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Pumpkin whoopie pies are the perfect autumn treat when you want a soft cake-like cookie with a silky spiced filling. Their pillowy layers and cinnamon cream cheese center capture all the best flavors of pumpkin season in every bite.
When I baked these for my sister’s Halloween party, the whole tray disappeared before dinner was served. Now this recipe is a must-have for every cozy get-together with friends or family.
Gather Your Ingredients
- All-purpose flour: Gives the cookies their structure and softness. Look for unbleached flour for the best texture
- Baking soda and baking powder: Help the cookies puff up and get cakey
- Salt: Balances the sweetness and deepens flavor so do not skip it
- Cinnamon and pumpkin pie spice: Create autumn warmth. Choose fresh spice for maximum aroma
- Nutmeg: Brings a hint of nutty sweetness
- Unsalted butter: Makes the cookies rich. Room temperature butter creams best
- Granulated sugar and brown sugar: Bring sweetness and keep the texture moist. Darker brown sugar adds caramel notes
- Large egg: Binds everything and helps cookies stay tender
- Vanilla extract: Rounds out the flavors with floral notes. Pure extract gives the brightest flavor
- Pure pumpkin puree: Keeps the cookies moist and gives them that signature pumpkin taste. Go for canned pure pumpkin not pie filling
- Full-fat brick style cream cheese: Makes the filling luxuriously creamy
- Powdered sugar: Sweetens the filling and keeps it light. Sifting removes any clumps
- A pinch of salt (filling): Brightens all the flavors
How to Make It
- Mix the Dry Ingredients:
- In a medium bowl whisk together the flour baking soda baking powder salt cinnamon pumpkin pie spice and nutmeg until everything is evenly distributed. This prevents pockets of baking soda or spice in your cookies.
- Cream Butter and Sugars:
- In a large bowl beat the room temperature unsalted butter with granulated sugar and brown sugar for about three minutes until pale and fluffy. This step is the key to light textured cookies.
- Add Wet Ingredients:
- Add the egg and vanilla extract to the creamed mixture beating just until combined. Then mix in the pumpkin puree. Your dough will look a bit curdled at this stage but it will smooth out.
- Combine Wet and Dry:
- Gradually add the flour mixture into the wet ingredients beating on low speed until a thick soft dough forms. Avoid overmixing to keep the cookies tender.
- Scoop and Bake:
- Using a cookie scoop or large spoon portion the dough onto a lined baking sheet spacing them about two inches apart. Bake in a preheated 350 degree oven for 12 to 15 minutes until the cookies are puffed and just set at the edges. Cool completely before filling.
- Prepare Filling:
- In a clean bowl beat the room temperature cream cheese and butter together until creamy and smooth. Add brown sugar powdered sugar vanilla extract and a pinch of salt. Beat until the frosting is airy and spreadable.
- Assemble the Whoopie Pies:
- Pair each cooled cookie with a similar sized mate. Spread or pipe a generous layer of cream cheese frosting onto the flat side of one cookie then top with its pair to create a sandwich.
- Finish with Sugared Coating:
- Melt additional butter and brush the tops of each assembled whoopie pie. Sprinkle or roll in cinnamon sugar for a sparkling finish and extra flavor. Enjoy immediately or store for later.
I always reach for the pumpkin puree when fall rolls around. One year my mom let me help swirl the filling between cookies and I ended up licking every spoon. Pumpkin desserts are our family tradition and these whoopie pies are the star of any fall party.
Flavor Boosters
No pumpkin pie spice on hand Use extra ground cinnamon and a tiny pinch of ground cloves. For extra flavor coat the edges of the filling in chopped toasted pecans or add a dash of ginger or allspice to the spices for warmth.
Serving Suggestions
For a fall dessert platter arrange the whoopie pies with sliced apples and caramel dip. They also make a festive snack for Halloween parties or cozy afternoons with hot apple cider. For a bakery style look pipe a swirl of frosting right to the edges.
Creative Twists
Try swapping pumpkin with sweet potato puree for a slightly different flavor. Gluten free flour blends can replace regular flour. Plant based butter and vegan cream cheese work well for a dairy free treat. Freeze unfilled cookies for up to one month and fill before serving.
These little pies bring a smile to everyone at our fall gatherings. Once you bring them to a party they’ll be requested every pumpkin season!
Common Questions About This Recipe
- → What spices enhance the pumpkin flavor?
Cinnamon, nutmeg, and pumpkin pie spice blend naturally complement pumpkin's sweetness and add warm autumn notes.
- → How do I achieve a moist texture in the cakes?
Using pure pumpkin puree and melted butter helps keep the cakes tender and moist, while careful mixing avoids overworking the batter.
- → What is the best way to frost the whoopie pies?
Combine room temperature cream cheese and butter with powdered sugar and vanilla, then spread evenly between cooled cake rounds for a smooth finish.
- → Can these treats be made ahead?
Yes, assembling and refrigerating them a few hours before serving allows flavors to meld and the frosting to set nicely.
- → How should they be stored for freshness?
Store in an airtight container in the refrigerator for up to 3 days to maintain moisture and flavor.