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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, cake-like spiced pumpkin cookies sandwiched with a thick, fluffy cream cheese filling. This bake-and-sandwich method creates tender rounds with springy tops, then a creamy, pipeable center for fall cookie trays.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 20 whoopie pies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
pumpkin cookies
  • 2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
cream cheese filling
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cup powdered sugar
  • 1 tsp vanilla extract for filling

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cakes
  1. Preheat the oven to 350 F (175 C) and line sheet pans with parchment paper. Visual cue: parchment should lie flat with no wrinkles for even baking.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg until evenly combined. Visual cue: the spices should be uniformly dispersed through the flour.
  3. In a large bowl, whisk the packed light brown sugar, vegetable oil, pumpkin puree, large eggs, and vanilla extract until smooth. Visual cue: the mixture should look glossy and free of streaks.
  4. Stir the dry ingredients into the pumpkin mixture until just combined. Visual cue: stop as soon as no dry flour remains to keep the batter tender.
  5. Scoop 2-tablespoon mounds of batter onto the sheet pans, spacing them 2 inches apart. Visual cue: each mound should hold its shape and not spread into a thin layer.
  6. Bake for 10 to 12 minutes, until the tops spring back when touched. Visual cue: a light press should rebound rather than leave an indentation.
  7. Cool completely on a wire rack. Visual cue: cakes should feel set and no longer warm at the centers.
Make the filling and assemble
  1. Beat the cream cheese softened and unsalted butter softened until creamy. Visual cue: mixture should look smooth with no lumps.
  2. Beat in the powdered sugar and vanilla extract for filling until fluffy. Visual cue: filling should lighten slightly and hold soft peaks.
  3. Pipe or spread the filling onto the flat side of half the cakes and top with the remaining cakes. Visual cue: sandwich edges should align and filling should reach near the perimeter.
  4. Chill for 30 minutes to set. Visual cue: filling should firm up so the pies stack cleanly.

Notes

Pro tip: for the soft, cake-like texture, mix the dry ingredients into the pumpkin batter only until no dry flour remains. Store assembled whoopie pies in the refrigerator for up to 4 days; keep chilled for neat slices and a stable filling. Freezing is yes: freeze assembled pies in a single layer, then bag, for up to 2 months—thaw overnight in the fridge. For a dietary swap, use gluten-free 1:1 all-purpose flour in place of the all-purpose flour (use the same amount) to keep the cookie texture close.