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    Home ยป Recipes ยป Seasonal

    Pumpkin Whoopie Pies

    October 19, 2020 Updated November 14, 2023 BySam 36 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of pumpkin whoopie pies, top image of single whoopie pie with bite taken out, bottom image is of multiple whoopie pies

    Pumpkin Whoopie Pies are Fall-inspired treats made with cakey, perfectly spiced pumpkin cookies sandwiched around a cream cheese based filling! Easy to make and so tasty! Recipe includes a how-to video!

    pumpkin whoopie pie on marble board

    Of all the pumpkin recipes I’ve shared so far, these pumpkin whoopie pies might be my favorite. As much as I’m not a fan of pumpkin desserts and make them mostly at Zach’s insistence, I would make these for myself any day.

    They’re pumpkin pie inspired, a Fall variation of my classic whoopie pies, brilliantly spiced with pumpkin pie spice and extra cinnamon, a splash of vanilla and brown sugar.

    orange batter in glass bowl

    The batter is simple to make and is much like a pumpkin cake batter (so don’t be alarmed when it’s not stiff like cookie dough). It’s thin, but we’ll bake it on higher heat so the cakes bake up nice and rounded (and fluffy!).

    After all my ranting on my chewy pumpkin cookie post, this is the one time I actually want my pumpkin cookies to be fluffy and cakey 😂

    cakey pumpkin cookies on cooling rack

    The Perfect Pumpkin Whoopie Pie Filling

    Classic old-fashioned whoopie pies use what is essentially ermine frosting as the filling, and many other recipes online use marshmallow fluff (which I don’t love using and find to be too sweet, though my marshmallow frosting could work well).

    For my pumpkin whoopie pies you can absolutely use ermine, but I prefer to use a fluffier variation of my beloved cream cheese frosting. Besides, can you think of a better pairing for pumpkin than cream cheese (speaking of which, have you tried my pumpkin cheesecake yet?). Brown butter frosting would be another great Fall option!

    Tip: The taste of these pumpkin whoopie pies develops as they sit after filling. Keep them refrigerated overnight (in an airtight container) and enjoy the next day for best flavor!

    piping cream cheese frosting onto pumpkin cookie

    Frequently Asked Questions

    What should I do with my leftover pumpkin?

    Use it for another pumpkin recipe! You can save leftover pumpkin puree in the refrigerator, tightly covered, for up to one week. I used mine to make pumpkin snickerdoodles!

    Can I use real pumpkin?

    Yes, if you prepare it properly. Pumpkin puree that is used for baking is typically made out of baking pumpkins (often sugar pumpkins, which are not the same as the pumpkins you use for your Jack O’Lanterns). The flesh must be roasted and pureed before using.

    How long can I store these?

    Store in an airtight container (or wrap them individually in plastic wrap) at room temperature for up to two days or in the refrigerator for up to a week. See below for notes on freezing.

    Can I freeze pumpkin whoopie pies?

    Yes! Wrap tightly and they will freeze for up to several months. I recommend thawing in the refrigerator overnight the day before you plan on enjoying.

    pumpkin whoopie pie with bite missing

    More Recipes You Might Like

    • Pumpkin Bars
    • Pumpkin Sugar Cookies
    • Pumpkin Muffins

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    pumpkin whoopie pie with bite missing

    Pumpkin Whoopie Pies

    Pumpkin Whoopie Pies are Fall-inspired treats made with cakey, perfectly spiced pumpkin cookies sandwiched around a cream cheese based filling! Easy to make and so tasty!
    Be sure to check out the how-to video!
    5 from 23 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 9 minutes minutes
    Total Time: 39 minutes minutes
    Servings: 17 whoopie pies
    Calories: 287kcal
    Author: Sam Merritt

    Ingredients

    • ¾ cup (165 g) unsalted butter melted and cooled
    • ¾ cup (150 g) light brown sugar firmly packed
    • ¼ cup (50 g) granulated sugar
    • 1 cup (225 g) pumpkin puree
    • 2 large eggs lightly beaten (room temperature preferred)
    • 1 ½ teaspoon vanilla extract
    • 1 ⅔ cups (210 g) all-purpose flour
    • 1 teaspoons baking powder
    • ¾ teaspoons baking soda
    • ¾ teaspoon salt
    • 2 teaspoons pumpkin pie spice
    • ½ teaspoon ground cinnamon

    FROSTING:

    • 3 Tablespoons unsalted butter softened
    • 6 oz (170 g) cream cheese softened
    • ¾ teaspoon vanilla extract
    • ⅛ heaping teaspoon salt
    • 2-3 cups (250-375 g) powdered sugar*

