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.
- What Is A Whoopie Pie?
- Why You Will Love This Pumpkin Whoopie Pies Recipe
- Ingredients For Pumpkin Whoopie Pies
- How To Make This Pumpkin Whoopie Pie Recipe
- Serving Suggestions
- Other Fall Pumpkin Recipes You Might Love
- Substitutions and Variations
- Storage Options
- Helpful Tools
- Tips For Success
- Related Recipes
- Frequently Asked Questions
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.
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.
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.
Other Fall Pumpkin Recipes You Might Love
- No-Bake Pumpkin Cheesecake Recipe
- Butterscotch Pumpkin Oatmeal Cookies
- Pumpkin Soup with Coconut Milk
- Cheesecake Stuffed Pumpkin Muffins
- Pumpkin Chocolate Chip Muffins (Pumpkin Muffins with Streusel)
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
Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on.
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.
Related Recipes
Frequently Asked Questions
For the best results when making this pumpkin whoopie pies recipe, use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, so you won’t need to add as much sugar or spices to your recipe.
Use cinnamon, nutmeg, ginger, and cloves, to create your own unique flavor profile. Pumpkin pie spice or apple pie spice are also variations of this classic blend of spices.
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Pumpkin Whoopie Pies
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.
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Friday 8th of November 2019
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