Pumpkin & Cream Cheese Whoopie Pies

If you’re not familiar with whoopie pies, they’re delicious hand-held treats that hail from the Northeast. Whoopie pies consist of two soft rounds of cake-like cookies, sandwiched with creamy icing in the middle. When I first made whoopie pies at home, I didn’t anticipate liking them as much as I did! I’m generally not a huge fan of soft cake-like cookies, but these pumpkin spice whoopie pies are SO moist, and definitely more like cake than a cookie, but also not totally cake-cake, if that makes any sense. This combination of spiced pumpkin and creamy cream cheese filling is divine and these are now one of our favorite fall treats! The recipe comes from a great cook book, Baked, New Frontiers in Baking.

Ingredient List

These delicious pumpkin whoopie pies require standard baking ingredients, but here’s a few things of note:

  • Pumpkin Puree – you’ll need 3 cups of pure pumpkin puree (make sure you’re not buying canned pie filling). Two standard 15oz cans or one large 28oz can will give you enough, plus just a bit extra to make yourself this milkshake 🙂
  • Dark Brown Sugar – dark brown sugar gives extra depth of flavor here. I recommend it, but you could certainly use light brown sugar if that’s what you have.
  • Cream Cheese – I recommend full-fat, or reduced fat cream cheese. Avoid fat free cream cheese.
  • Butter – unless you have a dietary restriction, use real butter, not margarine or butter alternative.


You’ll make your cute little cakes first, and when they’re completely cooled, you can fill them with the filling.

  1. Combine dry ingredients in a bowl and set aside.
  2. Beat wet ingredients in a stand mixer.
  3. Add the dry ingredients to finish the batter.
  4. Use a cookie scoop to portion our little circles of batter and bake!
  5. Optional- I like to use a spatula and gently tap down the tops of half of the cookies. I find that tapping down the “dome” just a bit helps them to sit flat and not roll!
  6. After the cakes cool on the baking sheet for a couple minutes, transfer them to a rack to cool.
  7. When completely cool, flip over half the cakes, whip up a cream cheese filling, and sandwich the cookies together!

These have an incredibly soft, rich texture and flavor. There is nothing bland about these. The cakes are light and so, so soft, yet dense and flavorful at the same time.

A note on whoopie pie sizing

Before scooping out your cookies, you might wish to experiment with portions. A standard #30 or #40 cookie scoop will portion about about 1.5-2 tablespoons of batter. These are small, but sizable whoopie pies, suitable for most! I also made some extra large ones, mostly for efficiency haha. I got tired of scooping and baking batter so we made some with about 4 tablespoons batter and they were huge and awesome. If I were making these for a bake sale, or as a special gift for someone, I would totally make big ones. If I was making these for a dessert tray or party, I’d do small ones. here’s a comparison:

Frequently Asked Questions

Can I make these ahead of time or freeze these pumpkin whoopie pies? Freeze cakes in a single layer and then stack in an airtight container between layers of parchment. Thaw at room temp and then frost. I’ve never frozen them frosted, but I think that would work just fine as well.

pumpkin whoopie pies on a cooling rack

Pumpkin & Cream Cheese Whoopie Pies

Soft pumpkin spiced cake rounds sandwiched with cream cheese filling. Divine!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 cup oil
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 3 cups pumpkin puree
  • 1 teaspoon vanilla
  • 2 eggs
  • Cream Cheese Filling
  • 1/2 cup 1 stick butter, at room temp or slightly chilled
  • 1 8- oz. package cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • optional: 1/2 teaspoon maple extract


  • Preheat oven to 350.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a large bowl or stand mixer, beat together the brown sugar, white sugar, and oil.
  • Add the pumpkin puree and mix well.
  • Add the vanilla and eggs and mix well.
  • Slowly add in the flour mixture and mix until combined.
  • Using a cookie scoop or 1 tablespoon measure, drop the batter onto the baking sheet, leaving 1-2 inches between the batter. Try to keep the batter as circular as possible.
  • Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean or with just moist crumbs attached.
  • Remove from oven and allow to cool for a couple minutes on the pan and then transfer to a cooling rack. Cool completely before frosting.
  • To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar and extract, and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.
  • Flip half of the cakes over on a flat surface and divide batter between them.  Sandwich halves together.
Keyword: pumpkin spice whoopie pies
Author: Baked: New Frontiers in Baking
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I love that it is the time of year for pumpkin recipes! These whoopie pies look especially good! I'm excited to give them a try.

