These pumpkin whoopie pies are here just in time for fall! I am SO ready for all things pumpkin spice. Fall recipes are just the best, aren’t they? The cream cheese frosting in between these pumpkin cookies is delicious. You are going to adore this recipe.
Pumpkin Whoopie Pies
These pumpkin sandwich cookies are a perfect treat for those of us who crave pumpkin and cream cheese frosting in the fall or anytime of year! The pumpkin flavor of the soft cake-like cookies blended with the soft tangy cream cheese frosting makes for a family favorite for adults and kids when the leaves start to turn and the cool weather approaches.
What are whoopie pies?
Whoopie pies are basically two soft cookies with a sponge like texture that are held together with a thick layer of frosting.
Ingredients You Will Need:
- Dry Ingredients – Flour, Baking Powder, Baking Soda and Salt
- Spices – Cinnamon, Ginger and Cloves
- Eggs – 2 eggs are used.
- Sweetener – you will use brown sugar for this recipe.
- Oil – we use canola oil, but you can also use vegetable oil.
- Pumpkin Puree – make sure you use pure pumpkin and not pumpkin pie filling.
- Cream Cheese Filling – we use a delicious cream cheese frosting for the inside.
How To Make Pumpkin Whoopie Pies
- Preheat oven to 350 degrees and prepare pans.
- Combine dry ingredients.
- Whisk the wet ingredients then add to the dry ingredients.
- Scoop the batter onto the cookie sheets leaving 2 inches apart.
- Bake for 11 minutes.
- Remove from oven and cool.
How To Make Cream Cheese Filling
- Using a standing mixer, mix ingredients until combined and creamy.
- Scoop into piping bag and set aside
- Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
- Pipe a dollop of frosting on the bottom whoopie pies
- Place the top whoopie pie onto the frosting and lightly press down
Pro Tips
- Filling: If you prefer something other than a cream cheese filling, a thick frosting can be used like our chocolate buttercream frosting.
- Sizing: Make the cookies as evenly sized as possible as you will need two that match to make the sandwich.
- Cooling: Make sure to let the cakes cool completely before adding the filling to avoid melting the filling.
- Toppings – If you feel like being extra special, try drizzling some chocolate syrup or caramel sauce over the top of these whoopie pies! You can also sprinkle powdered sugar on top.
Storing:
Store in an airtight container (or wrap them individually in plastic wrap) at room temperature for up to two days or in the refrigerator for up to a week. See below for notes on freezing.
Can I freeze pumpkin whoopie pies?
Yes! Wrap tightly in plastic wrap and then foil and they will freeze for up to several months. I recommend thawing in the refrigerator overnight the day before you plan on enjoying.
Other Pumpkin Recipes:
Pumpkin Whoopie Pies
Ingredients
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs room temperature
- 1 1/4 C light brown sugar packed
- 2/3 C canola oil
- 1 tsp pure vanilla extract
- 1 C pumpkin puree
Frosting:
- 8 oz cream cheese, softened
- 1/4 C unsalted butter softened
- 3 C powdered sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Use a whisk to combine and set aside
- In a large mixing bowl, whisk together until smooth the brown sugar and oil
- Mix in one egg at a time until combined and smooth
- Mix in the vanilla and pumpkin puree
- Gradually mix in the dry ingredients until combined and smooth
- Using a medium ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds
- Bake in the oven for 11 minutes
- Remove from oven and allow to cool completely
Frosting:
- Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar, cinnamon until combined and creamy
- Scoop into piping bag and set aside
- Pair up matching whoopie pies and line up the bottoms onto the cookie sheet
- Pipe a dollop of frosting on the bottom whoopie pies
- Place the top whoopie pie onto the frosting and lightly press down
- Enjoy with a large glass of milk
Nutrition
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11 comments on “Pumpkin Whoopie Pies – with Cream Cheese Frosting”
They turned out lovely and were enjoyed by all. Question: why is your filling white and mine turned out brown. I’m assuming because I used cinnamon in the filling like it said. Does yours not have the cinnamon included?
These are very good. Made a batch and 1/2 because I didn’t want to waste the leftover pumpkin from the can. Did not make more filling. It was plenty.
Can you sub another type of oil for canola?
Mandi, yes you could use vegetable oil.
Super easy to make, not overly sweet. Definitely a recipe to keep.
Why does it show cinnamon in the ingredients for the cream cheese frosting on the pumpkin Whoopi pies, but never shows to mix it in frosting?? Mix it in or not???
Patricia, yes the cinnamon goes in the frosting.
Can’t wait to try these!! I was wondering if you ever tried freezing them?? Do you think it would wor
Yes, you can freeze them. Wrap in plastic wrap and then foil.
So good!
Hi,
I can’t wait to make this woopie pie. I love your site. I wanted to ask if you’ll share what plug in you use to get the 4 window display. I love it!!!