Easy Pumpkin Whoopie Pies

There's something about fall baking that just makes my heart happy. Maybe it's the smell of cinnamon and pumpkin filling the kitchen, or maybe it's the way Amy's eyes light up when she sees me pulling out the mixing bowls. Either way, these pumpkin whoopie pies have become one of our favorite treats to make when October rolls around.

I'll be honest—the first time I made whoopie pies, I thought they'd be way more complicated than they actually are. Turns out, they're just soft, cake-like cookies with a dreamy cream cheese filling sandwiched in between. John says they taste like fall gave us a hug, which is pretty accurate if you ask me!

What I really love about this recipe is how it brings the family together. Bradley pretends he's too cool to help, but somehow he always ends up in the kitchen taste-testing the batter. And Amy? She's my official cookie matcher, pairing up the cookies by size before we add the filling.

If you're looking for another cozy fall dessert the whole family will love, you might want to try these carrot cake muffins that are perfect for breakfast or snack time.

Jump to:

• Why You'll Love These Homemade Pumpkin Whoopie Pies
• What You Need For These Pumpkin Whoopie Pies
• How To Make The Best Pumpkin Whoopie Pies
• Storing And Keeping These Treats Fresh
• Tips For Making Perfect Whoopie Pies Every Time
• Fun Ways To Change Up This Recipe
• Pumpkin Whoopie Pies: Your Questions Answered
• Recipes You May Like
• Let's Get Baking These Pumpkin Whoopie Pies!
• Easy Pumpkin Whoopie Pies

Why You'll Love These Homemade Pumpkin Whoopie Pies

Let me tell you why these pumpkin whoopie pies need to be on your baking list this season:

Quick prep time - You can have these mixed up and in the oven in about 10 minutes. Perfect for when you want something special without spending all afternoon in the kitchen.

Real pumpkin flavor - We're using actual pumpkin puree here, not just pumpkin spice. The result is a cookie that tastes like autumn in the best possible way.

Soft and pillowy texture - These aren't your typical crunchy cookies. They're tender and cake-like, almost like little pumpkin cakes sandwiched together.

Cream cheese filling - Forget buttercream. This tangy, sweet cream cheese filling is where it's at. It balances the spiced pumpkin cookies perfectly.

Make-ahead friendly - You can prep these up to a week in advance or freeze them for up to three months. I usually make a double batch because they disappear fast.

Kid-approved - Both Amy and Bradley ask for these constantly. That's saying something when you have an 8-year-old and a 14-year-old with totally different taste preferences!

What You Need For These Pumpkin Whoopie Pies

Here's everything you'll need to make these delicious fall treats. I keep most of these ingredients in my pantry year-round, so they're usually easy to throw together.

For The Pumpkin Cookies

• 3 cups (375 g) all-purpose flour, properly measured
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 Tablespoon pumpkin pie spice
• 2 cups (425 g) pure pumpkin purée (one 15 oz can)
• 2 cups (400 g) packed light brown sugar
• ¾ cup (170 g) unsalted butter, room temperature
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

For The Cream Cheese Filling

• 1 cup (225 g or 8 oz) block cream cheese, room temperature
• ¼ cup (57 g) unsalted butter, room temperature
• 2 cups (240 g) confectioners' sugar, sifted
• ½ teaspoon pure vanilla extract
• Pinch of salt

A quick note about the pumpkin pie spice—if you don't have any on hand, I've got you covered. Just mix together 1½ teaspoons cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Works like a charm every time!

How To Make The Best Pumpkin Whoopie Pies

Making these pumpkin whoopie pies is honestly easier than you'd think. I've made them so many times now that I can practically do it with my eyes closed. Here's exactly how I do it:

Making The Cookies

1. Preheat your oven to 350℉ and line a baking sheet with parchment paper. Don't skip the parchment paper—it makes cleanup so much easier, and your cookies won't stick.

2. Whisk together your dry ingredients in a large bowl. That's the flour, baking soda, baking powder, salt, and pumpkin pie spice. I like to really whisk these well so the spices are evenly distributed throughout.

3. Beat the butter and brown sugar in your stand mixer (or with a hand mixer) on medium-high speed for about 3 minutes. You want it light and fluffy. This step is important because it helps create that soft, cake-like texture we're after.

4. Add the pumpkin, eggs, and vanilla to your butter mixture. Mix until everything is smooth and well combined. Make sure to scrape down the sides of the bowl—there's always some butter hiding up there!

5. Combine the wet and dry ingredients by adding your flour mixture to the pumpkin mixture. Mix just until everything comes together. Don't overmix here, or your cookies might turn out tough.

6. Scoop the batter onto your prepared baking sheet using a medium cookie scoop. Leave about 2 inches between each scoop because they'll spread a bit. I usually get about 36 cookies total, which makes 18 sandwiches.

7. Bake for 12 to 14 minutes at 350℉. They're done when they feel soft and slightly springy to the touch. Don't overbake them—better to pull them out a minute early than a minute late.

8. Transfer to a wire rack and let them cool completely before filling. I know it's tempting to fill them while they're still warm (Bradley tries every single time), but trust me, wait until they're cool or your filling will melt.

