Pumpkin whoopie pies aren’t just a dessert—they’re a little slice of fall comfort in each bite. I love how the warm spices and rich pumpkin flavor come together in a soft, cake-like cookie. There’s something about making these that feels like wrapping yourself in a cozy blanket, especially when the air turns crisp outside.
Why These Pumpkin Whoopie Pies Are My Fall Favorite
They remind me of childhood autumns, the smell of spices filling the kitchen. The balance of sweet and spice never gets old, even as years pass. Making them feels like a warm hug on a chilly day, a little ritual I cherish.
What’s in the Pumpkin Pie? A Breakdown of Flavors and Textures
- Canned pumpkin: Gives a moist, tender crumb with a rich, earthy sweetness. Swap for roasted squash puree if you want a deeper, smoky flavor.
- Brown sugar: Adds a caramel note and moisture. Use coconut sugar for a slightly different, tropical sweetness.
- Spices (cinnamon, nutmeg, ginger): Warm, fragrant, and essential for that cozy fall aroma. Feel free to experiment with allspice or cloves.
- Cream cheese: Creamy, slightly tangy, balances sweetness. A splash of Greek yogurt can lighten it up.
- Vegetable oil: Keeps the batter moist and tender. Swap with melted butter for a richer flavor.
- Eggs: Bind the ingredients together and add structure. Flax eggs work as a vegan alternative.
- All-purpose flour: Foundation of the cookie; for a nutty crunch, add a handful of chopped pecans.
Tools of the Trade for Pumpkin Pie Goodness
- Mixing bowls: For combining wet and dry ingredients.
- Whisk and spatula: To mix and fold ingredients smoothly.
- Piping bag or spoon: For portioning batter evenly.
- Baking sheets and parchment paper: To bake cookies without sticking.
- Cooling rack: To cool cookies evenly.
- Electric mixer: To beat the cream cheese filling smoothly.
Step-by-Step to Pumpkin Whoopie Pie Perfection
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line two baking sheets with parchment paper.
Step 3: In a large bowl, whisk together flour, baking soda, spices, and salt.
Step 4: In another bowl, mash the pumpkin until smooth, then whisk in brown sugar, oil, and eggs.
Step 5: Combine wet and dry ingredients gently until just mixed.
Step 6: Drop spoonfuls of batter onto the prepared sheets, spacing them apart.
Step 7: Bake for 12-15 minutes, until the edges are golden and the tops spring back when pressed.
Step 8: Let the cookies cool completely on a wire rack.
Step 9: Meanwhile, beat softened cream cheese with a pinch of cinnamon and powdered sugar.
Step 10: Once cookies are cool, spread filling between two cookies to make sandwiches.
Cooking Cues & Tips to Nail It
- The batter should be thick but scoopable; if too runny, add a touch more flour.
- Cookies should be golden around the edges but still soft in the center.
- The filling should be smooth and creamy, not runny or stiff.
- Allow cookies to cool completely before assembling to prevent melting the filling.
Troubleshooting Pumpkin Whoopie Pie Mishaps
- Filling too stiff or crumbly.? DUMPED the filling too early? Add a splash of milk or cream to loosen it.
- Cookies overdone and crispy.? Over-baked cookies? Store immediately in an airtight container to soften.
- Cookies sticking or breaking.? Cookies stuck to the pan? Use parchment paper or silicone baking mats.
- Filling too runny or melting.? Forgot to chill the filling? Let it sit in the fridge for 15 minutes before spreading.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper to prevent sticking.
- In a large bowl, whisk together the flour, baking soda, spices, and salt until well combined and airy.
- In another bowl, mash the pumpkin until smooth, then whisk in the brown sugar, vegetable oil, and eggs until the mixture is uniform and slightly frothy.
- Gently fold the wet mixture into the dry ingredients using a spatula until just combined; the batter will be thick but scoopable.
- Using a spoon or piping bag, drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. The batter should spread slightly, forming rounded mounds.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden and the tops feel firm when lightly pressed. The centers should still be soft.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies should be soft yet hold their shape.
- While the cookies cool, beat the softened cream cheese with powdered sugar and cinnamon using an electric mixer until smooth and creamy, about 2-3 minutes.
- Once the cookies are completely cooled, spread or pipe a generous dollop of cream cheese filling onto the flat side of one cookie, then gently press another cookie on top to form a sandwich.
- Repeat with the remaining cookies and filling, then refrigerate the assembled pies for at least 30 minutes to set before serving.
- Enjoy your homemade pumpkin whoopie pies, perfect for cozy fall gatherings or a sweet treat any day!
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
