These easy and delicious homemade Pumpkin Whoopie Pies are the ultimate fall dessert. Light and fluffy pumpkin cookies with a sweet and creamy filling creates an irresistible sandwich cookie that literally melts in your mouth.
Pumpkin Whoopie Pie Recipe
With the Autumn months right around the corner, cinnamon scents and all the flavors of pumpkin recipes are soon to be on everyone’s mind. What better way to celebrate this time of year than with these cute mini pumpkin whoopie pies!
With the comforting and warm spices in the fluffy and soft pumpkin cookies and the delectable vanilla cream cheese filling, this seasonal take on the traditional whoopie pie is the perfect fall treat to serve for Halloween parties, Thanksgiving or any fall-themed gathering.
Everyone is going to love these delicious homemade whoopie pies, kids and adults alike. They are so quick and easy to make, but speaking from experience, you may want to make a double batch because they won’t last long.
If you’re looking for even more ways to satisfy your pumpkin cravings check out these amazing Pumpkin Roll recipe and this super decadent Pumpkin Lush dessert.
💗 Why We Love This Recipe
- No need to wait until pumpkin season to make homemade pumpkin puree. This recipe uses canned puree you can get any time of the year.
- These soft pumpkin whoopie pies are loaded with pumpkin flavor from the puree and the pumpkin spice.
- Perfect fall dessert for bake sales, cookie swaps, gift giving or just a fun afternoon sweet treat.
🥄 Recommended Tools
- Cookie sheet
- Electric mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Piping bag with round tip
🛒 Ingredients
For the Pumpkin Cookie Recipe:
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Eggs
- Pumpkin puree
- Butter- room temperature
- White sugar
- Light brown sugar
For the Cream Cheese Filling Recipe:
- Cream Cheese – softened
- Butter – room temperature
- Confectioner’s sugar
- Vanilla extract
- Pinch of salt
📄 How to Make Easy Pumpkin Whoopie Pies
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Step One: Mix Dry Ingredients
- In a medium bowl combine flour, baking soda, salt and pumpkin spice and whisk. Set flour mixture to the side while you mix the wet ingredients.
Step Two: Mix and Combine Wet Ingredients
- In a large bowl, with a stand mixer with the paddle attachment or with a hand mixer, cream together butter, brown sugar, and white sugar until well mixed.
- Add in eggs and pumpkin and continue mixing until everything is well incorporated.
- Add dry ingredients into the pumpkin mixture mixing until everything is blended.
Step Three: Bake the Cookies
- Place the cookie dough in a piping bag with the end cut off or fitted with a round decorating tip. Pipe batter onto the prepared baking sheets in circles with a 2-inch diameter about 2 inches apart.
TIP: If you don’t have a piping bag, you can use a zip top bag with the corner snipped off of it. Alternately, instead of a piping or plastic bag, you could also use a cookie scoop to portion out even amounts of the batter onto the pan.
- Bake 8-10 minutes or until the cookies appear dry. Remove cookies and place on a cooling rack.
- Allow cookies to cool completely.
Step Four: Make the Creamy Filling
- To make the cream center, place the cream cheese and butter in a separate bowl and cream together with an electric mixer.
- Add vanilla and continue mixing until well blended.
- Add in powdered sugar ½ a cup at a time mixing well between each. Use 1 ½ – 2 cups of powdered sugar depending on how thick you want the frosting.
Step Five: Assemble the Whoopie Pies
- For each whoopie pie pipe the cream cheese frosting onto the flat side of the cookie, in the center of the cookie, and top with another one to create a sandwich.
Store the assembled whoopie pies in the fridge in an airtight container or covered with plastic wrap when not serving.
Homemade Pumpkin Whoopie Pie Variations
- Marshmallow cream: If you want a different filling, you can skip the cream cheese filling and use marshmallow fluff. That type filling spreads easy to make sure to keep them chilled at all times.
- Maple syrup: Add even more flavor of the season to these cookies by adding one tablespoon of maple syrup to the filling. The maple flavor goes really well with the pumpkin version of these cookies. You could just use a little maple extract as well.
- Chocolate chips: One really fun twist is to roll the edges of these stuffed cookies into chocolate shavings or mini chocolate chips. For best results, slightly squeeze the cookies so that the stuffing is coming out just a little all around the edges. This will help the chocolate stick better.
- Nutella: If you love the chocolatey goodness of Nutella, feel free to add some to the filling. Start with a couple of tablespoons until it reaches the flavor you’re looking for.
- Sprinkles: You can add even more fun to these cookies by rolling the edges in fall-colored sprinkles. The kids will REALLY love these.
Why are They Called Whoopie Pies?
The original recipe for whoopie pies is a dessert that traces back years ago to the Amish as the best way for them to use up leftover cake batter. As the legend goes, children would open up their lunch boxes and would be excited to see these treats and yell “WHOOPIE!” Who knows if that is really true, but what a funny story!
Why Did My Whoopie Pies Come Out Flat?
The main reason whoopie pie cookies fall flat is because too much liquid was used when making the batter. The measurements listed in the recipe card for these cookies are correct and should render fluffy cookies.
The batter should have the consistency of a thick cake batter and should hold its shaped when it’s piped into a large dollop on your large baking sheets. If not, add another tablespoon of flour and check the consistency again.
Are Whoopie Pies Supposed to be Sticky?
Whoopies pies are going to be a little sticky because the batter to make the cookies is more like a cake batter than a cookie dough. When the cookies bake, they don’t stiffen up like other cookies, they remain soft mini cake-like cookies.
🍂 More Fall Recipes
- Candy Corn Cookie Bars
- Halloween Candied Apples
- Layered Candy Corn Fudge
- Pumpkin Pancakes
- Pumpkin Cranberry Bread
- Pumpkin Spice Rice Krispie Treats
- Apple Cider with Caramel
Pumpkin Whoopie Pies
Equipment
- piping bag
Ingredients
For the Cookies:
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin spice
- 2 eggs
- 1 cup pumpkin puree
- ½ cup butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
For the Frosting:
- 4 ounces cream cheese softened
- 4 Tbsp butter softened
- 1 ½ cups confectioner’s sugar
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 and line baking sheets with parchment paper.
- In a medium size bowl whisk together flour, baking soda, salt and pumpkin spice.
- In a large bowl, with an electric mixer, cream together butter, brown sugar, and white sugar until well mixed.
- Add in eggs and pumpkin and continue mixing until everything is well incorporated.
- Add dry ingredients into the pumpkin mixture mixing until everything is blended.
- Place batter in a piping bag with the end cut off or fitted with a round tip. Pipe batter onto prepared cookie sheet in circles with a 2 inch diameter about 2 inches apart.
- Bake 8-10 minutes or until the cookies appear dry. Remove cookies and place on a cooling rack.
- Allow cookies to cool completely.
For the Frosting:
- Place the cream cheese and butter in a mixing bowl and cream together with an electric mixer.
- Add vanilla and continue mixing until well blended.
- Add in powdered sugar ½ a cup at a time mixing well between each. Use 1 ½ – 2 cups of powdered sugar depending on how thick you want the frosting.
- Pipe frosting onto the bottom side of half of the cookies, and top with another cookie to create a sandwich.
- Store in an airtight container
Nutrition
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