These Pumpkin Whoopie Pies are the ultimate fall treat — soft, fluffy pumpkin spice cookies sandwiched together with a luscious cream cheese filling. Every bite melts in your mouth with cozy pumpkin flavor, warm spices, and creamy sweetness. Think of them as the perfect marriage between a pumpkin cupcake and an oatmeal cream pie — decadent, seasonal, and irresistible.
Whoopie pies are a classic American dessert that originated in Amish country, and this pumpkin version takes them to the next level. They’re perfect for Thanksgiving dessert tables, Halloween parties, or just a cozy weekend baking project. The pumpkin keeps the cookies soft and moist, while the cream cheese filling adds the perfect tangy contrast.
Whether you’re a pumpkin spice lover or just looking for a show-stopping dessert to impress your friends and family, these Pumpkin Whoopie Pies are guaranteed to become a fall favorite.
Why You’ll Love This Pumpkin Whoopie Pies
- Soft, moist pumpkin cookies filled with creamy frosting.
- Packed with warm fall spices and real pumpkin purée.
- Easy to make and assemble.
- Great for parties, gifting, or make-ahead desserts.
- Freezer-friendly — perfect for prepping ahead for holidays.
Ingredients You’ll Need
For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 1 1/2 cups canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 1/2 – 3 cups powdered sugar, sifted
How to Make Pumpkin Whoopie Pies
Step 1: Preheat and prepare baking sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Step 3: Combine wet ingredients
In a large mixing bowl, whisk together brown sugar, granulated sugar, and oil until smooth. Add pumpkin purée, eggs, and vanilla extract, whisking until fully combined.
Step 4: Combine wet and dry ingredients
Gradually add the dry mixture to the wet mixture, stirring until smooth and no flour streaks remain. The batter will be thick and sticky.
Step 5: Scoop and bake
Using a cookie scoop or tablespoon, drop rounded mounds of batter (about 2 tablespoons each) onto prepared baking sheets, leaving about 2 inches between each.
Bake for 10–12 minutes, or until the tops spring back lightly when touched.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the cream cheese filling
In a large bowl, beat softened butter and cream cheese together until smooth and creamy (about 2 minutes). Add vanilla extract, then gradually mix in powdered sugar until light, fluffy, and spreadable.
Step 7: Assemble the whoopie pies
Match cookies in pairs of similar size. Spread or pipe a generous dollop of cream cheese filling onto the flat side of one cookie, then gently press the second cookie on top to create a sandwich.
Step 8: Chill and serve
Refrigerate assembled whoopie pies for at least 30 minutes before serving. This helps them firm up and enhances the flavor.
Tips for the Best Results
- Use canned pumpkin purée (not pumpkin pie mix) for consistent texture and flavor.
- Do not overmix the batter — this keeps the cookies soft and tender.
- For uniform cookies, use a cookie scoop and smooth the tops with a damp finger.
- Cool completely before filling — warm cookies will melt the frosting.
- Chill before serving for the perfect firm yet creamy texture.
- Add a dusting of cinnamon or nutmeg to the filling for extra fall flavor.
- Make them mini! Use 1 tablespoon of batter per cookie for bite-sized treats.
Variations & Substitutions
- Maple Cream Filling: Replace half of the powdered sugar with maple syrup and add 1 teaspoon maple extract.
- Chocolate Chip Pumpkin Whoopie Pies: Stir in 1/2 cup mini chocolate chips to the batter.
- Spiced Buttercream Filling: Add cinnamon and nutmeg to the filling instead of vanilla.
- Gluten-Free Version: Substitute a 1:1 gluten-free flour blend.
- Vegan Option: Use plant-based butter, vegan cream cheese, and flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
What to Serve With Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are delicious on their own, but they pair beautifully with:
- A cup of hot coffee or pumpkin spice latte
- Apple cider or chai tea
- Vanilla ice cream for a fall dessert sandwich
- Whipped cream and caramel drizzle for extra indulgence
They’re also perfect for holiday dessert platters alongside cookies, fudge, or brownies.
Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
- Freezer: Freeze unfilled cookies or fully assembled whoopie pies for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serving tip: Serve slightly chilled for best texture — cool but not cold.
Recipe FAQs
Can I make the cookies ahead of time?
Yes. Bake and cool the cookies completely, then store in an airtight container for up to 2 days before filling.
Can I freeze the filling?
Cream cheese frosting freezes well — store it in a sealed container for up to 2 months. Thaw in the refrigerator and beat again before using.
My cookies spread too much — what happened?
The batter may have been too warm. Chill for 15–20 minutes before baking next time.
Can I use homemade pumpkin purée?
Yes, but make sure it’s thick and not watery — drain excess moisture before adding to the batter.
How do I make the filling thicker?
Add more powdered sugar (1/4 cup at a time) until desired consistency is reached.
Can I add nuts or raisins?
Yes — chopped pecans or walnuts add great texture and flavor.