If you want to kick start your fall baking, then make sure these pumpkin whoopie pies are on the top of your list! These whoopie pies are cake-like pumpkin-flavored cookies sandwiched with a rich cream cheese filling. They are so moist, soft, and tender that the dessert will just melt in your mouth. Trust me, you’ll fall in love after your first bite.
While traditional whoopie pies are chocolate-flavored, these fall versions are such a delightful and festive treat. Made with pumpkin puree and warm spices, you will love how cozy and tasty these whoopie pies are. Even better, they are so easy to make, do not require any special mold, and are perfect for a party or just as a snack. Want another pumpkin recipe? Try my pumpkin cake recipe, pumpkin bread recipe, or pumpkin roll recipe.
What You Need to Make This Recipe
Spices — the cookies use a combination of warm spices, ginger, cinnamon, and clove, for that classic cozy, fall flavor. Keep in mind that the longer spices sit in a cabinet, the less flavorful they are. If these aren’t spices you often use, check to ensure your spices are still fresh before using them.
Pumpkin puree — this recipe uses an entire can of pumpkin puree! There is no need to worry about what to do with a half-used can of pumpkin. Be sure to purchase 100% pure pumpkin puree and not pumpkin pie filling. While similar, pumpkin pie filling comes flavored and pre-sweetened, whereas pumpkin puree is simply pure pumpkin. Be sure to use a good quality puree, as some can be watery.
Brown sugar — I like the subtle sweetness light brown sugar provides while keeping the cookies soft and moist.
Butter — be sure to use unsalted butter as a salty filling is unpleasant. Make sure the butter is soft enough, so your finger leaves a dent when you press into it. It’ll be challenging to beat it into a smooth consistency if it’s cold.
Cream cheese — be sure to buy a block of full-fat cream cheese and not the spreadable type from a tub. The full-fat cream cheese will give the filling a creamy consistency with a slight tangy. Like the butter, if the cream cheese is not at room temperature, you’ll have a lumpy filling.
Powdered sugar — if you don’t have powdered sugar, you can see my post here on how to make powdered sugar.
How to Make Pumpkin Whoopie Pies
1. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
2. In another mixing bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla, until well combined.
3. Pour the wet mixture into the flour mixture and stir until well combined and no dry streaks remain.
4. Using a small ice cream scoop (about 2 tablespoons), scoop the dough onto the lined baking sheets about 1 inch apart. Bake, one pan at a time, for 12 to 15 minutes or until the centers appear dry and a toothpick inserted into the center comes out clean. Remove from the oven and cool the pans for 5 minutes. Transfer to a wire cooling rack and cool completely.
5. Make the filling by beating the butter, cream cheese, and vanilla together on medium-low speed until smooth. Gradually beat in the powdered sugar until fully combined. Pipe or spread frosting on the flat side of half of the cookies.
6. Press another cookie onto the frosting creating sandwiches. Chill for 30 minutes before serving.
Pro Tips for Making This Recipe
- If you’re making these pumpkin whoopie pies ahead of time for a special occasion, you can make and store each component separately and keep them in the fridge. Assemble the whoopie pies right before serving to ensure you have picture-perfect pies! Assembling them later prevents any accidental squishing of the filling when storing.
- Do not rush assembling the pumpkin flavored whoopie pies. If the cookie is still warm while assembling, it’ll cause the cream cheese frosting to melt, leading to a sticky mess.
- If you do not have a cookie scoop, try to make the cookies as evenly sized as possible so that every cookie has a partner to sandwich it with!
- You can make smaller or larger whoopie pies by varying the size of the ice cream scoop. The bake time will also vary, so keep an eye on them in the oven!
- Keep in mind that not all canned pumpkin is the same. Libby’s is my preferred brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency.
- Make sure your light brown sugar is soft and moist for the best results. If your brown sugar has hardened, see this detailed post on how to soften brown sugar.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield a cookie. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.
- Bring the eggs to room temperature to ensure they incorporate into your batter evenly. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering it with warm tap water for 5 minutes.
- Avoid overmixing as you risk the cookies becoming dense and tough.
Frequently Asked Questions
Since these whoopie pies use pumpkin puree, they’re quite moist and can become sticky when left at room temperature. Keep the whoopie pies in the fridge once they’ve cooled to room temperature to prevent them from becoming sticky.
These pumpkin flavored whoopie pies keep for a week in the fridge. Make sure to have them covered or placed in an airtight container.
Yes, you can! Wrap the whoopie pies tightly and store them in the freezer for up to 3 months. I recommend thawing them in the refrigerator overnight.
If you love this recipe try these out!
If you’ve tried this Pumpkin Whoopie Pies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Whoopie Pies
Equipment
- Spring-loaded scoop
- Piping bag (optional)
Ingredients
For the Cookies:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
- 2 cups packed light brown sugar (440g)
- ⅔ cup vegetable oil 160ml
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup unsalted butter softened (113g)
- 4 ounces cream cheese room temperature (113g)
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360g)
Instructions
For the Cookies:
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- In another mixing bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla, until well combined. Pour into the flour mixture and stir until well combined and no dry streaks remain.
- Using a small ice cream scoop (about 2 tablespoons), scoop the dough onto the prepared pans about 1 inch apart.
- Bake one pan at a time for 12 to 15 minutes or until the centers appear dry and a toothpick inserted into the center comes out clean. Remove from the oven and cool the pans for 5 minutes. Transfer to a wire cooling rack and cool completely.
For the Filling:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla together on medium-low speed until smooth, about 1 minute.
- With the mixer on low, gradually beat in the confectioners’ sugar until fully combined. Scrape down the bowl and beat on medium speed until fluffy, about 30 seconds. Transfer to a piping bag if desired.
- Pipe or spread frosting on the flat side of half of the cookies. Press another cookie onto the frosting creating sandwiches. Chill for 30 minutes before serving. Store whoopie pies covered and refrigerated for up to 1 week.
Notes
- If you’re making these pumpkin whoopie pies ahead of time for a special occasion, you can make and store each component separately and keep them in the fridge. Assemble the whoopie pies right before serving to ensure you have picture-perfect pies! Assembling them later prevents any accidental squishing of the filling when storing.
- Do not rush assembling the pumpkin flavored whoopie pies. If the cookie is still warm while assembling, it’ll cause the cream cheese frosting to melt, leading to a sticky mess.
- If you do not have a cookie scoop, try to make the cookies as evenly sized as possible so that every cookie has a partner to sandwich it with!
- You can make smaller or larger whoopie pies by varying the size of the ice cream scoop. The bake time will also vary, so keep an eye on them in the oven!
- Keep in mind that not all canned pumpkin is the same. Libby’s is my preferred brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency.
- Make sure your light brown sugar is soft and moist for the best results. If your brown sugar has hardened, see this detailed post on how to soften brown sugar.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield a cookie. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.
- Bring the eggs to room temperature to ensure they incorporate into your batter evenly. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering it with warm tap water for 5 minutes.
- Avoid overmixing as you risk the cookies becoming dense and tough.
