Pumpkin Whoopie Pies Recipe

If you’re dreaming of a cozy fall treat that feels like a warm hug, you’ll absolutely adore this Pumpkin Whoopie Pies Recipe. These soft, pillowy pumpkin cookies sandwiched with a luscious cream cheese filling are my go-to fall indulgence—and I promise, once you try them, they’ll become a favorite in your household too. Whether you’re baking for a crowd or just craving a personal sweet bite, this recipe is easy to follow and yields a seriously delicious result every time.

this …

Ingredients You’ll Need

The beauty of this Pumpkin Whoopie Pies Recipe is in how easily these simple pantry staples come together to create something extraordinary. I always suggest using a good-quality pumpkin puree and fresh spices for maximum flavor. Here’s what you’ll want to have on hand:

• All-purpose flour: The base for the cookies; measuring accurately is key for a light texture.
• Baking soda & baking powder: These leaveners make the cookies rise perfectly fluffy.
• Salt: Enhances all the flavors and balances the sweetness.
• Ground ginger, cinnamon, and cloves: Traditional pumpkin spice blend that infuses the cookies with warm, cozy notes.
• Pumpkin puree: Use canned 100% pumpkin puree (Libby’s is my favorite for thickness and flavor).
• Light brown sugar: Adds moisture and caramel-like depth; make sure it’s soft!
• Vegetable oil: Keeps the cookies moist and tender.
• Eggs: They bind everything and add richness; room temperature eggs mix in better.
• Vanilla extract: A little magic that rounds out flavors beautifully.
• Unsalted butter & cream cheese: For that dreamy filling with silky texture and tang.
• Confectioners’ sugar: Sweetens and thickens the filling to the right creamy consistency.

Variations

I love that you can easily tweak this Pumpkin Whoopie Pies Recipe to suit your tastes or dietary needs. Here are some of my favorite ways to switch things up—feel free to make it your own!

• Gluten-Free Version: I’ve swapped a 1:1 gluten-free flour blend here with fantastic results—just be sure it includes xanthan gum for structure.
• Spice It Up: For extra warmth, I add a pinch of nutmeg or Moroccan spice blend—gives the whoopies a pleasantly unique twist.
• Maple Cream Filling: Sometimes I replace half the confectioners’ sugar with maple syrup and it pairs beautifully with pumpkin.
• Mini Whoopie Pies: Smaller scoops make adorable bite-size treats perfect for parties or lunchboxes.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Mix Your Dry Ingredients with Care

Start by whisking together the flour, baking soda, baking powder, salt, and the fragrant spices—ginger, cinnamon, and cloves—in a large bowl. This step is key because it evenly distributes those spices and leavening agents so every bite tastes balanced and the cookies rise just right. I love doing this first while I’m warming up the oven to 350°F; it gets me in the rhythm of baking, you know?

Step 2: Combine Wet Ingredients until Smooth

In a separate bowl, whisk your pumpkin puree, packed brown sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and silky. I recommend bringing your eggs to room temperature first—it helps blend everything together seamlessly for a consistent batter. This mix smells heavenly and trusts me, you’ll be tempted to sneak a taste!

Step 3: Gently Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. You want to be careful here—you don’t want to overmix or you’ll end up with dense cookies. Look for no dry streaks of flour, but it’s okay if the batter is a bit lumpy. This is exactly what you want!

Step 4: Scoop and Bake

I prefer using a small ice cream scoop—about two tablespoons—to dollop uniform cookie mounds onto parchment-lined baking sheets. Make sure they’re spaced about an inch apart because they won’t spread much. Pop one pan at a time into the oven for 12 to 15 minutes. You’ll know they’re ready when the center looks set and a toothpick comes out clean. Let them cool on the pan for 5 minutes before moving to a rack to cool completely. Patience here pays off because warm cookies won’t play nicely with the filling!

Step 5: Whip Up That Cream Cheese Filling

In your mixer, beat softened butter, cream cheese, and vanilla on medium-low speed until smooth, about a minute. Gradually add in confectioners’ sugar and increase speed until the filling is fluffy and luscious. This filling is the real star—I’ve found that beating it adequately but not overdoing it gives the best airy texture.

Step 6: Assemble Your Whoopie Pies

Pipe or spread a generous dollop of filling on the flat side of half the cookies, then gently press a matching cookie on top to create your sandwich. I chill them for about 30 minutes afterward—that step helps the filling set and makes for easier, less messy eating. If you assemble while the cookies are warm, the filling softens and makes a sticky mess, so don’t rush it!

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I like to keep it simple with these whoopies, but a light dusting of cinnamon sugar or a sprinkle of finely chopped toasted pecans on top adds a nice touch of crunchy texture and an inviting aroma. If I’m feeling festive, a drizzle of melted white chocolate over the top makes them look like holiday royalty.

Side Dishes

These whoopie pies pair wonderfully with a hot latte or a spiced chai tea. For a party spread, I often serve them alongside slices of pumpkin bread or apple cider donuts to create a cozy autumn dessert board that guests rave about.

Creative Ways to Present

For birthdays or special fall gatherings, I arranged mini whoopie pies on a tiered dessert stand with autumn leaves scattered around for a seasonal vibe. Another fun idea is wrapping each pie in parchment tied with twine for gift giving—everyone loves receiving homemade treats packaged with care!

Make Ahead and Storage

Storing Leftovers

After assembling, I store the whoopie pies covered in an airtight container in the refrigerator for up to a week. They keep their moisture and flavor beautifully. If you need to pause after baking the cookies but before filling, you can refrigerate the cookies separately for a few days without any loss in texture.

Freezing

I’ve frozen both the baked cookies and the assembled whoopie pies with great success. For the best results, freeze cookies flat on a tray, then transfer to a freezer-safe bag. You can also freeze filled pies wrapped tightly in plastic wrap and then foil. Defrost overnight in the fridge before serving.

Reheating

Since these treats are best served chilled, I usually enjoy them straight from the fridge. If you prefer them slightly softer, let them sit at room temperature for 15-20 minutes before eating. Avoid microwaving or reheating, as the filling may melt and change texture.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies Recipe holds a special place in my heart—it’s one of those desserts I turn to when I want something that tastes homemade and comforting but still a little bit special. Once you master these, you’ll find yourself reaching for this recipe every fall (and beyond!) I truly hope you’ll try making these and enjoy every bite as much as my family and I do. Happy baking, friend!

Print