If you’re craving a cozy autumn treat that’s as fun to make as it is to eat, you’re in for a treat with this Easy Pumpkin Whoopie Pies Recipe. These little pillows of pumpkin-y goodness sandwiched with a creamy frosting will quickly become a fall favorite. I absolutely love how moist and tender the pumpkin cakes turn out, and once you try these, you’ll find they’re perfect for sharing…or maybe just keeping all to yourself!
Why You’ll Love This Recipe
- Perfectly Soft Texture: The pumpkin puree keeps the cookies pillowy and moist every time.
- Simple Ingredients: You’ll find these are all pantry staples, so no last-minute store runs needed.
- Easy To Assemble: The cream cheese filling is creamy and dreamy, making sandwiching these pies a breeze.
- Great For Any Skill Level: Whether you’re a beginner or a seasoned baker, you’ll find success with this recipe.
Ingredients You’ll Need
This Easy Pumpkin Whoopie Pies Recipe combines warm spices with pumpkin and sweet cream cheese frosting to deliver classic fall flavors. When shopping, look for canned pumpkin puree — not pumpkin pie filling — and fresh, good-quality cream cheese for the best results.
- All-purpose flour: Properly measuring flour ensures your whoopie pies will have the perfect texture.
- Baking soda and baking powder: Both help the cakes rise nicely, giving them a light, tender crumb.
- Salt: Enhances all the warm spices and sweetness.
- Pumpkin pie spice: The secret ingredient that brings all those cozy fall flavors together.
- Pumpkin puree: Adds moisture and that rich pumpkin flavor — use plain canned pumpkin!
- Light brown sugar: Provides deep sweetness and a slight molasses note.
- Unsalted butter: Room temperature for smooth mixing and buttery flavor.
- Eggs: Bring the batter together and add structure.
- Vanilla extract: Adds warmth and depth to both batter and frosting.
- Cream cheese: Make sure it’s softened for a silky frosting texture.
- Confectioners’ sugar: Sifted for a smooth, lump-free cream cheese filling.
- A pinch of salt: Balances the sweetness in the frosting.
Variations
I love mixing things up with this Easy Pumpkin Whoopie Pies Recipe depending on the season or occasion. Don’t be afraid to make it your own – a little twist here and there adds fun to the baking process!
- Spice it up: Add a teaspoon of cinnamon or a dash of nutmeg for an extra warmth boost – my family loves that extra cozy kick!
- Dairy-free version: Swap butter and cream cheese for plant-based alternatives to make these whoopie pies vegan-friendly without losing flavor.
- Chocolate lovers: Stir in mini chocolate chips or cocoa powder into the batter for a pumpkin-chocolate combo that’s irresistible.
- Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour, just be sure to check your blend’s recommended substitutions.
How to Make Easy Pumpkin Whoopie Pies Recipe
Step 1: Prep Your Dry Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, whisk together your flour, baking soda, baking powder, salt, and pumpkin pie spice. I always double-check to make sure these are well combined so every bite has even spice distribution.
Step 2: Cream the Butter and Sugar
In your mixer bowl, beat the butter and brown sugar on medium-high until fluffy — this usually takes about 3 minutes. Don’t rush this step because that fluffy mix pulls the whole recipe together beautifully.
Step 3: Add Pumpkin, Eggs, and Vanilla
Next, mix in the pumpkin puree, eggs, and vanilla extract until the batter is smooth. Make sure to scrape down the sides often – it helps keep the mixture consistent.
Step 4: Incorporate Dry Ingredients
Slowly add your dry ingredient mix to the wet, beating just until combined. Overmixing can make your whoopie pies dense, so stop as soon as the flour disappears into the batter.
Step 5: Bake the Pumpkin Cakes
Using a medium cookie scoop, portion out the batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 14 minutes until they’re soft and slightly springy to the touch. I wait to cool them completely on a wire rack — this prevents the cream cheese frosting from melting if you try to assemble them too soon.
Step 6: Whip the Cream Cheese Filling
Beat your softened cream cheese and butter until smooth and creamy. Then gradually add the sifted confectioners’ sugar, mixing until combined. Finish by stirring in vanilla and a pinch of salt to balance the sweetness. This frosting is my favorite part — it’s rich but light, so it complements the pumpkin flavor perfectly.
Step 7: Assemble Your Whoopie Pies
Fit the frosting into a piping bag and pair cookies that are similar in size. Pipe a generous dollop of the cream cheese frosting onto one cookie and gently sandwich with its partner. Press lightly – you want to avoid squishing the filling out but still have it peek out just a bit. Repeat with remaining cookies, then enjoy!
Pro Tips for Making Easy Pumpkin Whoopie Pies Recipe
- Measure Flour Accurately: I learned to spoon and level flour into the cup for precise measurement to avoid dense cakes.
- Don’t Overmix: Mixing the batter just until combined keeps the texture tender — watch out for hidden flour patches!
- Softened Ingredients Are Key: Butter and cream cheese soften smoothly for the best texture and easier mixing.
- Cool Completely Before Filling: Filling warm cakes can make the frosting melt — I always wait and sometimes chill the cakes for easier handling.
How to Serve Easy Pumpkin Whoopie Pies Recipe
Garnishes
I like to sprinkle a tiny bit of cinnamon or pumpkin pie spice on top of the filled whoopie pies for a beautiful finish. Sometimes, I dust them lightly with powdered sugar, which adds a touch of sweetness and looks charming, especially for fall gatherings.
