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–+ servings
pumpkin whoopie pies piled on a plate.
5 from 23 votes

Pumpkin Whoopie Pies

Easy Pumpkin Spice Whoopie Pies are soft, subtly spiced, and cake-like cookies filled with a light and sweet cream cheese frosting.
Author Diana
Servings 15 sandwiches
Prep Time 20 minutes
Cook Time 30 minutes
Chilling/Cooling Time 55 minutes

Equipment

Ingredients

For the cookies:

  • 3 ¼ cup (390 g) all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (340 g) pumpkin puree
  • 1 ¼ cups (250 g) granulated sugar
  • 1 cup (200 g) light brown sugar
  • 1 cup (225 g) unsalted butter melted
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract

For the cream cheese filling:

  • ½ cup (113 g) unsalted butter softened
  • 4 ounces (113 g) cream cheese softened
  • 3 cups (340 g) powdered sugar
  • 1 tablespoon (15 ml) heavy cream
  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (180°C) or 160°C if using a fan oven. Line 4 baking sheets with parchment and set aside
  • In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside
  • In a separate larger bowl, whisk together the pumpkin, sugar, brown sugar, melted butter, eggs, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and whisk until just combined. Use a small ice cream scoop (about 2.5-3 tablespoon scoop) to scoop the batter onto the prepared baking sheet at least 2” apart. Bake the cookies in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean and they are no longer wet on top.
  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely
  • Prepare the filling by creaming the butter and cream cheese until smooth, about 3-4 minutes. Add the powdered sugar and mix until smooth. Beat in the heavy cream and the vanilla extract, then beat on high an additional 2-3 minutes until the filling is light and creamy.
  • Once the cookies have cooled completely, flip half upside down (flat side up) and pipe or spread a generous amount of filling on top. Add another cookie on top, flat side down, and press down gently to create the cookie sandwich.
  • Chill the cookies in the fridge for at least 30 minutes to firm up before serving.

Notes

  • Try to make the dough balls the same size. Once baked, you'll want both the top and the bottom of each whoopie pie to match. A cookie scoop will help you portion the batter perfectly.
  • Let them cool. Adding cream cheese frosting to warm pumpkin cookies would be a disaster! Be sure that the cookies are completely cool before adding the filling.
  • To Store: Store your pumpkin whoopie pies in an airtight container in the refrigerator. If kept this way, they will stay fresh for 4-5 days. After that, they will start to dry out. Let the whoopie pies sit at room temperature for a bit before eating so that the frosting can soften.
  • To Freeze: They freeze quite well. It’s best to wrap each whoopie pie individually with plastic wrap, then place the wrapped cookies in a zipper bag or freezer container. Store in the freezer for up to 6 months. Let frozen whoopie pies thaw on the counter for 30 minutes before enjoying.

Nutrition

Calories: 526kcal | Carbohydrates: 79g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 156mg | Potassium: 155mg | Fiber: 2g | Sugar: 56g | Vitamin A: 4532IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pumpkin-whoopie-pies/