Go Back

Pumpkin Whoopie Pies

Pumpkin whoopie pies with soft, golden pumpkin-spiced cookie rounds and a fluffy cream cheese filling. Bake the cakes until set, cool completely, then sandwich with a thick cinnamon-vanilla filling for a tender bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 whoopie pies
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cakes
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cup brown sugar packed, softened-ready
  • 2 eggs
  • 1 can (15 oz) pumpkin puree
  • 2 tsp vanilla
For cream cheese filling
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 3.5 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cakes
  1. Preheat the oven to 350F and line baking sheets with parchment or a nonstick liner.
  2. Beat the softened unsalted butter and packed brown sugar until smooth.
  3. Add the eggs, pumpkin puree, and vanilla, then beat until well combined.
  4. In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  5. Fold the whisked dry ingredients into the pumpkin mixture just until no dry streaks remain.
  6. Drop 2-tablespoon rounds onto the lined baking sheets, spaced apart.
  7. Bake for 10-12 minutes, until the tops look set and the cookies hold their shape.
  8. Cool the cakes completely before filling.
Make the cream cheese filling and assemble
  1. Beat the softened cream cheese and softened unsalted butter until smooth.
  2. Beat in the powdered sugar, cinnamon, and vanilla until the filling is thick and creamy.
  3. Sandwich a generous spoonful of cream cheese filling between two cooled pumpkin cakes.

Notes

For clean sandwiching, cool the cakes fully so the filling doesn’t melt; store assembled pies covered in the fridge for up to 4 days. Freeze undecorated or assembled pies in a freezer-safe container up to 2 months, then thaw overnight in the fridge. For a lower-sugar swap, use a powdered sugar substitute designed for baking/creaming (same cup-for-cup method) while keeping the butter and cream cheese quantities the same.