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pumpkin whoopie pies - featured image

Pumpkin Whoopie Pies Recipe: Easy Homemade Treats with Spiced Creamy Filling

  • Author: Rachel Summers
  • Total Time: 45 minutes
  • Yield: 24 pies 1x

Description

These pumpkin whoopie pies feature pillowy pumpkin cookies sandwiched around a creamy, spiced filling. They’re easy to make, perfect for fall gatherings, and packed with real pumpkin and warming spices.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or use a gluten-free blend for allergies)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (can sub melted coconut oil)
  • 1 1/2 cups (360g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) cream cheese, softened (use dairy-free if needed)
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chopped toasted pecans (optional)
  • Mini chocolate chips (optional)
  • Extra cinnamon sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In another bowl, mix brown sugar, granulated sugar, and oil until well blended. Stir in pumpkin puree, eggs, and vanilla extract.
  4. Gradually add dry ingredients to wet mixture. Stir gently until just combined; do not overmix.
  5. Use a medium cookie scoop (about 1.5 tablespoons) to drop rounds onto lined baking sheets, spacing about 2 inches apart.
  6. Bake for 12-14 minutes, until cookies are set and a toothpick comes out clean. If dough is too soft, chill for 15 minutes before baking.
  7. Let cookies rest on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
  8. For the filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy (about 2 minutes). Mix in powdered sugar, cinnamon, ginger, vanilla, and a pinch of salt. Beat until light and fluffy. Chill for 15-20 minutes if too soft.
  9. Pipe or spoon a generous dollop of filling onto the flat side of half the cookies. Top with remaining cookies, pressing gently.
  10. Optional: Sprinkle cinnamon sugar or mini chocolate chips on the filling before sandwiching.
  11. Serve immediately or chill for a firmer texture. Store in an airtight container in the fridge for up to 3 days.

Notes

For super-soft cookies, use thick pumpkin puree and avoid overmixing. Chill the filling before assembling for best texture. Pair similar-sized cookies for neat sandwiches. Cookies can be made gluten-free or dairy-free with simple swaps. Store pies chilled for best texture and flavor.

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 180
  • Sugar: 20
  • Sodium: 120
  • Fat: 7
  • Saturated Fat: 3
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 2

Keywords: pumpkin whoopie pies, fall dessert, spiced filling, easy pumpkin recipe, autumn treats, homemade whoopie pies, cream cheese filling, Halloween dessert, Thanksgiving dessert

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Find it online: https://theyumtaste.com/pumpkin-whoopie-pies-recipe-easy-homemade-treats-with-spiced-creamy-filling/