Side Dishes
Pumpkin whoopie pies are rich treats and pair wonderfully with a hot cup of chai tea or freshly brewed coffee. For a fall brunch, I like serving them alongside fresh fruit or a light, crisp salad to balance the sweetness.
Creative Ways to Present
For parties, I arrange these whoopie pies on a tiered cake stand with seasonal decorations like mini pumpkins and colorful leaves. Another fun idea is to wrap each pie individually in clear cellophane with a ribbon — they make adorable edible gifts!
Make Ahead and Storage
Storing Leftovers
Once assembled, store your pumpkin whoopie pies in an airtight container in the refrigerator. I usually keep them for up to 4-5 days, and honestly, they taste even better after the flavors have melded overnight.
Freezing
You can freeze unfilled whoopie pies on a baking sheet first, then transfer them to a freezer-safe bag. When you’re ready, thaw then fill with frosting. Alternatively, freeze assembled pies tightly wrapped — they thaw well and make a convenient sweet treat anytime.
Reheating
For a fresh-out-of-the-oven feel, let refrigerated or thawed whoopie pies come to room temperature before eating. If you prefer warm, pop them in the microwave for 10-15 seconds, but be careful not to melt the filling completely.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Just roast and puree fresh pumpkin, then measure the puree to the recipe’s amount. Keep in mind fresh pumpkin may have a slightly different moisture content, so you might need to adjust the flour slightly to get the right batter consistency.
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What’s the best way to keep my whoopie pies soft?
Storing them sealed airtight at room temperature or in the fridge will keep them soft. Also, don’t skip the butter in the recipe — it helps retain moisture. If they dry out a bit, a quick warm-up in the microwave wrapped in a damp paper towel revives softness.
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Can I make these whoopie pies gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that’s designed for baking. Because gluten-free flours vary, you may need to experiment slightly with the amount or add a binder like xanthan gum depending on the blend.
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Is there a substitute for cream cheese in the filling?
Yes, you can use mascarpone or a dairy-free cream cheese alternative. Just be sure it’s softened to keep the filling smooth and creamy.
Final Thoughts
This Easy Pumpkin Whoopie Pies Recipe is one of those tried-and-true fall desserts that always delivers comfort and smiles with every bite. I still remember the first time I made them — my kitchen smelled like autumn, and my family devoured them so quickly, there were barely any leftovers! I hope you enjoy making and sharing these cozy treats just as much as I do. Give it a try, and I promise you’ll be hooked!
Print
Easy Pumpkin Whoopie Pies Recipe
- Prep Time: 10 min
- Cook Time: 14 min
- Total Time: 54 min
- Yield: 18 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easy Pumpkin Whoopie Pies are soft, pillowy pumpkin-spiced cookies sandwiched together with a creamy, tangy cream cheese filling. Perfectly spiced and sweetened, they bring cozy fall flavors into a delightful handheld treat that’s sure to become a seasonal favorite.
Ingredients
Dry Ingredients
- 3 cups (375 g) all-purpose flour (properly measured)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon pumpkin pie spice
Wet Ingredients
- 2 cups (425 g) pure pumpkin purée (one 15 oz can)
- 2 cups (400 g) packed light brown sugar
- 3/4 cup (170 g) unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 cup (225 g or 8 oz) block cream cheese (room temperature)
- ¼ cup (57 g) unsalted butter (room temperature)
- 2 cups (240 g) confectioners’ sugar (sifted)
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper and set it aside to use later for baking the whoopie pies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined. This ensures the leavening agents and spices are distributed throughout the batter.
- Cream Butter and Sugar, Add Wet Ingredients: In the bowl of a stand mixer or using a hand mixer, beat the unsalted butter and light brown sugar on medium-high speed until light and fluffy, about 3 minutes. Then, add the pumpkin purée, eggs, and vanilla extract. Mix until the batter is smooth, scraping down the sides of the bowl as needed to combine well.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture and mix just until everything is combined. Do not overmix to keep the texture tender.
- Scoop and Bake: Use a medium cookie scoop to portion the batter onto the prepared baking sheet, leaving about 2 inches of space between each scoop to allow for spreading. Bake in the preheated oven for 12 to 14 minutes. The whoopie pies are done when they are soft to the touch and slightly springy.
- Cool Completely: Transfer the baked whoopie pies to a wire rack and allow them to cool completely before frosting to prevent melting and sliding of the filling.
- Make the Cream Cheese Frosting: In a clean mixing bowl, beat the cream cheese and unsalted butter together until creamy and smooth. Add the sifted confectioners’ sugar and mix until fully combined. Finally, blend in the vanilla extract and a pinch of salt to enhance flavor.
- Assemble the Whoopie Pies: Transfer the frosting to a piping bag fitted with your desired tip. Pair up the cooled whoopie pies by similar size. Pipe a generous amount of frosting onto the bottom side of one whoopie pie, then gently press the bottom of the matching pie on top to form a sandwich. Repeat this process with the remaining pies until all are assembled.
Notes
- Get ready for fall with these homemade pumpkin whoopie pies—soft, pillowy cookies with a luscious cream cheese filling.
- Make sure the butter, eggs, and cream cheese are at room temperature for best mixing results.
- Properly measure the flour by spooning it into your measuring cup and leveling it off for accurate baking consistency.
- Let the whoopie pies cool completely before frosting to avoid melting the cream cheese filling.
- You can store the whoopie pies in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 374 kcal
- Sugar: 38 g
- Sodium: 183 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 58 mg
