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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, cake-like cookies filled with a creamy cheese frosting, capturing the warm spices and rich pumpkin flavor of fall. The cookies are baked until golden around the edges, then cooled before being sandwiched with the smooth, tangy filling. These treats offer a cozy, nostalgic dessert with a moist, tender crumb and a luscious finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin or roasted squash puree
  • 1 cup brown sugar light or dark
  • 1/2 cup vegetable oil
  • 2 eggs
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon for filling

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheets
  • Parchment paper
  • Cooling rack
  • Electric mixer

Method
 

  1. Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the flour, baking soda, spices, and salt until well combined and airy.
  3. 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.
  4. Gently fold the wet mixture into the dry ingredients using a spatula until just combined; the batter will be thick but scoopable.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Repeat with the remaining cookies and filling, then refrigerate the assembled pies for at least 30 minutes to set before serving.
  11. Enjoy your homemade pumpkin whoopie pies, perfect for cozy fall gatherings or a sweet treat any day!

Notes

For an extra touch, sprinkle a little cinnamon or chopped pecans on the filling before assembling. Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.