Pumpkin Whoopie Pies

Pumpkin Whoopie Pies, or pumpkin cookie sandwiches are two light and fluffy cookies sandwiched together with a sweet cream cheese frosting.

Pumpkin Whoopie Pies on a serving platter

This post may contain affiliate links which won’t change your price but will share some commission.

The perfect autumn treat always includes pumpkin, and these pumpkin whoopie pies are THE perfect autumn treat! The soft spiced cookies are so fluffy they melt in your mouth. And don’t forget about that delicious cream cheese frosting!

With these flavorful little pies you can get satisfy your sweet tooth without spending hours in the kitchen. They really are as simple as making soft cookies and sandwiching them together with a cream cheese frosting! They’re easy enough to make for a crowd or just because you’re in the mood for pumpkin.

Ingredients to Make Pumpkin Whoopie Pies:

  • butter
  • granulated sugar
  • brown sugar
  • egg
  • pumpkin puree
  • flour
  • baking powder
  • baking soda
  • pumpkin pie spice
  • salt
  • cream cheese
  • vanilla extract
  • powdered sugar
ingredients for Pumpkin Whoopie Pies

How to Make Pumpkin Whoopie Pies:

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.  In a large mixing bowl, beat together butter and sugars. Add in egg and pumpkin puree. 

Slowly mix in flour, baking powder, baking soda, pumpkin pie spice and salt until well combined. Use a 2 tablespoon cookie scoop or form balls with your hands and place them on the cookie sheet 1 in apart. Bake at 350 degrees for 14 minutes. 

Remove from the oven and transfer to a cooling rack. To make the filling, beat together cream cheese and vanilla extract until smooth. Slowly add in ½ cup of powdered sugar at a time until the desired consistency is reached. Once cookies have cooled, pipe or spread the frosting on the bottom of half the cookies. Place another cookie on top of each to make a sandwich. 

Notes & Tips

Substitutions

  • Pumpkin Pie Spice: You can make homemade pumpkin pie spice with cinnamon, nutmeg, cloves and ginger. 
  • Add-ins: mix in some chopped walnuts, pecans or chocolate chips to the cookie batter. Add a teaspoon of maple syrup or cinnamon to the cream cheese filling. 

How to Store Pumpkin Whoopie Pies

Store in an airtight container on the counter for up to 3 days or 7 days in the refrigerator. Freeze for up to 3 months.

Expert Tips for Pumpkin Whoopie Pies

  • Allow cookies to cool completely before assembling, otherwise the filling will start to melt. 
  • Do not use pumpkin pie filling, it’s not the same as pumpkin puree and you will not get the same results. 

Recommended Equipment:

Pumpkin Whoopie Pies stacked
JOIN MY NEWSLETTER TO RECEIVE…

A free Cinnamon & Sage Co. meal planner and shopping list!


Pumpkin Whoopie Pies

Course: DessertDifficulty: Easy
Servings

10

servings
Prep time

5

minutes
Cooking time

14

minutes
Total time

19

minutes

Ingredients

  • 1 cup butter, softened

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • 1 egg

  • 1 cup pumpkin puree

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon pumpkin pie spice

  • ½ teaspoon salt

  • Filling:
  • 8 ounces cream cheese, softened

  • 1 teaspoon vanilla extract

  • 2-3 cups powdered sugar

Directions

  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. 
  • In a large mixing bowl, beat together butter and sugars. Add in egg and pumpkin puree. 
  • Slowly mix in flour, baking powder, baking soda, pumpkin pie spice and salt until well combined. 
  • Use a 2 tablespoon cookie scoop or form balls with your hands and place them on the cookie sheet 1 in apart. Bake at 350 degrees for 14 minutes. 
  • Remove from the oven and transfer to a cooling rack. 
  • To make the filling, beat together cream cheese and vanilla extract until smooth. Slowly add in ½ cup of powdered sugar at a time until the desired consistency is reached. 
  • Once cookies have cooled, pipe or spread the frosting on the bottom of half the cookies. Place another cookie on top of each to make a sandwich. 

More Dessert Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *