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The BEST Pumpkin Whoopie Pies Recipe

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.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 52 minutes
Servings 12

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
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  • In a large bowl, whisk together vegetable oil, brown sugar, pumpkin puree, egg, and vanilla until smooth.
  • Gradually stir the dry ingredients into the wet ingredients until fully combined.
  • Using a cookie scoop or spoon, drop rounded tablespoons of batter onto prepared baking sheets, spacing them about 2 inches apart.
  • 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.
  • 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.
  • Assemble the whoopie pies. Spread or pipe a generous amount of filling onto the flat side of one cookie and sandwich with another.
  • Chill the assembled whoopie pies in the fridge for 20 minutes to firm up the filling before serving.

Notes

  • 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.