Pumpkin Whoopie Pies are irresistible and the perfect treat to make this holiday season! Fluffy pumpkin cookies sandwiched together with a sweet cream cheese frosting filling are an easy treat the whole family will love!
Love easy pumpkin desserts? Make sure to try these favorites: Pumpkin Delight, Pumpkin Cheesecake Trifle, Pumpkin Snickerdoodles, and Pumpkin Empanadas!
Pumpkin Whoopie Pie Recipe
Whoopie pies are the best… but Pumpkin Whoopie Pies? They are the absolute greatest! You will love these fluffy, sweet, and fun cookie sandwiches that are perfect for all your fall celebrations.
Quick and easy to make pumpkin cookies are complemented perfectly by the luscious cream choose frosting filling. It’s a tried and true flavor combination that will wow friends and family this holiday season.
We are such big fans of pumpkin recipes and I love making them starting in the early fall and throughout the holiday season. This pumpkin cookie recipe is so easy to pull together that you won’t want to wait until Thanksgiving to make it!
Whoopie Pies are so fun to make and look amazing on dessert tables and holiday cookie trays. Here are even more pumpkin favorites:
What You’ll Need
This pumpkin whoopie pie recipe is made up of two components: the pumpkin cookies and the filling. Both come together very quickly and easily. As always, you can find the full printable recipe in the recipe card at the end of this post. Let’s take a quick look at what you’ll need for this recipe:
For the Cookies:
- light brown sugar – granulated sugar can be substituted in for half of the brown sugar if you prefer.
- salted butter – You can use vegetable oil or shortening instead of salted butter in the pumpkin cookie. Unsalted butter can also be used, but make sure to add some extra salt.
- pumpkin puree – you’ll need a 15 ounce can.
- all-purpose flour
- pumpkin pie spice
- baking soda and baking powder – gives the cookies the domed look whoopie pies are known for.
For the Filling:
- salted butter – this will need to be softened.
- cream cheese – room temperature will allow for easy incorporation of ingredients.
- powdered sugar – sifting will eliminate any possible lumps in the filling.
- heavy cream – Milk or half and half can be substituted here, but the filling might be a little runnier, so be careful of that. I recommend starting with slightly less liquid and adding more as needed.
How To Make Pumpkin Whoopie Pies
There are two components to this pumpkin cookie recipe: the cookies and the classic whoopie pie filling. Let’s take a look at how quickly it comes together.
Make the Pumpkin Cookies
- Preheat the oven and line two sheet pans with parchment paper and set aside.
- Beat the light brown sugar and butter together until creamy and fluffy.
- Add eggs one at a time. Beat in the pumpkin puree.
- Whisk together the all-purpose flour, pumpkin pie spice, baking soda, and baking powder.
- Beat the flour mixture in with the butter mixture.
- Use a medium cookie scoop to scoop mounds of batter onto the prepared sheet pans.
- Bake in the oven for 12-15 minutes or until the middle sets. Let the cookies cool completely.
Prepare the Filling
- Beat cream cheese and butter until smooth and creamy.
- Beat in the powdered sugar, heavy cream, and salt until light and fluffy.
Whoopie Pie Assembly
- Take one cookie and pipe filling onto the bottom of the cookie.
- Top with another cookie and refrigerate until ready to serve.
Trish’s Tips and Tricks
The easiest way to pipe the filling is to use a piping bag without any tip. However, if you don’t have a piping bag, you can use a plastic bag and cut a small hole in the corner. Start in the middle and spiraling out until the whole cookie is filled.
These pumpkin whoopie pies are bound not to last long but if you have leftovers, they will need to be refrigerated
- Refrigerator. Cover and store these in the refrigerator for up to a week.
- Freezer. You can also put these in the freezer for a frozen treat, similar to an ice cream sandwich! Cover tightly with plastic wrap, then foil and then store in the freezer for up to one month.
Pumpkin Whoopie Pie Recipe FAQs
Can I make this ahead? Yes! This is a great make ahead dessert (which is why you’ll love this for Thanksgiving)! Make the cookies and store in an airtight container at room temperature for up to 2 days or up to 3 days in the fridge. Make the filling and store separately in the fridge for up to 1 week in advance. Assemble the day you plan to serve.
What can I substitute for pumpkin pie spice? Substitute 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger and 1/4 teaspoon nutmeg.
How do I pipe the frosting? The easiest way to pipe frosting is just to use a piping bag without any tip. However, if you don’t have a piping bag, you can use a plastic bag and cut out a small hole in the corner. Use a spatula to fill the bag, then slowly squeeze the frosting from the top of the bag through the hole to fill the flat side of the cookie. I recommend starting in the middle and spiraling out until the whole cookie is filled.
Add a little pumpkin pie spice to the filling for extra flavor!
More Pumpkin Dessert Recipes
- Easy Pumpkin Bars with Brown Butter Cream Cheese Frosting
- Pumpkin Chocolate Chip Bread
- Pumpkin Chocolate Chip Cookies
- Cranberry Pecan Pumpkin Bread
- Pumpkin Cake with Chocolate Chips
- Pumpkin Cheesecake Trifle
How To Make Pumpkin Delight
Pumpkin Whoopie Pies
For the Cookie:
- 1 ¾ cups light brown sugar
- 1 cup salted butter 2 sticks, softened
- 2 large eggs
- 15 ounces pumpkin puree about 2 cups
- 2 ½ cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
For the Filling:
- ¾ cup salted butter softened
- 8 ounces cream cheese softened
- 4 ½ cups powdered sugar sifted
- 2 tablespoons heavy cream
- ½ teaspoon salt
- Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
- Use a mixer to beat the light brown sugar and butter together until creamy and fluffy. Add in one egg and beat until fully combined and then add the other egg. Be sure to scrape down the sides to ensure everything is mixed.
- Beat in the pumpkin puree.
- In a separate, large bowl whisk together the all-purpose flour, pumpkin pie spice, baking soda, and baking powder.
- Beat the flour mixture in with the butter mixture. Mix until fully combined but do not overmix.
- Use a medium cookie scoop to scoop mounds of batter onto the prepared sheet pans. Leave about 2-inches between each cookie.
- Bake in the oven for 12-15 minutes or until the middle sets. Remove from the oven and let the cookies cool completely.
- To make the filling, beat the salted butter and cream cheese until fully combined and creamy. Gradually beat in the powdered sugar, heavy cream, and salt until light and fluffy, about 5 minutes.
- To assemble the pies, take one cookie and pipe filling onto the bottom of the cookie. Top with another cookie and refrigerate until ready to serve.
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