Easy Pumpkin Whoopie Pies
Try this handheld dessert full of fall flavor. Pumpkin whoopie pies with cream cheese filling are soft, moist and perfectly spiced. They are quick and easy to make from scratch!
It’s no surprise that my New England roots are back inspiring a new recipe for fall. This time around I baked pumpkin whoopie pies! These dessert sandwiches are a cross between a cookie and cake with cream cheese filling in the center (same filling I use for my gingerbread whoopie pies!). This pumpkin variation will instantly put you in the mood for fall baking!
Why You’ll Love This Recipe
- Plenty of fall flavor. Pumpkin with warm spices and brown sugar make a delicious seasonal dessert!
- Pillowy soft texture. This is the best part of whoopie pies! It’s like biting into a pumpkin cloud.
- Rich and creamy filling. The cream cheese frosting complements the cookies perfectly!
- Ready in under an hour with cooling time. They will be assembled and ready to eat in no time!
- On-the-go treat. These handheld cakes are great for taking on the go or serving at parties.
- Pumpkin purée: Use 100% pure canned pumpkin purée (not pumpkin pie filling). I prefer Libby’s.
- Pumpkin pie spice: You can make your own at home, but store-bought works too! Check that spices are fresh and not expired for the best flavor.
- Brown sugar: Light brown sugar adds a subtle molasses flavor that complements the spices.
- Butter: Use unsalted butter that is room temperature for both the batter and the frosting. Different brands of salted butter have varying amounts of salt added so it’s best to add it separately.
- Cream cheese: Use full-fat, block-style cream cheese. It’s thicker than the kind in the tub, which means a you’ll have a frosting with better structure.
- Confectioners’ sugar: Also known as powdered sugar, this sweetens the frosting!
Refer to the recipe card for ingredient details and measurements.
Cut the recipe in half. For a small batch, cut the measurements in half to yield 10 to 11 servings.
Make them mini! Use a small cookie scoop to make smaller portions. Baking time will be 8 minutes and you’ll end up with around 36 mini sandwiches. Perfect for entertaining!
How to Make Pumpkin Whoopie Pies
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- Mix the wet ingredients. Beat butter and brown sugar until light and fluffy. Add pumpkin purée, eggs and vanilla, and mix until combined.
- Add the dry ingredients to the wet ingredients. Mix just until combined.
- Scoop batter onto a parchment-lined baking sheet. Bake at 350℉ for 12 to 14 minutes. Cool completely.
- Make the frosting. Beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and mix until combined. Mix in vanilla and salt.
- Assemble. Transfer frosting to a piping bag with fitted tip. Frost the bottom of one cookie and top it with a matching one. Press gently together and repeat with remaining cookies.
Weigh your flour. It’s much more accurate than using a measuring cup! If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).
Use room temperature ingredients. They come together more easily to make a smoother batter. As a result, the cookies will have a better texture!
Choose the right ingredients. Check that your pumpkin is 100% purée (not pie filling, which has added sugar). Use full-fat, block-style cream cheese. It’s thicker and makes a frosting that doesn’t get goopy.
Let the cookies cool completely before assembling. If they are still warm, the frosting will melt.
Store whoopie pies in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving.
Freeze whoopie pies for up to 2 months. Wrap in plastic wrap and place in an airtight container. They can either be assembled or freeze the cookies and frosting separately. To defrost, place in the refrigerator overnight before bringing to room temperature.
Make ahead the frosting and store in an airtight container in the refrigerator for up to 3 days. You cannot make the batter ahead of time since the baking powder and soda will lose their effectiveness. However, you can bake the cookies and assemble them later.
Most likely the batter was over-mixed. It’s also possible the baking soda or baking powder was expired.
They have more moisture than your standard cookie. If baking in a humid climate, consider storing in the refrigerator with parchment paper between layers.
Yes, if it’s prepared properly. Homemade purée tends to have more water than store-bought. I suggest patting it very dry with a clean cloth.
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Get the Recipe: Easy Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
- 3 cups (375 g) all-purpose flour, properly measured
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 2 cups (425 g) pure pumpkin purée, (one 15 oz can)
- 2 cups (400 g) packed light brown sugar
- ¾ cup (170 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 1 cup (225 g or 8 oz) block cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2 cups (240 g) confectioners’ sugar, sifted
- ½ teaspoon pure vanilla extract
- Pinch of salt
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar on medium-high speed until light and fluffy, about 3 minute. Add pumpkin, eggs and vanilla. Mix until smooth. Scrape down the sides of the bowl as needed.
- Add dry ingredients to wet ingredients and mix just until combined.
- Use a medium cookie scoop to transfer batter to prepared pan, leaving 2 inches of space between each scoop Bake at 350℉ for about 12 to 14 minutes. They are done when they are soft and slightly springy. Transfer to a wire rack to cool completely.
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter until creamy. Add confectioners’ sugar and mix until combined. Finally, mix in vanilla and a pinch of salt.
- Transfer frosting to a piping bag fitted with desired tip. Match up the whoopie pies so the pairs are similar size. Pipe frosting to the bottom of one cookie, then press the bottom of the matching cookie gently on top to create a sandwich. Repeat with remaining cookies.