Pumpkin Whoopie Pies are the ultimate fall dessert soft, cake-like pumpkin cookies packed with warm spices and paired with a rich, tangy cream cheese filling. This irresistible treat combines the best of cookies and cakes into one handheld delight. Perfect for Thanksgiving, Halloween, or any cozy autumn day, these homemade whoopie pies are bursting with seasonal flavor.
Whether you’re serving them at a party or enjoying one with a cup of coffee, their melt-in-your-mouth texture and sweet-spiced aroma will win everyone over. Easy to make and even easier to eat, Pumpkin Whoopie Pies are sure to become your favorite fall baking recipe.
Jump To :
What is a Whoopie Pie Anyway?
Have you ever wondered, with a twinkle in your eye, why they’re called “Whoopie Pies”? Is it because they make you shout “Whoopie!” with delight after the first bite? Or perhaps because they’re so unexpectedly wonderful, they elicit a joyful whoop? No one really knows for sure!
Some say the Amish housewives of Pennsylvania Dutch country baked these sweet treats for their children, who allegedly shouted “Whoopie!” when they found them in their lunchboxes. Others claim the name comes from the sheer delight of eating them. Whatever the true origin, one thing’s for sure: these pies are a guaranteed crowd-pleaser. They say ‘the way to a man’s heart is through his stomach,’ and I bet this applies to Whoopie Pies!
Key Ingredients for Pumpkin Whoopie Pies:
Here’s everything you will need to create these irresistible Pumpkin Whoopie Pies! Gather your ingredients, and let’s get started on this autumnal adventure!
For the Pumpkin Whoopie Pies:
All-Purpose Flour: 2 ½ cups (300g) – Provides the structure for the cookies. Sift it for a lighter texture!
Baking Powder: 1 teaspoon – Helps the cookies rise and become light and fluffy.
Baking Soda: ½ teaspoon – Reacts with the molasses and buttermilk to give the cookies a soft, tender crumb.
Ground Cinnamon: 1 ½ teaspoons – Adds that warm, comforting cinnamon flavor that complements the pumpkin perfectly.
Ground Ginger: ½ teaspoon – A touch of spice to enhance the pumpkin flavor.
Ground Nutmeg: ¼ teaspoon – A little nutmeg goes a long way, adding a subtle warmth and depth.
Salt: ¼ teaspoon – Balances the sweetness and enhances all the other flavors.
Unsalted Butter: ½ cup (113g), softened – Adds richness and tenderness to the cookies. Make sure it’s softened, not melted!
Granulated Sugar: ¾ cup (150g) – Sweetens the cookies and helps them brown.
Light Brown Sugar: ¾ cup (165g), packed – Adds moisture, chewiness, and a deeper molasses flavor.
Eggs: 2 large – Bind the ingredients together and add richness.
Pumpkin Puree: 1 cup (245g) – The star ingredient! Be sure to use pure pumpkin puree, not pumpkin pie filling.
Buttermilk: ½ cup (120ml) – Adds moisture and tanginess, resulting in a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of milk and letting it sit for 5 minutes.
Vanilla Extract: 1 teaspoon – Enhances all the other flavors and adds a touch of sweetness.
For the Cream Cheese Filling:
Cream Cheese: 8 ounces (227g), softened – The base of the creamy, tangy filling. Make sure it’s softened so it blends smoothly.
Unsalted Butter: ¼ cup (57g), softened – Adds richness and helps the filling be smooth and spreadable.
Powdered Sugar: 3 cups (360g) – Sweetens the filling and gives it structure.
Vanilla Extract: 1 teaspoon – Enhances the cream cheese flavor.
How to Make Pumpkin Whoopie Pies:
Get ready for a delightful baking experience! These Pumpkin Whoopie Pies are surprisingly easy to make and incredibly rewarding. The cookies are soft and fluffy, and the cream cheese filling is the perfect complement. This recipe takes roughly 45 minutes from start to finish, including prep and baking time. The best part? You’ll have a batch of delicious treats to share (or not!).
Step-by-Step Instructions:
Making the Pumpkin Whoopie Pies:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and allows the cookies to bake evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisking ensures that the ingredients are evenly distributed.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is important for creating a tender cookie. Use an electric mixer for best results.
- Add Eggs and Pumpkin: Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract. Mix until well combined. Don’t overmix at this stage.
- Alternate Dry and Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cookies.
- Bake: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Cool Completely: Ensure the cookies are completely cool before filling them, or the filling will melt.
Making the Cream Cheese Filling:
- Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Use an electric mixer for this step.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
- Add Vanilla: Stir in the vanilla extract.
- Assemble: Once the cookies are completely cooled, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies and filling.
