Soft, spiced pumpkin cookie sandwiches with sweet cream cheese filling. Pumpkin whoopie pies are the ultimate fall treat for parties and holidays.

Pumpkin Whoopie Pies 3 in a Row

Indulge in some fall flavor with our delicious pumpkin whoopie pies. These spiced pumpkin cookies are sandwiched with the most delicious sweet cream cheese frosting filling. They’re the perfect treat for the fall season, whether you’re having a party or just want a yummy dessert.

Pan of Pumpkin Whoopie Pies

Ingredients

Here is a list of simple ingredients you’ll need.

Pumpkin Cookies – Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
Dry Ingredients for Pumpkin Cookies

Pumpkin Cookies – Wet Ingredients

  • 2 eggs
  • 1 cup white granulated sugar
  • 1 cup light brown sugar
  • 2/3 cup vegetable oil
  • 1 can pumpkin puree (15 ounces)

Eggs – use room-temperature eggs so they mix easily into the batter. Set them out beforehand or add them to room temperature water for several minutes.

Pumpkin puree – be sure to use canned pumpkin, not the pumpkin pie filling with seasonings. We like to use Libby’s.

Wet Ingredients for Pumpkin Cookies

Cream Cheese Filling

  • 1/2 cup salted butter
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Butter and cream cheese – both should be softened by setting out to soften or using the defrost setting in the microwave in small increments until they are soft.

Cream Cheese Filling Ingredients

Favorite Tools to Make Whoopie Pies

  • Baking Sheets
  • Stand Mixer
  • Pre-Cut Parchment
Closeup Bite Taken from Whoopie Pie

How to Make Pumpkin Whoopie Pies

Follow these simple steps to make pumpkin spice whoopie pies.

Step 1 | preheat oven to 350°F

Preheat oven to 350°F.

Step 2 | Mix dry ingredients

Mix flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder in a medium bowl.

Mixing Flour and Dry Ingredients in Medium Bowl

Step 3 | Cream eggs and sugar

Add eggs and sugars to a large bowl and cream together.

Creaming Eggs and Sugars Together Using Stand Mixer

Step 4 | Add oil and pumpkin

Next, add the vegetable oil and pumpkin puree. Mix until well combined.

Adding Oil and Pumpkin to Sugar Mixture

Step 5 | Mix in flour

Add half of the flour mixture to the pumpkin mixture. Stir or mix. Add the rest of the flour mixture and mix until well combined. Make sure to stir all ingredients in from the bottom of the bowl.

Adding Flour to Pumpkin Mixture
Pumpkin Batter on Whisk of Stand Mixer

Step 6 | Drop on A baking sheet using A cookie scoop

Use a 1.5 tablespoon cookie scoop to drop the batter onto a parchment-covered baking sheet. Leave room for the cookies to spread.

Dropping Cookie Mixture onto Parchment Covered Baking Sheet

Step 7 | Bake for 12 to 14 minutes

Bake for 12 to 14 minutes. Repeat until all cookies are baked.

Baked Cookies on Parchment Lined Baking Sheet

Step 8 | Allow cookies to cool

Allow the cookies to cool completely.

Step 9 | Start the cream cheese filling

Make the cream cheese filling while you wait for the cookies to bake and cool.

Add the softened butter, cream cheese, and vanilla to a large bowl—cream together until mixed well.

Blending Butter and Cream Cheese Using Stand Mixer

Step 10 | Add powdered sugar

Next, add half of the powdered sugar. Mix. Add the remaining powdered sugar and mix until the frosting forms stiff peaks.

Adding Powdered Sugar to Cream Cheese Mix
Cream Cheese Frosting on Whisk of Stand Mixer

Step 11 | Prepare the frosting for piping

Fill a piping bag with cream cheese frosting. We like to use the saran wrap method to add frosting to the piping bag. Use an open-circle tip.

Adding Filling to Frosting Piper

Step 12 | Pipe frosting onto cookies

Pipe frosting on the cookies by circling the outside and then filling the inside.

Piping Frosting onto Pumpkin Cookie

Step 13 | Top filling with cookie

Top with a second cookie. (If you are adding sprinkles, now is the time to roll the edges of the filling in sprinkles!)

Step 14 | Repeat with remaining cookies

Repeat with remaining cookies.

White Pan Lined with Pumpkin Whoopie Pies

Step 15 | Serve & Enjoy or store for later

Serve the whoopie pies immediately or place them in an airtight container and store them in the fridge. Because the filling has cream cheese, we recommend not letting the pies sit out at room temperature for longer than 2 hours.

Per the USDA, cream cheese must be refrigerated and follow the ‘2-hour rule’ for food safety.

