🎃 Pumpkin Whoopie Pies
Soft, pillowy pumpkin cakes sandwiched around a sweet, creamy filling with warm fall spices. These classic Pumpkin Whoopie Pies are tender, moist, and packed with cozy pumpkin flavor.
They’re perfect for autumn baking, Halloween parties, Thanksgiving desserts, bake sales, or simply enjoying with a cup of coffee.
⏱️ Recipe Information
Prep Time: 25 minutes
Bake Time: 10–12 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 10 minutes
Yield: 18–20 whoopie pies
Difficulty: Easy
Method: Baked
🛒 Ingredients
🎃 For the Pumpkin Cakes
- 3 cups (375 g) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1½ cups (about 425 g) pumpkin purée
- ¼ cup (60 ml) buttermilk
🤍 For the Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Optional Filling Additions
- ½ tsp ground cinnamon
- 1 tbsp maple syrup
- ¼ cup finely chopped pecans
👩🍳 Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper.
For the most evenly shaped whoopie pies, you can draw circles approximately 3 inches (7.5 cm) wide on the underside of the parchment as a guide.
2. Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Salt
- Baking soda
- Baking powder
- Cinnamon
- Ginger
- Nutmeg
- Cloves
Set aside.
3. Cream the Butter and Sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
Beat with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
Scrape down the sides of the bowl.
4. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract and mix until incorporated.
The mixture should be smooth and creamy.
5. Add the Pumpkin
Add the pumpkin purée.
Mix on low speed until evenly incorporated.
The batter may look slightly curdled at this stage. This is completely normal.
6. Combine the Batter
Add about one-third of the dry ingredients.
Mix gently until just combined.
Add half of the buttermilk and mix briefly.
Continue alternating the dry ingredients and buttermilk, finishing with the remaining dry ingredients.
Mix only until no visible streaks of flour remain.
Do not overmix.
The finished batter should be thick and soft enough to scoop or pipe.
7. Portion the Pumpkin Cakes
Using a cookie scoop or piping bag, portion the batter onto the prepared baking sheets.
Make each mound approximately 3 inches wide, leaving about 2 inches of space between them.
Gently smooth the tops with a lightly dampened finger or small spatula if necessary.
Try to make pairs of similar sizes so the finished whoopie pies fit together neatly.
8. Bake
Bake for 10–12 minutes, one baking sheet at a time if possible.
The cakes are done when:
- The tops spring back lightly when touched
- The edges look set
- A toothpick inserted into the center comes out clean or with a few moist crumbs
Don’t overbake, or the pumpkin cakes can lose their soft texture.
9. Cool Completely
Allow the cakes to cool on the baking sheet for about 5 minutes.
Transfer them to a wire rack and cool completely before filling.
The cakes must be completely cool or the filling can melt.
🤍 Make the Cream Cheese Filling
10. Beat the Cream Cheese and Butter
Place the softened cream cheese and butter in a large bowl.
Beat for 2–3 minutes, until completely smooth and creamy.
11. Add the Powdered Sugar
Gradually add the sifted powdered sugar while mixing on low speed.
Increase the speed to medium and beat until fluffy.
Add the vanilla extract and pinch of salt.
If using cinnamon or maple syrup, add them now.
Beat briefly until smooth.
12. Adjust the Filling
The filling should be thick enough to hold its shape but soft enough to spread.
If it is too thin, add a little more powdered sugar.
If it is too thick, add 1 teaspoon of milk or heavy cream at a time until the desired consistency is reached.
🥪 Assemble the Whoopie Pies
13. Pair the Cakes
Match the cooled pumpkin cakes into pairs based on similar size.
Turn half of the cakes upside down so their flat sides face upward.
14. Add the Filling
Transfer the cream cheese filling to a piping bag or use a spoon.
Pipe or spread approximately 2–3 tablespoons of filling onto the flat side of each bottom cake.
Place a matching pumpkin cake on top.
Gently press the two halves together until the filling reaches close to the edges.
15. Chill Before Serving
For the cleanest texture, refrigerate the assembled whoopie pies for 20–30 minutes before serving.
This allows the filling to firm slightly.
⭐ Chef’s Tips
Use pure pumpkin purée: Avoid pumpkin pie filling, which already contains sugar and spices.
Don’t overmix the batter: Overmixing can make the cakes less tender.
Make evenly sized cakes: A cookie scoop or piping bag makes this much easier.
Cool completely: Warm pumpkin cakes will soften or melt the cream cheese filling.
Use room-temperature ingredients: Softened butter and cream cheese produce a smoother batter and filling.
Don’t overbake: The cakes should remain soft and springy.
Chill the assembled pies: This gives the filling a thicker, more luxurious consistency.
🍁 Easy Variations
Maple Pumpkin Whoopie Pies
Add 1–2 tbsp pure maple syrup to the cream cheese filling.
Pecan Pumpkin Whoopie Pies
Fold ½ cup finely chopped toasted pecans into the filling.
Cinnamon Cream Filling
Add 1 tsp ground cinnamon to the cream cheese filling for an extra warm spice flavor.
Brown Butter Filling
Brown the butter before making the filling, then cool it completely until soft before whipping it with the cream cheese.
Chocolate Pumpkin Whoopie Pies
Add ¼ cup unsweetened cocoa powder to the pumpkin cake batter and reduce the flour by 2 tablespoons.
Gingerbread Pumpkin Whoopie Pies
Increase the ginger and add a small amount of molasses to the batter for a deeper autumn flavor.
🎃 Serving Suggestions
These Pumpkin Whoopie Pies are delicious with:
- Hot coffee
- Chai tea
- Apple cider
- Hot chocolate
- Pumpkin spice latte
- Vanilla ice cream
- Caramel sauce
For parties, dust the tops lightly with powdered sugar just before serving.
🧊 Storage
Because the filling contains cream cheese, store assembled whoopie pies in the refrigerator.
Keep them in an airtight container for up to 4 days.
For the best texture, allow them to sit at room temperature for about 10–15 minutes before serving.
❄️ Freezing
Pumpkin whoopie pies freeze beautifully.
Place assembled whoopie pies on a baking sheet and freeze until firm.
Wrap each one individually in plastic wrap, then place them in a freezer-safe container or bag.
Freeze for up to 2 months.
Thaw overnight in the refrigerator and let them sit at room temperature briefly before serving.
🎃🍰 Final Result
These Pumpkin Whoopie Pies are soft, tender, and wonderfully spiced, with two pillowy pumpkin cakes wrapped around a rich, tangy cream cheese filling.
The combination of pumpkin, cinnamon, ginger, nutmeg, and creamy frosting makes every bite taste like autumn.
Soft pumpkin cakes + creamy cheesecake-like filling = the ultimate fall treat! 🎃🍁🤍