These pumpkin whoopie pies started as a happy accident in our kitchen three years ago. I was attempting to make pumpkin cookies when Max bumped into me, causing me to add too much liquid to the batter. Rather than tossing it, we scooped the softer dough onto baking sheets, and those cakey rounds became our first-ever whoopie pies when sandwiched with cream cheese filling. Now they're our most-requested fall treat, appearing at everything from school bake sales to Thanksgiving dinner. The combination of soft, spiced pumpkin cakes and creamy, tangy filling creates a portable dessert that outshines traditional pumpkin pie every time.
Why You'll Love These Pumpkin Whoopie Pies
These pumpkin whoopie pies have earned their place as our family's signature fall dessert through years of perfecting. What makes them special starts with their perfect texture – soft enough to yield with each bite, but structured enough to hold their shape without crumbling in your hand. The cake portion has that elusive quality of being incredibly moist while maintaining its dome-shaped profile, something that took me many test batches to achieve.
The flavor balance sets these treats apart from store-bought versions. I use pure Pumpkin Whoopie Pies puree rather than relying solely on pumpkin spice, creating an authentic flavor that celebrates the vegetable's natural sweetness and earthiness. The spice blend enhances rather than masks this pumpkin character, with cinnamon, nutmeg, and a touch of cloves working harmoniously instead of competing for attention. Max always says he can "taste the real pumpkin," which is exactly what we're aiming for.
Perhaps what makes these Pumpkin Whoopie Pies most appealing for busy home bakers is their practical nature. They actually improve with a day of rest as the spices develop and the filling melds with the cake, making them perfect for advance preparation before holidays and gatherings. I often make a double batch, freezing half for unexpected guests or last-minute school events. They thaw beautifully while maintaining their texture, something rare in the world of frozen desserts.
Jump to:
- Why You'll Love These Pumpkin Whoopie Pies
- Pumpkin Whoopie Pies Ingredients
- How To Make Pumpkin Whoopie Pies
- Substitutions
- Equipment For Pumpkin Whoopie Pies
- Storage Tips
- Pumpkin Whoopie Pies Variations
- Top Tip
- What to Serve with Pumpkin Whoopie Pies
- FAQ
- Fall's Perfect Handheld Treat!
- Related
- Pairing
- Pumpkin Whoopie Pies
Pumpkin Whoopie Pies Ingredients
For the Pumpkin Cakes:
- Pure pumpkin puree
- All-purpose flour
- Brown sugar
- Vegetable oil
- Eggs
- Vanilla extract
- Pumpkin pie spice
- Baking powder and baking soda
- Salt
For the Cream Cheese Filling:
- Full-fat cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Pinch of salt
Optional Flavor Boosters:
- Orange zest
- Maple extract
- Cinnamon
- Chopped pecans
See recipe card for quantities.
How To Make Pumpkin Whoopie Pies
Preparing the Pumpkin Cakes
First, create the perfect soft cake texture:
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Drain excess moisture from your pumpkin puree by pressing it gently between paper towels - this prevents spreading!
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat together the brown sugar and oil until well combined.
- Add the pumpkin puree, eggs, and vanilla to the sugar mixture, beating until smooth.
- Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing will make tough cakes!
- Refrigerate the batter for 30 minutes (Max's least favorite part - the waiting).
Baking to Perfection
Next, create those perfect domes:
- Use a cookie scoop (about 2 tablespoons) to portion the chilled batter onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until the tops spring back when lightly touched.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Creating the Filling
While the cakes cool, prepare the creamy center:
- Beat softened butter and cold cream cheese until perfectly smooth and no lumps remain.
- Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
- Chill the filling for about 15-20 minutes to firm up slightly for easier spreading.
Assembly Magic
Finally, bring it all together:
- Match cakes in pairs of similar size.
- Spread or pipe a generous amount of filling onto the flat side of one cake.
- Top with another cake, flat side down, pressing gently to spread the filling to the edges.
- Roll edges in chopped nuts, mini chocolate chips, or colored sprinkles if desired.