Stacked Pumpkin Whoopie Pies

More About This Recipe – Notes from Kelsey

  • Pumpkin whoopie pies are so delicious, soft, and cake-like. The taste reminds me of pumpkin bars with cream cheese frosting—but in a sandwich cookie form.
  • They’re the perfect dessert for a fall baby or bridal shower, or holiday party like Thanksgiving dinner. These whoopie pies are a bit fancy—plus, you can decorate the outer filling layer with sprinkles to make them more festive, depending on the occasion.
  • The recipe takes 2 to 3 hours from start to finish, so plan to set aside a good chunk of time. But it’s so worth it!
Closeup of Whoopie Pie on Serving Dish

Tips to Make Whoopie Pies Quicker & Easier

  • Gather all of the ingredients ahead of time (and make sure you have everything before you start!).
  • Preheat the oven before starting the pumpkin batter so the oven is ready to go when you are ready to bake.
  • While the cookies are baking, make the frosting and chill if needed while the cookies cool.
  • Line the baking sheets with parchment paper (we buy the pre-cut sheets) so you can easily move cookies that are done baking off of the sheets and prepare more for baking. This will also help the cookies cool faster if they are off the hot pan.
  • Use a piping bag to pipe the filling onto the cookies. This will help speed up the process. We like to use the saran wrap method to load the piping bag (see how here).
  • Line out all the ‘bottoms’ on a baking sheet and pipe them all at the same time. Then add all of the ‘tops.’
Print
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Pumpkin Whoopie Pies 3 in a Row

Pumpkin Whoopie Pies with Cream Cheese Filling

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Soft, spiced pumpkin cookie sandwiches with sweet cream cheese filling. The ultimate fall treat for parties and holidays.

  • Total Time: 2 hours 30 minutes
  • Yield: 20 whoopie pies 1x

Ingredients

Units Scale

Pumpkin Cookies

  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 large eggs
  • 1 cup light brown sugar
  • 1 cup granulated
  • 2/3 cup vegetable oil
  • 1 can pumpkin puree (15 ounces) – **not pumpkin pie filling

Cream Cheese Filling

  • 1/2 cup salted butter
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 350°F.
  2. Mix flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder in a medium bowl.
  3. Add eggs and sugars to a large bowl and cream together.
  4. Next, add the vegetable oil and pumpkin puree. Mix until well combined.
  5. Add half of the flour mixture to the pumpkin mixture. Stir or mix.
  6. Add the rest of the flour mixture and mix until well combined. Make sure to stir all ingredients in from the bottom of the bowl.
  7. Use a 1.5 tablespoon cookie scoop to drop the batter onto a parchment-covered baking sheet. Leaving room for the cookies to spread.
  8. Bake for 12 to 14 minutes. Repeat until all cookies are baked.
  9. Allow the cookies to cool completely.
  10. Make the cream cheese filling while you wait for the cookies to bake and cool.
  11. Add the softened butter, cream cheese, and vanilla to a large bowl—cream together until mixed well.
  12. Next, add half of the powdered sugar. Mix.
  13. Add the remaining powdered sugar and mix until the frosting forms stiff peaks.
  14. Fill a piping bag with cream cheese frosting. We like to use the saran wrap method to add frosting to the piping bag (see here). Use an open-circle tip.
  15. Pipe frosting on the cookies by circling the outside and then filling the inside. Top with a second cookie.
  16. Repeat with remaining cookies.

Notes

  • Be sure to use pure canned pumpkin, not pumpkin pie filling.
  • Allow the cookies to cool completely before adding the filling. Otherwise, the filling will melt and become runny.
  • Using a frosting piping bag is not necessary, but makes it easier! Use the saran wrap method to add frosting to the piping bag (see here).
  • Author: Northern Yum
  • Prep Time: 2 hours 13 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 399
  • Sugar: 44.5 g
  • Sodium: 264.1 mg
  • Fat: 16.6 g
  • Saturated Fat: 11.4 g
  • Carbohydrates: 61.3 g
  • Protein: 3.6 g
  • Cholesterol: 42.3 mg
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Decorate with Sprinkles

Roll the outer cream cheese filling in sprinkles for an extra festive touch. You can use chocolate or harvest color jimmies, mini chocolate chips, or finely chopped nuts.

Whoopie Pies Rolled in Sprinkles

How to Store Pumpkin Whoopie Pies

Fridge

Store the assembled whoopie pies in the refrigerator for up to 1 week in an airtight container. You can also store the cookies and filling separately in the refrigerator before assembling.

Freezer

You can freeze whoopie pies for up to 2 months in an airtight container. To help prevent them from sticking together, It is best to first freeze the whoopie pies individually. Place them on a baking sheet with room in between them and freeze. Once they are frozen, you can add them to a container together.

Stacked Pumpkin Whoopie Pies with Cream Cheese Filling

Final Thoughts

Now that you’ve learned how to create these decadent pumpkin whoopie pies, it’s time to share them with your friends and family. These delightful treats are a fantastic choice for fall events and holiday celebrations.

⭐⭐⭐⭐⭐

Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!

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