Making The Cream Cheese Filling

1. Beat the cream cheese and butter together until nice and creamy. Make sure both are at room temperature, or you'll end up with lumps.

2. Add the confectioners' sugar and mix until smooth and combined. I always sift my powdered sugar first to avoid any clumps in the filling.

3. Mix in the vanilla and a pinch of salt. That little bit of salt really makes the sweetness pop!

4. Transfer your filling to a piping bag fitted with whatever tip you like. I usually use a large round tip, but Amy likes when I use a star tip because it looks fancier.

Assembling Your Pumpkin Whoopie Pies

1. Match up your cookies by size. This is Amy's favorite part! She lines them all up and finds the perfect pairs.

2. Pipe the filling onto the flat side of one cookie, then gently press the flat side of the matching cookie on top. Don't press too hard, or the filling will squish out the sides (though honestly, that's kind of the best part).

3. Repeat with all remaining cookies until you have 18 beautiful pumpkin whoopie pies ready to go.

Storing And Keeping These Treats Fresh

One of the best things about these pumpkin whoopie pies is how well they keep. Here's what I've learned from making them dozens of times:

Store them in an airtight container in the refrigerator for up to one week. I like to place parchment paper between the layers so they don't stick together. Just bring them to room temperature before serving—they taste so much better when they're not cold!

If you want to make them ahead for a party or event, you can freeze them for up to 3 months. Wrap each one individually in plastic wrap, then place them all in an airtight container. When you're ready to serve them, defrost in the refrigerator overnight, then bring to room temperature.

Honestly, they never last more than a few days in our house. John has been known to sneak one (or three) after dinner when he thinks no one's looking!

Tips For Making Perfect Whoopie Pies Every Time

After making these more times than I can count, I've picked up a few tricks that really make a difference:

Use room temperature ingredients. This is especially important for the eggs, butter, and cream cheese. Everything combines so much better when it's all the same temperature. I usually take mine out about an hour before I start baking.

Don't overmix the batter. Once you add the flour mixture to the wet ingredients, mix just until you can't see any dry flour. Overmixing develops the gluten in the flour, which can make your cookies tough instead of tender.

Use full-fat block cream cheese. I can't stress this enough! The spreadable kind or the low-fat versions just don't work as well. They're too soft and can make your filling runny. I learned this the hard way one Thanksgiving when I grabbed the wrong kind at the store.

Measure your flour correctly. Scoop it into your measuring cup with a spoon, then level it off with a knife. If you pack it in, you'll end up with too much flour and dry cookies.

Make sure your pumpkin puree isn't watery. If you're using homemade puree, you might need to strain out some excess moisture. The canned stuff is usually the perfect consistency.

Let them cool completely before filling. I know I already mentioned this, but it's worth saying again! Warm cookies will melt your filling, and nobody wants that.

If you want to get fancy, try adding a sprinkle of cinnamon on top of the filling before you sandwich the cookies together. Bradley came up with this idea last fall, and it's actually really good!

Fun Ways To Change Up This Recipe

While I love the classic version, there are tons of ways you can make these pumpkin whoopie pies your own:

Add chocolate chips to the cookie batter for a pumpkin chocolate combo. Use about ½ cup of mini chocolate chips mixed in at the end.

Try maple cream cheese filling by replacing the vanilla with maple extract. It gives them an extra fall vibe that John absolutely loves.

Make them mini by using a small cookie scoop instead of medium. You'll get more whoopie pies, and they're perfect for parties or school treats.

Roll the edges in crushed pecans after assembling for some added crunch and nutty flavor.

Drizzle with chocolate by melting some chocolate chips and drizzling over the top of the assembled whoopie pies.

Pumpkin Whoopie Pies: Your Questions Answered

Recipes You May Like

If you're loving these pumpkin whoopie pies, you'll definitely want to try these other fall favorites from my kitchen:

• Pumpkin Cookies With Orange Icing - Another delicious pumpkin cookie that's soft, spiced, and topped with a sweet orange glaze. Amy requests these every October!

• Fudgy Peppermint Brownie Cookies - If you love the whoopie pie sandwich concept, these rich chocolate cookies are sandwiched with peppermint filling. Perfect for transitioning into winter baking.

• Yuzu Lemon Crinkle Cookies - These bright, citrusy cookies are a nice contrast to all the warm spices of fall. They're soft and chewy with a beautiful crackled top.

Let's Get Baking These Pumpkin Whoopie Pies!

I really hope you love these homemade pumpkin whoopie pies as much as my family does. They've become such a special part of our fall tradition, and I can't imagine the season without them now.

The combination of soft, spiced pumpkin cookies with that tangy cream cheese filling is just perfect. Plus, they're so fun to make with kids—even Bradley admits they're "actually pretty cool" when we're done.

Give them a try this weekend! They're easier than you think, and your kitchen will smell absolutely amazing while they're baking. Trust me on this one.

Don't forget to save this recipe to Pinterest so you can find it whenever those fall baking moods hit. And if you make them, I'd love to hear how they turned out!

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