These pumpkin whoopie pies are dangerously easy to make. They are basically pumpkin cookies with cream cheese frosting but we doubled the fun and sandwiched them together to make whoopie … uhm, whoopie pies.

close up photo of sandwich cookies with cream cheese frosting

What Is A Whoopie Pie?

A whoopie pie is a dessert consisting of two soft, cakey cookies sandwiched together with a creamy filling. Pumpkin whoopie pies are made with pumpkin puree in the cookies and a cream cheese filling.

These pumpkin whoopie pies start with two incredibly soft and tender pumpkin cookies. The texture is almost cake-like and they just melt in your mouth.

After the cookies come out of the oven and cool down, you sandwich some creamy, sweet cream cheese frosting between two cookies and you have a whoopie pie. It has all the flavors of a pumpkin cupcake but they are smaller so you can eat more.

Why You Will Love This Pumpkin Whoopie Pies Recipe

Pumpkin whoopie pies are a great dessert to make for any occasion, but they are especially popular during the fall season. They are a festive and delicious treat that is perfect for Halloween, Thanksgiving, or any other fall gathering.

Easy to make. The dough comes together quickly and easily, and the cookies are baked in just a few minutes. You can whip up the frosting while they’re baking.
Festive dessert. They’re perfect for the fall season and are a great way to celebrate Halloween or Thanksgiving.
Freezer-friendly: Pumpkin whoopie pies can be made ahead of time and stored in the freezer for up to two months. This makes them a great option for busy weeknights or when you have unexpected guests.

6 pumpkin whoopie pies with cream cheese frosting

But you don’t have to make whoopie pies out of these cookies. You can have twice as many cookies if you don’t sandwich them together. Just frost the tops of each cookie and you will have well over 2 dozen pumpkin cookies with cream cheese frosting.

Ingredients For Pumpkin Whoopie Pies:

If you are new to baking from scratch then you might think the list of ingredients looks long and overwhelming. It really isn’t that bad. I broke the recipe down into sections of dry ingredients and wet ingredients. The list of dry ingredients looks long because I have used 4 different spices.

For The Pumpkin Whoopie Pies

Flour – All purpose flour.
Baking soda
Baking powder
Salt
Cinnamon – Ground.
Nutmeg – Ground.
Ginger – Ground.
Allspice – Ground.
Butter – Softened to room temperature.
Brown sugar – Packed, light or dark.
Sugar – Regular white granulated sugar.
Pumpkin Puree – Not pumpkin pie filling.
Eggs – Room temperature.
Vanilla extract

For The Cream Cheese Filling

Butter – Softened to room temperature.
Cream cheese – Softened to room temperature.
Powdered sugar
Vanilla extract

How To Make This Pumpkin Whoopie Pie Recipe

Whisk the flour, baking soda, salt, and spices in a medium bowl. Set aside
Add the following to a mixing bowl: butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy. Add the pumpkin puree, eggs and vanilla extract and beat well. The mixture will look curdled, don’t worry.
Stir in the flour mixture. Drop balls of dough the size of rounded tablespoons onto the baking sheets. Space them about 2 inches apart.
Bake the cookies for about 10 to 13 minutes or until golden brown and slightly cracked on the surface. Set on wire racks to cool completely.
Beat the butter and cream cheese on medium speed until soft and creamy. Slowly add the powdered sugar and beat until well combined. Mix in the vanilla.
Turn half of the pumpkin cookies upside down and spread or pipe some frosting on the bottom of the cookies. Place another cookie (flat side down) on top of the frosting to create a cookie sandwich. Repeat with all of the cookies.

process photos showing how to make pumpkin whoopie pies or pumpkin cookies with cream cheese frosting

Serving Suggestions

No matter how you choose to serve them, pumpkin whoopie pies are a delicious and festive treat that is sure to delight everyone. Here are some additional serving suggestions for these homemade pumpkin whoopie pies:

With a cup of coffee or tea. Pumpkin whoopie pies are also a great way to finish off a meal. Serve them with a cup of coffee or tea for a satisfying and sweet ending.
Drizzled with chocolate sauce or caramel sauce. This adds a touch of sweetness and richness to these delicious whoopie pies.
As part of a dessert table. Pumpkin whoopie pies are a great addition to any dessert table. Serve them with other fall-themed desserts, such as pumpkin pie, apple pie, and pecan pie.
As a gift for a friend or family member. Homemade pumpkin whoopie pies are a thoughtful and delicious gift for any occasion.

six pumpkin whoopie pies filled with cream cheese frosting

Other Fall Pumpkin Recipes You Might Love

Substitutions and Variations

Here are a few substitutions and variations when making this pumpkin whoopie pie recipe:

You can substitute apple pie spice or pumpkin pie spice blend for the individual baking spices in the ingredients list.
Cinnamon or Pumpkin Spice buttercream is a delicious alternative to our sweet cream cheese filling.
You can make large or small mini pumpkin whoopie pies, just use different size cookie scoops.

Storage Options

Pumpkin whoopie pies can be stored in an airtight container at room temperature for up to 2 days.
You can also store them in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Helpful Tools

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Some pieces of equipment you may find helpful when making this pumpkin whoopie pie recipe:

Tips For Success

Blend the dry ingredients together before you add them to the wet ingredients.
Let the butter and eggs come to room temperature.
Slightly flatten the mounds of dough before you bake them.
Let the pumpkin cookies cool before you spread the cream cheese frosting on them.
Use a piping bag or zip-top bag with the corner snipped off to fill the cookies. This will help you to create a neat and even filling.

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Pumpkin Whoopie Pies

An ultra-creamy cream cheese frosting gets sandwiched between two soft, light, and fluffy pumpkin cookies to create a pumpkin whoopie pie.

5 from 1 vote

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Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: Whoopie pies or 32 cookies

Calories: 335kcal

Author: Dahn Boquist

Ingredients

Dry Ingredients

2-1/2 cups all-purpose flour 300 grams
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice

Wet Ingredients:

3/4 cup butter softened (12 tablespoons)
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract

Cream Cheese Frosting

1/4 cup butter softened
4 ounces cream cheese softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper or spray them with non-stick spray.
Whisk the flour, baking soda, salt, and spices in a medium bowl. Set aside.
Add the following to a mixing bowl: butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy. Add the pumpkin puree, eggs and vanilla extract and beat well. The mixture will look curdled, don’t worry.
Stir in the flour mixture.
Drop balls of dough the size of rounded tablespoons onto the baking sheets. Space them about 2 inches apart.
Bake the cookies for about 10 to 13 minutes or until golden brown and slightly cracked on the surface. Set on wire racks to cool completely.

Cream cheese frosting:

Beat the butter and cream cheese on medium speed until soft and creamy. Slowly add the powdered sugar and beat until well combined. Mix in the vanilla.
Turn half of the pumpkin cookies upside down and spread or pipe some frosting on the bottom of the cookies. Place another cookie (flat side down) on top of the frosting to create a cookie sandwich. Repeat with all of the cookies.