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Pumpkin Whoopie Pies

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12 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.