Cooler weather always has me reaching for pumpkin recipes, especially the ones that are comforting but don’t make a mess. Pumpkin Whoopie Pies are soft, warmly spiced cookies sandwiched around smooth cream cheese frosting. You can even make them ahead so they’re ready when the craving hits.
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If you haven’t tried making a whoopie pie, it’s basically cake and cookies rolled into one neat package. You get the light texture of cake in a hand-held dessert that’s great for bake sales, after-school snacks, or enjoying with a cup of coffee while the kitchen smells like fall.
I love making these whoopie pies, and they’re easier than you think! The next time you’re at the store, grab a can of pure pumpkin puree, the big 28-ounce can. You may have a wee bit leftover, but you can add it to rice, soup, or even freeze it for your next recipe.
Ingredients:
For the cookies:
- Sugar – White granulated sugar. If you want to cut down on the sugar, you can use ¾ cup and they’ll still be plenty sweet.
- Brown sugar – Not packed. These are plenty sweet without packing the brown sugar.
- Oil – I cook with vegetable or canola oil. Any neutral flavored oil will work/
- Pumpkin puree – You’ll have enough with one 28-ounce can. Ensure you’re using pure pumpkin puree, not pumpkin pie filling.
- Eggs – Large eggs.
- Vanilla – I almost always use artificial vanilla extract. I’ve tried this recipe with pure vanilla and I can’t tell the difference.
- Flour – All-purpose flour. Don’t need to worry about sifting it.
- Salt – You want fine table salt for this recipe.
- Baking soda – This will help the cookies rise to their whoopie pie shape.
- Baking powder – Don’t use expired baking powder or they won’t rise!
- Pumpkin pie spice – I buy fresh pumpkin pie spice each year. Fresh spices make all the difference!
For the frosting filling:
- Unsalted butter – Sometimes I use salted butter. It’s fine. Trust me.
- Cream cheese – Start with room temperature cream cheese or you’ll have lumpy frosting.
- Powdered sugar – You don’t need to sift it. A few small lumps will break up as you whip it.
- Vanilla – Again, artificial extract is just fine.
How to Make Pumpkin Whoopie Pies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. I like using pre-cut parchment sheets because they fit perfectly on the pan and save time trimming, plus they keep the cookies from sticking without extra greasing.
In the bowl of a stand mixer, combine the sugar, brown sugar, and oil until well mixed. My stand mixer is a lifesaver here, giving the batter an even consistency without tiring out my arms.
Add in the pumpkin puree, eggs, and vanilla, mixing until smooth. A silicone batter scraper helps me make sure nothing clings to the sides so all ingredients blend evenly.
Mix in the flour, salt, baking soda, baking powder, and pumpkin pie spice until just combined. I love using a digital scale for the dry ingredients to keep the measurements exact, which is especially important for baking.
Scoop dollops of dough onto the prepared baking sheets using a cookie scoop. This ensures every cookie is the same size so they bake evenly and match up perfectly for assembling.
Bake for 10–12 minutes or until the centers are set. I always rotate my pans halfway through and rely on lightweight aluminum sheet pans for consistent heat distribution. Let the cookies cool completely before removing them from the parchment.
For the frosting, beat the butter until smooth, then add the softened cream cheese, powdered sugar, and vanilla. My flex-edge beater attachment makes quick work of this step, scraping the sides of the bowl as it mixes so I don’t have to stop.
Transfer the frosting to a piping bag and pair up cookies of similar size. Cut the tip off the piping bag and pipe a mound of frosting onto one cookie before sandwiching it with another. Using disposable piping bags makes cleanup so easy, especially after working with sticky cream cheese frosting.
Chef Jenn’s Tips
- Use a cookie scoop for evenly sized cookies so every whoopie pie matches perfectly.
- Don’t skip cooling the cookies completely before frosting; warm cookies will melt the filling.
- For a fluffier frosting, chill it for 10 minutes before piping.
- If you like extra spice, add a pinch more pumpkin pie spice to the batter.
Recommended
Serving Suggestions
Serve Pumpkin Whoopie Pies with a mug of hot apple cider or a pumpkin spice latte for the ultimate fall treat. They’re also a great sweet finish after a hearty autumn soup or stew.
Storage
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each whoopie pie individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
Pumpkin Whoopie Pies Recipe
Equipment
Ingredients
For the cookies:
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oil
- 3 cups pumpkin puree not pumpkin pie filling
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons pumpkin pie spice
For the frosting filling:
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix the sugar, brown sugar, and oil in the bowl of a stand mixer until fully combined.
- Add the pumpkin puree, eggs, and vanilla, mixing again until smooth and evenly blended.
- Combine the flour, salt, baking soda, baking powder, and pumpkin pie spice in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Scrape down the sides to make sure everything is incorporated, but don’t overmix.
- Scoop the batter using an ice cream scoop, placing even mounds on the prepared baking sheets with a little space between each for spreading.
- Bake for 10 to 12 minutes, or until the centers are set. Let them cool completely on the parchment before removing.
- Beat the softened butter in a stand mixer until smooth. Add the cream cheese and continue mixing until lump-free.
- Add the powdered sugar and vanilla, then mix until fully combined. Increase the speed to medium and whip until the frosting is smooth and fluffy, scraping down the sides as needed. Transfer to a piping bag.
- Pair up the cooled cookies with ones of similar size. Pipe a mound of frosting onto the flat side of one cookie, then top with its pair to form a sandwich.
Notes
Chef Jenn’s Tips
- Use a cookie scoop for evenly sized cookies so every whoopie pie matches perfectly.
- Don’t skip cooling the cookies completely before frosting; warm cookies will melt the filling.
- For a fluffier frosting, chill it for 10 minutes before piping.
- If you like extra spice, add a pinch more pumpkin pie spice to the batter.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.