  2. This looks so yummy. Anything with pumpkin and cream cheese is a winner in my book. I just voted for you in the BHG contest. Looks like you are kicking some serious booty! I'll keep voting and crossing my fingers for you!

  3. Aren't these AB SO LUTE LY to DIE for!!! I've not made them in a few years but I got my recipe from an Amish recipe book that was published in the late 80's. I also make chocolate whoopie pies w/ peanut butter filling, and chocolate w/ a strawberry filling. (we are going to try out a spiced apple w/ maple filling soon!) When we make them they hardly last two days as we have teenage boys!!! Need I say more.. 🙂

  4. I found these last fall and they are TO. DIE. FOR!!!! Highly addictive. Perfect fall treat.

  5. Kate – You have ginger on the ingredient list but I don't think it shows up in the recipe anywhere!

    I had already planned on making these tonight for a bake sale tomorrow – I just hadn't decided which recipe to use. I think it's a sign that they showed up here today!

  6. Wow, wow, wow!!! These look incredible and I know my kids will flip for them!!! I just found your blog and after reading this *one* recipe and seeing some of your "teases" on the sidebar I added you to my blog list immediately 🙂 Now back to your blog…

  7. I love pumpkin cookies. I've been seeing this recipe a lot lately, I must be destined to try them! 🙂

  8. I am a transplant (15 yrs ago) to Northern Maine and have never been a huge fan of whoopie pies because of the lard filling.
    A friend make pumpkin chocolate chip whoopie pies with cream cheese filling and I swoon! I am not sure I would make the maple cc filling, but I will try this recipe with mini chocolate chips in the cookie.

  9. We love pumpkin chocolate chip cookies – they go faster than anything else in the house…I will have to try this one!

  10. Marla, I think you win for adjective of the day–these are definitely essential, hahaha! 🙂

    Jeni, I'm so sorry I had to leave those at your house. I was in a co-dependent relationship with them and it was important to my physical and emotional well-being to not be around them anymore.

    SnoCat–I know, I know. 🙂 The thing is that I hate all things maple, even real maple syrup, so I don't want to spend all that money on the real stuff when Junky Aunt Jemima is sufficient for my needs, you know? However, if we are talking butter, I will bust my budget for the good stuff. 🙂

  11. I have never posted wank before on a blog, and I apologize in advance for doing so … BUT

    What you show is NOT maple syrup, it is a processed maple food product. Please see it in your heart to find some. 🙂

    Now to go forage through my cabinets for some pumpkin puree ….

  12. Oh buddy. These little buggers derailed my South Beach train just a little bit…I HAD to try them. But only half of one. Man, they were good.

  13. I too, believe pumpkin and cream cheese were made for each other. I'm totally going to make these.

  14. can't wait to try these!!! They look like a yummy treat for the fall party at my son's school. Just have to find out if homemade treats can be brought into the classroom or not.


  15. I love whoopie pies and I've been wanting to make this version. Now I REALLY want to make them!

  16. Wow, these look so good! I love pumpkin, cream cheese, and whoopie pies so this is fantastic. NOw if I can just wait until my birthday this week to make them.

    Oh, and ditto on the no shortening in the middle. I abhor shortening.

  17. Sweet! and very hard to resist. These Pumpkin Whoopie Pies look amazing and essential!

  18. I think I am in love – I am supposed to be mopping my floor (according to me) but instead I am going to be making Whoopie!!!! My heart did a little jump when I read this recipe and I think a shed a tear or two. You just make my whole week!!!

  19. Great. We just had two birthdays and I swore off sweets, but these look to stinkin' good not to try. Good thing my mom invited me for dinner tonight so I'll have others to share them with.

  20. These sound delicious! You think this recipe would still turn out as well if I halved everything? Thanks, can't wait to try them!

  21. I love that it is finally fall!! All of these AmAzInG pumpkin recipes to try! For sure making this one this week!! Thanks!

  22. Love this spin on a classic whoopie pie. I also love how it doesn't use shortening in the filling. Cream cheese sounds much better! 🙂

  23. I'm from Maine and I'm a die-hard believer that whoopie pies should only be chocolate with white filling. But I am for sure going to make these! I've of course heard of pumpkin whoopie pies before but they never looked this good.

    1. Hey! I’m from Maine too (born & raised)! I love the classic chocolate whoopie pie with white buttercream but variety is the spice of life! I’m making this recipe for Thanksgiving. You’ll have to try a chocolate whoopie pie with mint or candy cane buttercream for the Holidays… YUM!