Pumpkin Whoopie Pies
Published
Published
These pumpkin whoopie pies bring together my love of warm fall flavors and the classic dessert. Soft, cake-like cookies with warm pumpkin spice get sandwiched around a creamy frosting that actually holds its shape. They’re the perfect cozy treat to share during the fall season, Thanksgiving, or to enjoy with your afternoon coffee.
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These are a yearly tradition in our house when pumpkin season hits. My family loves them, and I’m a sucker for a good pumpkin dessert. The cakes are soft and spiced with pumpkin puree and warm pumpkin pie spice, then sandwiched around a creamy frosting that’s thick and pipeable. They’re a great make-ahead dessert for Thanksgiving, freezer-friendly for stress-free prep, and fun to share and eat with friends and family.
Helpful Tips
- Measure flour correctly. Always spoon flour into your measuring cup and level it off with a knife instead of scooping straight from the bag. This prevents packing in too much flour, which can make your whoopie pies dense instead of soft and tender.
- Use plain pumpkin puree. Stick with 100% canned pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, which throws off both the flavor and the texture of the cakes.
- Don’t overmix the batter. Once the dry ingredients are folded in, stop mixing as soon as everything is combined. Overmixing develops too much gluten, which makes the cakes tough instead of light and fluffy.
- Chill the filling. After mixing the cream cheese filling, give it a short rest in the fridge. This firms it up so it’s easier to pipe smoothly and holds its shape.
Pumpkin Whoopie Pies
Ingredients
For the Cakes
- 1 cup pure pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 & 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Cream Cheese Filing
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another large bowl, whisk pumpkin puree, oil, brown sugar, egg, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Drop 1 tbsp-sized rounds onto the prepared sheets, spacing about 2 inches apart.
- Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until thick and creamy. Chill for 15–20 minutes to firm up.
- Transfer the filling to a piping bag and snip off the end, and pipe filling on the flat side of one cake, then top with another. Repeat with remaining cakes.
- Chill assembled pies for 30 minutes before serving to help them hold their shape.
Video
Notes
- For a less sweet filling, reduce powdered sugar to ½ cup. The filling will be slightly tangier but still firm.
- For extra firm filling, chill it for 15–20 minutes before assembly. Adding 1–2 tbsp cornstarch can also help it hold its shape better for piping.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Pumpkin Whoopie Pies Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line two baking sheets with parchment paper.
Mix the dry ingredients: In a large bowl, sift together 1¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice.
Mix the wet ingredients: In another large bowl, whisk 1 cup pumpkin puree, ½ cup vegetable oil, ½ cup packed brown sugar, 1 large egg (at room temperature), and 1 tsp vanilla extract until smooth.
Combine wet and dry ingredients: Gently fold the dry mixture into the wet mixture until just combined, being careful not to overmix.
Portion the batter: Drop 1-tbsp portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cakes Bake at 350F for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the filling: While the cakes cool, make the filling. Beat together 4 oz. softened cream cheese and ¼ cup softened unsalted butter until smooth. Gradually add 1 cup powdered sugar and ½ tsp vanilla extract, mixing until thick and creamy. Chill the filling for 15–20 minutes to firm up.
Assemble the pies: Transfer the chilled filling to a piping bag, snip off the end, and pipe onto the flat side of one cake. Top with another cake to form a sandwich. Repeat with the remaining cakes.
Chill and serve: Chill the assembled whoopie pies for 30 minutes before serving to help them set and hold their shape.
Serving Suggestions
I love reaching for one of these pumpkin whoopie pies during a cozy night in. For Thanksgiving, I’ll often add them to the dessert table alongside sweet potato pie, apple crisp, or mini chocolate pies so there’s a handheld treat everyone can grab. You can even dust the tops with powdered sugar or add festive sprinkles if you’re bringing them to a party. However you serve them, they always feel special and disappear fast.
How to Store Leftovers
- Counter. Store the cooled cakes (without the filling) in an airtight container at room temperature for up to 2 days, keeping them away from direct sunlight, heat, or humidity.
- Fridge. For longer storage, keep the assembled whoopie pies in the refrigerator in an airtight container for up to 3 days. Before serving, let them rest at room temperature for 10–15 minutes so the cakes soften and the filling tastes its best. Pies have spoiled if the frosting weeps, filling smells off, or cakes turn soggy.
- Freezer. For long-term storage, you can freeze the assembled whoopie pies. Arrange them in a single layer on a baking sheet and freeze until firm, about 1 hour. Once solid, transfer the pies to an airtight freezer-safe container or freezer bag. They’ll keep well in the freezer for up to 2 months. When ready to enjoy, thaw the pies overnight in the refrigerator before serving.
More Pumpkin Treats for the Fall
- Pumpkin Spice Muffins
- Pumpkin Dump Cake
- Cranberry Pumpkin Muffins
- Mini Pumpkin Cheesecake
- Pumpkin Roll
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I made this & shared it with my family. I love it! & that the pumpkin is not overwhelming & the filling is not too sweet. It’s perfect, & very easy to make. thanks..