Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are soft pumpkin cake cookies sandwiched with a rich cream cheese filling for one of my favorite fall desserts. They’re lightly spiced, incredibly soft, and even better after they’ve had a little time to chill in the refrigerator. Whether you’re baking for Thanksgiving, a fall gathering, or simply because pumpkin season has arrived, these homemade whoopie pies never last long.
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Why These End Up on My Fall Baking List Every Year
There are certain recipes I only make once the weather starts cooling down, and these Pumpkin Whoopie Pies are always near the top of that list.
I love that they’re a little different than the usual pumpkin cookies or pumpkin bread. The cookies stay incredibly soft, almost like little cakes, and the cream cheese filling pulls everything together without making them overly sweet.
They’re also one of those desserts that’s easy to make ahead, which makes them perfect for Thanksgiving dessert trays, fall parties, or weekends when you just want something homemade sitting on the counter.
Why You’ll Love These Pumpkin Whoopie Pies
- Soft, cake-like cookies. These aren’t crisp cookies. They’re tender, fluffy, and almost melt in your mouth.
- Cream cheese filling in every bite. The tangy filling balances the sweet pumpkin cookies perfectly.
- Perfect make-ahead dessert. These actually taste even better after chilling for a few hours.
- Great for fall entertaining. Pumpkin Whoopie Pies travel well and are always one of the first desserts to disappear.
- Classic pumpkin spice flavor. Pumpkin puree and pumpkin pie spice give these cookies their warm fall flavor without being overpowering.
Ingredients You’ll Need
- All-Purpose Flour – Gives the pumpkin cookies structure while keeping them soft and tender.
- Kosher Salt – Balances the sweetness and enhances the warm spices.
- Cream of Tartar – Helps create a softer, more cake-like texture.
- Baking Soda – Gives the cookies lift while helping them spread evenly.
- Granulated Sugar – Sweetens the cookies while creating soft edges.
- Brown Sugar – Adds moisture and a subtle caramel flavor that pairs beautifully with pumpkin.
- Eggs – Help bind the batter while adding richness.
- Vanilla Extract – Adds warmth and rounds out the pumpkin spice flavor.
- Pumpkin Puree – Gives these whoopie pies their signature pumpkin flavor and keeps the cookies incredibly moist.
- Pumpkin Pie Spice – A blend of warm spices that gives these cookies classic fall flavor.
- Butter – Adds richness and helps create a soft, tender cookie.
- Cream Cheese – Creates a smooth, tangy filling that pairs perfectly with the pumpkin cookies.
- Powdered Sugar – Sweetens and thickens the filling.
How To Make Pumpin Whoopie Pies
- Preheat your oven to 350 degrees and line three cookie sheets with parchment paper.
- In a mixing bowl, combine butter and sugar, and mix on high for 3 minutes.
- Add eggs, pumpkin spice, pumpkin puree, and all the dry ingredients. Mix until just incorporated.
- Chill the dough in the fridge for 3 hours.
- Using an ice cream scoop, form equal-sized cookies (about 1 1/2 tbsp) and place them on the cookie sheets.
- Bake for 8-10 minutes. Remove and let them cool completely.
- In a separate bowl, combine room temperature cream cheese, powdered sugar, and vanilla extract. Mix until smooth and firm enough for piping onto the pies.
- Once the cookies are cooled, pipe or spread the cream cheese filling onto one cookie and sandwich it with another.
- Enjoy your Pumpkin Whoopie Pies!
Why Chill the Dough?
- One thing that sets these Pumpkin Whoopie Pies apart is the chill time.
- Because the dough is soft and contains pumpkin puree, chilling it helps firm everything up before baking. That means thicker, softer cookies that hold their shape instead of spreading too much in the oven.
- If you have the time, don’t skip this step. It’s worth it.
Tips
- Chill the dough for the full 3 hours before baking. This helps the cookies hold their shape and bake up soft and thick.
- Use a cookie scoop or ice cream scoop so all of the cookies are the same size, making it easier to sandwich them together.
- Don’t overbake the cookies. They’re done when the tops are set and lightly spring back when touched.
- Let the cookies cool completely before adding the cream cheese filling so it doesn’t melt.
- Make sure the cream cheese is at room temperature before mixing for the smoothest filling.
- If the filling seems too soft, refrigerate it for 20 to 30 minutes before piping.
- Store the assembled whoopie pies in the refrigerator until ready to serve. They taste even better once the filling has had time to set.
Storage, Freezing & Make Ahead
Pumpkin Whoopie Pies are one of my favorite make-ahead fall desserts because they stay soft and moist for days.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days. For the best texture, let them sit at room temperature for about 15 minutes before serving.
- To freeze, place the assembled whoopie pies on a baking sheet until frozen, then transfer them to a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- You can also bake the cookies 1 to 2 days ahead of time and store them separately in an airtight container. Prepare the cream cheese filling the day you plan to assemble them for the freshest flavor.
Pumpkin Whoopie Pies
Equipment
- Measuring cups/spoons
- Ice cream scoop/cookie scoop
- KitchenAid Mixer/Hand Mixer
Ingredients
Cookies
- 2 ½ cups all-purpose flour (or 1.1 gluten free flour)
- ½ tsp salt
- 2 tsp cream of tartar
- 1 ¼ tsp baking soda
- 1 cup sugar
- ⅓ cup packed brown sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- ⅓ cup pumpkin puree
- 2 tsp pumpkin spice
- 1 cup butter (room temperature)
Cream Cheese Filling
- 8 ounces cream cheese (room temperature)
- 2 ½ cups powdered sugar possibly 1 cup more, depending on brand
- 1 tsp vanilla extract
Instructions
- Preheat the oven and set it to 350 degrees. Line 3 cookie sheets with parchment paper.
- In a mixing bowl, combine butter and sugar. Mix on high for 3 minutes.
- Add eggs, pumpkin spice, pumpkin puree, and all dry ingredients. Mix until just incorporated.
- Chill the dough in the fridge for 3 hours.
- Using an ice cream scoop, form equal-sized cookies (about 1 1/2 tbsp) and place them on the cookie sheets.
- Bake for 8-10 minutes. Remove and let them cool completely.
- In a separate bowl, combine room temperature cream cheese, powdered sugar, and vanilla extract. Mix until smooth and firm enough for piping onto the pies.
- Once the cookies are cooled, pipe or spread the cream cheese filling onto one cookie and sandwich it with another.
- Enjoy!
Notes
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Room temperature cream cheese creates the smoothest filling.
- Avoid overmixing the batter after adding the dry ingredients to keep the cookies soft and tender.
- Allow the cookies to cool completely before assembling.
- If your powdered sugar brand creates a thinner filling, gradually add additional powdered sugar until the filling is pipeable.
- A cookie scoop helps create evenly sized whoopie pies.
- These cookies taste even better after chilling for a few hours, allowing the filling to soften the cookies slightly.
Nutrition
Frequently Asked Questions
Pumpkin puree adds a lot of moisture to the dough. Chilling it helps firm the butter, prevents excessive spreading, and creates thicker, softer whoopie pies.
Flat whoopie pies are usually caused by warm dough, expired baking soda, or skipping the chill time. Chilling the dough before baking makes a big difference in the final texture.
Yes! They’re actually one of the best make-ahead desserts because the cookies stay soft and the flavors continue to develop after they’ve been assembled.
Absolutely. Freeze assembled whoopie pies for up to 2 months in an airtight container. Thaw overnight in the refrigerator before serving.
Yes. Homemade pumpkin puree works well as long as it’s thick and not overly watery. If it’s very loose, drain off any excess liquid before measuring.
Because of the cream cheese filling, they should be stored in the refrigerator in an airtight container for up to 5 days.
Yes. Cream cheese filling is the classic choice, but marshmallow fluff filling, maple buttercream, cinnamon buttercream, or vanilla buttercream all pair beautifully with the pumpkin cookies.
Runny filling is usually caused by warm cream cheese or a brand of powdered sugar that contains more cornstarch. If needed, gradually mix in a little more powdered sugar or chill the filling before assembling the cookies.