    Recommended Equipment

    • Mixing bowls

    Instructions

    • Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
    • In a large bowl, stir together cooled melted butter and sugars. Add pumpkin, eggs, and vanilla and stir very well to combine.
      ¾ cup (165 g) unsalted butter, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 cup (225 g) pumpkin puree, 2 large eggs, 1 ½ teaspoon vanilla extract
    • Whisk together dry ingredients in a separate bowl and then gradually stir into wet ingredients. Stir until ingredients are thoroughly combined and batter is smooth, but do not over-mix.
      1 ⅔ cups (210 g) all-purpose flour, 1 teaspoons baking powder, ¾ teaspoons baking soda, ¾ teaspoon salt, 2 teaspoons pumpkin pie spice, ½ teaspoon ground cinnamon
    • Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet, spacing scoops at least 2" apart. Bake on 375F (190C) for 9 minutes.
    • Allow to cool on baking sheet before filling with icing.

    Icing

    • Using an electric mixer, cream together butter and cream cheese. Gradually add powdered sugar until completely combined and mixture is smooth and creamy.
      3 Tablespoons unsalted butter softened, 6 oz (170 g) cream cheese, 2-3 cups (250-375 g) powdered sugar*
    • Stir in vanilla extract and salt.
      ¾ teaspoon vanilla extract, ⅛ heaping teaspoon salt
    • Pipe or spread onto the bottom of one cooled pumpkin cookie, then top with another cookie.
    • Serve. Store leftovers in the refrigerator in an airtight container for up to one week.

    Nutrition

    Serving: 1whoopie pie | Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 196mg | Potassium: 103mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2717IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Pumpkin Sugar Cookies
    Roasted Pumpkin Seeds »

    Reader Interactions

    Comments

    1. Leslie

      October 11, 2024 at 9:37 pm

      I found the button to play the video, but it just sends me to the recipe. How do I see the video?

      Reply
      • Sam

        October 14, 2024 at 9:14 am

        Hi Leslie! If you have an ad blocker enabled it won’t allow the video to play. You can always find my recipes on YouTube as well.

        Reply
    2. Wendy

      October 07, 2024 at 8:28 pm

      I know you didnโ€™t say to do it, but just to make sureโ€ฆ you donโ€™t need to blot the pumpkin?

      Reply
      • Sam

        October 08, 2024 at 7:10 am

        No need to blot the pumpkin here Wendy. ๐Ÿ™‚

        Reply
      • Kimberly C Cole

        November 16, 2024 at 2:45 am

        5 stars
        I made these and now I have to make 3 batches! They were so easy to make! The family can’t get enough this fall! You are always my first stop when I am searching a recipe.

        Reply
        • Sam

          November 19, 2024 at 11:33 am

          I’m so glad everyone enjoyed them so much, Kimberly! ๐Ÿ™‚

    3. Jackie

      September 16, 2024 at 6:13 pm

      Can I use Wilton Whoopiโ€™s pan with this recipe?

      Reply
      • Sam

        September 24, 2024 at 12:37 pm

        Hi Jackie! I haven’t tried it so I’m not sure how it would work, but it sounds like that’s what it is made for. Let me know how it goes! ๐Ÿ™‚

        Reply
    4. D

      May 21, 2023 at 3:26 pm

      Could I use a chocolate buttercream instead of the cream cheese filling?

      Reply
      • Emily @ Sugar Spun Run

        May 22, 2023 at 8:20 am

        Sure! Enjoy, D ๐Ÿ˜Š

        Reply
    5. Paige Larson

      November 26, 2021 at 3:33 am

      5 stars
      This is so good that I wanted to do a happy dance while consuming. Your recipes never disappoint and again cannot wait to try a new one!

      Reply
      • Mia

        September 04, 2022 at 6:28 am

        5 stars
        These are delicious! My family loves them! When you freeze them, do you freeze it fully assembled with the cream cheese frosting in between? Or do you just freeze the cake part?

        Thanks!

        Reply
        • Sam

          September 05, 2022 at 9:37 pm

          I’m so glad everyone enjoys them so much, Mia! You can just freeze the entire finished product. ๐Ÿ™‚

    6. Joni

      November 23, 2021 at 4:04 pm

      5 stars
      Absolute PERFECTION! Thank you for this recipe. You gave great directions and the video is helpful too. This was my first time making whoopie pies and now I canโ€™t wait to try your other variations. I donโ€™t bake much, so I donโ€™t have a scale. I just spoon then level my flour. If youโ€™re new to baking, try reading through the full post & recipe before starting, watch the video, gather/measure all ingredients, then go for it! One big problem: we want to eat them all!

      Reply
      • Sam

        November 23, 2021 at 5:30 pm

        ๐Ÿคฃ I’m so glad you enjoyed them so much! ๐Ÿ™‚

        Reply
    7. Amelia

      October 09, 2021 at 6:16 am

      5 stars
      Hi Sam,
      Am I able to put the batter together and refrigerate it overnight, and then bake it the next day? Or should it be baked right away?

      I made these a week ago and they were delicious! A huge family hit!

      Reply
      • Emily @ Sugar Spun Run

        October 14, 2021 at 6:16 pm

        Hi Amelia! We wouldn’t suggest leaving the batter overnight; there’s a good chance it wouldn’t rise properly and may result in dense pies. We’re so happy to hear that everyone loved them ๐Ÿ˜Š

        Reply
        • Colette

          November 04, 2022 at 1:54 pm

          Hi Emily
          I tried your whoopie pumpkin pies today and was soooooo disappointed with myself ๐Ÿ˜’ they looked like flat pancakes wasn’t worth doing the frosting as they were that flat where did I go wrong?

        • Emily @ Sugar Spun Run

          November 04, 2022 at 3:12 pm

          Oh no! That’s so disappointing, Colette ๐Ÿ™ Could it be that your leavening agents were bad?

    8. Kari

      September 14, 2021 at 6:05 pm

      The filling seems to be too thin, what can I do to thicken it up?

      Reply
      • Sam

        September 15, 2021 at 9:16 am

        Hi Kari! If the butter or cream cheese got too warm you can pop it back in the fridge for a bit and you can always add more powdered sugar. Also make sure you are using full-fat cream cheese, as low-fat or spreadable kinds will make a filling that is runny.

        Reply
        • Kari

          September 15, 2021 at 9:19 am

          Thank you! I wasnโ€™t sure if more powdered sugar would make it runny since it dissolves

        • Carrie

          September 23, 2021 at 7:41 am

          Would these be good frozen for two weeks?

        • Emily @ Sugar Spun Run

          September 23, 2021 at 9:48 am

          We haven’t tried it ourselves, but we think it will work fine! Make sure to individually wrap each pie in plastic wrap before storing in a sealed bag or container. Unwrap them and let them thaw for about half an hour before serving. We hope you love these, Carrie! ๐Ÿ™‚

        • MJ

          October 28, 2023 at 6:44 pm

          5 stars
          Great recipe. Being a Mainuh I couldnโ€™t help but add some Marshmallow Fluff to the filling, so I did half Cream Cheese and half Fluff.

        • Sam

          October 28, 2023 at 9:23 pm

          I’m so glad you enjoyed them so much! ๐Ÿ™‚

      • Tara

        September 27, 2021 at 12:30 pm

        Hin
        Csn you use salted butter instead of unsalted?

        Reply
        • Emily @ Sugar Spun Run

          September 27, 2021 at 2:19 pm

          Hi Tara! You can, but you will need to reduce the salt in the cookies to a heaping 1/4 teaspoon and omit it entirely in the frosting. Read our post about using salted vs. unsalted butter for more info. ๐Ÿ™‚

    9. Jane

      November 19, 2020 at 4:57 am

      5 stars
      I’ve never thought that pumpkin bake could be so yummy!!! My children don’t eat pumpkin as usual, but those woopies were eating in the evening!! Thanks for the recipะต!!

      Reply
      • Sam

        November 19, 2020 at 9:17 am

        I am so glad everyone enjoyed them so much, Jane! ๐Ÿ™‚

        Reply
    10. Ron Ames

      October 31, 2020 at 4:45 pm

      5 stars
      Made today the taste was superb. I do have a question. I have made your chocolate whoopie and also today the pumpkin. My batter seems a little stiff to me in both pies. They don’t spread much and when put together they are more like a ball because the cookie is quite high. Is that normal or do I need to make a change. Also does different brands of pumpkin have a different moisture content and would that account for the stiffness?
      Thanks
      Ron

      Reply
      • Sam

        November 01, 2020 at 8:29 pm

        I am so glad you enjoyed them Ron! This sounds like it could be as simple as the flour being over measured. If you aren’t using a scale be sure to check out my post on how to measure flour to help stop this issue. I’m not sure about the different brands of pumpkin having different moisture content, but I don’t think that would cause the stiffness you are experiencing. I hope this helps. ๐Ÿ™‚

        Reply
        • Ron Ames

          November 01, 2020 at 11:13 pm

          I use a scale for all measurements. What should the shape of the be? Today I made the chocolate mint and the batter was very loose where as the pumpkin was on the stiff side and the chocolate pie was not as stiff as the pumpkin. Can I add a little water to the batter to get the texture I want?

        • Sam

          November 03, 2020 at 10:53 pm

          Did you watch the video in this recipe? It should help with what the consistency and shape should be. I don’t think adding water will be a good fix here. ๐Ÿ™

    11. Helen

      October 25, 2020 at 11:12 pm

      5 stars
      made these today, they taste amazing

      Reply
      • Sam

        October 26, 2020 at 10:03 am

        I’m so glad you enjoyed them, Helen! ๐Ÿ™‚

        Reply
    5 from 23 votes (14 ratings without comment)

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