Pumpkin Whoopie Pies are a delicious treat that perfectly marries the flavors of pumpkin and cream cheese in one tasty treat. Enjoy making them from scratch as a great individual dessert for fall that everyone will love!
Whoopie pies, a classic American treat, are essentially two soft cake-like cookies sandwiched with a sweet cream filling. While the traditional version features chocolate cookies with a vanilla cream filling, adding a pumpkin variation offers a delicious twist! Pumpkin puree lends its natural sweetness and moisture to the cookie, making it soft and tender, while the pumpkin pie spice adds warmth and depth of flavor that perfectly complements the tangy cream cheese filling, making this an A-plus dessert for fall!
Making pumpkin whoopie pies from scratch is surprisingly easy! You’ll first mix wet ingredients together and fold into the dry ingredients. The pumpkin batter then gets scooped onto baking sheets and baked until a soft cookie forms. The filling is easily mixed together until tangy and thick before assembling them into soft cookie sandwiches with unbelievable taste!
Pumpkin whoopie pies are not only a celebration of autumn, but they also make a perfect treat for many occasions, from Halloween parties and Thanksgiving gatherings or as a cozy dessert because they are portioned out in individual servings. This makes it easy to enjoy anywhere you need a warming pumpkin treat!
Why You’ll Love This Recipe
- Bursting with the flavors of pumpkin and warm spices, these whoopie pies capture the essence of fall in every bite.
- The soft and moist pumpkin cookies contrast beautifully with the tangy and luscious cream cheese filling, creating a perfect balance of textures and flavors.
- Whoopie pies are sandwiched into individual desserts, making them easy to serve at parties or other special events.
- Not only are they incredibly delicious, but these pumpkin whoopie pies also make for a visually appealing dessert that will elevate any occasion.
Ingredients You’ll Need
- Eggs - Provides structure, stability, and moisture to the cookies, making them tender and helping them rise.
- Brown and White Sugar - The combination of brown and white sugar contributes to the sweetness of the cookies while also adding moisture and creating a slightly chewy texture; the brown sugar also adds a hint of caramel flavor.
- Vegetable Oil - Used as a fat source, which contributes to the moistness and softness of the cookies.
- Pumpkin Puree - Adds natural sweetness, moisture, and a distinct pumpkin flavor to the whoopie pies, making them soft and flavorful.
- Vanilla Extract - Enhances the flavors of the other ingredients, adding a subtle depth and richness to both the cookies and the cream cheese filling.
- Baking Soda and Baking Powder - These leavening agents are necessary to help the cookies rise and become light and fluffy.
- Pumpkin Pie Spice - A blend of warm spices, such as cinnamon, ginger, nutmeg, and allspice, that complements the flavor of the pumpkin and adds a cozy, aromatic quality to the cookies.
- All-Purpose Flour - Provides the structure for the cookies, helping them maintain their shape and consistency.
For The Cream Cheese Filling:
- Cream Cheese - The primary ingredient in the filling, providing a tangy and creamy texture that contrasts beautifully with the sweetness of the cookies.
- Butter - Adds richness and a silky texture to the cream cheese filling, making it spreadable.
- Vanilla Extract - Enhances the flavor of the cream cheese filling, adding a subtle sweetness and depth.
- Milk - Used to adjust the consistency of the cream cheese filling, making it as thick or thin as desired.
- Powdered Sugar - Sweetens the cream cheese filling and helps it achieve a smooth and spreadable consistency.
How To Make Pumpkin Whoopie Pies From Scratch
Prepare for baking: Preheat oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
Combine wet ingredients: In the bowl of a stand mixer, beat eggs, brown and white sugar, and oil together on medium speed. Mix in vanilla extract and pumpkin puree and mix until well blended.
Slowly add dry ingredients: While the mixer is on low speed, add salt, baking soda, baking powder, and pumpkin pie spice. Next, slowly add in the flour and mix until there are no lumps.
Bake and cool: Scoop the batter onto the cookie sheets using a 1.5-inch cookie scoop. Leave about 2 inches between each cookie. Bake the cookies for 10-12 minutes. or until you can poke a toothpick into the center of a cookie, and it comes out clean. Remove the cookies from the oven and let them cool on the pan for 10 minutes. Transfer to a cooling rack to cool completely.
Make the cream cheese filling: In the bowl of a stand mixer, blend together cream cheese, butter, and vanilla extract. With the mixer on low speed, slowly add in powdered sugar. If the filling still looks thin, add a little more powdered sugar. To thin the filling, use a couple of tbsps of milk.
