Pumpkin Whoopie Pies Recipe

If autumn had a flavor, it would be captured in every bite of this Pumpkin Whoopie Pies Recipe. These pillowy-soft pumpkin cookies sandwich a cloud of tangy cream cheese frosting, creating a treat that’s downright irresistible at any fall gathering or casual coffee break. With their crackled tops and rich orange hue, they not only taste amazing but look stunning on any dessert platter. Whether you’re a pumpkin spice devotee or a baking novice searching for something festive, this recipe will quickly become a seasonal favorite you’ll want to share with everyone.

Ingredients You’ll Need

The ingredients for this Pumpkin Whoopie Pies Recipe are simple pantry staples, but each one plays a key role in building flavor, tenderness, and that dreamy nostalgic feeling every bite delivers. Don’t skip the details—quality ingredients make all the difference!

• All-purpose flour: Provides the sturdy base for the soft, cakey pumpkin cookies.
• Baking powder: Ensures your cookies puff up to the perfect whoopie pie thickness.
• Baking soda: Gives extra lift for that lovely airy texture.
• Pumpkin pie spice: Brings warming, classic autumnal flavor—don’t be shy with it!
• Salt: Brightens all the flavors and balances sweetness.
• Canned pumpkin puree: The star ingredient, delivering moisture and rich pumpkin taste (make sure it’s not pumpkin pie filling).
• Unsalted butter (for cookies and filling): Adds richness and helps create tender cookies and a silky-smooth filling.
• Granulated sugar: Adds essential sweetness and helps the cookies spread just right.
• Brown sugar: Brings a subtle molasses note, amplifying depth and moistness.
• Large egg: Binds the dough and enriches the flavor.
• Vanilla extract (for both cookies and filling): Elevates the aroma and ties all the flavors together.
• Cream cheese: For that iconic tangy, creamy filling everyone loves.
• Powdered sugar: Sweetens and thickens the cream cheese frosting to the perfect spreadable consistency.
• A pinch of cinnamon (optional): Adds a lovely warm accent if you want to amp up the spice in your filling.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This little step ensures the cookies won’t stick and makes cleanup a breeze. Give yourself some space and get ready—your kitchen’s about to smell amazing!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This mixture is where all that classic pumpkin spice flavor begins, so blend evenly before you move to the wet ingredients.

Step 3: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes fluffy and light in color. This step builds the foundation for soft and tender cookies—the more air you whip in, the softer they become.

Step 4: Add Pumpkin, Egg, and Vanilla

Beat in the egg, vanilla extract, and pumpkin puree until everything is smooth and well incorporated. The pumpkin will give your mixture a beautiful hue and a subtle, earthy sweetness that just screams autumn.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into your wet mixture, being careful not to overmix. Stir just until you no longer see streaks of flour—this ensures your cookies stay soft and cake-like.

Step 6: Drop and Bake

Using a rounded spoon or cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each. The cookies will puff and spread as they bake, so a little space is key. Pop them into the oven for 10 to 12 minutes until they’re just set at the edges but still plush in the center.

Step 7: Cool Completely

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This pause allows the cookies to set and prevents them from breaking when handled.

Step 8: Make the Cream Cheese Filling

While the cookies cool, beat the softened cream cheese and butter together until creamy and smooth. Add powdered sugar and vanilla, then continue beating until light, fluffy, and thick. If you like a hint more spice, stir in a pinch of cinnamon now.

Step 9: Assemble Your Whoopie Pies

Once the cookies are cool, spread or pipe a generous tablespoon of cream cheese filling onto the flat side of half the cookies. Sandwich with the remaining cookies and gently press together. Right before your eyes, the Pumpkin Whoopie Pies Recipe comes to life!

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

A little extra flourish goes a long way! Try dusting the tops with a light sprinkle of powdered sugar or cinnamon before serving for a professional finish. If you’re feeling playful, drizzle with melted white chocolate or roll the sides of the filling in finely chopped pecans for crunch and a touch of elegance.

Side Dishes

These whoopie pies are rich but not cloying, so they pair beautifully with a big cup of hot apple cider, a chai latte, or a classic black tea. For festive gatherings, offer a platter with sliced apples, spiced nuts, or even a dollop of whipped cream on the side for something extra indulgent.

Creative Ways to Present

Stack your Pumpkin Whoopie Pies Recipe high on a rustic cake stand or arrange them in neat rows on a decorative tray. For parties, wrap each pie individually in parchment for a charming, grab-and-go dessert. And if you’re gifting, tuck a few into a clear bakery box tied with a ribbon—they’re just as delightful to look at as they are to eat.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (good luck!), store your Pumpkin Whoopie Pies Recipe in an airtight container in the refrigerator. They’ll keep fresh and moist for up to three days, and the flavors deepen as they rest. Just remember to let them sit at room temperature for a few minutes before serving for the best texture.

Freezing

These whoopie pies freeze beautifully, making them perfect for prepping in advance. Wrap each assembled pie tightly in plastic wrap, place in a freezer-safe bag or container, and freeze for up to two months. Thaw in the refrigerator or at room temperature when ready to enjoy.

Reheating

While there’s no need to reheat these treats, if you love a slightly warm pumpkin cookie, simply let them come to room temperature or microwave a whoopie pie (unwrap it first) for 10 to 15 seconds. The cream cheese filling will soften and the cookies will taste bakery-fresh.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works well in the Pumpkin Whoopie Pies Recipe. Just be sure it’s thick and not watery—drain any excess moisture for the best results.

What if I don’t have pumpkin pie spice?

No worries at all—mix together ground cinnamon, nutmeg, ginger, and cloves in roughly equal portions to substitute for pumpkin pie spice in this recipe.

How do I make uniform-sized cookies?

A standard cookie scoop is your best friend here! It ensures every cookie is the same size, so your Pumpkin Whoopie Pies Recipe sandwiches easily and looks picture-perfect.

Can I make the filling ahead of time?

Yes, you can prepare the cream cheese filling up to two days in advance. Simply cover and refrigerate; give it a quick stir before spreading or piping onto your cookies when assembly time comes around.

Do Pumpkin Whoopie Pies need to be refrigerated?

Because of the cream cheese filling, it’s best to store them in the refrigerator if you’re not eating them the same day—they’ll stay fresh, flavorful, and safe to enjoy!

Final Thoughts

Now you have everything you need to whip up a batch of Pumpkin Whoopie Pies Recipe for your next cozy night in or big holiday bash. Whether shared with loved ones or enjoyed all to yourself, these little pumpkin treats are pure comfort and joy—one bite, and you’ll see why they’re a must for any fall baking list!