There's something magical about biting into a pumpkin whoopie pie on a crisp fall morning! I remember the first time Emily asked me what those "sandwich cookies" were at the farmer's market, and honestly? I had no clue how to make them at home.
Fast forward two years, and now these soft, pillowy treats are practically a weekly request in our house. What started as curiosity turned into one of our go-to fall desserts that's way easier than I ever imagined.
These pumpkin whoopie pies are basically the perfect marriage between a soft pumpkin cookie and creamy cheesecake filling. Plus, they're ready in under an hour and make your kitchen smell like autumn dreams came true!
Speaking of fall favorites, you might also love my pumpkin spice waffles - they're another cozy recipe that screams October mornings!
Why You Will Love This Pumpkin Whoopie Pie Recipe
Jump to:
- Why You Will Love This Pumpkin Whoopie Pie Recipe
- Ingredients For Perfect Pumpkin Whoopie Pies
- How To Make Easy Pumpkin Whoopie Pies Step By Step
- Storage Tips For Pumpkin Whoopie Pies
- Creative Variations For Your Pumpkin Whoopie Pie Recipe
- Pumpkin Whoopie Pies FAQs
- Recipes You May Like
- Make These Pumpkin Whoopie Pies Your New Fall Tradition
- Easy Pumpkin Whoopie Pies
- Super soft texture - These cookies stay tender and cake-like, never dry or crumbly
- Quick prep time - Just 10 minutes of mixing and you're ready to bake
- Perfect pumpkin flavor - Not too sweet, with just the right amount of pumpkin pie spice
- Cream cheese filling that's tangy and rich without being overwhelming
- Make-ahead friendly - Store in the fridge for up to a week or freeze for later
- Kid-approved - Emily's friends always ask for seconds (and the recipe!)
Ingredients For Perfect Pumpkin Whoopie Pies
For The Pumpkin Cookies:
- 3 cups all-purpose flour, properly measured
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2 cups pure pumpkin purée (one 15 oz can)
- 2 cups packed light brown sugar
- ¾ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For The Cream Cheese Filling:
- 1 cup block cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 2 cups confectioners' sugar, sifted
- ½ teaspoon pure vanilla extract
- Pinch of salt
The key to amazing homemade pumpkin whoopie pies is using real pumpkin purée, not pumpkin pie filling. Trust me on this one - I learned that lesson the hard way when my first batch turned out way too sweet!
How To Make Easy Pumpkin Whoopie Pies Step By Step
Preparing The Cookie Base:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the dry ingredients - flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl. Set this aside for now.
- Cream the butter and brown sugar in your stand mixer (or with a hand mixer) on medium-high speed for about 3 minutes until it's light and fluffy.
- Add the pumpkin, eggs, and vanilla to the butter mixture. Mix until everything looks smooth and well combined. Don't forget to scrape down the sides of the bowl!
- Combine wet and dry ingredients by adding the flour mixture to the pumpkin mixture. Mix just until combined - don't overmix or your cookies will be tough.
Baking The Cookies:
- Scoop the batter using a medium cookie scoop, leaving about 2 inches between each one on your prepared baking sheet.
- Bake for 12-14 minutes until the cookies are soft and slightly springy when you gently press the tops.
- Cool completely on a wire rack before filling. This step is crucial - warm cookies will melt your cream cheese filling!
Making The Filling:
- Beat the cream cheese and butter until creamy and smooth in your mixer bowl.
- Add the confectioners' sugar gradually, mixing until well combined.
- Mix in vanilla and salt for the final flavor touch.
- Transfer to a piping bag fitted with your favorite tip for easy assembly.
Assembling Your Pumpkin Whoopie Pies:
- Match up similar-sized cookies to create even pairs.
- Pipe filling onto the flat bottom of one cookie.
- Gently press the matching cookie on top to create your sandwich.
- Repeat with all remaining cookies and filling.
The whole process is honestly pretty forgiving. Even if your cookies aren't perfectly round (mine rarely are!), they still taste incredible.
Storage Tips For Pumpkin Whoopie Pies
Refrigerator Storage: Store your assembled pumpkin whoopie pies in an airtight container in the refrigerator for up to one week. Place parchment paper between layers so they don't stick together.
Room Temperature Serving: Always bring them to room temperature before serving - the cream cheese filling tastes so much better when it's not cold!
Freezing Instructions: These freeze beautifully for up to 3 months. Wrap each one individually in plastic wrap, then place in an airtight container. Thaw in the refrigerator overnight before bringing to room temperature.
I usually make a double batch around Halloween and freeze half for Thanksgiving. It's like having a little fall surprise waiting for you!
Creative Variations For Your Pumpkin Whoopie Pie Recipe
Spice It Up:
- Add a pinch of cayenne pepper to the cookie batter for a subtle heat
- Mix mini chocolate chips into the batter for extra richness
- Try maple extract instead of vanilla in both the cookies and filling
Different Fillings:
- Cinnamon buttercream instead of cream cheese for a lighter option
- Marshmallow fluff mixed with butter for a more traditional whoopie pie feel
- Peanut butter cream cheese filling for a fall twist on a classic combo
Shape Changes:
- Make mini versions using a small cookie scoop for bite-sized treats
- Create whoopie pie bars by spreading the batter in a sheet pan
Have you ever tried making these with different spice blends? I'm curious about experimenting with chai spices next fall season!
Pumpkin Whoopie Pies FAQs
Yes! Store assembled whoopie pies in the refrigerator for up to one week in an airtight container with parchment paper between layers, or freeze for up to 3 months.
Make your own by mixing 1½ teaspoons cinnamon, ¾ teaspoon ground ginger, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves or allspice.
Always use full-fat block cream cheese at room temperature, not low-fat or tub varieties, as they're less dense and can make the filling too soft or goopy.
Bake for 12-14 minutes at 350°F until the cookies are soft and slightly springy to the touch, then cool completely before filling.
Recipes You May Like
- Pumpkin Scones With Maple Cinnamon Glaze - Another fall favorite that pairs perfectly with coffee
- Small Batch Chocolate Chip Cookies - When you want that homemade cookie feel without tons of leftovers
- Pumpkin Custard Pie - A classic fall dessert that's surprisingly simple to make
Make These Pumpkin Whoopie Pies Your New Fall Tradition
These soft pumpkin whoopie pies have honestly become one of my most requested recipes, especially once October rolls around. There's something so satisfying about biting into that soft, spiced cookie and getting that creamy filling surprise.
The best part? They're way easier than most people think, and you probably have most of the ingredients in your pantry right now. Emily always gets excited when she smells the pumpkin and spices baking - it's become our little fall tradition.
Give these a try this weekend and let me know how they turn out! Don't forget to save this recipe to Pinterest so you can find it easily when pumpkin season hits.
Easy Pumpkin Whoopie Pies
Equipment
- Kitchen scale
- Stand Mixer or Hand Mixer
- Medium cookie scoop
- Frosting bag and tip
Ingredients
Pumpkin Whoopie Pies
- 3 cups all-purpose flour properly measured (375 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 2 cups pure pumpkin purée one 15 oz can (425 g)
- 2 cups packed light brown sugar (400 g)
- ¾ cup unsalted butter room temperature (170 g)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 1 cup block cream cheese room temperature (225 g or 8 oz)
- ¼ cup unsalted butter room temperature (57 g)
- 2 cups confectioners' sugar sifted (240 g)
- ½ teaspoon pure vanilla extract
- salt pinch
Instructions
- 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 minutes. 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.
