If fall had a mascot dessert, this would be it. These Pumpkin Whoopie Pies are soft, pillowy pumpkin cookies sandwiched with a rich cream cheese filling that tastes like cheesecake frosting. They’re moist, spiced, and perfect for everything from bake sales to Friendsgiving tables. 🍂
These little hand-held cakes feel like the dessert equivalent of a cozy sweater. And trust me — they’ll vanish fast. If you’ve ever loved pumpkin rolls or frosted pumpkin bars, this is their fun, portable cousin.
Also a hit: Pumpkin Churro Bites and Pumpkin Apple Streusel Bars.
📝 Ingredients
For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
4. Add dry ingredients to wet, stirring until just combined.
5. Scoop tablespoon-sized mounds onto baking sheets, spacing 2 inches apart.
6. Bake 10–12 minutes, until set and springy. Cool completely.
7. Make filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
8. Sandwich cooled cookies with a generous dollop of filling. Chill briefly for best texture.
🍽️ Serving Tips
- Stack on a rustic cake stand dusted with powdered sugar for a fall centerpiece
- Wrap individually in wax paper for bake sale or gifting
- Pair with hot cider, chai lattes, or pumpkin spice coffee
🔄 Creative Variations
- Classic Amish Style: Use marshmallow fluff filling instead of cream cheese
- Maple Cream: Add 2 tbsp maple syrup to the filling for extra fall flavor
- Gluten-Free: Sub 1:1 gluten-free flour blend
- Mini Sandwiches: Teaspoon scoops make bite-sized treats for parties
🛠️ Troubleshooting
- Cookies too flat? Batter may be overmixed — fold gently.
- Filling too runny? Chill before spreading.
- Cookies sticky? Store with parchment between layers.
❄️ Storage Info
- Store in airtight container in fridge up to 4 days.
- Freeze unfilled cookies up to 2 months; thaw and fill before serving.
Pumpkin Whoopie Pies
Ingredients
For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1 cup pumpkin puree
- 1 cup brown sugar packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
- In a large bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet, stirring until just combined.
- Scoop tablespoon-sized mounds onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until set and springy. Cool completely.
- Make filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Sandwich cooled cookies with a generous dollop of filling. Chill briefly for best texture.
Notes
- Use a cookie scoop for evenly sized cookies.
- Want smaller bites? Make mini whoopie pies with teaspoon-sized scoops.
- Filling can be flavored with maple extract, pumpkin spice, or even espresso powder for a twist.
Let me know if you make these pumpkin pillows of joy! Tag me on Instagram or Pinterest so I can swoon over your creations. ✨
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