Pumpkin Whoopie Pies

These irresistible Pumpkin Whoopie Pies are a must-bake when fall rolls around! With all the cozy autumn flavors we know and love, these soft, cake-like pumpkin cookies sandwiched around a sweet, creamy filling are a seasonal treat that’ll have everybody coming back for seconds. They’re the kind of homemade goodness that deserves a spot on every fall dessert table!

Easy Pumpkin Whoopie Pies Recipe

This seasonal spin on classic chocolate whoopie pies is one of my favorite fall baking traditions. These Pumpkin Whoopie Pies are filled with all the warm spices of autumn, sandwiched between soft, cake-like pumpkin cookies and a sweet, creamy filling. They’re a delightful addition to fall gatherings, Halloween parties, Thanksgiving dessert tables, and weekend baking when you’re craving a little something sweet.

Best of all, they store beautifully in the refrigerator, making them easy to keep on hand for an afternoon treat or a little something to enjoy with your coffee. Depending on where you call home, these sweet sandwich treats may be known as whoopie pies or gobs. Whatever name you grew up calling them, one thing’s for certain: they’re downright delicious!

Key ingredients you’ll need to make homemade Pumpkin Whoopie Pies with Cream Cheese Filling: (Scroll down for the full recipe card and quantities.)

• Pumpkin – Canned pumpkin gives these whoopie pies their signature flavor.
• Flour – All purpose flour forms the base of the dough.
• Leavening and Salt – Baking soda and baking powder give rise to the soft cookies and salt balances the flavor.
• Sugar – A combination of granulated sugar and dark brown sugar for sweetness.
• Butter – Salted butter or unsalted butter for richness.
• Spice – Pumpkin pie spice for a warm taste.
• Whole Eggs – Large eggs stabilize the dough.
• Flavoring – Vanilla extract adds warm creamy notes to the flavor.
• Tangy Cream Cheese Filling – Cream cheese, softened butter, powdered sugar (confectioners’ sugar), vanilla extract and marshmallow fluff.

How to Make Pumpkin Whoopie Pies Recipe

• Prepare Baking Sheets and Heat Oven – Preheat oven and line two baking pans with parchment paper to prevent sticking.
• Sift Dry Ingredients – Whisk flour, pumpkin pie spice, baking powder, baking soda and salt.
• Wet Mixture – Cream together butter, granulated sugar and brown sugar with vanilla extract. Add eggs one at a time.
• Pumpkin Puree – Add pumpkin, mix well. (Use 100% pureed pumpkin not pumpkin pie filling.)
• Combine – Lower the speed of the mixer and gradually add the flour mixture to the pumpkin mixture.
• Scoop the Dough – Divide the dough into 2 Tablespoon portions. Place on prepared pan 2-inches apart.
• Oven – Bake per the recipe until a toothpick inserted into the center comes back clean, then cool on a wire rack.
• Make the Cream Cheese Filling – Beat together cream cheese, butter and vanilla until combined. Lower the speed of the mixer and gradually add powdered sugar, then add marshmallow fluff.
• Fill Whoopie Pies – Divide cream cheese mixture on flat side of cookies then sandwich whoopie pies together.
• Chill – Store in an airtight container chilled until serving.

Kitchen Equipment to Make Pumpkin Whoopie Pies with Cream Cheese Filling

• Large bowl, medium bowl.
• Measuring cups and measuring spoons.
• Electric mixer. You can use a hand mixer or stand mixer.
• Two tablespoon scoop.
• Whisk.
• Two large baking sheet pans or cookie sheets.
• Offset icing spatula for the filling.
• Large silicone spatula or spoon.
• Wire rack.

Recipe Tips, Variations and Substitutions

• Pumpkin Pie Spice – What’s in pumpkin pie spice? It’s a blend of ground cinnamon, ground nutmeg, ground ginger, allspice and cloves. It adds a depth of flavor that makes it my number one choice for these beauties. You could substitute ground cinnamon in a pinch.
• Cream Cheese Frosting – You can sandwich these together using a classic cream cheese frosting. See my recipe for homemade cream cheese frosting here.
• Nuts – You could add 1/2 cup of chopped pecans or walnuts to the filing for a crunchy texture.
• Use a Scoop for Uniformity – I highly recommend using an ice cream scoop to keep the whoopie pies uniform in shape. The most common ice cream scoop we all use is for, well, ice cream. It’s a 4 ounce size. The size I recommend for these is a 2 ounce or one that’s half that size. You can also use a 1/4 cup measuring cup or 2 1/2 tablespoons or a cookie scoop.
• Yield May Vary – The amount of pumpkin whoopie pies yield depends on how the batter is divided. You can make these larger or smaller depending on how many servings you need. When changing the size, it may also affect the baking time. Do a trial run and bake one, then proceed based on those results.

Storage and Leftovers

• Leftovers – These Pumpkin Whoopie Pies will keep for up to one week in an airtight container chilled in the refrigerator. If stacking, place wax paper or parchment paper between layers.
• Freezer Storage – You can also freeze whoopie pies for up to 2 months. Thaw in the fridge and enjoy a sweet whoopie pie year-round.

More Southern Style Pumpkin Dessert Recipes to Make

In my opinion, the window for enjoying pumpkin desserts is way too short. There are just so may fantastic way to make it from breakfast and brunch to dessert. My advice is to enjoy it to the fullest. More pumpkin recipes you may also like to try:

• Pumpkin Bread with Cream Cheese Filling is the perfect side for a cup of coffee or hot tea.
• Pumpkin Pie Crumble served warm with vanilla ice cream is the dessert of champions.
• Made from scratch Pumpkin Spice Cream Cheese Pound Cake is better than a bakery style cake.
• Single Serving Mini Pumpkin Cheesecakes.
• Skip the long lines at the drive through and make your own Pumpkin Spice Latte at home.
• Start your day with a stack of Pumpkin French Toast.
• Pumpkin Pie Smoothie from Family Fresh Meals

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Mixer
• Sheet Pans
• Ice Cream Scoop
• Mixing Bowls