps keep the filling solid and the cookies fresh without drying out.
Freezing
You can freeze both the baked cookies and the filling separately. I usually freeze cookie halves in a single layer on a tray before transferring them to freezer bags. When ready to enjoy, thaw completely then assemble. Freezing the whoopie pies fully assembled works too but can make the frosting a bit soft after thawing.
Reheating
If you want a warm treat, briefly microwave a whoopie pie for about 10–15 seconds to soften it up without melting the frosting too much. Just be cautious not to overheat—it’s easy to end up with a gooey mess!
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
You can, but fresh pumpkin needs to be cooked and pureed first to reach the right texture and moisture content. Canned pumpkin puree is more concentrated and consistent, so results with it tend to be better for this recipe.
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How do I prevent my whoopie pies from being too dense?
Be careful not to overmix the batter—once the dry and wet ingredients come together, stop mixing. Also, accurately measure your flour; too much can lead to dense cookies.
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Can I make these without cream cheese in the filling?
Absolutely! You can substitute cream cheese with an equal amount of butter or mascarpone for a different, but still delicious, frosting. Just note the flavor and texture will vary slightly.
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Why do my cookies sometimes crack on top?
A slight cracking is normal and can add charm. If cracks are excessive, it may be due to overbaking or oven temperature being too high. Keep an eye on baking time and use an oven thermometer if you suspect your oven runs hot.
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How should I store pumpkin whoopie pies for a party?
Make the cookies and frosting ahead of time and refrigerate separately. Assemble just before serving to keep the filling fresh and avoid any squishing during transport.
Final Thoughts
Honestly, I absolutely love how this Pumpkin Whoopie Pies Recipe turns out—it’s like biting into a little nugget of fall magic. When I first made these, my family went crazy for the tender cookies paired with that luscious frosting. It’s such a comforting, cozy treat that’s perfect for sharing or savoring with a cup of coffee on a crisp afternoon. I can’t wait for you to make these your own and enjoy the warm smiles they bring around your kitchen table.
Print
Pumpkin Whoopie Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and spiced pumpkin whoopie pies paired with a creamy, rich cream cheese filling. These pumpkin treats are perfect for fall gatherings, combining the warm flavors of ginger, cinnamon, and cloves in a moist cookie sandwich.
Ingredients
For the Cookies:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
- 2 cups packed light brown sugar (440g)
- ⅔ cup vegetable oil (160ml)
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup unsalted butter, softened (113g)
- 4 ounces cream cheese, room temperature (113g)
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360g)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and ground cloves until evenly combined. This ensures your spices and leaveners are distributed throughout the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Form the Dough: Pour the wet mixture into the dry ingredients and stir gently until just combined and no dry streaks remain. Be careful not to overmix to prevent dense cookies.
- Scoop Cookies: Using a small ice cream scoop or tablespoon measuring about 2 tablespoons, drop scoops of dough onto the prepared baking sheets, spacing them about 1 inch apart to allow room for spreading.
- Bake: Bake one sheet at a time in the preheated oven for 12 to 15 minutes, or until the cookie centers appear dry and a toothpick inserted comes out clean.
- Cool Cookies: Remove the baking sheet from the oven and allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Filling: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter, cream cheese, and vanilla extract on medium-low speed until smooth, about 1 minute.
- Add Sugar to Filling: Gradually beat in confectioners’ sugar on low speed until fully combined. Scrape down the bowl and then beat on medium speed until the filling is fluffy and smooth, about 30 seconds.
- Assemble Whoopie Pies: Pipe or spread the cream cheese filling onto the flat side of half of the cooled cookies. Press another cookie on top to create a sandwich.
- Chill: Chill the assembled whoopie pies in the refrigerator for 30 minutes to set the filling before serving.
- Storage: Store the assembled whoopie pies covered in the refrigerator for up to one week.
Notes
- To prepare ahead, make and refrigerate cookies and filling separately, then assemble just before serving to avoid squished filling.
- Allow cookies to cool completely before assembling to prevent the filling from melting and becoming sticky.
- If you don’t have a cookie scoop, try to make cookies as evenly sized as possible for balanced sandwiches.
- Adjust the size of the cookies with your scoop to make smaller or larger pies; baking time may vary.
- Choose a thick, high-quality pumpkin puree like Libby’s for best flavor and consistency; note that some brands are more watery.
- Use soft, moist light brown sugar for best results; hard brown sugar can be softened by placing in an airtight container with a slice of bread or microwaving briefly.
- Measure flour accurately using a scale or by fluffing and leveling to prevent dry, tough cookies.
- Bring eggs to room temperature before mixing to ensure better incorporation.
- Avoid overmixing the batter to keep the cookies tender and light.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
