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.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Whoopie Pies
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Ground cinnamon
- Nutmeg
- Ginger
- Oil
- 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.
- Granulated sugar
- 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.
- Vanilla extract
- Eggs
Cream Cheese Filling
- Butter – Unless you have a dietary restriction, use real butter, not margarine or butter alternative.
- Cream cheese – I recommend full-fat, or reduced fat cream cheese. Avoid fat free cream cheese.
- Powdered sugar
- Vanilla extract
- Maple extract – Optional, but delicious!
How to Make Pumpkin & Cream Cheese Whoopie Pies
- You’ll make your cute little cakes first, and when they’re completely cooled, you can fill them with the filling.
- Combine dry ingredients in a bowl and set aside.
- Beat wet ingredients in a stand mixer.
- Add the dry ingredients to finish the batter.
- Use a cookie scoop to portion our little circles of batter and bake!
- 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!
- After the cakes cool on the baking sheet for a couple minutes, transfer them to a rack to cool.
- 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.
Storing and Other Tips
- Store finished whoopie pies in an airtight container in the refrigerator and enjoy within 3-4 days. They are best at room temperature, so set them out for about 15-20 minutes before serving.
- 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
You can definitely make these a day ahead of time and store them in the refrigerator until ready to serve. To freeze: 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.
Yes, just pop it in an airtight container in the fridge. Pull it out to come to room temp When you start making your cookies. By the time they are cool you should be able to give the filling a whip and use as directed.
Place finished whoopie pies in a rigid container lined with parchment. If traveling in warm weather, you may want to pop them in a cooler with an ice pack so the filling does not melt. If taking these to an event where they need to look pretty, you could also pack your filling in a large zip-top bag or pastry bag and assemble the pies on site.
Pumpkin & Cream Cheese Whoopie Pies
Ingredients
Pies
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons ground cinnamon
- ½ 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
Filling
- ½ 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
Instructions
Pies
- 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.
Filling
- 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.
Notes
- Store finished whoopie pies in an airtight container in the refrigerator and enjoy within 3-4 days. They are best at room temperature, so set them out for about 15-20 minutes before serving.
Questions & Reviews
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.
These sound delicious! You think this recipe would still turn out as well if I halved everything? Thanks, can't wait to try them!
love pumpkin anything…and these look divine. Can't wait to try.
I love that it is finally fall!! All of these AmAzInG pumpkin recipes to try! For sure making this one this week!! Thanks!
Nothing screams Fall like pumpkin and maple! I absolutely must try these.
These look fantastic!
Love these!
I just love your recipes. I have to try this one this weekend.
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! 🙂
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.
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!