Why You’ll Love This Pumpkin Whoopie Pies Recipe
The main highlight of these pumpkin Whoopie pies is the perfect balance of warm, autumnal spices in the soft, cakey cookies and the tangy-sweet cream cheese filling, it is really the best choice for this season! Making them at home saves you money compared to buying them from a bakery or store, proving to be a cost saving dessert! But that’s not all – the warm spices perfectly complement the pumpkin flavor, creating a delightful and comforting taste.
If you enjoy this recipe, you might also like my recipe which is something similar: Pumpkin Spice Cake or Pumpkin Cream Cheese Muffins for another delicious pumpkin adventure.
Go ahead – Gather your ingredients, preheat your oven, and get ready to make some magic happen!
What to Serve Pumpkin Whoopie Pies With:
Pumpkin Whoopie Pies are absolutely delicious on their own, but here are a few ideas to elevate your experience:
- Hot Coffee or Tea: The warm spices of the pies pair wonderfully with a hot beverage.
- Apple Cider: A classic fall combination!
- Vanilla Ice Cream: For an extra indulgent treat.
- Spiced Cider: For an extra taste of fall.
Top Tips for Perfecting Pumpkin Whoopie Pies:
- Don’t Overmix: Overmixing the batter can result in tough cookies. Mix until just combined.
- Use a Cookie Scoop: Using a cookie scoop ensures that all the cookies are the same size, so they bake evenly.
- Adjust Spices: Feel free to adjust the spices to your liking. If you prefer a stronger spice flavor, add a little more cinnamon, ginger, or nutmeg.
- Cool Completely: Make sure the cookies are completely cooled before filling them, or the filling will melt.
- Don’t Have Buttermilk: You can make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of milk and letting it sit for 5 minutes.
- Substitute For Regular Flour: You can use gluten free all purpose flour. Be sure to add 1/2 tsp of xanthan gum if your blend does not contain this.
Storing and Reheating Tips:
Storing:
- Refrigerate: Store filled Whoopie Pies in an airtight container in the refrigerator for up to 3-4 days. This is important because of the cream cheese filling.
- Unfilled Cookies: Unfilled cookies can be stored at room temperature in an airtight container for up to 2 days or in the freezer for up to 2-3 months.
Freezing:
- Freeze Filled Whoopie Pies: The best way to freeze is to freeze both cream and cookies separately. The pies don’t always hold up well once combined.
- Freeze Unfilled Cookies: Place the cookies in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer the frozen cookies to an airtight container or freezer bag. This will prevent them from sticking together. They can be stored for up to 3 months.
Reheating:
- Refrigerated Whoopie Pies: Let the Whoopie Pies sit at room temperature for about 15-20 minutes before serving to soften the filling slightly.
- Frozen Cookies: Thaw the frozen cookies at room temperature for several hours or overnight in the refrigerator. Once thawed, fill them with fresh cream cheese frosting.
Final Thoughts:
These Pumpkin Whoopie Pies are more than just a dessert; they’re a taste of autumn in every bite. The soft, spiced cookies and creamy filling make them irresistible. Whether you’re baking for a special occasion, a fall gathering, or simply a sweet treat for yourself, these pies are sure to bring joy and warmth to your kitchen. So, grab your mixing bowls and ingredients, and let’s bake some Whoopie Pies that will have everyone shouting “Whoopie!”
For pudding lovers, our creamy Pudding with Egg and Cornstarch is a must-try. And if you can’t get enough whoopie pies, don’t miss our indulgent Peanut Butter Whoopie Pies.
Follow us for more tasty ideas on Medium and get inspired on Pinterest.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree. Pumpkin pie filling has added spices and sugar, which will alter the taste and texture of the cookies.
Can I make the cookies ahead of time?
Yes, you can make the cookies ahead of time and store them in an airtight container. Fill the cookies with the cream cheese frosting just before serving.
Can I freeze the Whoopie Pies?
It’s best to freeze the cookies and filling separately. The cookies freeze well, and the filling can be made fresh just before serving.
Can I reduce the amount of sugar?
You can reduce the sugar slightly, but keep in mind that it will affect the texture and flavor of the cookies. It’s best to reduce it by no more than ¼ cup.
Pumpkin Whoopie Pies
- Total Time: 45 minutes
- Yield: 12 whoopie pies 1x
Description
Soft, spiced pumpkin cookies sandwiched with a creamy, tangy cream cheese filling — these Pumpkin Whoopie Pies are the ultimate autumn treat!
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) light brown sugar, packed
- 2 large eggs
- 1 cup (245g) pumpkin puree
- ½ cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- 8 ounces (227g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and a toothpick comes out clean. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
- For filling: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
- Spread cream cheese filling on the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies and filling.
Notes
Ensure cookies are completely cooled before adding the filling to prevent melting. Store in an airtight container in the refrigerator for freshness.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 31g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Looks Yummy