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Pumpkin Whoopie Pies

Pumpkin whoopie pies are tender, moist cookies filled with a tangy cream cheese frosting, perfect for cozy fall days. The cookies are made with pumpkin, warm spices, and brown sugar, resulting in a soft, cake-like texture, while the creamy filling adds a smooth, tangy contrast. They come together with simple mixing, baking, and filling steps for a nostalgic, festive treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
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
  • 1 teaspoon vanilla extract
  • ½ cup softened cream cheese
  • ¼ cup softened butter
  • 1 cup powdered sugar

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) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined. This creates a dry mixture that will give structure to the cookies.
  3. In another bowl, mash the cooked pumpkin until smooth, then stir in the brown sugar, melted butter, and vanilla extract until well combined. The mixture should be fragrant and slightly thickened.
  4. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently fold everything together until just combined—avoid overmixing to keep the cookies tender.
  5. Using a cookie scoop or spoon, dollop the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  6. Bake the cookies for 12-15 minutes, until they turn golden around the edges and feel set to the touch. The centers should remain soft.
  7. Remove the baking sheets from the oven and let the cookies cool on a wire rack until completely cool. This prevents melting the filling later.
  8. In a mixing bowl, beat the softened cream cheese, butter, and powdered sugar together with a whisk or mixer until fluffy and smooth. This creates a tangy, creamy frosting.
  9. Once the cookies are cooled, spread a generous dollop of the cream cheese filling on the flat side of one cookie, then gently press another cookie on top to make a sandwich.
  10. Repeat with remaining cookies and filling. For best results, refrigerate the assembled pies for about 30 minutes to set the filling before serving.

Notes

Ensure cookies are completely cooled before filling to prevent melting. You can add toasted pecans or a drizzle of caramel for extra flair.