Assemble the whoopie pies: Add the filling to a piping bag with a round tip. Carefully pipe the filling onto one of the cookies. Place another cookie on top. Continue doing this until all the cookies are made into a sandwich.
Serve and enjoy!
- Ensure that ingredients like eggs, cream cheese, and butter are at room temperature before starting, as this will help them incorporate more easily and create a smoother batter and filling.
- When measuring the flour, use the spoon and level method to avoid packing the flour, which could result in a denser cookie.
- Line your baking sheets with parchment paper to prevent the cookies from sticking and to ensure even browning.
- Mix the batter until the ingredients are just combined to avoid overmixing, which can result in a tougher cookie.
- Use a cookie scoop to ensure that all the cookies are the same size, which will help them bake evenly and make it easier to match them up for sandwiching.
- Make sure the cookies are completely cooled before adding the cream cheese filling, as any residual heat can cause the filling to melt.
- If the cream cheese filling is too thick, add a little more milk, a tablespoon at a time, until it reaches the desired consistency. If it's too thin, add more powdered sugar.
- If not serving immediately, store the assembled whoopie pies in an airtight container in the refrigerator to keep them fresh and prevent the cream cheese filling from becoming too soft.
- For a chocolatey twist, substitute half a cup of the all-purpose flour with unsweetened cocoa powder to create chocolate pumpkin whoopie pies.
- Add a crunch to your cookies by incorporating 1 cup of chopped nuts, such as pecans or walnuts, into the batter.
- Customize the spices in your cookies by using individual spices like cinnamon, ginger, and nutmeg instead of the pre-mixed pumpkin pie spice.
- Add a teaspoon of cinnamon or a tablespoon of maple syrup to the cream cheese filling for an extra layer of flavor.
- Substitute the all-purpose flour with a gluten-free flour blend to make these whoopie pies suitable for those with gluten sensitivities or celiac disease.
- Make mini versions of the whoopie pies by using a smaller cookie scoop and reducing the baking time by a few minutes. Adjust the amount of filling accordingly.
Storing & Freezing
Storing: Once the pumpkin whoopie pies are assembled, they should be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Separate the layers of whoopie pies with parchment paper to prevent them from sticking together.
Freezing: To freeze, place the assembled whoopie pies on a baking sheet and freeze until solid, about 1-2 hours. Once solid, transfer the pies to an airtight container, separating the layers with parchment paper, and store in the freezer for up to 3 months. To serve, remove the desired number of whoopie pies from the freezer and let them thaw in the refrigerator for several hours or overnight.
It is recommended to use plain pumpkin puree for this recipe, as canned pumpkin pie filling contains added sugar and spices that can affect the flavor and sweetness of the cookies. Plain pumpkin puree provides natural pumpkin flavor without any added ingredients.
Yes, you can prepare the cookie batter and cream cheese filling a day ahead. Store the cookie batter in an airtight container in the refrigerator and the cream cheese filling in a separate airtight container. When ready to bake, let the batter come to room temperature, then scoop onto baking sheets and bake as directed.
If your cream cheese filling is too runny, you can add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much, as it can make the filling overly sweet.
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Pumpkin Whoopie Pies
Cream Cheese Filling
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 tsp vanilla extract
- 2-3 tbsp milk to thicken
- 4-5 cup powdered sugar
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, beat eggs, and both sugars, and oil together on medium speed.
- Mix in vanilla extract and pumpkin puree and mix until well blended.
- While the mixer is on low speed, add salt, baking soda, baking powder, and pumpkin pie spice. Next, slowly add in the flour and mix until there are no lumps.
- Scoop the batter onto the cookie sheets using a 1.5-inch cookie scoop. Leave about 2 inches between each cookie. Bake the cookies for 10-12 minutes. or until you can poke a toothpick into the center of a cookie, and it comes out clean.
- Remove the cookies from the oven and let them cool on the pan for 10 minutes. Transfer to a cooling rack to cool completely.
Cream Cheese Filling
- In the bowl of a stand mixer, blend together cream cheese, butter, and vanilla extract.
- With the mixer on low speed, slowly add in powdered sugar. If the filling still looks thin, add a little more powdered sugar. To thin the filling, use a couple of tbsp of milk.
- Add the filling to a piping bag with a round tip. Carefully pipe the filling onto one of the cookies. Place another cookie on top. Continue doing this until all the cookies are made into a sandwich.
- Serve and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.