My flavorful pumpkin whoopie pies are a tasty combination of tender pumpkin cakes and rich, tangy cream cheese frosting. The classic sandwich cookies are deliciously festive and loaded with fall flavors in this pumpkin version that's perfect for Halloween and the holidays. They're an easy-to-make cookie, and always a party favorite!
For more pumpkin recipes, try my pumpkin dump cake, pumpkin snickerdoodles, pumpkin macarons, or pumpkin cake pops.
I absolutely love pumpkin everything. As soon as fall hits, my must-make recipes become loaded with anything related to pumpkin or pumpkin spice.
These whoopie pies are part cake, part cookie, and completely delicious. All of the pumpkin flavor pairs perfectly with the cream cheese frosting for a fall-time treat everyone can enjoy.
🥘 Ingredients
Pumpkin Whoopie Pie Cakes (above, left)
- Brown Sugar - I used light brown sugar, but dark brown sugar would work as well.
- Butter - Melt your butter and then let it cool slightly.
- Pumpkin Puree - My favorite brand of pumpkin puree is Libby's because it has a lower moisture content.
- Eggs - Let your eggs come to room temperature before getting started. This ensures even baking.
- Pumpkin Pie Spice - Use my homemade pumpkin pie spice, your preferred store-bought blend, or a pumpkin pie spice substitute.
- Vanilla - Pure vanilla extract will always give the best flavor.
- Salt - A little bit of salt to cut the sweetness.
- Baking Powder & Baking Soda - The combination of both of these leavening agents will make these pies rise perfectly.
- Flour - Measure your all-purpose flour by spooning it into the measuring cup and then leveling off the top with a knife.
Cream Cheese Filling (above, right)
- Cream Cheese - Let your cream cheese come to room temperature so that it is soft enough to mix.
- Butter - Your butter is best for frosting when it is between 68-70°F (20-21°C).
- Vanilla - More pure vanilla extract for flavor.
- Confectioners Sugar - Also called icing sugar or powdered sugar, this will add sweetness and thicken your filling.
- Heavy Cream - A small amount of heavy cream can be added to thin the frosting to your desired consistency.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
👩🏻🍳 How To Make Pumpkin Whoopie Pies
There are two simple components to this treat: the cakes and the filling. You will need a mixing bowl, some baking sheets, your measuring utensils, a cookie scoop, and a stand mixer.
This recipe will make 25 assembled whoopie pies.
Make the Whoopie Pie Cake Batter
Step 1: Beat the butter and sugar. In a large mixing bowl, use a hand mixer to beat together 2 cups (440 grams) of light brown sugar and 1 cup (227 grams) of room-temperature butter (photo 1) until well combined.
Step 2: Add and mix. Add 1½ cup (368 grams) of pumpkin puree and 2 large eggs (photo 2) and continue mixing.
Step 3: Mix. Once combined, add 2½ tablespoons of pumpkin pie spice, 1 teaspoon each of vanilla extract, salt, baking powder, and baking soda (photo 3). Mix again until well incorporated.
Step 4: Add the flour. Add 3 cups (375 grams) of all-purpose flour (photo 4) and slowly mix until just combined (photo 5).
Step 5: Rest and preheat. Set aside the batter to rest for 10 minutes while you preheat the oven to 350°F (175°C/Gas Mark 4) and line two baking sheets with parchment paper or silicone baking mats.
Scoop & Bake
Step 6: Scoop. Use a cookie scoop or heaping tablespoon to scoop the dough and drop it onto your prepared baking sheets (photo 6), leaving a few inches of space between each one.
Step 7: Bake. Bake in the oven for 11-13 minutes or until the tops of the cakes spring back when poked.
Step 8: Cool. Remove from the oven (photo 7) and let the cakes cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack.
❗ Top Tip: Best Temp For Mixing Butter
When instructions reference room temperature butter, butter that is slightly softened is best. The temperature should be between 67-72°F (19-22°C).
What this means is that if you can press your finger into the stick of butter easily, it is probably too softened for a great cookie structure. There should be just an indent from your finger when the temp is ideal.
Make the Cream Cheese Filling
Step 9: Add cream cheese and butter. Add 8 ounces (227 grams) of cream cheese and ¼ cup (57 grams) of butter to the bowl of your stand mixer (photo 8).
Step 10: Mix. Beat on medium speed for 4-5 minutes or until the mixture is pale and creamy.
Step 11: Add sugar and vanilla. Add 2 cups (240 grams) of confectioners sugar and 1½ teaspoon of vanilla extract (photo 9) and mix until combined (photo 10).
Step 12: Adjust. Pour in 1 tablespoon of heavy cream and beat the frosting on medium-high speed for a minute or so until it is fluffy (photo 11).
Step 13: Transfer. Transfer the frosting into a piping bag with a round tip.
