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A white dish lined with parchment paper filled with pumpkin whoopie pies sandwiched with cream cheese frosting, surrounded by cinnamon sticks and fall decorations.
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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft and fluffy cake-like cookies, filled with cream cheese frosting. A cozy fall treat perfect for Thanksgiving or coffee breaks.
Prep Time20 minutes
Cook Time15 minutes
Cooling Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin whoopie pies
Servings: 15 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

Serving: 1whoopie pie | Calories: 242kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2755IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg