Soft, spiced pumpkin cakes sandwich a creamy, velvety filling in these irresistible Pumpkin Whoopie Pies. Each bite delivers a perfect balance of warm autumn flavors and indulgent sweetness, making them a treat you’ll crave all season. With just 30 minutes of prep and 9 minutes of baking, these handheld delights are surprisingly easy to whip up for any occasion.
The tender, cake-like texture of the pumpkin layers pairs beautifully with the rich, buttery filling, creating a melt-in-your-mouth experience. Packed with cozy spices and a hint of sweetness, these whoopie pies are a delightful way to celebrate fall. Whether you’re sharing them at a gathering or savoring one with a cup of coffee, they’re sure to bring a smile to your face.
Ingredients for Pumpkin Whoopie Pies
- ¾ cup (165 g) unsalted butter, melted and cooled
- ¾ cup (150 g) light brown sugar, firmly packed
- ¼ cup (50 g) granulated sugar
- 1 cup (225 g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
For the Frosting:
- 3 Tablespoons unsalted butter, softened
- 6 oz (170 g) cream cheese, softened
- ¾ teaspoon vanilla extract
- ⅛ heaping teaspoon salt
- 2-3 cups (250-375 g) powdered sugar (adjust for desired consistency)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together the cooled melted butter, brown sugar, and granulated sugar until combined.
- Add the pumpkin puree, eggs, and vanilla extract. Stir well until the mixture is smooth and fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing.
- Drop the batter by rounded tablespoon-sized scoops onto the prepared baking sheet, spacing them at least 2 inches apart.
- Bake for 9 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool completely on the baking sheet.
For the Frosting:
- In a mixing bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the powdered sugar, mixing until the frosting is creamy and thick. Adjust the sugar to reach your desired consistency.
- Stir in the vanilla extract and salt until fully combined.
Assembling the Whoopie Pies:
- Pipe or spread a generous amount of frosting onto the bottom of one cooled cookie.
- Top with another cookie to create a sandwich. Repeat with the remaining cookies.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
Creative Frosting and Topping Ideas
While the cream cheese frosting is a classic choice, you can mix it up by adding a teaspoon of maple syrup or a pinch of nutmeg for extra flavor. For a fun twist, sprinkle crushed pecans or gingersnap crumbs on the edges of the frosting before sandwiching the cookies. If you’re feeling adventurous, try a caramel drizzle on top of the assembled whoopie pies for a decadent finish.
Perfect Pairings for Serving
These Pumpkin Whoopie Pies are a delightful treat on their own, but they pair beautifully with a warm cup of spiced chai tea or a glass of cold milk. For a festive dessert spread, serve them alongside apple cider or a scoop of vanilla ice cream. They’re also a great addition to a fall-themed dessert table at parties or gatherings.
Storage Tips for Freshness
Store your Pumpkin Whoopie Pies in an airtight container in the refrigerator for up to one week. If you’d like to enjoy them later, they freeze well! Wrap each whoopie pie individually in plastic wrap and place them in a freezer-safe bag for up to two months. Thaw in the fridge or at room temperature before serving.
Time-Saving Hacks for Busy Bakers
To save time, prepare the frosting while the cookies are baking. You can also use a cookie scoop to ensure evenly sized cookies and speed up the portioning process. If you’re short on time, skip piping the frosting and simply spread it with a knife—it’s just as delicious and much quicker!
Common Questions Answered
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s pureed and drained well to avoid excess moisture.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
Why are my cookies flat?
Ensure your baking soda and powder are fresh, and don’t overmix the batter—this keeps them fluffy and perfectly shaped.
Pumpkin Whoopie Pies
Ingredients
- ¾ cup unsalted butter melted and cooled
- ¾ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs lightly beaten (room temperature preferred)
- 1 ½ teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 teaspoons baking powder
- ¾ teaspoons baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
FROSTING
- 3 Tablespoons unsalted butter softened
- 6 oz cream cheese softened
- ¾ teaspoon vanilla extract
- ⅛ heaping teaspoon salt
- 2-3 cups powdered sugar*
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir together cooled melted butter and sugars. Add pumpkin, eggs, and vanilla and stir very well to combine.
- Whisk together dry ingredients in a separate bowl and then gradually stir into wet ingredients. Stir until ingredients are thoroughly combined and batter is smooth, but do not over-mix.
- Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet, spacing scoops at least 2″ apart. Bake on 375F (190C) for 9 minutes.
- Allow to cool on baking sheet before filling with icing.
- Using an electric mixer, cream together butter and cream cheese. Gradually add powdered sugar until completely combined and mixture is smooth and creamy.
- Stir in vanilla extract and salt.
- Pipe or spread onto the bottom of one cooled pumpkin cookie, then top with another cookie. Serve. Store leftovers in the refrigerator in an airtight container for up to one week.