★★★★★

Pumpkin Whoopie Pies

These soft Pumpkin Whoopie Pies are filled with a cream cheese icing that makes them irresistible. Best of all, you don’t need any special equipment!

While a “traditional” whoopie pie is chocolate with a cream center, today’s pumpkin version is equally delightful. Or try these amazing lemon poppy seed whoopie pies for a unique twist.

Pumpkin whoopie pies with cream cheese filling on a piece of parchment paper.

Why this Recipe is Best

Who doesn’t love a Whoopie pie? Frosting sandwiched between two thick cake-y cookies? Yes, please.

This Pumpkin Whoopie Pie recipe is great because you don’t need a special whoopie pie pan or anything! I use a ziploc bag to pipe the cookie batter into circular shapes before baking.

I also love the cream cheese frosting filling paired with the pumpkin flavor. It’s just different enough from what you typically find in pumpkin desserts and so fluffy and delicious!

Ingredients needed for pumpkin whoopie pies.

Ingredient Notes

  • Pumpkin – Be sure to use real pureed pumpkin from a can, NOT pumpkin pie filling.
  • Heavy cream- Works better than milk or other substitutes for creating thick, creamy filling.
  • Spices- Cinnamon, ginger, nutmeg and cloves. Or swap them out for homemade pumpkin pie spice!

Easy Instructions

Step by step photos showing how to make pumpkin whoopie pies.

Making these whoopie pies is so much simpler than you’d think! After mixing all the ingredients for the pies together, spoon the batter into a large ziploc bag with a corner snipped off.

I line a large glass with my ziploc bag to help keep the bag open!

Pipe the batter into circles on a baking sheet lined with parchment paper. I made my circles as close to 2 1/2 inches in diameter as possible to make sure I had similarly sized cookies to sandwich together.

Pipe from the center outward in a spiral to create whoopie pies. Dropping dough onto the cookie sheet will create thick cookies that have unbaked centers.

Step by step photos showing how to assemble pumpkin whoopie pies with cream cheese filling.

After baking, let the cookies cool while you beat together the filling ingredients.

Pair whoopie pies with like size cookies.

Scoop the cream cheese filling by the tablespoon onto the flat side, then gently press another cookie on top.

Repeat until all the cookies have been used.

Tips & Tricks

Circles drawn on parchment paper.

PRO TIP: Use a pencil and bowl to draw circles on parchment paper to create evenly sized cookies. Be sure to flip paper over so pencil doesn’t transfer to cookies.

  • Make the cookies as evenly sized as possible so that every cookie has a match!
  • Make sure to let the cakes cool completely before adding the filling, otherwise the filling will soften and ooze out the sides of the whoopie pies.
  • Want your filling to be thicker? Add less cream. Want it to be thinner? Add more cream while beating until the desired consistency is reached.

Recipe FAQs

What are whoopie pies?

Whoopie pies are somewhere between a cake, a pie and a cookie. Soft cookies (similar to the texture of a sponge cake) are held together with a thick layer of frosting.

How do you store Pumpkin Whoopie Pies?

Store whoopie pies in a sealed container in the fridge. They taste delicious cold!

Can you freeze these?

Sure can. Whoopie pies hold up well in the freezer for about 2 months. Make sure to double wrap them in freezer bags to preserve best freshness.

Pumpkin whoopie pies stacked on a cake platter with parchment paper between each cookie.

More Pumpkin Recipes

Yield: 20 whoopie pies

Pumpkin Whoopie Pies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

These soft Pumpkin Whoopie Pies are filled with a cream cheese icing that makes them irresistible. Best of all, you don't need any special equipment!

Ingredients

For the Pumpkin Pies:

  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 1 can (15oz) pure pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt

For the Filling:

  • 1 pkg (8oz) cream cheese, softened
  • ⅓ cup butter, softened
  • 4 cups powdered sugar
  • 3 Tablespoons heavy cream

Instructions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In large mixing bowl, mix all ingredients for whoopie pies until blended.
  3. Spoon batter into a large ziploc bag. Snip of corner of bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 ½ inch). Bake in a 350 degree oven for 12-15 minutes. Remove and cool.
  4. When completely cooled, make the filling. Beat cream cheese and butter for 3 minutes in mixer.
  5. Add powdered sugar and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
  6. Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie.

Notes

  • Use a pencil and bowl to draw circles on parchment paper to create evenly sized cookies. Make the cookies as evenly sized as possible so that every cookie has a match! Be sure to flip paper over so pencil doesn't transfer to cookies.
  • Make sure to let the cakes cool completely before adding the filling, otherwise the filling will soften and ooze out the sides of the whoopie pies.
  • Want your filling to be thicker? Add less cream. Want it to be thinner? Add more cream while beating until the desired consistency is reached.
  • Swap out the ginger, nutmeg, and cloves for 1 ¼ teaspoon homemade pumpkin pie spice mix.
  • STORAGE: Store whoopie pies in airtight container in refrigerator for up to 5 days (they taste delicious cold)! Do not leave out for more than two hours.
  • FREEZE: Freeze in airtight container for up to two months. Thaw in refrigerator overnight.

Nutrition Information:

Yield:

20

Serving Size:

1 whoopie pie

Amount Per Serving: Calories: 387Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 164mgCarbohydrates: 59gFiber: 1gSugar: 41gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This is NOT your every day pumpkin dessert! These easy Pumpkin Whoopie Pies are the perfect marriage of pumpkin and frosting. Pair with a glass of milk for childhood nostalgia!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 20, 2021

Comments & Reviews

  1. I made these and they were delicious!! My friends loved them and I took them to work with great success. The only tip I can give is this: DO NOT use Hefty zip bags if you’re piping with a plastic bag. The bottom is all folded weird, so when I cut it my dough came out wonky and messy. Had to fix it later. The recipe is spot on, I will definitely be using this every year!

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