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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, moist cookies filled with a tangy cream cheese frosting, showcasing warm spices, pumpkin’s earthy sweetness, and a tender crumb. The baking process creates a cozy, autumnal treat with a satisfying bite and creamy filling that balances sweetness and tang. Perfect for fall gatherings or a comforting dessert to enjoy on chilly days.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • pinch salt
  • 1 cup cooked pumpkin mashed until smooth
  • ½ cup brown sugar
  • ¼ cup melted butter unsalted
  • 1 teaspoon vanilla extract
  • ½ cup softened cream cheese
  • ¼ cup softened butter
  • 1 cup powdered sugar
  • ½ teaspoon nutmeg optional
  • ½ teaspoon ginger optional

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • Baking sheet with parchment paper
  • Cookie scoop or spoon
  • Wire cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and ginger until evenly combined. This creates your dry mixture with fragrant spices.
  3. In another bowl, mash the cooked pumpkin until smooth, then stir in the brown sugar, melted butter, and vanilla extract until the mixture looks shiny and well blended.
    1 ¾ cups all-purpose flour
  4. Pour the wet pumpkin mixture into the dry ingredients and gently fold everything together until just combined—don’t overmix, or the cookies might turn tough.
  5. Using a cookie scoop or spoon, drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly.
  6. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are just set. The cookies will be soft but hold their shape.
  7. Remove the cookies from the oven and transfer them to a wire rack to cool completely—this helps prevent sogginess and makes filling easier.
  8. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla until fluffy and smooth—this creates your tangy, creamy filling.
    1 ¾ cups all-purpose flour
  9. Spread or pipe a generous dollop of filling onto the flat side of one cooled cookie, then gently press another cookie on top to form a sandwich.
  10. Repeat with the remaining cookies and filling, then serve these cozy pumpkin whoopie pies at room temperature and enjoy the perfect combination of tender cake and creamy filling.

Notes

Ensure cookies are fully cooled before filling to prevent melting. Feel free to add toasted pecans or a drizzle of caramel for extra flavor.