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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are soft, spiced cake-like cookies sandwiched with a luscious cream cheese filling, perfectly capturing the cozy flavors of fall. With warming spices like cinnamon, nutmeg, and cloves, these treats offer a tender texture and balanced sweetness that make them ideal for autumn gatherings or a comforting seasonal dessert.

  • Total Time: 50 minutes
  • Yield: 12-16 whoopie pies 1x

Ingredients

Scale

For the Pumpkin Cake Cookies

  • 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (canned or fresh)
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: 1-2 tablespoons maple syrup or honey for extra sweetness

Instructions

  1. Prepare the batter: In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract. Gradually combine the wet ingredients with dry ingredients until the batter is smooth and well-mixed.
  2. Bake the cookie rounds: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or spoon, drop even dollops of batter onto the sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes or until the edges are set and a toothpick inserted in the center comes out clean. Let the cookies cool completely on wire racks.
  3. Prepare the filling: While the cookies cool, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy. If desired, add maple syrup or honey for a touch of extra sweetness and blend well.
  4. Assemble the whoopie pies: Pair up cooled pumpkin cookies of similar size. Spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie, then sandwich with its matching cookie. Press gently to secure the filling inside without squeezing it out.
  5. Chill before serving: Refrigerate the assembled Pumpkin Whoopie Pies for at least 30 minutes. This helps the filling set and allows the flavors to meld, resulting in the best texture and taste.

Notes

  • Ensure butter, eggs, and cream cheese are at room temperature for smooth batter and filling.
  • Mix batter until just combined to keep cookies tender and avoid toughness.
  • Use a cookie scoop to maintain consistent cookie sizes and perfect sandwich pairs.
  • Cool cookies completely before assembling to prevent the filling from melting.
  • Store whoopie pies in an airtight container with layers of parchment paper to keep them fresh.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 280
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: pumpkin, whoopie pies, fall dessert, cream cheese filling, spiced cookies, gluten-free option, autumn treats