Soft, spiced, and stuffed with maple cream cheese filling, these Pumpkin Whoopie Pies are the perfect treat to welcome cooler days and golden leaves. A nostalgic New England classic reimagined with seasonal flavor, these cake-like cookie sandwiches balance the rich taste of pumpkin with warm spices and creamy frosting. Whether for a bake sale, Thanksgiving dessert table, or weekend baking project, this recipe is a must-have fall favorite.
Table of Contents
A Delicious Fall Treat That Steals the Show
Pumpkin Whoopie Pies deliver the cozy essence of autumn in every bite. The soft, tender pumpkin cakes sandwich a luscious maple cream cheese filling, offering a mix of fluffy texture, spicy aroma, and balanced sweetness. These handheld desserts feel like mini pumpkin cakes — easier to serve, more fun to eat, and impossible to resist. Plus, they’re a great way to use canned pumpkin in a festive way other than pie.
These whoopie pies are:
- Bakery-quality without the steep price tag.
- Easy to transport, making them ideal for potlucks or holiday gatherings.
- Customizable with different fillings or toppings.
- Kid- and adult-approved, with flavors everyone loves.
What You’ll Need to Make Pumpkin Whoopie Pies
• All-purpose flour: Provides the structure for the soft, cakey cookies
• Salt: Enhances flavor and balances the sweetness
• Baking soda: Helps the pies rise for that light, fluffy texture
• Baking powder: Works with baking soda for optimal lift
• Pumpkin pie spice: Brings warmth and spice to the batter
• Granulated sugar: Sweetens the cookies and gives them golden edges
• Dark brown sugar: Adds moisture and deep molasses undertones
• Vegetable oil: Keeps the cookies tender and moist
• Canned pumpkin puree: The star ingredient—rich, earthy, and full of fall flavor
• Eggs: Bind the batter and add richness
• Vanilla extract: Adds depth to both cookie and filling flavors
For the Cream Cheese Filling:
• Confectioners’ sugar: Creates a smooth, fluffy texture
• Unsalted butter: Adds richness and stability to the filling
• Cream cheese: Provides the classic tang and creaminess
• Maple syrup: Natural sweetness that pairs perfectly with pumpkin
• Vanilla extract: Ties the flavors together
Ingredient Substitutions and Variations
• Pumpkin pie spice: Substitute with a mix of cinnamon, ginger, nutmeg, and cloves if you don’t have the blend
• Coconut oil: Can be used instead of vegetable oil for a slightly tropical twist
• Vegan options: Use plant-based butter, egg replacer, and dairy-free cream cheese
• Maple syrup: Swap with honey or agave if needed, but note the flavor will change slightly
• Whole wheat flour: Can be used for a nuttier taste, though the texture may be a bit denser
How to Make Pumpkin Whoopie Pies from Scratch
- Preheat and prep: Set your oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a large bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin spice.
- Combine wet ingredients: In another large bowl, whisk sugars and oil. Add chilled pumpkin puree and mix well. Add eggs and vanilla, whisking until smooth.
- Combine wet and dry: Sprinkle the flour mixture over the pumpkin mixture and stir until no flour streaks remain.
- Scoop and bake: Using a cookie scoop (1.5–2 tablespoons), drop dough onto prepared sheets about 1 inch apart. Bake one sheet at a time for 10–12 minutes, or until a toothpick comes out clean.
- Cool completely: Let cookies cool on the pan for 10 minutes, then transfer to wire racks.
- Make the filling: Beat butter until smooth, then mix in cream cheese. Add powdered sugar, maple syrup, and vanilla. Beat until creamy but not overmixed.
- Assemble pies: Pipe filling onto the flat side of half the cookies. Top with another cookie and gently press to spread the filling to the edges.
- Chill before serving: Refrigerate assembled whoopie pies for at least one hour for best texture and flavor.
Secrets to Perfect Pumpkin Whoopie Pies
- Chill your pumpkin puree: Helps control the dough’s consistency and prevents spreading.
- Don’t overbake: The cookies should be soft and cake-like, not dry or crumbly.
- Use a cookie scoop: For consistent size and even baking.
- Avoid overbeating the filling: Overmixing can make the frosting too loose to hold its shape.
- Add more flour if needed: If your batter is too sticky, an extra ½ cup of flour helps with structure.