Substitutions
After making these treats for years and accommodating various dietary needs, here are my tested substitutions:
Flour Options:
- All-purpose → Whole wheat pastry flour
- Regular → Gluten-free 1:1 blend
- Standard → Half all-purpose, half cake flour
- Traditional → Measure-for-measure GF flour
Sweetener Alternatives:
- Brown sugar → Coconut sugar
- Granulated → Monk fruit blend
- Regular → Maple sugar
- Standard → Brown sugar Splenda blend
Pumpkin Variations:
- Canned → Homemade pumpkin puree
- Regular → Butternut squash puree
- Standard → Sweet potato puree
- Traditional → Kabocha squash puree
Filling Swaps:
- Cream cheese → Mascarpone
- Traditional → Marshmallow fluff
- Standard → Swiss meringue buttercream
- Regular → Dairy-free cream cheese
Egg Replacements:
- Whole eggs → Flax eggs (1 tablespoon flax + 3 tablespoon water)
- Regular → Applesauce (¼ cup per egg)
- Standard → Commercial egg replacer
- Traditional → Aquafaba (3 tablespoon per egg)
Equipment For Pumpkin Whoopie Pies
Must-Have Basics:
- Cookie scoops
- Parchment paper
- Heavy-duty baking sheets
- Wire cooling racks
- Stand mixer or hand mixer
Helpful Extras:
- Piping bags and round tips
- Offset spatula
- Silicone baking mats
- Kitchen scale
- Small ice cream scoop
Storage Tips
Counter Storage (2 days):
- Place in airtight container
- Separate layers with parchment
- Keep away from heat/sunlight
- Add slice of bread for moisture
Refrigerator Tips (1 week):
- Store in single layer when possible
- Allow to come to room temperature before serving
- Keep tightly covered
- Flavors actually improve after 24 hours
Freezer Method (3 months):
- Freeze uncovered until solid
- Wrap individually in plastic
- Store in airtight container
- Thaw in refrigerator overnight
Preventing Stickiness:
- Cool completely before storing
- Add paper towel to container in humid conditions
- Don't cover while still warm
- Avoid plastic wrap directly touching cakes
Pumpkin Whoopie Pies Variations
After years of kitchen experimenting, these variations have become family favorites:
Chocolate Lovers:
- Add cocoa powder to batter
- Mix in mini chocolate chips
- Use chocolate cream cheese filling
- Drizzle with ganache
Seasonal Specials:
- Maple Bourbon: Add extract to filling
- Cranberry Orange: Mix dried berries into batter
- Caramel Apple: Add apple butter to filling
- Eggnog: Replace vanilla with nutmeg in filling
Texture Mix-ins:
- Candied pecans in filling
- Graham cracker crumbs on edges
- Toffee bits sprinkled between layers
- Toasted coconut rolled around edges
Party Versions:
- Mini sized for bite-sized treats
- Colored sprinkles for birthdays
- Drizzled white chocolate for elegant events
- Decorated tops for holidays
Top Tip
After years of pumpkin whoopie pie experimentation and occasionally disappointing results, I stumbled upon what we now call "The Three Temperature Technique" that revolutionized our baking. It happened during a particularly hectic Thanksgiving when I was juggling multiple desserts and inadvertently created the perfect sequence of temperature changes that yielded whoopie pies better than any bakery version we'd ever tasted.
The magic begins with precise ingredient temperatures. Your eggs absolutely must be at room temperature - not straight from the refrigerator and not warmed in hot water (a shortcut I used to take). True room temperature eggs incorporate air properly into the batter, creating that perfect cake-like texture that defines great whoopie pies. Meanwhile, your butter for the filling should be softened but still cool to the touch - about 65°F if you're using a thermometer.
Leave it on the counter for exactly 30 minutes before using, regardless of what your recipe suggests. And perhaps most surprisingly, your cream cheese should be used cold, directly from the refrigerator. This temperature contrast between the butter and cream cheese creates a filling with the perfect structural integrity.
What to Serve with Pumpkin Whoopie Pies
Finding the perfect companions for pumpkin whoopie pies has become something of an art form in our home after years of fall entertaining. These spiced treats pair naturally with beverages that enhance their warm flavor profile without overwhelming them. We've discovered that hot apple cider is perhaps the perfect match, its fruity warmth complementing the spices in the cakes while providing a refreshing contrast to the creamy filling. For adults, a splash of bourbon in that cider creates an elevated experience that's perfect for autumn evenings.
Coffee-based drinks also make excellent companions to these treats. A lightly spiced coffee with hints of cinnamon or a vanilla latte creates a café-worthy pairing that feels indulgent yet balanced. During our annual pumpkin carving gathering, we set up a simple coffee bar alongside a platter of whoopie pies, and guests naturally gravitate toward creating their own perfect pairing. For the children (and the young at heart), nothing beats the classic combination of cold milk, which provides a clean, refreshing counterpoint to the sweet, spiced treats.
FAQ
Why are my pumpkin whoopie pies sticky?
