If you’re craving a cozy, sweet treat that reminds you of crisp autumn days, I’ve got just the thing for you. This Pumpkin Whoopie Pies Recipe is one of my all-time favorites—soft, spiced pumpkin cookies sandwiched with a luscious cream cheese frosting that’s downright addictive. When I first tried making these, I was amazed at how easy they were to pull together and how everyone went crazy for them. Stick with me, and by the end of this post, you’ll have a batch that’s perfect for sharing (or indulging all by yourself!).
Why You’ll Love This Recipe
- Perfectly Spiced: The blend of ginger, cinnamon, and cloves gives these whoopie pies a warm, inviting flavor that’s truly comforting.
- Super Soft Texture: These cookies are fluffy and tender, unlike your usual dense pumpkin baked goods.
- Easy to Make: The recipe comes together quickly, even if you don’t consider yourself a baking pro.
- Crowd-Pleaser: My family goes crazy for these—perfect for holiday parties or afternoon coffee breaks.
Ingredients You’ll Need
The magic of this Pumpkin Whoopie Pies Recipe lies in its simple, quality ingredients that work beautifully together. When you pick your spices and pumpkin puree with care, the flavors really shine through.
- All-purpose flour: Make sure to measure by fluffing and leveling as too much flour can make your cookies dense.
- Baking soda and baking powder: These help the cookies rise and get their signature fluffy texture.
- Salt: Balances the sweetness and enhances the spices.
- Ground ginger, cinnamon, and cloves: The trio that brings that irresistible fall flavor.
- Pumpkin puree: Use a good quality canned pumpkin, like Libby’s, for thicker texture and richer taste.
- Light brown sugar: Adds moisture and depth of flavor; make sure it’s soft for best results.
- Vegetable oil: Keeps the cookies moist and tender; straightforward and neutral in flavor.
- Eggs: Room temperature eggs incorporate more smoothly into the batter.
- Vanilla extract: A splash amplifies the sweetness and spices.
- Unsalted butter: For the creamy filling, making it rich but perfectly balanced.
- Cream cheese: Softened to room temperature, it adds tang and smoothness to the frosting.
- Confectioners’ sugar: Sweetens and thickens the filling to just the right consistency.
Variations
I love how versatile the Pumpkin Whoopie Pies Recipe can be. Once you’ve nailed the base, it’s fun to mix things up depending on your mood or dietary needs.
- Gluten-free Variation: I’ve tried swapping the flour with a gluten-free blend, and while the texture’s slightly different, they’re still delicious and a hit with friends who need to avoid gluten.
- Spiced Up: If you like a little heat, sprinkle a pinch of cayenne or add more ginger for a stronger kick.
- Chocolate Twist: Mixing in a few tablespoons of cocoa powder to the cookie batter creates a cozy chocolate-pumpkin combo my family can’t get enough of.
- Maple Cream Cheese Filling: Swapping vanilla for maple extract in the filling is my go-to when I want a richer, autumnal flavor.
How to Make Pumpkin Whoopie Pies Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—this keeps things non-stick and makes cleanup a breeze. In a large bowl, whisk together your flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. Getting this right is key to that perfect spicy base.
Step 2: Combine the Wet Ingredients
In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and combined. I’ve found that room temperature eggs help the batter come together more easily, so don’t forget that little trick!
Step 3: Bring It All Together
Pour your wet ingredients into the dry, stirring gently until everything is just combined without any dry streaks. Be careful not to overmix here—you want a tender, fluffy cookie, not a dense one. The batter will be a bit thick, but that’s exactly what you want.
Step 4: Scoop and Bake
Using a small ice cream scoop (about 2 tablespoons), drop dollops of batter onto your parchment-lined pans, spacing them about 1 inch apart. Bake one sheet at a time for 12 to 15 minutes. You’ll know they’re done when the centers look dry and a toothpick inserted in the middle comes out clean. After baking, let the cookies cool on the pans for 5 minutes, then transfer them to a wire rack to cool completely. Resist the urge to assemble them warm—it’ll save you from a melty mess!
Step 5: Make the Cream Cheese Filling
In a bowl or your stand mixer, beat the softened butter, cream cheese, and vanilla on medium-low speed until smooth and creamy—about one minute. Gradually add the confectioners’ sugar on low speed, then beat on medium until fluffy for about 30 seconds. Scrape down the sides to incorporate everything evenly. If you like, transfer this frosting into a piping bag for neat, beautiful filling.
Step 6: Assemble and Chill
Carefully spread or pipe the frosting onto the flat side of half your cookies, then sandwich them with the remaining cookies. Press gently to avoid squishing the filling. Chill the whoopie pies in the fridge for at least 30 minutes to set the filling before serving. Trust me, this chill time makes all the difference!
Pro Tips for Making Pumpkin Whoopie Pies Recipe
- Go Easy on the Mixing: Overworking the batter makes the cookies tough—just mix until everything’s combined.
- Consistent Cookie Size: Use an ice cream scoop to make evenly sized cookies so pairing them up is easy and looks beautiful.
- Cool Fully Before Filling: Warm cookies melt the frosting, so patience here pays off big time.
- Use Quality Pumpkin: Choosing a thick, rich pumpkin puree like Libby’s ensures great flavor and texture every time.
How to Serve Pumpkin Whoopie Pies Recipe
Garnishes
I like to add a light dusting of cinnamon or a sprinkle of finely chopped toasted pecans right before serving—that little extra crunch and aroma is such a lovely touch. Sometimes a tiny dollop of whipped cream on the side just feels like a treat too.
