The BEST Pumpkin Whoopie Pies

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There’s something magical about fall. The crisp air, the golden leaves, the cozy sweaters—and of course, the comforting flavors of the season. One of the most iconic fall treats has to be the pumpkin whoopie pie. This isn’t just another dessert. It’s the perfect marriage of soft, cake-like cookies and a rich, creamy filling that practically melts in your mouth.

Pumpkin whoopie pies are a nostalgic treat that feel both playful and indulgent. They’re like little portable pumpkin cakes with a luscious layer of sweet filling sandwiched in between. These aren’t your average cookies—they’re tender, moist, and spiced just right to bring out the natural depth of the pumpkin.

What makes this recipe truly special is the balance of texture and flavor. The cookies are fluffy yet dense enough to hold their shape. They’re spiced with cinnamon, ginger, and nutmeg to create that warm, cozy flavor profile. And the filling? It’s a dreamy blend of cream cheese, butter, and powdered sugar that’s not too sweet but totally satisfying.

This recipe is a hit for fall bake sales, Halloween parties, Thanksgiving dessert tables, or just a weekend baking project to enjoy with your favorite hot drink. Kids love them. Adults secretly hoard them. And they freeze beautifully, which means you can make a big batch and stash some for later.

Pumpkin whoopie pies are also a great introduction to baking with pumpkin. If you’re new to it, you’ll be amazed at how well pumpkin puree works in baked goods—it adds moisture, subtle sweetness, and a gorgeous golden color.

We’ve tested and tweaked this recipe to absolute perfection. It’s easy to follow, doesn’t require fancy tools, and delivers bakery-quality results every single time. You won’t need a stand mixer—just a couple of bowls, a whisk, and a baking sheet.

Whether you’re making these for your family, for a bake-off, or just because you’re craving something cozy, this is the recipe you’ll come back to again and again. It’s that good.

So grab your canned pumpkin, your favorite spices, and let’s bake something unforgettable.

Servings

Makes 12 whoopie pies (24 cookies total)

Time

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Cooling Time: 20 minutes
• Total Time: 52 minutes

Ingredients

For the Pumpkin Cookies:

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup light brown sugar, packed
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 6 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk together vegetable oil, brown sugar, pumpkin puree, egg, and vanilla until smooth.
4. Gradually stir the dry ingredients into the wet ingredients until fully combined.
5. Using a cookie scoop or spoon, drop rounded tablespoons of batter onto prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the tops spring back when lightly touched. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. Meanwhile, make the filling. In a medium bowl, beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy and fully combined.
8. Assemble the whoopie pies. Spread or pipe a generous amount of filling onto the flat side of one cookie and sandwich with another.
9. Chill the assembled whoopie pies in the fridge for 20 minutes to firm up the filling before serving.

Tips

• Make sure your cookies are completely cooled before adding the filling.
• Use a piping bag for neat, uniform filling.
• You can refrigerate the whoopie pies for up to 5 days or freeze for up to 2 months.
• Want a flavor twist? Add a pinch of clove or cardamom to the spice mix.

Why You’ll Love This Recipe

• Soft, cakey cookies with the perfect pumpkin spice blend.
• Creamy, tangy cream cheese filling.
• No special equipment needed.
• A fun, nostalgic dessert with major fall flavor.
• Make-ahead and freezer-friendly.

These pumpkin whoopie pies are fall baking at its finest—spiced, soft, sweet, and just the right amount of indulgent. They’re easy to make, beautiful to serve, and absolutely irresistible. Perfect for any autumn celebration or cozy night in.