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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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