Soft, cakey pumpkin cookies sandwiched with luscious cream cheese frosting—these pumpkin whoopie pies are the ultimate cozy dessert.
Jump to RecipeFilled with warm spices and rich fall flavor, they strike the perfect balance between cookie and cake, making them a delightful homemade treat for any occasion.
While pumpkin may be the star of fall desserts, these whoopie pies make a fun and unexpected appearance on a Fourth of July dessert table.
Their rich color stands out beautifully next to red, white, and blue treats, and their handheld size makes them perfect for outdoor gatherings.
For guests who want something beyond the usual berries and pies, these bring a cozy touch of comfort food with a festive twist.
PRO TIPS for the best Pumpkin Whoopie Pies Recipe
Use pumpkin purée—not pumpkin pie filling—to control the flavor and texture.
Let the cookies cool completely before filling to prevent melting the frosting.
For evenly sized cookies, use a standard ice cream scoop and bake in batches for consistent results.
Chill assembled pies before serving for a firmer set.
Personalizing the recipe
You can get creative by adding chopped nuts or mini chocolate chips to the batter.
Swap the cream cheese filling for marshmallow fluff or maple buttercream for a twist.
Add festive sprinkles around the frosting edges for holiday-themed flair.
Ingredients
Pumpkin purée adds moisture and that classic autumn flavor, while the blend of sugars brings rich sweetness and depth.
The pumpkin pie spice infuses warmth, and cream cheese in the frosting creates a smooth, tangy filling that balances the sweetness perfectly.
Instructions
Begin by preheating your oven to 350°F and lining your baking sheets with parchment paper.
In a stand mixer, cream together both sugars with oil until well blended.
Then, mix in the pumpkin purée, eggs, and vanilla extract until smooth.
Gradually add in the flour, salt, baking soda, baking powder, and pumpkin pie spice, mixing until just combined—be sure not to overmix the batter.
Use an ice cream scoop to portion the batter onto your prepared baking sheets, spacing them evenly.
Bake for about 10–12 minutes or until the centers are fully set.
Let the cookies cool completely on the tray before attempting to remove them.
For the cream cheese frosting, beat the butter until smooth using the paddle attachment of your mixer.
Add in the softened cream cheese and mix until fully blended.
Slowly incorporate the powdered sugar and vanilla, then increase the speed to medium until the frosting becomes fluffy and light.
Transfer the mixture into a piping bag.
Pair your cooled cookies by size and shape.
Pipe a generous amount of frosting onto one half, then gently sandwich with the second cookie to form perfect pumpkin whoopie pies.
Different Methods of Preparation
To make the cookies ahead of time, you can refrigerate the unbaked dough for up to 24 hours.
For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives.
You can also try baking these in a mini muffin pan for bite-sized versions.
Different Methods of Serving
Serve these chilled on a platter or individually wrapped for picnic-ready portability.
Dress them up with powdered sugar dusting or roll the frosted edges in crushed graham crackers or sprinkles for extra texture and visual appeal.
How to store leftovers?
Store leftover pumpkin whoopie pies in an airtight container in the refrigerator for up to three days.
Separate layers with parchment to prevent sticking.
For longer storage, freeze unfilled cookies and thaw before assembling.
Pumpkin Whoopie Pies FAQ’s
Can I use canned pumpkin pie filling?
No, use plain pumpkin purée for the best flavor and consistency—pumpkin pie filling contains added sugars and spices that may alter the results.
Can these be made gluten-free?
Yes, just substitute the flour with a 1:1 gluten-free baking mix. Keep an eye on the texture and don’t overmix.
Can I freeze pumpkin whoopie pies?
You can freeze the cookie halves, but it’s best to frost them after thawing to preserve the texture of the filling.
Can I make these without a piping bag?
Absolutely! You can spoon the frosting onto the cookies and gently spread it before sandwiching.
Pumpkin Whoopie Pies Recipe
Ingredients
- For the cookies –
- 1 c sugar
- 1 c brown sugar
- 1 c oil
- 3 c pumpkin puree not pumpkin pie filling
- 2 eggs
- 1 t vanilla
- 3 c flour
- 1 t salt
- 1 t baking soda
- 1 t baking powder
- 2 T pumpkin pie spice
- For the frosting filling –
- ½ c unsalted butter softened
- 8 oz cream cheese softened
- 3 c powdered sugar
- 1 t vanilla
Instructions
- Preheat oven to 350°F and line baking sheets with parchment.
- In a stand mixer, combine sugars and oil until smooth.
- Add pumpkin purée, eggs, and vanilla; mix to combine. Gradually mix in flour, salt, baking soda, baking powder, and pumpkin pie spice until just combined.
- Scoop batter onto baking sheets and bake for 10–12 minutes. Let cookies cool completely.
- For the frosting, beat softened butter, then mix in cream cheese until smooth.
- Add powdered sugar and vanilla; beat until fluffy.
- Pipe frosting onto half the cookies, then top with a second cookie to create sandwiches.
- Store in the fridge for up to 3 days.
Pumpkin whoopie pies are a soft, spiced, and creamy dessert that always hits the mark. Whether you’re baking them for fall or adding them to a patriotic spread, they offer nostalgic comfort with a playful twist. Enjoy them with a cup of coffee or as a unique addition to your next festive feast.
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!
