Pumpkin Whoopie Pies Recipe

If you’re craving a cozy, fall-inspired treat that’s way more fun than a slice of pumpkin pie, you’ve got to try this Pumpkin Whoopie Pies Recipe. I absolutely love how moist and tender these soft pumpkin cookies become, sandwiched with a luscious cream cheese filling that’s just the right balance of sweet and tangy. When I first tried this recipe, I was amazed at how simple it was to pull together—but the flavor? That’s what really stole the show. Keep reading and I’ll walk you through every step to make sure your pumpkin whoopie pies come out as dreamy as mine!

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Ingredients You’ll Need

The magic is in the mix of warming spices paired with creamy pumpkin and a dreamy cream cheese filling. Using pantry staples and canned pumpkin makes this recipe practical and approachable, but also full of flavor that really shines.

• All-purpose flour: I always recommend weighing your flour for the best texture; too much flour can dry out these soft cookies.
• Baking soda & baking powder: Both work together to help the whoopie pies rise just right.
• Spices (ginger, cinnamon, cloves): Freshly ground or quality pre-ground spices add warmth and depth.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling—Libby’s is my go-to brand for rich flavor and thickness.
• Light brown sugar: Make sure it’s soft and moist; I’ve found that hard brown sugar can affect the texture.
• Vegetable oil: Keeps the cookies moist and tender without a strong flavor.
• Eggs: Room temperature is best for even mixing and fluffier cookies.
• Vanilla extract: Boosts the overall flavor with a sweet aroma.
• Unsalted butter & cream cheese: For the luscious filling—make sure the cream cheese is softened for smooth frosting.
• Confectioners’ sugar: Provides the sweetness and silky texture for the frosting.

Variations

I love experimenting with this Pumpkin Whoopie Pies Recipe to keep things interesting. Feel free to tweak it to match your preferences or dietary needs—you’ll find these pies are surprisingly versatile!

• Spice it up: I’ve sometimes added a touch of nutmeg or cardamom for extra warmth, and it’s been a hit with friends who like a bit more complexity.
• Gluten-free option: Using a gluten-free flour blend works well, but be gentle mixing the batter to keep the cookies tender.
• Frosting twist: For a dairy-free version, swap cream cheese and butter for coconut cream and vegan butter—though it changes the flavor, it’s still delicious.
• Mini pies: Make smaller whoopie pies by using a teaspoon for scooping; just remember to reduce baking time accordingly.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Whisk Together Your Dry Ingredients

Start by combining your flour, baking soda, baking powder, salt, and spices in a large bowl. I like to whisk these together well to ensure every bite has a consistent pop of warm fall flavor. Mixing the dry ingredients first also helps prevent clumps and guarantees even distribution.

Step 2: Mix the Wet Ingredients Separately

Next, grab another bowl and whisk together the pumpkin puree, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth. If you forgot to take your eggs out ahead of time like I sometimes do, placing them in warm water for a few minutes gets them to room temp fast and helps the batter come together beautifully.

Step 3: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and fold gently with a spatula until no dry streaks remain—don’t overmix here! Overmixing can make these whoopie pies dense and tough, which we definitely don’t want.

Step 4: Scoop and Bake the Cookies

Using a small ice cream scoop (about 2 tablespoons), portion the dough onto parchment-lined baking sheets. I space them about an inch apart to give them room to puff up slightly without merging. Bake one sheet at a time at 350°F for 12 to 15 minutes—watch for when the centers look dry and a toothpick comes out clean. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Make the Cream Cheese Filling

While the cookies cool, beat together softened butter, cream cheese, and vanilla until smooth using a stand mixer or hand mixer. Gradually add the confectioners’ sugar on low speed to avoid a powdered sugar cloud, then crank the mixer up to medium and whip until fluffy. This frosting is where the magic happens—it’s creamy and just sweet enough to complement the pumpkin treats perfectly.

Step 6: Assemble and Chill

Spread or pipe the cream cheese filling on the flat side of half the cookies, then sandwich with the remaining cookies. Be patient here—assembling while the cookies are still warm will melt the frosting, leaving you with a sticky mess. Chill the assembled whoopie pies for at least 30 minutes so the filling firms up beautifully.

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I like to keep the presentation simple with a light dusting of powdered sugar or a few decorative autumn leaves nearby when serving. Sometimes I sprinkle a bit of finely chopped toasted pecans on the frosting before chilling—it adds a great crunch and nutty flavor.

Side Dishes

These Pumpkin Whoopie Pies are fabulous on their own, but if you want to serve them as part of a fall-themed dessert spread, I pair them with a cinnamon-spiced hot apple cider or a cozy chai latte. They also go wonderfully with vanilla bean ice cream if you want to make it an indulgent treat.

Creative Ways to Present

For holiday gatherings, I’ve arranged these whoopie pies on tiered dessert stands to create a charming centerpiece. For kids’ parties, putting each pie in a cute cupcake liner makes for easy serving and less mess. You can even drizzle melted white chocolate over the top for a festive look!

Make Ahead and Storage

Storing Leftovers

Store leftover whoopie pies covered in the fridge—they keep wonderfully fresh for up to a week. I usually layer them between sheets of parchment paper to avoid sticking when stacking in a container.

Freezing

I’ve frozen these whoopie pies both assembled and unassembled. For best results, freeze the cookies and filling separately in sealed bags or containers, then assemble after thawing. This prevents sogginess and keeps everything tasting fresh.

Reheating

If you want to enjoy the whoopie pies fresh from the fridge, no reheating is necessary—but if you prefer them slightly warm, let them sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can soften the filling too much and change the texture.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies Recipe has become a fall favorite in my kitchen—and it’s always the first thing I’m asked to bring to gatherings. The balance of spice, pumpkin, and creamy filling is just unbeatable. I encourage you to give it a try—you’ll love how easy and rewarding it feels to bake these rustic little delights. Once you’ve made them, don’t be surprised if they become your new seasonal obsession!

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