Print

Pumpkin Whoopie Pies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Whoopie Pies are soft, spiced cookie sandwiches filled with creamy frosting—perfect for fall baking. These cake-like pumpkin cookies are full of cinnamon, nutmeg, and cloves, and are ideal for parties, bake sales, or cozy desserts at home.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 12–14 minutes
  • Total Time: 45 minutes
  • Yield: 10–12 whoopie pies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Pumpkin Cakes:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the Cream Cheese or Marshmallow Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2–2½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup marshmallow fluff (optional, for marshmallow version)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, beat brown sugar, granulated sugar, and oil until combined. Mix in pumpkin purée, eggs, and vanilla.
  4. Gradually stir dry ingredients into the wet mixture until just combined.
  5. Drop batter onto baking sheets using a cookie scoop or spoon, spacing 2 inches apart.
  6. Bake for 12–14 minutes or until tops spring back when lightly touched. Cool completely on wire racks.
  7. To make the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy. Add marshmallow fluff if using.
  8. Once cakes are cool, spread or pipe filling onto half. Top with remaining halves to create sandwiches.

Notes

  • Add maple syrup or cinnamon to the filling for extra fall flavor.
  • Roll edges in chopped pecans or mini chocolate chips for decoration.
  • Use gluten-free 1:1 flour blend to make gluten-free.
  • Cakes can be made a day ahead and filled before serving.
  • Refrigerate for a firmer texture or serve at room temperature.

Nutrition

Find it online: https://juliameals.com/pumpkin-whoopie-pies/