You’ll love this Pumpkin Whoopie Pies Recipe. These soft, and light sandwich cookies with creamy cheese filling are the perfect fall treat.
Every year I look forward to pumpkin season, and here we are. I’ll take any chance I can get to use pumpkin in my life! Imagine biting into soft pumpkin cookies that melt in your mouth, filled with a rich cream cheese filling – a delightful combination that screams “fall flavor.
If you’ve been on the hunt for the perfect fall treat (like I always am), this Pumpkin Whoopie Pies recipe is just the ticket! These little pies are a cross between pumpkin bread and the classic sandwich cookie, oozing with sweet cream cheese frosting in every bite.
Dive in with me and discover the warmth of warm spices and the inviting flavors of the season in these incredible whoopie pies!
Put on your fall sweater and enjoy yourself a bit with these Pumpkin Whoopie Pies. Every bite is an autumn dance of flavors – from the soft pumpkin cookies infused with warm spices to the luscious cream cheese filling.
Whether you’re baking for the first time or are a seasoned pro, this recipe is straightforward and yields scrumptious results.
So, preheat that oven, gather your ingredients, and let’s bring some fall magic to your kitchen! Enjoy every bite and share the joy of the season with your loved ones.
Common Questions About Pumpkin Whoopie Pies Recipe
Can I use homemade pumpkin puree instead of canned pumpkin?
Absolutely! While this pumpkin whoopie pies recipe uses canned pumpkin for convenience, you can definitely use homemade pumpkin puree. Just make sure that it’s well-drained to avoid excess moisture. Nobody wants a soggy pie!
Can I add chocolate chips to the batter?
Yes, for a twist, feel free to add chocolate chips. They always add a little something special to recipes like this!
How do I ensure my cookies have the right texture?
Following the recipe, ensuring your ingredients are at room temperature, and not overmixing the batter are crucial. Also, keep an eye on the bake time, as oven temperatures can vary.
Storage
While I know they are very different, these always remind me of the oatmeal cream pies I used to eat as a kid. Since these are pumpkin-flavored, though, they are so much better, haha!
Refrigerator
Keep the Pumpkin Whoopie Pies in an airtight container in the fridge for up to 5 days. The cool environment keeps the creamy filling firm and the cookies soft.
Freezer
For a longer storage option, individually wrap the whoopie pies in plastic wrap and store in an airtight container. They can last up to 2 months. Thaw in the refrigerator before serving.
Tips
The pumpkin flavor of these little pies along with the cream cheese is something that I crave. It’s a match made in foodie heaven I tell you!
- For uniform cookies, use a cookie scoop with a release mechanism.
- Using parchment paper on your baking sheet prevents sticking and ensures easy removal.
- Allow the cookies to cool completely on a wire rack before filling to prevent the creamy filling from melting.
- If you don’t have a piping bag, a plastic bag with a corner snipped off works well for the filling.
- For an extra fall spice kick, sprinkle a touch of cinnamon on top of the filling!
Ingredients
When I see this list of ingredients, I get a smile on my face. The holidays are the yummiest time of year.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Unsalted butter
- Granulated sugar
- Pumpkin puree (canned)
- Large egg
- Vanilla extract
- Cream cheese
- Confectioner’s sugar
How to Make Pumpkin Whoopie Pies
If you’ve never made these before, don’t worry. The steps I’ve laid out here are super simple. Just follow the process and you can’t go wrong!
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy.
- Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a smooth batter forms.
- Using a spoon or a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the cookies are set and slightly puffed. They should spring back when gently touched.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Make the filling by beating the softened cream cheese and butter together until smooth and creamy.
- Gradually add the confectioner’s sugar and vanilla extract, continuing to mix until the filling is smooth and well combined.
- Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie. Then, sandwich it with another cookie, pressing gently to allow the filling to spread to the edges.
Kitchen Supplies You’ll Need for Pumpkin Whoopie Pies
Once the cookies have cooled a bit, make sure to place them on the wire rack. It lets them firm up just a bit more before you sandwich them around the cream cheese.
- Large bowl
- Medium bowl
- Baking sheet
- Cookie scoop or spoons
- Parchment paper
- Wire rack
- Piping bag or plastic bag
- Mixer (stand mixer or hand mixer)
What to Serve With Pumpkin Whoopie Pies
More pumpkin, that’s what! Okay, maybe I go a little overboard with the pumpkin sometimes. We only get it for a short time of year, though. Live it up while you can, haha!
- A warm pumpkin spice latte or your favorite fall drink
- A scoop of vanilla ice cream for a dessert sandwich
- A side of candied pecans for added crunch and flavor
Why You Should Make This Pumpkin Whoopie Pie Recipe
For the fun of it! I love baking things that are just a little different. Sure, I’ll make some regular cookies. Sometimes, though, I just like to level things up a bit!
- It’s a unique twist on traditional whoopie pies.
- Perfect for fall gatherings or just a special treat at home.
- Combines the beloved flavors of pumpkin bread and sandwich cookies.
- Great for sharing and gifting during the holiday season.
- They are a delightful blend of soft cookie and rich filling in every bite.
Variations and Add-Ins for This Pumpkin Whoopie Pie Recipe
Hey, if you’ve got any great ideas for changing this recipe a bit, let me know in the comments. A big part of the fun in baking is trying out new things and adding a little variety to your life!
- Chocolate Chips: Add them to the batter for a chocolaty twist.
- Maple Syrup: Drizzle over the top or incorporate in the filling for a hint of maple.
- Pumpkin Pie Spice: Use as a replacement for the individual spices for a quick flavor mix.
- Light Brown Sugar: Replace granulated sugar for a deeper flavor profile.
- Pumpkin Seeds: Sprinkle on top for a crunchy texture.
If you love this easy whoopie pie recipe, you’re going to love these other fall treats too. Please click each link below to find the easy, printable recipe!
More Great Pumpkin Cookies
Soft Pumpkin Cookies with Cream Cheese Frosting
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Pumpkin Whoopie Pies Recipe
Ingredients
Pumpkin Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup pumpkin puree – canned
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy.
- Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a smooth batter forms.
- Using a spoon or a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the cookies are set and slightly puffed. They should spring back when gently touched.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Make the filling by beating the softened cream cheese and butter together until smooth and creamy.
- Gradually add the confectioner’s sugar and vanilla extract, continuing to mix until the filling is smooth and well combined.
- Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie. Then, sandwich it with another cookie, pressing gently to allow the filling to spread to the edges.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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