Pumpkin Whoopie Pies Recipe

I absolutely love this Pumpkin Whoopie Pies Recipe because it combines the warm, cozy flavors of fall with a soft, cakey cookie sandwich that’s just bursting with creamy cinnamon filling. When I first tried it, I was amazed at how the pumpkin adds moisture without weighing down the cake, making each bite tender and flavorful. These pies are perfect for a holiday party, a fun weekend baking project, or just when you want a sweet treat with a seasonal twist.

You’ll find that these Pumpkin Whoopie Pies are incredibly easy to make, even if you’re new to baking. The spices harmonize beautifully and the cream cheese frosting adds that irresistible tang that balances the sweetness perfectly. Whether you’re serving them for dessert or packing them for a cozy picnic, this Pumpkin Whoopie Pies Recipe has become one of my go-to fall favorites, and I think you’ll love it just as much.

this …

Ingredients You’ll Need

The ingredients in this Pumpkin Whoopie Pies Recipe are straightforward and complement each other perfectly to give you that classic fall taste. Here are some tips to keep in mind as you gather your shopping list:

• All-purpose flour: Make sure to spoon and level for accurate measurement to keep the texture just right.
• Ground cinnamon: Fresh cinnamon will shine, but ground cinnamon from the spice rack works beautifully, too.
• Baking powder & baking soda: Both are needed to give these pies their perfect rise and lightness.
• Ground ginger, allspice, cloves, nutmeg: Use fresh spices if you can – it really boosts that warm pumpkin spice flavor.
• Dark brown sugar: This adds a subtle molasses note that deepens the flavor and keeps things moist.
• Unsalted butter: Room temperature butter creams better for a smoother batter and filling.
• Eggs: Bring to room temperature for better mixing and fluffier results.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
• Vegetable or neutral oil: Adds extra moisture without overpowering the spices.
• Pure vanilla extract: Use real vanilla for authentic, rich flavor.
• Cream cheese: Softened and full-fat gives that luscious, tangy filling.
• Confectioners’ sugar: For a smooth, sweet frosting without any graininess.
• Honey: Adds natural sweetness and a hint of floral warmth in the filling.

Variations

One of the best things about this Pumpkin Whoopie Pies Recipe is how easily you can tweak it to fit your tastes or dietary needs. I love experimenting with a few different ideas, and you should definitely try what feels fun for you!

• Gluten-Free: I swapped the all-purpose flour for a gluten-free blend once and the texture was surprisingly spot on—just make sure it includes xanthan gum for structure.
• Spice Level: Feel free to boost or dial down the spices depending on your family’s preferences – my kids love it a little milder, but I add extra ginger for more zing.
• Filling Variations: For a dairy-free option, try a coconut cream or cashew-based filling; it’s luscious and still pairs wonderfully with the pumpkin.
• Mini Whoopie Pies: Make smaller ones for bite-sized treats at parties—just reduce baking time slightly.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg until everything is evenly combined. This step is key to ensuring those spices are distributed well through the dough, bringing out a balanced flavor in every bite.

Step 2: Cream Butter and Sugar, Then Add Wet Ingredients

In your stand mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high until fully combined and fluffy. Next, add the eggs one at a time, mixing after each addition. Then mix in pumpkin puree, vegetable oil, and vanilla extract until smooth. Reducing the speed to medium-low, gradually add the dry ingredients and mix just until combined. The batter should be sticky but smooth — don’t overmix or your whoopie pies will be tough.

Step 3: Pipe and Bake the Whoopie Pies

Transfer your batter to a large piping bag or a gallon freezer bag with one corner snipped off. Pipe 2-inch rounds onto parchment-lined baking sheets, spacing them about 2 inches apart. If you don’t have a piping bag, spoon the batter and smooth each round lightly with a wet finger or the back of a spoon for even shapes. Bake for 15 to 20 minutes, until the tops spring back when gently pressed. Let them cool slightly before transferring to a wire rack to cool completely.

Step 4: Whip Up the Cream Cheese Filling

While the pies cool, beat cream cheese and softened butter in your stand mixer on medium-high until smooth and creamy. Add the confectioners’ sugar, cinnamon, vanilla extract, and honey, then continue beating until light and fluffy. Chill the filling if you need to, to make it easier to spread between the pies.

Step 5: Assemble Your Pumpkin Whoopie Pies

Flip half of the whoopie pies so the flat side is facing up. Spread a generous dollop of filling on each with a butter knife or spatula. Press the domed half gently on top to create a sandwich. If you like, refrigerate them for 30 minutes to set the filling before serving.

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a sprinkle of cinnamon on top of the finished pies. If you’re feeling fancy, a drizzle of melted dark chocolate or a few chopped toasted pecans on the edges add a lovely crunch and visual appeal. It’s one of my favorite ways to elevate the rustic charm of this treat.

Side Dishes

These Pumpkin Whoopie Pies pair wonderfully with a warm cup of coffee or chai tea. For a heartier fall gathering, I like serving them alongside caramel apple slices or a glass of spiced cider—everything balances so well together.

Creative Ways to Present

For special occasions, I like stacking the whoopie pies on a tiered dessert stand decorated with fresh fall leaves and tiny pumpkins. Another fun idea is wrapping each one in parchment paper tied with twine, perfect for gifting or party favors. These little touches really make the Pumpkin Whoopie Pies Recipe feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Pumpkin Whoopie Pies in an airtight container in the refrigerator. They keep beautifully for up to 4 days and the flavors actually mature and meld together, making them even tastier the next day.

Freezing

I’ve frozen these pies both assembled and unassembled. For the best texture, freeze the cookie rounds on a tray first, then transfer to a zip-top bag. Freeze the filling separately if you aren’t assembling right away. When you’re ready, thaw the rounds and filling overnight in the fridge and assemble fresh for a like-new taste.

Reheating

If you want to slightly warm your whoopie pies, I recommend a gentle microwave blast (10-15 seconds) or a few minutes in a low oven (300°F) just to soften them up without melting the filling too much. This prevents drying out and keeps that rich pumpkin flavor front and center.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies Recipe has truly won a place in my heart—and my kitchen—because it’s simple to make, irresistibly tasty, and perfect for sharing with friends and family. I hope you’ll give this recipe a try and enjoy the cozy fall flavors as much as I do. Trust me, once you make these, they’ll become a seasonal classic you’ll keep coming back to year after year. Happy baking!

Print