Pumpkin whoopie pies are soft, cake like cookies filled with a creamy cream cheese frosting and stacked into sandwiches.
The dough uses canned pumpkin and warm spices, so the cookies stay tender for days, and the filling comes together with a mixer in minutes. This batch makes twelve full sized sandwiches.
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Why This Pumpkin Whoopie Pies Recipe Works
Canned pumpkin keeps the cookies moist and soft, so they stay cake like for days instead of drying out like a regular drop cookie.
A mix of brown sugar and white sugar gives deep flavor and a tender crumb, while pumpkin pie spice supplies the cinnamon, nutmeg, and ginger in one spoonful.
The cream cheese filling adds a tangy contrast to the sweet cookies and holds its shape between the layers without sliding out.
Ingredients for Pumpkin Whoopie Pies
- For the cookies: 2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, 1/2 teaspoon salt, 1 cup canned pumpkin puree, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, and 1 teaspoon vanilla extract.
- For the filling: 4 oz cream cheese, 1/4 cup unsalted butter, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla extract.
- To finish: a pinch of cinnamon, optional.
Pumpkin puree. Use plain canned pumpkin, not pie filling, because the filling already contains sugar and spices that would throw off the balance.
Baking powder and baking soda. Together they lift the dough so the cookies puff into soft domes instead of spreading flat.
Brown sugar. Packed brown sugar adds moisture and a caramel note that goes well with the warm spices.
Cream cheese. Soften it fully so the filling beats smooth without lumps.
Pumpkin pie spice. This blend of cinnamon, nutmeg, and ginger gives the cookies their fall flavor in a single measure.
How to Make Pumpkin Whoopie Pies
1. Heat the oven Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Whisk the dry ingredients Stir the flour, baking powder, baking soda, pumpkin pie spice, and salt together in a medium bowl.
3. Cream the butter Beat the butter with both sugars for about 3 minutes until light and fluffy.
4. Add the wet ingredients Mix in the egg, vanilla, and pumpkin until smooth, then add the flour mixture and stir just until no streaks remain.
5. Scoop and bake Drop rounded tablespoons of dough 2 inches apart to make 24 cookies. Bake for 10 to 12 minutes until the tops spring back.
6. Cool the cookies Rest the cookies on the pan for 5 minutes, then move them to a rack until fully cool.
7. Make the filling Beat the cream cheese and butter until smooth, then add the powdered sugar and vanilla and beat until fluffy.
8. Fill the sandwiches Spread about 2 tablespoons of filling on the flat side of one cookie and top with a second cookie.
How to Serve Pumpkin Whoopie Pies
Serve the sandwiches on a plate with a cold drink, or wrap them one by one for lunch boxes. They go well with a caramel coffee frappe and cinnamon brown sugar pound cake on a dessert table. Add thick bakery chocolate chip cookies and fudgy chocolate chunk brownies for a full spread. Let them stand for fifteen minutes out of the fridge so the filling softens.
How to Store and Reheat Pumpkin Whoopie Pies
Keep the filled sandwiches in an airtight container in the refrigerator for up to three days, with parchment between layers. Let them stand at room temperature for fifteen minutes before serving. To freeze, wrap each sandwich tightly and store for up to two months, then thaw overnight in the refrigerator. Unfilled cookies keep at room temperature for two days.
Tips and Variations for Pumpkin Whoopie Pies
Measure the flour gently. Spoon flour into the cup and level it, because packed flour makes the cookies dry.
Do not taste the batter. The dough contains raw egg and flour, so skip tasting it before baking.
Chill if needed. If the dough looks loose, chill it for twenty minutes so the cookies hold their domes.
Use a scoop. A cookie scoop makes matching halves, which stack neatly into even sandwiches.
Flag the allergens. These sandwiches contain wheat, egg, and milk, so check with guests before serving.
Cool completely. Fill only fully cooled cookies, or the frosting melts and slides out the sides.
Change the filling. A spoonful of maple syrup in place of one vanilla teaspoon gives the cream a gentle autumn flavor.
Check trusted guidance. For safe storage of cream cheese desserts, read the University of Wisconsin Extension leftovers guidance before storing leftovers.
Frequently Asked Questions About Pumpkin Whoopie Pies
How do I keep pumpkin whoopie pies soft?
Store them in an airtight container and avoid overbaking. Pull the cookies when the tops spring back, even if they look pale.
Can I make pumpkin whoopie pies ahead of time?
Yes. Bake the cookies a day early and fill them the day you serve, or fill them and keep them refrigerated for three days.
Can I freeze pumpkin whoopie pies?
Yes. Wrap each filled sandwich in plastic and freeze for up to two months. Thaw in the refrigerator overnight.
Can I use pumpkin pie filling instead of puree?
No. Pie filling adds extra sugar and spice that changes the texture, so use plain canned pumpkin puree.
Why are my cookies flat?
Butter that is too soft or an overmixed dough can cause spreading. Use butter that dents under a finger and stir the flour in gently.
Pumpkin Whoopie Pies
Equipment
- Two baking sheets
- Parchment paper
- Hand mixer
- Cookie scoop
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- 1 cup canned pumpkin puree not pie filling
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract for the cookies
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened, for the filling
- 1 cup powdered sugar plus 1/2 cup more
- 1 tsp vanilla extract for the filling
- 1 pinch ground cinnamon optional
Instructions
Cooking
- Whisk. Combine the flour, baking powder, baking soda, spice, and salt.
- Cream. Beat the butter and both sugars for 3 minutes, then beat in the egg, vanilla, and pumpkin.
- Mix. Fold in the dry ingredients until just combined.
- Bake. Scoop 24 mounds onto lined sheets and bake at 350 degrees F for 10 to 12 minutes. Cool on a rack.
- Whip. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Fill. Spread filling on 12 cookies and top with the rest.