Stickiness usually comes from trapped moisture. Make sure to completely cool your cakes on wire racks before assembling, and store with a paper towel in the container to absorb excess moisture. Another common cause is underbaking - your cakes should spring back when lightly touched. If you live in a humid climate, a brief 10-minute refrigeration after cooling can help reduce stickiness before assembly.
How to keep whoopie pies from getting sticky?
The best defense against sticky whoopie pies is proper cooling and storage. Cool cakes completely on wire racks, assemble with room-temperature filling, then chill for 30 minutes. Store in a single layer when possible, with parchment between layers if stacking is necessary. Add a paper towel to the storage container to absorb moisture, and replace it daily if storing for multiple days. Never cover whoopie pies while still warm.
What is the filling in whoopie pies made of?
Traditional Pumpkin Whoopie Pies filling combines butter, powdered sugar, and marshmallow fluff or cream. Our pumpkin whoopie pies use a cream cheese filling instead, which complements the spiced pumpkin perfectly. The filling contains cream cheese, butter, powdered sugar, and vanilla extract. Some variations include spices, maple extract, or even a touch of cinnamon for extra flavor depth.
Who makes the best pumpkin pies?
While many bakeries claim to have the best pumpkin pies, homemade versions often win taste tests because they're fresher and can be customized to preference. For traditional pumpkin pies, bakeries like Costco receive surprisingly high ratings in blind taste tests. For pumpkin whoopie pies specifically, Pennsylvania Amish bakeries are renowned for their authentic versions, but our homemade recipe rivals any we've tried commercially!
Fall's Perfect Handheld Treat!
Now you have all the secrets to creating truly exceptional pumpkin whoopie pies - from precisely timed temperature techniques to perfectly balanced flavors. These beloved autumn treats prove that sometimes the most impressive desserts come in hand-held packages, combining the best elements of cake and cookies in one irresistible bite.
Craving more simple but stunning desserts? Our Easy Cherry Cheese Danish: in 30 Minutes brings bakery-quality pastries to your breakfast table with surprising ease. Looking for something wholesome but still delicious? Try our Healthy Cassava Cake Recipe that satisfies sweet cravings without refined sugar. Short on time but need something impressive? Our Best Canned Peach Pie: The 15-Minute Shortcut delivers homemade taste with pantry ingredients.
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Pairing
These are my favorite dishes to serve with Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Equipment
- Cookie scoop (About 2 tablespoons)
- Baking sheets (Heavy-duty, lined with parchment
- Wire cooling rack (Essential for cooling cakes evenly)
- Stand or Hand Mixer (For smooth filling and batter mixing)
- Mixing bowls (At least one large and one medium)
- Parchment paper (For non-stick baking and storage)
- Spatula or offset spatula (For spreading filling or scraping batter)
Ingredients
For the Pumpkin Cakes:
- 1 cup Pumpkin puree - Drained with paper towels
- 1 ¾ cup All-purpose flour - Or whole wheat pastry flour
- 1 cup Brown sugar - Light or dark
- ½ cup Vegetable oil - Or melted coconut oil
- 2 Eggs - Room temperature
- 1 teaspoon Vanilla extract
- 1 tablespoon Pumpkin pie spice - Or cinnamon + nutmeg + clove blend
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
For the Cream Cheese Filling:
- 4 oz Cream cheese - Cold, full-fat
- 4 tablespoon Unsalted butter - Softened but cool (65°F)
- 1 ½ cup Powdered sugar - Sifted for smoothness
- 1 teaspoon Vanilla extract - Or maple extract for variation
- 1 pinch Salt Enhances flavor
Optional Flavor Boosters:
- 1 teaspoon Orange zest - Brightens the filling
- ¼ teaspoon Maple extract - Adds depth to the cream cheese mix
- ½ teaspoon Cinnamon - For warming spice in the filling
- 2 tablespoon Chopped pecan - To roll edges or fold into filling
Instructions
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat together the brown sugar and oil until well combined.
- Add pumpkin puree, room-temperature eggs, and vanilla. Beat until smooth. Gradually mix in the dry ingredients until just combined. Don’t overmix.
- Refrigerate the batter for 30 minutes to allow it to firm up.
- Using a 2-tablespoon cookie scoop, portion the batter onto baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until the tops spring back when lightly touched.
- Cool the cakes on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened butter and cold cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt, then beat until fluffy.
- Chill the filling in the refrigerator for 15–20 minutes to firm it slightly.
- Pair cakes by size, spread or pipe filling onto one, and sandwich with the matching half. Press gently.
- (Optional) Roll the edges in chopped nuts, mini chocolate chips, or sprinkles for extra flair.
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