Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are soft, cake-like cookie sandwiches filled with sweet, creamy frosting that taste like the very essence of fall. I bake fluffy spiced pumpkin rounds and sandwich them with a luscious cream cheese or marshmallow filling, creating the perfect handheld treat. They’re cozy, nostalgic, and full of warm spices—and they always disappear fast.

Why You’ll Love This Recipe

I love how these whoopie pies combine the best parts of cake and cookies in one bite. The pumpkin makes them moist and tender, while the cinnamon, nutmeg, and cloves bring that classic autumn flavor I can’t resist. They’re great for parties, bake sales, or just a weekend treat with a cup of coffee. Plus, they look impressive but are incredibly easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cakes:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground ginger

• Ground nutmeg

• Ground cloves

• Brown sugar

• Granulated sugar

• Vegetable oil

• Pumpkin purée (not pumpkin pie filling)

• Eggs

• Vanilla extract

For the Filling (Cream Cheese or Marshmallow):

• Cream cheese, softened

• Unsalted butter, softened

• Powdered sugar

• Vanilla extract

• Optional: Marshmallow fluff (for a marshmallow-style filling)

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.

3. In another bowl, I beat the brown sugar, granulated sugar, and oil until combined, then mix in the pumpkin, eggs, and vanilla.

4. I slowly add the dry ingredients into the wet and stir just until combined.

5. I drop the batter onto the baking sheets using a cookie scoop or spoon, spacing them a few inches apart.

6. I bake them for 12–14 minutes, until they spring back lightly when touched. Then I let them cool completely on a wire rack.

7. While they cool, I beat the cream cheese and butter until smooth, then add the powdered sugar and vanilla and mix until fluffy.

8. Once the cakes are cooled, I spread or pipe the filling on the flat side of half the cookies, then top with the remaining halves to make sandwiches.

Servings and timing

This recipe makes about 10 to 12 whoopie pies, depending on the size. It takes around 20 minutes to prep, 12–14 minutes to bake, and a bit of cooling time—so I plan for about 45 minutes total.

Variations

When I want something different, I add a little maple syrup or cinnamon to the filling for extra flavor. I’ve also rolled the edges in chopped pecans or mini chocolate chips for a decorative finish. If I’m in the mood for something sweeter, I use a marshmallow fluff filling instead of cream cheese.

Storage/Reheating

I store whoopie pies in an airtight container in the fridge for up to 3 days. I let them sit at room temperature for 15–20 minutes before serving so the filling softens. They also freeze well—just wrap them individually and thaw when needed.

FAQs

Can I use canned pumpkin pie filling?

No, I use plain pumpkin purée. Pumpkin pie filling is already sweetened and spiced, which throws off the balance of this recipe.

What’s the best filling for whoopie pies?

I love cream cheese frosting for the tang, but marshmallow fluff makes a sweeter, lighter version. Both work beautifully depending on what I’m craving.

How do I keep the whoopie pies from being sticky?

I let them cool completely and store them in a single layer or with parchment between layers. A quick chill in the fridge also helps.

Can I make them ahead of time?

Yes, I often bake the cookie halves a day in advance and fill them right before serving. Or I make the whole batch and refrigerate them—they hold up well.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture stays moist and soft, just like the original.

Conclusion

Pumpkin Whoopie Pies are the perfect fall dessert—soft, spiced, creamy, and completely irresistible. Whether I’m baking them for a gathering, gifting them to friends, or just indulging at home, they never disappoint. Once I make these, they become a seasonal staple I look forward to year after year.

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