I’m so excited to share my favorite fall dessert with you today—Pumpkin Whoopie Pies! These little cake-like sandwiches combine everything wonderful about autumn: warm spices, creamy filling, and of course, pumpkin. They’re surprisingly simple to make but look like you spent hours in the kitchen (our little secret). Perfect for potlucks, after-school treats, or just because it’s Tuesday and you deserve something special. Want to know what makes these whoopie pies absolutely irresistible?
Why You’ll Love these Pumpkin Whoopie Pies
When autumn arrives with its crisp air and colorful leaves, there’s nothing quite like biting into a soft, pillowy pumpkin whoopie pie.
These treats strike the perfect balance between cake and cookie, with warm spices that’ll make your kitchen smell like a fall festival.
The pumpkin adds incredible moisture, creating that melt-in-your-mouth texture we all crave.
And that cream cheese filling? Pure bliss.
What’s better than one pumpkin cookie? Two, with creamy goodness sandwiched between.
They’re portable, shareable, and honestly, who can resist that cute sandwich cookie shape?
What Ingredients are in Pumpkin Whoopie Pies?
To make these irresistible fall treats, you’ll need a combination of pantry staples and seasonal ingredients that create that perfect soft-yet-structured cookie with creamy filling.
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter
- 1 cup brown sugar
- 2 cups pumpkin purée
- 2 eggs
- 2 teaspoons vanilla extract
- Cream cheese filling ingredients: butter, cream cheese, vanilla, and powdered sugar
When shopping for these ingredients, opt for pure pumpkin purée rather than pumpkin pie filling (which contains added sugars and spices), and make sure your spices are fresh—nothing ruins a good whoopie pie like stale cinnamon or nutmeg hiding in your pumpkin pie spice blend.
How to Make these Pumpkin Whoopie Pies
Step 1: Prepare Your Oven and Ingredients
Preheat your oven to 350°F and line your baking sheets with parchment paper—trust me, this step saves so much cleanup later.
Gather all your ingredients so they’re ready to go when you need them.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined.
Getting these mixed evenly now means no surprising pockets of baking soda later.
Step 3: Cream the Butter and Sugar
In a large bowl, beat ¾ cup of butter and 1 cup of brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
This creates tiny air pockets that give your whoopie pies that perfect texture—skimp on this step and you’ll wonder why your cookies fell flat.
Having the right premium baking essentials will make the creaming process much easier and more effective.
Step 4: Add Wet Ingredients
Add 2 cups of pumpkin purée, 2 eggs, and 2 teaspoons of vanilla extract to your butter mixture.
Mix until everything is well incorporated, but remember, we’re not making a smoothie here—just mix until combined.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredient mixture to the wet ingredients, mixing gently until just combined.
The batter should resemble a thick cake batter, and whatever you do, resist the urge to overmix—nobody wants tough whoopie pies.
Step 6: Scoop and Bake
Using a cookie scoop or spoon, drop generous portions of batter onto your parchment-lined baking sheets, spacing them about 2 inches apart.
These little guys need room to spread. Bake for 12-14 minutes, until the tops spring back when lightly touched.
Step 7: Cool Completely
Let your baked cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack.
Patience is key here—try to rush this step and you’ll end up with broken cookies and a very sad cream cheese filling experience.
Step 8: Prepare and Add Filling
While your cookies cool, make your cream cheese filling by beating together butter, cream cheese, vanilla, and powdered sugar until smooth and fluffy.
Once cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie and top with another to create your sandwich.
And voilà—fall’s perfect handheld dessert!
What to Serve with Pumpkin Whoopie Pies
These little fall treasures are perfect on their own, but why stop there? A warm mug of spiced apple cider creates the ultimate autumn pairing—the tangy sweetness cuts through the richness of the cream cheese filling beautifully.
For coffee lovers, a simple latte with a sprinkle of cinnamon on top complements the pumpkin spice notes.
If you’re serving these at a fall gathering, add a bowl of maple-candied pecans nearby for guests to nibble between bites.
For a more substantial dessert spread, these whoopie pies work wonderfully alongside a scoop of vanilla bean ice cream or even a small dish of butterscotch pudding.
They’re ideal for afternoon snacks or as the sweet finale to a cozy dinner party.
Pumpkin Whoopie Pies Substitutions and Variations
- Flour Options: Swap half the all-purpose flour with whole wheat for a nuttier flavor, or use a 1:1 gluten-free flour blend for those with sensitivities.
- Dairy Alternatives: Replace butter with coconut oil or vegan butter.
For the filling, dairy-free cream cheese and plant-based butter work beautifully.
- Sugar Swaps: Reduce sugar by using 3/4 cup of coconut sugar or maple sugar instead of brown sugar for a more complex flavor profile.
- Flavor Boosters: Fold in 1/2 cup mini chocolate chips or chopped crystallized ginger for a delightful surprise in every bite.
- Seasonal Twists: Add 1/4 cup finely chopped toasted pecans or walnuts to the batter for crunch.
A tablespoon of orange zest brightens the pumpkin flavor wonderfully.
- Filling Variations: Try maple cream cheese (add 2 tablespoons maple syrup) or cinnamon cream cheese (add 1 teaspoon cinnamon) for a flavor upgrade.
- Garnish: Roll edges in chopped nuts, mini chocolate chips, or autumn-colored sprinkles for a festive touch.
Leftovers and Storage for these Pumpkin Whoopie Pies
These whoopie pies actually improve with a day in the fridge, as the flavors meld beautifully.
Store assembled pies in an airtight container with parchment between layers to prevent sticking. They’ll keep in the refrigerator for up to 5 days.
For longer storage, freeze unfilled cookies in a freezer bag for up to 3 months. The filling can be frozen separately.
When ready to enjoy, thaw cookies at room temperature and assemble.
To refresh slightly firm whoopie pies, let them sit at room temperature for 15-20 minutes before serving. This brings back their perfect soft texture without making the filling too runny.
Pro tip: Store unassembled if making ahead more than 2 days to prevent the cookies from becoming soggy from the cream cheese filling.
Final Thoughts
These Pumpkin Whoopie Pies aren’t just dessert—they’re a celebration of autumn in every bite.
The spiced pumpkin cookies strike that perfect balance between cakey softness and structure, while the cream cheese filling adds just the right amount of tangy sweetness.
They’re ideal for fall gatherings, Halloween parties, or as a special addition to Thanksgiving dessert spreads.
Even on a regular Tuesday, they bring a touch of seasonal warmth to the table.
Sometimes the most memorable treats are the ones that take a little extra love to prepare, and these whoopie pies certainly fall into that delicious category.