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!
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.
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 😂
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!
Frequently Asked Questions
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!
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.
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.
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.
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Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Pumpkin Whoopie Pies
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
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
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.
Evie
I made these with sweet potatoes and it worked out great. Thank you for always giving great recipes and excellent directions.
Emily @ Sugar Spun Run
Thanks for letting us know how that went for you, Evie! Enjoy 🩷