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Pumpkin Whoopie Pies

Pumpkin whoopie pies made with tender pumpkin-spiced cookie rounds and a smooth cream cheese filling. Bake at 350°F until set, then sandwich generously for a soft, fluffy bite with cinnamon dusting on top.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 whoopie pies
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cakes:
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter softened
  • 2 cup brown sugar packed; softened
  • 2 eggs
  • 1 can (15 oz) pumpkin puree
  • 2 tsp vanilla
For cream cheese filling:
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 3.5 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cakes
  1. Preheat the oven to 350F and line baking sheets with parchment or silicone mats for easy release.
  2. Beat the softened unsalted butter and packed brown sugar together until smooth.
  3. Add the eggs, pumpkin puree, and vanilla, then beat until fully combined and creamy.
  4. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a separate dry bowl.
  5. Fold the whisked dry ingredients into the pumpkin mixture until no dry streaks remain.
  6. Drop 2-tablespoon rounds of batter onto the baking sheets, spaced apart.
  7. Bake 10-12 minutes, until the tops look set and the cookies spring back slightly when touched.
Fill and assemble the whoopie pies
  1. Cool the pumpkin cakes completely before filling so the cream cheese doesn’t melt.
  2. Beat the softened cream cheese and softened unsalted butter until smooth.
  3. Beat in the powdered sugar, then add cinnamon and vanilla, mixing until the filling is fluffy and pipeable.
  4. Sandwich a generous spoonful of filling between two cooled cakes to form each whoopie pie.

Notes

Pro tip: keep the filling smooth by starting with both cream cheese and butter at room temperature, then assemble only once the cakes are fully cool. Store assembled whoopie pies in the refrigerator up to 5 days; for best texture, let them sit at room temperature 10 minutes before serving. Freeze assembled pies up to 2 months (wrap well); thaw in the fridge overnight. Dietary swap: use a 1:1 gluten-free all-purpose flour blend in the cake batter for a gluten-free version.