Assemble
Step 14: Match and pipe. Match up the whoopie pie cakes based on size and pipe a generous amount of frosting (photo 12) onto one of them.
Step 15: Assemble. Place the second whoopie cake on top to sandwich them together.
Step 16: Serve. Serve immediately or store them for later.
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💭 Angela's Pro Tips & Recipe Notes
- Adjust the consistency of your frosting. If you think your frosting is too thick, it can be thinned with more heavy cream. If it is too thin, thicken it up with some additional powdered sugar.
- Shape the balls. Wet your fingers with water and use them to gently shape or smooth out the dough balls before baking them if you like.
- Use Libby's pumpkin. I always recommend using Libby's canned pumpkin puree because it has a lower water content than other brands. For this recipe, you will need slightly less than one 15-ounce can.
🥡 Storing
Keep your pumpkin whoopie pies stored in a sealed container in the refrigerator for up to one week. They might stick together, so separate any stacked cakes with sheets of parchment paper.
Freezing
You can also individually wrap your whoopie pies in plastic wrap and place them into a storage bag. They can then be frozen for up to 3 months.
Let them thaw in the fridge overnight before serving them.
❓ Pumpkin Whoopie Pies Recipe FAQs
Classic whoopie pies have a marshmallow-based filling. However, the filling can change when making special varieties of whoopie pies!
This pumpkin version features cream cheese frosting because it complements the pumpkin flavor wonderfully.
The difference in these two treats comes down to the ingredients in the filling. A Maine whoopie pie typically uses store-bought marshmallow fluff, whereas the Pennsylvania gob is more keen on homemade marshmallow fluff.
Sticky cakes are normal for whoopie pies. It is because of the moisture in the cakes.
To combat this problem, chill your whoopie pies in the fridge. When cold, they have a sturdier texture.
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📖 Recipe Card
Pumpkin Whoopie Pies
Ingredients
Pumpkin Whoopie Pie Cakes
- 2 cups light brown sugar (packed)
- 1 cup butter (melted and cooled)
- 1½ cup pumpkin puree
- 2 large eggs (at room temperature)
- 2½ tablespoon pumpkin pie spice (see recipe)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose flour (spooned and leveled)
Cream Cheese Filling
- 8 oz cream cheese (at room temperature)
- ¼ cup butter (at room temperature)
- 1½ teaspoon vanilla extract
- 2 cups confectioners sugar
- 1 tablespoon heavy cream (or more, if needed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Whoopie Pie Cake Batter
- In a large mixing bowl, use a hand mixer to beat together 2 cups light brown sugar and 1 cup butter until well combined.
- Add 1½ cup pumpkin puree and 2 large eggs and continue mixing.
- Once combined, att 2½ tablespoon pumpkin pie spice, 1 teaspoon vanilla extract, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Mix again until well incorporated.
- Add 3 cups all-purpose flour and slowly mix until just combined.
- Set aside the batter to rest for 10 minutes while you preheat the oven to 350°F (175°C/Gas Mark 4) and line two baking sheets with parchment paper or silicone baking mats.
Scoop & Bake
- Use a cookie scoop or heaping tablespoon to scoop the dough and drop it onto your prepared baking sheets, leaving a few inches of space in between each one.
- Bake in the oven for 11-13 minutes, or until the tops of the cakes spring back when poked.
- Remove from the oven and let the cakes cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack.
Make the Cream Cheese Filling
- Add 8 oz cream cheese and ¼ cup butter to the bowl of your stand mixer.
- Beat on medium speed for 4-5 minutes, or until the mixture is pale and creamy.
- Add 2 cups confectioners sugar and 1½ teaspoon vanilla extract and mix until combined.
- Pour in 1 tablespoon heavy cream and beat the frosting on medium-high speed for a minute or so, or until it is fluffy.
- Transfer the frosting into a piping bag with a round tip.
Assemble
- Match up the whoopie pie cakes based on size and pipe a generous amount of frosting onto one of them.
- Place the second whoopie cake on top to sandwich them together.
- Serve immediately or store them for later.
Notes
- If you think your frosting is too thick, it can be thinned with more heavy cream. If it is too thin, thicken it up with some additional powdered sugar.
- Wet your fingers with water and use them to gently shape or smooth out the dough balls before baking them if you like.
- I always recommend using Libby's brand canned pumpkin because it has a lower water content. For this recipe, you will need slightly less than one 15-ounce can.
- Keep your pumpkin whoopie pies stored in a sealed container in the refrigerator for up to one week. They might stick together, so separate any stacked cakes with some parchment paper.
- You can also individually wrap your whoopie pies in plastic wrap and place them into a storage bag. They can then be frozen for up to 3 months. Let them thaw in the fridge overnight before serving them.
Angela Latimer says
I'm a pumpkin-fanatic and love these fluffy pumpkin whoopie pies. They're the perfect balance of sweet and tangy with their creamy filling and pumpkin-y cakes. ~ Angela