Pumpkin whoopie pies are one of those treats that feel nostalgic and cozy at the same time.
I usually make them when I want something softer than cookies but not quite a cake.
The pumpkin keeps the cookies tender, and the cream cheese filling adds just enough richness without tipping into overly sweet territory.
They’re the kind of dessert that feels right for fall afternoons and casual gatherings.
Behind the Recipe
This recipe came from wanting a pumpkin dessert that didn’t require frosting layers or long chilling times. Whoopie pies strike that balance perfectly. The cookie halves bake quickly, and the filling comes together in minutes. Over time, this version became my go-to because it stays soft for days and tastes even better after a short chill.
Recipe Origin or Trivia
Whoopie pies are traditionally associated with American baking, especially in the Northeast, where they’re often made with chocolate cakes and cream filling.
Pumpkin versions became popular as seasonal variations, using pumpkin purée and warm spices to adapt the classic format for fall.
Why I Love This Recipe (And You Will Too)
- Soft and cake-like: More tender than standard cookies
- Perfect fall flavor: Pumpkin and cinnamon shine through
- Quick to assemble: No complicated decorating
- Make-ahead friendly: Improves after chilling
- Not overly sweet: Balanced by tangy cream cheese
- Portable dessert: Easy to serve and share
- Crowd-pleasing: Familiar and comforting
Chef’s Pro Tips for Perfect Results
- Use softened butter and cream cheese: Ensures smooth mixing
- Don’t overmix the batter: Keeps cookies soft
- Scoop evenly: Helps sandwiches match in size
- Cool completely before filling: Prevents melting
- Chill after assembling: Helps pies hold together
Ingredients in This Recipe
- All-purpose flour: Provides structure
- Baking soda: Gives gentle lift
- Salt: Balances sweetness
- Cinnamon: Adds warmth and spice
- Unsalted butter: Adds richness and moisture
- Brown sugar: Gives depth and softness
- Canned pumpkin: Keeps cookies tender and flavorful
- Vanilla extract: Rounds out the flavor
- Powdered sugar: Sweetens the filling smoothly
- Cream cheese: Creates a tangy, creamy filling
Kitchen Tools You’ll Need
- Mixing bowls: For wet and dry ingredients
- Electric mixer or whisk: To cream butter and sugar
- Cookie scoop or spoon: For even portions
- Baking sheet and parchment paper: Prevent sticking
- Cooling rack: Allows cookies to set
- Spatula: For folding and spreading
Instructions for Making This Recipe
- Preheat oven to 180°C (350°F) and line baking sheets with parchment.
- Whisk flour, baking soda, salt, and cinnamon together.
- Beat butter and brown sugar until light and fluffy.
- Mix in pumpkin purée and vanilla until smooth.
- Fold dry ingredients into wet mixture gently.
- Scoop dough onto baking sheets, spacing evenly.
- Bake 12–15 minutes until set and lightly golden.
- Cool cookies completely on a rack.
- Beat cream cheese and powdered sugar until fluffy.
- Sandwich filling between cooled cookies and chill briefly.
Ingredient Substitutions
- Cinnamon: Use pumpkin spice blend
- Brown sugar: Half brown, half white sugar
- Cream cheese: Dairy-free cream cheese
- Butter: Plant-based butter
- Vanilla: Maple extract for variation
Ingredient Spotlight
- Pumpkin Purée: Adds moisture and subtle sweetness
- Cream Cheese: Balances the spiced cookies with tang
Pumpkin Whoopie Pies
Pumpkin whoopie pies are tender, spice-infused cookies with a moist, earthy pumpkin flavor, sandwiched with a creamy, tangy filling. The cookies are baked until soft and golden, then filled with a smooth cheese or butter-based frosting, creating a cozy fall treat with a melt-in-your-mouth texture. This recipe combines warm spices and pumpkin for a comforting dessert that’s perfect for autumn or any time of year craving a sweet hug.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper to ensure easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates a flavorful dry base for the cookies.
- In another bowl, beat the softened butter and brown sugar together using an electric mixer or whisk until the mixture is fluffy, light, and slightly pale, about 2-3 minutes. The sound should be a gentle whir, and the mixture will look creamy.
- Mix in the canned pumpkin and vanilla extract to the butter-sugar mixture until well incorporated, creating a thick, moist batter with a warm aroma of spices.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined, avoid overmixing to keep the cookies tender and soft.
- Using a cookie scoop or two spoons, portion the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. The dough should look like rounded mounds.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and the tops are set but still slightly soft. You’ll hear a gentle sizzle as they bake.
- Remove the baking sheets from the oven and let the cookies cool on a wire rack for at least 30 minutes until completely cooled and firm enough to handle.
- While the cookies cool, prepare the filling by beating the softened cream cheese and powdered sugar together until smooth and creamy, about 2 minutes. The filling should be fluffy and spreadable.
- Once the cookies are cooled, spread a generous layer of the cream cheese filling on the flat side of one cookie, then top with a second cookie to create a sandwich. Gently press together to secure.
- Repeat with the remaining cookies and filling. For best flavor, chill the assembled whoopie pies for at least 30 minutes before serving, allowing the flavors to meld and the filling to set.
Texture & Flavor Secrets
- Pumpkin moisture: Keeps cookies soft for days
- Gentle mixing: Prevents toughness
- Chilled filling: Sets the sandwiches cleanly
What to Avoid
- Warm cookies: Will melt the filling
- Overbaking: Dries out the cakes
- Overfilling: Causes slipping
Nutrition Facts (Approximate per Whoopie Pie)
- Calories: 360 kcal
- Protein: 5 g
- Carbohydrates: 44 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 30 g
- Sodium: 260 mg
Make-Ahead and Storage Tips
- Make ahead: Store assembled pies refrigerated
- Refrigerate: Up to 4 days
- Freeze cookies only: Fill after thawing
- Serve chilled or room temperature: Both work well
How to Serve This Dish
- As a dessert: After fall dinners
- With coffee or tea: Perfect pairing
- On dessert platters: Easy to grab
- For gatherings: No utensils needed
Creative Leftover Transformations
- Mini whoopie pies: Use smaller scoops
- Deconstructed dessert: Cookies with dip
- Ice cream sandwich: Freeze filling slightly
- Lunchbox treat: Individually wrapped
Variations to Try
- Chocolate Chip Pumpkin Whoopie Pies: Add mini chips
- Spiced Filling: Add cinnamon to the cream cheese
- Maple Cream Filling: Swap vanilla for maple extract
- Gluten-Free Version: Use a 1:1 gluten-free flour
- Mini Bites: Perfect for parties
FAQ’s
- Are these more like cookies or cake?: Soft, cake-like cookies
- Can I use homemade pumpkin purée?: Yes, well-drained
- Do they need refrigeration?: Yes, because of the filling
- Can I freeze them?: Freeze cookies, not filled pies
- Why chill after assembling?: Helps filling set
- Are they very sweet?: Balanced, not overpowering
- Can I add spices?: Yes, ginger or nutmeg work well
- Do they spread a lot?: Slightly, leave space
- Best way to store?: Airtight container
- Can kids help make these?: Yes, scooping and filling are fun
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
