Pumpkin Whoopie Pies

Soft, spiced pumpkin cakes filled with creamy, tangy cream cheese frosting—these Pumpkin Whoopie Pies are the ultimate handheld fall dessert. Easy to make ahead and freezer-friendly, they’re a family favorite for bake sales.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Chocolate pumpkin whoopie pies, Easy pumpkin whoopie pies, Pumpkin Whoopie Pies, Pumpkin whoopie pies recipe, Pumpkin whoopie pies tasty, Pumpkin whoopie pies with cream cheese filling

Prep Time: 30

Cook Time: 12

Chill Time: 45

Total Time: 1 27

Servings: sandwich cookies

Calories: 280kcal

Cost: $10

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition