Pumpkin Whoopie Pies Recipe

I absolutely love this Pumpkin Whoopie Pies Recipe because it brings together the warm flavors of fall in such a fun, nostalgic treat. When I first tried making these, I was amazed at how soft, cakey, and perfectly pumpkin-spiced the cookies turn out — and that cream cheese filling? It’s the perfect balance of sweet and tangy that keeps me coming back for more.

You’ll find that Pumpkin Whoopie Pies are an excellent crowd-pleaser at holiday gatherings or anytime you crave a cozy dessert. They’re easy enough to make on a weeknight but impressive enough to serve to guests. Plus, because the pies are individually sized, they’re a handy treat to pack up, share, or enjoy without any fuss.

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Ingredients You’ll Need

The ingredients in this Pumpkin Whoopie Pies Recipe come together to create that classic autumn vibe, with spices and pumpkin shining front and center. Using quality pumpkin puree and fresh spices will really take these pies next-level delicious.

• All-purpose flour: Gives structure for tender but sturdy whoopie pies.
• Ground cinnamon: Essential warm spice that complements pumpkin beautifully.
• Baking powder & baking soda: These help the cakes rise perfectly and stay light.
• Ground ginger, allspice, cloves, and nutmeg: A classic spice blend that makes these pies uniquely cozy.
• Kosher salt: Balances the sweetness and enhances flavors.
• Dark brown sugar: Adds deep molasses sweetness and moisture.
• Unsalted butter: Softened for creamy texture and rich flavor.
• Large eggs: Bind everything together and add richness.
• Pumpkin puree: The star ingredient for flavor and moisture – use plain canned or homemade.
• Vegetable or neutral oil: Keeps the cakes tender and moist.
• Pure vanilla extract: Rounds out the flavors in both cakes and filling.
• Cream cheese: Softened for that classic tangy filling texture.
• Confectioners’ sugar: Sweetens and smooths the filling.
• Honey: Adds a subtle floral note to balance the cream cheese.

Variations

I love that this Pumpkin Whoopie Pies Recipe is so versatile — you can easily swap spices or fillings to make it your own. I’ve played around with different ideas, and it’s fun to customize based on your taste or dietary needs.

• Spice it up: I sometimes add a pinch of cayenne or extra ginger for a little kick — it livens up the classic flavor beautifully.
• Free from dairy: Use vegan cream cheese and plant-based butter alternatives to make this recipe dairy-free; it still turns out creamy and delicious.
• Maple filling: Swap the honey in the filling for pure maple syrup for an earthy sweetness that pairs amazingly well with pumpkin.
• Mini whoopie pies: Make mini versions for parties or kids’ lunchboxes — they’re just as good and easier to eat on the go.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Mix Your Dry Ingredients

Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg. This spice blend is what makes these whoopie pies so flavorful, so take a moment to enjoy that wonderful aroma.

Step 2: Cream Sugars and Butter, Then Add Wet Ingredients

Using a stand mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until combined and creamy. Then add the eggs, pumpkin puree, oil, and vanilla extract. Beat everything until smooth and well incorporated. This step is key for fluffy and moist whoopie pies, so don’t rush it!

Step 3: Combine Wet and Dry Ingredients

Lower the mixer speed to medium-low, then gradually add your dry ingredients. Mix only until just combined — the dough should be smooth and slightly sticky, but be careful not to overmix or your pies could get tough. This is the moment my kitchen usually starts smelling *amazing*.

Step 4: Pipe and Bake the Whoopie Pies

Transfer your dough into a gallon-sized freezer bag or piping bag. Snip about an inch off the corner, then pipe rounds about 2 inches wide onto two parchment-lined baking sheets. Leave about 2 inches of space in between. Pro tip: wet your finger or the back of a spoon to smooth out any peaks — it helps the pies bake evenly and look neat.

Bake your whoopie pies for 15 to 20 minutes, until they spring back to the touch. Let them cool slightly on the pans before transferring to a wire rack to cool completely. Patience here really pays off — try not to fill them while warm or the filling might melt!

Step 5: Prepare the Cream Cheese Filling

While your whoopie pies cool, whip up the filling. Beat the softened cream cheese and unsalted butter on medium-high speed until smooth and creamy. Add the powdered sugar, cinnamon, vanilla, and honey, then continue beating until the mixture is light and fluffy. Keeping this chilled until assembly helps the filling hold its shape beautifully.

Step 6: Assemble and Enjoy

Flip half of the cooled whoopie pies so the domed sides are down. Spread the cream cheese filling generously on the flat sides, then sandwich with the remaining pies. These whoopie pies are best served the day they’re made but still hold up nicely for a couple of days in an airtight container.

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I like to dust these whoopie pies lightly with powdered sugar before serving—it adds a little festive touch and amps up their homemade charm. Sometimes, I sprinkle a tiny pinch of cinnamon on top of the filling for an extra aromatic finish. If I’m feeling fancy, a drizzle of melted white chocolate works wonders too!

Side Dishes

I often serve these Pumpkin Whoopie Pies with a warm cup of chai tea or a pumpkin spice latte to complement those classic fall flavors. For brunch, they pair delightfully with cinnamon-spiced apples or roasted pecans, adding that perfect mix of textures and tastes.

Creative Ways to Present

For special occasions, I love stacking mini Pumpkin Whoopie Pies as a sweet tower centerpiece — it’s such a crowd-pleaser! Wrapping individual pies in parchment and tying them with a little twine makes adorable gifts. You can even sandwich two pies with colored frosting for a fun twist at Halloween parties.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Whoopie Pies store wonderfully in an airtight container in the fridge for up to 3 days. I recommend layering parchment paper between them to prevent sticking, especially if the filling is soft. This way, you can grab one as a quick snack without compromising texture.

Freezing

I’ve frozen these pies successfully by wrapping each sandwich individually in plastic wrap and placing them in a freezer-safe container. They freeze well for up to 2 months. When I want to enjoy them later, I just thaw them in the fridge overnight — they come out just as tasty and tender as freshly made.

Reheating

If you prefer your whoopie pies a little warm, I like to pop them in the microwave for about 10-15 seconds. Just be careful not to melt the filling too much! Alternatively, a quick toast in a low oven wrapped loosely in foil refreshes their softness beautifully.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies Recipe holds a special place on my fall baking list — it’s simple, comforting, and always a hit at my gatherings. I love how these pies manage to feel both nostalgic and fresh, capturing everything I adore about pumpkin season in each bite. I highly recommend you try making them soon; I promise you’ll end up wanting to keep the recipe close just like I do.

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