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Homemade pumpkin whoopie pies with soft, golden-brown cakes and thick cream filling, stacked on a rustic plate with pumpkins in the background.

Pumpkin Whoopie Pies

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 45 minutes
Total Time 1 hour 27 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, beat together the brown sugar and oil until well combined.
  4. Add pumpkin puree, room-temperature eggs, and vanilla. Beat until smooth. Gradually mix in the dry ingredients until just combined. Don’t overmix.
  5. Refrigerate the batter for 30 minutes to allow it to firm up.
  6. Using a 2-tablespoon cookie scoop, portion the batter onto baking sheets, spacing them 2 inches apart.
  7. Bake for 10–12 minutes until the tops spring back when lightly touched.
  8. Cool the cakes on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat softened butter and cold cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt, then beat until fluffy.
  10. Chill the filling in the refrigerator for 15–20 minutes to firm it slightly.
  11. Pair cakes by size, spread or pipe filling onto one, and sandwich with the matching half. Press gently.
  12. (Optional) Roll the edges in chopped nuts, mini chocolate chips, or sprinkles for extra flair.

Nutrition

Serving: 1pieCalories: 280kcalCarbohydrates: 35gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 180mgPotassium: 140mgFiber: 1gSugar: 22gVitamin A: 4500IUVitamin C: 1mgCalcium: 40mgIron: 1.2mg

Notes

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

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