Pumpkin Whoopie Pies Recipe

Pumpkin whoopie pie with cream filling on a metal plate, partially eaten to reveal its soft, center. More pies are blurred in the background.

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Pumpkin Whoopie Pies are a fall favorite with tender, spiced cookies and creamy frosting sandwiched together. Easy to make, perfectly portable, and full of cozy pumpkin flavor.

Prep Time30

Cook Time12

Total Time42

Course: Dessert

Cuisine: American

Keyword: pumpkin pies, pumpkin recipe, pumpkin whoopie pies

Servings: servings

Calories: 700kcal

Author: Chef Jenn

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