Side Dishes
Pumpkin Whoopie Pies pair wonderfully with hot apple cider or a warm cup of spiced chai tea. For a heartier spread, I’ll serve them alongside simple roasted nuts or a fresh autumn fruit salad to balance all that sweet goodness.
Creative Ways to Present
For holiday gatherings, I’ve tried stacking them in a tiered stand, which makes quite the centerpiece. Wrapping each whoopie pie in parchment paper with twine makes them perfect little gifts or party favors. You can also drizzle a bit of melted white chocolate over the top for an elegant finish.
Make Ahead and Storage
Storing Leftovers
Once assembled, I keep the pumpkin whoopie pies covered and refrigerated in an airtight container. They stay fresh and soft for up to a week, which makes them great for prepping ahead for events or snacks throughout the week.
Freezing
I’ve had great success freezing these by wrapping each whoopie pie individually in plastic wrap and putting them in a sealed freezer bag. When I want one, I just thaw it in the fridge overnight and enjoy. The texture stays surprisingly good!
Reheating
If you like them a little warm, I gently microwave a whoopie pie for about 10 seconds, but be careful not to melt the frosting. Otherwise, room temperature is just fine and preserves that perfect cream cheese filling texture.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
You can definitely use fresh pumpkin, but you’ll want to roast it first, then puree it until smooth. Keep in mind fresh pumpkin is often wetter than canned, so you might need to drain off excess moisture or adjust the flour amount slightly to keep the batter from being too runny.
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How do I make these pumpkin whoopie pies dairy-free?
To make a dairy-free version, substitute the butter and cream cheese in the filling with dairy-free alternatives such as vegan butter and dairy-free cream cheese. The cookies themselves are already dairy-free since they use oil instead of butter.
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Can I make the cookies ahead of time and store them without filling?
Absolutely! The cookies freeze well on their own. Just thaw them before adding your filling so your whoopie pies stay fresh without any sogginess or melting.
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What’s the best way to soften hardened brown sugar?
I learned a neat trick to soften brown sugar quickly: place it in a bowl with a slice of bread or a damp paper towel and cover it for a few hours or overnight. You can also microwave it in short bursts wrapped in a damp paper towel—but watch it carefully so it doesn’t melt.
Final Thoughts
This Pumpkin Whoopie Pies Recipe has become such a warm, happy staple in my kitchen, especially as the leaves start turning and the air gets crisp. It’s easy enough to whip up on a weekday but impressive enough for company. I hope you enjoy making and sharing these as much as I do—with every bite, you get a little taste of autumn love. So go ahead, try it out and see how quickly these disappear from your plate!
Print
Pumpkin Whoopie Pies Recipe
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 52 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and spiced pumpkin whoopie pies filled with a creamy vanilla cream cheese frosting. This autumn-inspired treat combines tender pumpkin cookies flavored with ginger, cinnamon, and cloves, sandwiched with a smooth, sweet filling. Perfect for fall gatherings or cozy desserts.
Ingredients
For the Cookies:
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
- 2 cups packed light brown sugar (440g)
- ⅔ cup vegetable oil (160ml)
- 2 large eggs
- 1 tablespoon vanilla extract
For the Filling:
- ½ cup unsalted butter softened (113g)
- 4 ounces cream cheese at room temperature (113g)
- ½ teaspoon vanilla extract
- 3 cups confectioners’ sugar (360g)
Instructions
- Prepare the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, packed light brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined. Gradually fold the wet mixture into the dry ingredients and stir until you have a consistent dough without any dry streaks.
- Shape the Cookies: Using a small ice cream scoop (about 2 tablespoons), scoop out dough portions onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake the Cookies: Bake one sheet at a time for 12 to 15 minutes, or until the centers look dry and a toothpick inserted comes out clean. Once done, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter, cream cheese, and vanilla extract on medium-low speed until smooth, about 1 minute. With the mixer on low, gradually add the confectioners’ sugar until fully incorporated. Scrape down the bowl and beat on medium speed until the frosting is fluffy, approximately 30 seconds.
- Assemble the Whoopie Pies: Pipe or spread the cream cheese frosting on the flat side of half of the cooled cookies. Gently press the remaining cookies on top to form sandwiches. Chill the assembled whoopie pies in the refrigerator for 30 minutes to set before serving.
- Storage: Store the whoopie pies covered in the refrigerator for up to one week to maintain freshness.
Notes
- You can prepare and refrigerate the cookies and filling separately ahead of time; assemble just before serving to prevent the filling from melting and to keep the pies looking perfect.
- Allow the cookies to cool completely before assembling to avoid melting the cream cheese frosting and creating a sticky mess.
- If you don’t have a cookie scoop, try to portion the dough into evenly sized balls so that the pies sandwich together nicely.
- Adjust the size of the whoopie pies by varying the scoop size; just remember bake times will need to be adjusted accordingly.
- For best pumpkin flavor and texture, use a thick, rich pumpkin puree like Libby’s brand as some brands can be watery or lighter in color.
- Ensure your brown sugar is soft and moist for ideal results. Hardened brown sugar can be softened by placing it in a sealed container with a slice of bread overnight or using other techniques.
- Measure flour accurately using a scale or the spoon-and-level method to avoid dense, dry cookies from too much flour.
- Bring eggs to room temperature before mixing to ensure smooth incorporation; a quick method is placing eggs in warm water for 5 minutes.
- Avoid overmixing the batter to keep the cookies tender and soft rather than dense.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
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