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Pumpkin Whoopie Pies

Pumpkin whoopie pies are soft, rustic cookies filled with a tangy cream cheese frosting, offering a cozy blend of fall spices and earthy pumpkin flavor. The cookies are tender with a slight chew, while the filling adds a creamy contrast, making them a charming seasonal treat. Their imperfect, homemade appearance makes them perfect for weekend baking and sharing with loved ones.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree avoid watery types
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Scoop or spoon
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Spatula or butter knife

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. This creates your flavorful dry mixture.
  3. In another bowl, cream the softened butter and brown sugar together using a mixer until the mixture is light, fluffy, and fragrant—about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and slightly thickened.
  5. Gradually fold the dry mixture into the wet ingredients, mixing just until everything is combined. Be careful not to overmix; a few lumps are okay.
  6. Scoop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. The batter will be thick and sticky.
  7. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden and the centers are set but still soft.
  8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely; they should feel firm but tender.
  9. Meanwhile, prepare the cream cheese filling by beating the softened cream cheese and butter together until smooth and creamy. Then slowly add the confectioners' sugar and vanilla, beating until fluffy and spreadable.
  10. Spread the filling generously on the flat side of one cookie, then top with a second cookie to form a sandwich. Repeat until all cookies are filled.
  11. Once assembled, refrigerate the pies for at least 30 minutes to let the filling set. Serve at room temperature for the best flavor and texture—enjoy these cozy, spiced treats!

Notes

Ensure cookies are completely cooled before filling to prevent melting. Feel free to adjust spices to taste for a spicier or milder flavor. These pies are best enjoyed within a few days, stored in an airtight container in the refrigerator.