Pumpkin Whoopie Pies Recipe

If you’re searching for a treat that just radiates fall coziness and delivers a dreamy combination of pumpkin spice and sweet, tangy filling, these Pumpkin Whoopie Pies are bound to be your next baking obsession. Imagine two soft, cakey pumpkin cookies, lightly spiced and oh-so-moist, sandwiched together with a pillow of brown sugar cream cheese frosting. There’s a nostalgic, homemade warmth to every bite, making them the kind of dessert you’ll want to show off at every autumn gathering—or keep them all to yourself for afternoon coffee breaks.

Ingredients You’ll Need

These Pumpkin Whoopie Pies are wonderfully simple to make, thanks to a lineup of straightforward ingredients that work together in perfect harmony. Each element plays its part, creating layers of flavor and texture that are impossible to resist—even if you’re new to baking, you’ll find these steps easy and rewarding.

• All purpose flour: Gives the cookies their soft, cakey structure and keeps them from being too dense.
• Baking soda & baking powder: The dynamic duo for that perfect rise and fluffy bite.
• Salt: Just a pinch to balance all the sweet notes and let the spices pop.
• Cinnamon, pumpkin pie spice, and nutmeg: These are key for that deep, earthy warmth and classic pumpkin flavor.
• Unsalted butter (room temperature): For rich, creamy texture in both cookies and frosting.
• Granulated and brown sugars: The combination creates a balanced sweetness with a hint of caramel undertone.
• Egg (room temperature): Binds the dough and adds tenderness.
• Vanilla extract: Lends a sweet aroma and enhances every other flavor.
• Pure pumpkin puree (not pumpkin pie filling): Brings moisture, beautiful color, and unmistakable pumpkin flavor—100% canned is best for consistency.
• Pumpkin spice sugar coating (optional): A mix of melted butter, granulated sugar, and pumpkin pie spice or cinnamon, for a fun crispy-sweet finish.
• Cream cheese (full fat, brick style): Gives the frosting its lush, tangy-smooth personality.
• Powdered sugar (sifted): Makes the filling light and silky without getting gritty.

How to Make Pumpkin Whoopie Pies

Step 1: Prep the Oven and Baking Sheets

Start by preheating your oven to 350 F. This ensures the cookies bake up soft and tender rather than tough or dry. Line your baking sheets with parchment paper—this little step prevents sticking and helps keep the cookies beautifully shaped and easy to transfer.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt. Mixing these dry ingredients first ensures the leaveners and spices are evenly distributed, giving every cookie that gorgeous, consistent flavor.

Step 3: Cream Wet Ingredients

In the bowl of an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial—it traps air, which is key to soft, pillowy cookies. Add in the egg, mixing just until combined, then the vanilla, and finally fold in the pumpkin puree for unmatched moisture and vivid color.

Step 4: Combine and Form Cookies

Gently stir the dry ingredients into the wet mixture, being careful not to over-mix. Too much stirring can turn your cookies tough! Drop the batter by rounded tablespoons onto the prepared baking sheets. Space them out; they’ll spread a little as they bake.

Step 5: Bake and Cool

Bake for 10-12 minutes, or until a toothpick inserted in the center of a cookie comes out clean. Let the cookies sit on the baking sheet for 5 minutes—it helps them firm up a bit—then carefully transfer them to a wire rack to cool completely.

Step 6: Sugar Coating (Optional)

For a little extra sparkle and crunch, melt some butter and brush atop the cooled cookies. Mix granulated sugar with pumpkin pie spice or cinnamon, then sprinkle or gently toss the cookies to coat. This adds an irresistibly sweet, lightly spiced finish.

Step 7: Make the Brown Sugar Cream Cheese Frosting

In a large bowl (or stand mixer), cream together the cream cheese and butter until smooth and fluffy. Beat in the brown sugar, then the vanilla. Gradually add in sifted powdered sugar, mixing until you achieve a thick, spreadable consistency that will hold up between your cookies.

Step 8: Assemble Pumpkin Whoopie Pies

Grab an offset spatula, piping or zip-top bag, and spread or pipe about 1.5 tablespoons of frosting onto the flat side of half the cookies. Top each frosted side with a second cookie to create that iconic whoopie pie sandwich. Chill in the fridge for 30 minutes for the best texture—or enjoy them immediately if you just can’t wait!

How to Serve Pumpkin Whoopie Pies

Garnishes

A little dusting of powdered sugar over the assembled Pumpkin Whoopie Pies just before serving turns them into jeweled treats. For an even more festive look, add a pinch of extra cinnamon or a tiny swirl of leftover frosting on top of each.

Side Dishes

These Pumpkin Whoopie Pies are delightful on their own but pair beautifully with spiced apple cider, a hot latte, or even a scoop of vanilla bean ice cream. Serve them alongside a fruit and cheese platter for a playful, crowd-pleasing dessert spread.

Creative Ways to Present

Stack Pumpkin Whoopie Pies on a cake stand for dramatic effect at autumn parties, or individually package them in cute parchment wraps for bake sales and lunchbox surprises. You can even dip half in melted white or dark chocolate for a gourmet bakery touch—get creative!

Make Ahead and Storage

Storing Leftovers

Place any leftover Pumpkin Whoopie Pies in an airtight container and store them in the refrigerator; they’ll stay tender and luscious for up to four days. The cream cheese filling needs chilling, so don’t skip that step to keep things food-safe and fresh.

Freezing

For long-term storage, you can freeze the fully assembled Pumpkin Whoopie Pies. Wrap each one tightly in plastic wrap and place them in a freezer bag or container. When you’re ready for a treat, just thaw in the fridge overnight—the cookies will stay soft and the frosting creamy.

Reheating

These treats are best enjoyed cool or at room temperature, but if you’re craving that just-baked feeling, remove from the fridge and let them sit at room temp for about 30 minutes. Microwaving is not recommended, as it can make the frosting melt and the cookies soggy.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure your homemade puree is as thick and smooth as canned for consistent results. If your puree is watery, blot with paper towels to remove excess moisture—it makes a big difference in the final texture.

Why did my whoopie pies turn out flat?

Flat whoopie pies are usually the result of using melted butter instead of softened, over-mixing the batter, or inaccurate flour measurements. Make sure to cream the butter and sugars thoroughly and measure ingredients carefully for the fluffiest cookie “cakes.”

Can I skip the pumpkin spice sugar coating?

Definitely! The sugar coating is completely optional. If you prefer, you can enjoy your Pumpkin Whoopie Pies plain or simply dust them with powdered sugar before serving—either way, they will be delicious.

Is the cream cheese frosting sturdy enough for transportation?

Yes, as long as you chill the pies for at least 30 minutes after assembly, the frosting will firm up nicely, making them portable for parties and potlucks. Just keep them cool for the best results while traveling.

Can I make the Pumpkin Whoopie Pies gluten free?

Absolutely! Use a reliable 1:1 gluten-free all-purpose flour blend to replace the regular flour, and double-check all your other ingredient labels. The flavor and texture should stay wonderfully close to the original.

Final Thoughts

I promise, once you’ve tried these Pumpkin Whoopie Pies, you’ll find every excuse to make them again and again—they’re a little bite of fall magic any time of year. Grab your favorite mug, whip up a batch, and share (or savor) the cozy, spiced sweetness. Happy baking!

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