Serve It Up: Pairings and Variations
• With spiced cider or chai tea: The warm spices of these drinks mirror the flavors in the pies
• Topped with cinnamon sugar: For extra crunch and sparkle
• Mini version: Use a smaller scoop for bite-sized party treats
• Sprinkle garnish: Add fall-colored sprinkles around the edges of the filling
• Make ahead: Bake the cookies a day in advance and refrigerate filled whoopie pies overnight
Storage tip: Store Pumpkin Whoopie Pies in an airtight container in the fridge for up to 4 days. Freeze individually wrapped pies for up to 3 months. Thaw in the fridge before serving.
A Cozy Fall Favorite You’ll Make Again and Again
Pumpkin Whoopie Pies aren’t just a dessert — they’re a celebration of fall, nostalgia, and comforting flavors. Whether you’re new to baking or a seasoned pro, this recipe delivers reliable results and big seasonal impact. The combination of soft pumpkin cookies and rich maple cream cheese filling is simply irresistible. Make them once, and they’ll become a staple on your fall baking list.
Ready to swap your traditional pumpkin pie for something a little more playful? These Pumpkin Whoopie Pies are just the sweet twist you’ve been looking for.
A Seasonal Favorite That Deserves a Spot in Your Recipe Book
Pumpkin Whoopie Pies are everything a fall dessert should be—warm, spiced, creamy, and irresistibly nostalgic. These delightful pumpkin treats bridge the gap between cookie and cake, offering the perfect portable indulgence for autumn gatherings, school events, or cozy nights in. The maple cream cheese frosting gives each bite a sweet, tangy finish that makes these treats stand out from the crowd. Once you try this recipe, you’ll want to make it a yearly tradition.
Frequently Asked Questions About Pumpkin Whoopie Pies
1. Can I make Pumpkin Whoopie Pies ahead of time?
Yes! You can prepare the cookie portions a day or two in advance and store them in an airtight container at room temperature. Once filled, store the assembled whoopie pies in the refrigerator for up to 4 days. For best texture, let them sit at room temperature for 10–15 minutes before serving.
2. Why did my Pumpkin Whoopie Pies turn out flat?
Flat whoopie pies are typically caused by overly thin batter. Ensure you’re using chilled pumpkin puree and follow the flour measurements closely. If the batter still seems runny, add up to ½ cup more flour to help the cookies keep their shape while baking.
3. Can I freeze Pumpkin Whoopie Pies?
Yes, but for best results, wrap each filled pie individually in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Note: cream cheese filling may soften slightly upon thawing.
More Relevant Recipes
- Pumpkin Brownies: The Ultimate Fall Treat
- Pumpkin S’mores Cookies: A Fall Favorite You Can’t Miss
- Pumpkin Cookies with Cream Cheese Frosting Recipe
Pumpkin Whoopie Pies
- Total Time: 2 hours 32 minutes (includes chilling)
- Yield: 24 whoopie pies 1x
- Diet: Vegetarian
Description
These Pumpkin Whoopie Pies are the ultimate fall dessert—featuring soft, spiced pumpkin cookies sandwiched with a rich maple cream cheese filling. Perfect for autumn gatherings, bake sales, or cozy treats at home.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ tablespoons pumpkin pie spice
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups canned pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- ½ cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract (for filling)
- Optional: Sprinkles or jimmies for garnish
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice.
- In another large bowl, whisk together the granulated sugar, brown sugar, and oil.
- Add the chilled pumpkin puree and mix well. Then whisk in eggs and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined with no flour streaks.
- Using a cookie scoop (1.5–2 tbsp), drop mounds of dough onto baking sheets about 1 inch apart.
- Bake one sheet at a time for 10–12 minutes or until a toothpick inserted comes out clean.
- Cool cookies on the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the filling, beat butter until smooth, then beat in the cream cheese until combined.
- Add confectioners’ sugar, maple syrup, and vanilla extract and beat until smooth (don’t overmix).
- Turn half of the cookies upside down and pipe the filling onto the flat sides.
- Top with the remaining cookies, pressing down gently to spread the filling to the edges.
- Chill assembled whoopie pies in the refrigerator for at least 1 hour before serving.
Notes
- Chill pumpkin puree before adding to batter to help dough consistency.
- If dough feels too sticky, add an extra ½ cup of flour.
- Don’t overbeat the cream cheese filling or it may become runny.
- Store filled whoopie pies in the fridge for up to 4 days or freeze individually wrapped pies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 344
- Sugar: 31g
- Sodium: 214mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg
