Pumpkin puree, flour, pumpkin pie spice, brown sugar, eggs, and cream cheese make these cozy fall whoopie pies unforgettable.
Okay, so I’ve got a confession: the first time I made these Pumpkin Whoopie Pies, I accidentally doubled the pumpkin puree and forgot the salt… and yet, somehow, they still disappeared off the plate in record time. That’s when I knew I had something special. This recipe? It’s the kind of thing you bring to a potluck and suddenly you’re the “whoopie pie person” forever. The soft pumpkin cookies. The maple cream cheese filling. I mean… come on. They’re like sweater weather in dessert form.
Plus, there’s something about sandwiching two cookies around a creamy center that just makes people feel like kids again. And don’t even get me started on how many “I don’t even like pumpkin, but these…” comments I’ve gotten. Sound familiar?
Why You’ll Love This Pumpkin Whoopie Pies Recipe?
Where do I even start? These aren’t your average pumpkin cookies. They’re soft, pillowy, and perfectly spiced—like, every bite feels like fall is giving you a hug. And that maple cream cheese filling? It’s dreamy. Not too sweet, just rich and smooth enough to cut through all the pumpkin spice. They’re easy enough for a casual Saturday bake, but still fancy enough to impress your picky aunt at Thanksgiving. Basically, they’re a vibe.
Ingredient Notes:
Let me walk you through the essentials of what goes into these soft little pumpkin pillows:
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Pumpkin Purée – Use pure canned pumpkin, not the pre-spiced pie mix. It gives you total control over the flavor.
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Pumpkin Pie Spice – Yes, you can make your own blend, but store-bought totally works.
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Dark Brown Sugar – Adds that deep molasses note that pairs so well with pumpkin.
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Vegetable Oil – Keeps the cookies soft and moist. (Butter would make them too cakey.)
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Flour, Baking Soda, Baking Powder, Salt – The dry team doing their thing, giving structure and lift.
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Cream Cheese & Butter – For the filling. Let them sit out so they’re soft and easy to whip.
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Maple Syrup – Pure maple syrup, if you can swing it. Adds that cozy, warm, “I’m curled up under a blanket” vibe.
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Powdered Sugar – For sweetening and structure in the frosting.
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Optional Sprinkles – Not required but highly encouraged if you want a little pizzazz.
How To Make Pumpkin Whoopie Pies?
First off—don’t panic. This might sound like a lot, but it’s really just mix, bake, whip, and sandwich. I promise.
Step 1: Preheat and Prep.
Set your oven to 350°F and line two baking sheets with parchment paper. No one likes cookies stuck to the tray. Trust me, I’ve scraped off too many with a spatula.
Step 2: Mix the Dry Stuff.
Grab a big bowl and whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set it aside like a little spice mountain of joy.
Step 3: Whisk the Wet Stuff.
In another bowl, whisk together the granulated sugar, brown sugar, and oil. Then stir in the pumpkin, eggs, and vanilla until smooth. It’ll look like pumpkin soup, and that’s exactly right.
Step 4: Combine Everything.
Slowly mix the dry ingredients into the wet ones. Don’t overdo it—just mix until it all comes together into a thick, pumpkin-y batter.
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Step 5: Scoop and Bake.
Drop heaping spoonfuls onto your baking sheets. I use a medium cookie scoop to keep them nice and even. Bake for about 10-12 minutes. You’ll know they’re done when they spring back gently if you press them.
Step 6: Make the Filling.
Whip your butter until smooth, add the cream cheese, and beat again. Gradually mix in the powdered sugar, maple syrup, and vanilla until creamy and thick—but not runny.
Step 7: Assemble!
Pair up cookies of similar sizes. Spread or pipe the filling onto one cookie and sandwich it with another. Boom—whoopie magic.
Step 8: Chill.
Pop them in the fridge for at least an hour before serving. It helps the frosting set and makes them easier to eat without squishing everywhere.
Storage Options:
These little guys hold up well in the fridge. Just pop them into an airtight container and keep them chilled for up to 5 days. You can freeze them too—just wrap individually and thaw in the fridge. (Pro tip: eat one straight from the freezer on a hot day… weirdly amazing.)
Variations and Substitutions:
Want to shake things up a bit? Here are a few fun twists:
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Gluten-Free: Use a 1:1 gluten-free flour blend. Works like a charm.
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No Maple? Swap for honey or a touch of vanilla in the frosting.
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Chocolate Chips: Mix a few mini ones into the batter for a chocolate-pumpkin combo.
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Vegan Version: Use dairy-free cream cheese, butter, and egg substitutes. They won’t be exactly the same, but still really good.
What to Serve with Pumpkin Whoopie Pies?
Pair these with:
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Chai Tea or Spiced Latte – Because, obviously.
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Vanilla Ice Cream – Make it a whoopie pie sundae!
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Mulled Wine or Cider – If you’re feeling fancy-fall-party vibes.
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Cinnamon Whipped Cream – IYKYK.
Frequently Asked Questions:
Can I make these ahead of time?
Totally. Bake the cookies and store them (unfrosted) in an airtight container for up to 2 days. Frost the day you plan to serve.
Can I make them smaller?
Yup! Use a teaspoon instead of a tablespoon and reduce the baking time by 2-3 minutes. Mini whoopie pies = more to go around.
Can I freeze the filling separately?
Absolutely. Just bring it back to room temp and give it a good stir before using.
If you’ve made it this far, I’m sending you a virtual high-five—and maybe even a warm whoopie pie if I could. Let me know if you give this recipe a go. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Whoopie Pies
Ingredients
For Pumpkin Cookies:
- 1 tsp Baking Powder
- 2 ½ tbsp Pumpkin Pie Spice
- 1 c Granulated Sugar
- 1 c Dark Brown Sugar firmly packed
- 3 c All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 c Vegetable Oil
- 3 c Chilled Pumpkin Puree
- 2 Large Eggs
- 1 tsp Vanilla Extract
For Maple Cream Cheese Frosting:
- 8 oz Cream Cheese at room temperature
- 3 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 3 c Powdered Sugar
- ½ c Unsalted Butter at room temperature
- Optional: Sprinkles or Jimmies for garnish
Instructions
- Preheat your oven to 350°F (175°C). To the middle position adjust the oven rack. Line your baking sheets, with parchment paper.
- In a bowl whisk together the flour, salt, baking soda baking powder and pumpkin pie spice.
- In a bowl vigorously mix the granulated sugar, brown sugar and oil. Add the pumpkin puree, eggs and vanilla extract; whisk until everything is well combined.
- Gradually add the dry ingredients to the wet mixture while stirring until they are just combined.
- Scoop spoonfuls of dough onto the baking sheets. Bake, for 10 to 12 minutes. Allow them to cool on the sheets for 10 minutes before transferring them to wire racks to cool completely.
- Beat the butter until it becomes smooth. Add cream cheese. Beat again. Gradually mix in sugar, maple syrup and vanilla extract until you achieve a smooth consistency.
- Spread frosting on one side of half of the cookies. Place another cookie on top to create a sandwich structure.
- Refrigerate your whoopie pies for at least an hour before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
