Why You’ll Love This Recipe

Pumpkin Whoopie Pies are a delightful combination of soft pumpkin cookies and a rich cream cheese filling. The spices—cinnamon, nutmeg, ginger, and cloves—bring out the essence of fall, while the pumpkin puree keeps the cookies moist and tender. The tangy, creamy filling perfectly complements the spiced cookies, making each bite irresistible. Plus, these pies are easy to make and perfect for sharing with family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Mix the wet ingredients: In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scoop the dough: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies: Bake for 12-15 minutes, or until the tops of the cookies spring back when lightly touched. Remove from the oven and let cool completely on wire racks.
Prepare the cream cheese filling: While the cookies are cooling, beat together the cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until the filling is fluffy and smooth.
Assemble the whoopie pies: Once the cookies have cooled, spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Repeat with the remaining cookies.
Chill the whoopie pies: Place the whoopie pies in the refrigerator for at least 30 minutes to set the filling before serving.

Servings and Timing

Yield: 12 pies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including chilling)

Variations

Add a Twist to the Filling: For an extra flavor boost, you can mix in some cinnamon or pumpkin spice into the cream cheese filling.
Chocolate Lovers: Add mini chocolate chips to the dough for a chocolatey twist on these classic whoopie pies.
Vegan Version: Use a plant-based cream cheese and butter alternative, and substitute the eggs with a flaxseed or chia seed mixture.

Storage/Reheating

Storage: Store the whoopie pies in an airtight container in the refrigerator for up to 1 week.
Freezing: These whoopie pies can be frozen for longer storage. Wrap them individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw before serving.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but be sure to drain any excess liquid before using it in the recipe to prevent the dough from becoming too wet.

2. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. Just cover it tightly and refrigerate for up to 24 hours before baking.

3. Can I substitute the cream cheese filling with something else?

You can substitute the cream cheese filling with a buttercream frosting or a marshmallow fluff filling if you prefer a different taste.

4. How do I know when the cookies are done baking?

The cookies are done when they are golden on the edges and the tops spring back when lightly pressed. If you are unsure, insert a toothpick in the center; it should come out clean.

5. Can I use other spices in the cookies?

Yes! You can experiment with other spices like allspice, cardamom, or even a pinch of ground cloves to create your own flavor profile.

6. Can I make these whoopie pies without frosting?

While the frosting adds a deliciously creamy element, you could make a simpler version of these whoopie pies by filling them with a dollop of whipped cream or even buttercream if you prefer.

7. How can I make these whoopie pies spicier?

If you like more spice, increase the amount of cinnamon, ginger, or cloves in the cookie dough, or even add a pinch of cayenne for a little heat.

8. Can I freeze the cream cheese filling?

Yes, you can freeze the cream cheese filling separately. Just make sure to store it in an airtight container and thaw it in the refrigerator before using.

9. Can I make these smaller?

Yes, you can make mini whoopie pies by using a smaller scoop and reducing the baking time by a few minutes. Keep an eye on them to avoid overbaking.

10. Can I make the filling dairy-free?

Yes, use a dairy-free cream cheese and a non-dairy butter alternative to make the filling dairy-free. Be sure to adjust the consistency by adding a little extra powdered sugar if needed.

Conclusion

Pumpkin Whoopie Pies are the perfect fall treat, combining the warm, spiced flavor of pumpkin with a rich cream cheese filling. These fluffy, decadent pies are easy to make and perfect for sharing during the fall season. Whether you’re enjoying them with a cup of coffee or serving them at a family gathering, these whoopie pies are guaranteed to impress and satisfy your pumpkin cravings!

Pumpkin Whoopie Pies: Indulge in Fall’s Best Treat!

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Pumpkin Whoopie Pies are a delightful combination of soft pumpkin cookies and a rich cream cheese filling, infused with autumn spices for the ultimate fall treat.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including chilling)
Yield: 12 pies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Mix the wet ingredients: In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scoop the dough: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies: Bake for 12-15 minutes, or until the tops of the cookies spring back when lightly touched. Remove from the oven and let cool completely on wire racks.
Prepare the cream cheese filling: While the cookies are cooling, beat together the cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until the filling is fluffy and smooth.
Assemble the whoopie pies: Once the cookies have cooled, spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Repeat with the remaining cookies.
Chill the whoopie pies: Place the whoopie pies in the refrigerator for at least 30 minutes to set the filling before serving.