Pumpkin Whoopie Pies Recipe

If you’re a fan of cozy fall flavors and soft, pillowy treats, you’re going to absolutely adore this Pumpkin Whoopie Pies Recipe. I discovered this gem a few years ago, and since then, it has become a seasonal must-bake in my kitchen. These whoopie pies combine the warm spices of pumpkin with a luscious cream cheese filling that’s just the right amount of sweet and tangy. Stick around—I’ll walk you through everything to make sure your whoopie pies turn out perfectly every single time.

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Ingredients You’ll Need

For this Pumpkin Whoopie Pies Recipe, the ingredients work together to create a perfectly balanced flavor and texture. You’ll want to grab quality pumpkin puree and fresh spices for that true warm pumpkin spice vibe—and I’ll share some tips to get you going smoothly.

• All-purpose flour: The base of your cookies—make sure to measure it accurately to keep your cookies soft and tender.
• Baking soda and baking powder: These help the cookies rise and get that lovely cakey texture.
• Salt: It brings out the flavors and balances sweetness.
• Ground ginger, cinnamon, cloves: The classic pumpkin spice trio that makes these cookies sing with autumn vibes.
• Pumpkin puree: I always use canned pumpkin puree for convenience—and Libby’s is my go-to brand for consistency and taste.
• Light brown sugar: Adds moisture and light caramel notes—keep yours soft for best results.
• Vegetable oil: Keeps the cookies moist—don’t swap for butter here, as oil adds tenderness.
• Eggs: Bring them to room temperature so they mix evenly into the batter.
• Vanilla extract: The secret ingredient that deepens the flavor in both the cookies and filling.
• Unsalted butter: For the creamy filling—softened, not melted.
• Cream cheese: Softened at room temperature for the perfect smooth filling.
• Confectioners’ sugar: For the frosting sweetness and silky texture.

Variations

I like to play around a bit with this Pumpkin Whoopie Pies Recipe depending on the occasion or what’s in my pantry. Feel free to customize the spices or the filling to suit your taste buds—it’s all about making it your own!

• Spice it up: I sometimes add a pinch of nutmeg or swap out cloves for allspice to tweak the spice profile—it’s subtle but adds warmth.
• Dairy-free filling: If you need a dairy-free option, try swapping the butter and cream cheese for a vegan cream cheese and coconut oil blend—I’ve done this for a friend’s dairy allergy and they couldn’t tell the difference!
• Mini whoopie pies: For parties, I like making smaller versions using a teaspoon scoop—the bake time shortens and they’re perfect as bite-sized treats.
• Chocolate twist: Add a tablespoon of cocoa powder to the cookie dough for a chocolate-pumpkin combo that my family goes crazy for.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Prepare the Batter

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—that way, nobody worries about sticking! In a large bowl, whisk together all your dry ingredients: flour, baking soda, baking powder, salt, and spices. In a separate bowl, mix the pumpkin puree, light brown sugar, vegetable oil, eggs, and vanilla extract until everything’s smooth and well blended. Then, gradually stir the wet mixture into the dry ingredients until you have a thick, uniform batter with no streaks. Resist the urge to overmix—it’s tempting, but overmixing can lead to tough cookies.

Step 2: Scoop and Bake

I love using a small ice cream scoop (about 2 tablespoons) for perfect, even-sized cookies. Drop the scoops onto your parchment-lined trays, spacing them about an inch apart—they’ll spread just a bit but stay nicely round. Bake one sheet at a time in the oven for 12 to 15 minutes. You’re looking for centers that appear dry and a toothpick that comes out clean. When done, let the trays cool for 5 minutes on the counter, then transfer the cookies to wire racks to cool completely. Cooling is key here—warm cookies will make your filling melt, and nobody wants a messy kitchen!

Step 3: Whip up the Filling

While the cookies cool, it’s time for the frosting. Use softened unsalted butter, cream cheese, and a splash of vanilla extract. Beat them on medium-low speed until smooth—about a minute or so. Then, on low speed, gradually add the confectioners’ sugar. When it’s fully combined, scrape down the bowl and turn the mixer to medium for 30 seconds to get that light, fluffy texture. You can spoon this filling onto your cookies, or for a bit of fun and neatness, use a piping bag for even swirls.

Step 4: Assemble and Chill

Match your whoopie pie halves by size and pipe or spread the frostings onto the flat side of half the cookies. Gently press the matching halves on top to create sandwiches. If you’re not serving right away, pop them in the fridge for at least 30 minutes to let everything set. I’ve found this step makes them easier to handle and less messy. Store the finished pies covered in the fridge— they’ll stay fresh and delicious for up to a week, sometimes longer if they don’t disappear first!

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I often sprinkle a bit of extra cinnamon or pumpkin pie spice on top of the filling just before sandwiching, adding a touch of flair and aroma. For festive occasions, a light dusting of powdered sugar or even a drizzle of melted white chocolate can make these little treats pop visually. I’ve even added tiny roasted pecans inside the filling for a delightful crunch—highly recommend it!

Side Dishes

These whoopie pies shine most as a dessert or snack, but pairing them with a hot beverage like spiced apple cider, pumpkin latte, or chai tea really elevates the experience. For a cozy autumn gathering, I love serving them alongside a small cheese platter or even vanilla ice cream for a sweet contrast.

Creative Ways to Present

For holiday parties, I’ve arranged these Pumpkin Whoopie Pies Recipe on a tiered dessert stand decorated with fresh autumn leaves, cinnamon sticks, and mini pumpkins. They also look adorable wrapped individually in parchment paper tied with twine—perfect for gifting or party favors. You could even sandwich the filling with a dollop of caramel sauce for an extra luscious touch.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which I hope you do!), store your Pumpkin Whoopie Pies in an airtight container in the refrigerator. I usually layer parchment paper between to keep the frosting from sticking and squishing the cookies. They stay deliciously fresh for up to a week this way.

Freezing

I like to freeze the whoopie pies assembled for quick treats later. Wrap each individually in plastic wrap and place them all in a freezer-safe container. When I’m ready to enjoy, I thaw them overnight in the fridge. Freezing doesn’t diminish the flavors or texture much, so they’re a great make-ahead option.

Reheating

I usually eat these cold from the fridge, but if you want them a bit softer, pop them in the microwave for 10–15 seconds. Just be gentle—you don’t want to melt the filling entirely. This trick brings out that freshly baked vibe without losing the creamy frosting.

FAQs

Final Thoughts

I honestly can’t get enough of this Pumpkin Whoopie Pies Recipe. It’s become my go-to treat whenever I want something that feels like a warm hug in dessert form. The balance of soft, spiced cookies and tangy cream cheese filling is pure magic. Whether you’re baking for a holiday, a party, or just because, I know you’ll love how these come together and how happy they make everyone who tries them. Give this recipe a go—you’re going to nail it, and your kitchen will smell incredible while you do!

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