Pumpkin Whoopie Pies Recipe

I absolutely love how comforting and festive these Pumpkin Whoopie Pies turn out every single time. There’s something so joyful about biting into that soft, cakey pie filled with a velvety spiced cream cheese frosting—you’ll find it’s like autumn in every bite. If you’re looking for a seasonal treat that feels like a cozy hug, this Pumpkin Whoopie Pies recipe is your new best friend.

When I first tried making these, I was amazed at how easy they were to whip up despite their impressive taste. They work perfectly for holiday gatherings, fall parties, or just a sweet snack to keep around the house. Plus, you don’t need fancy equipment—just a mixer and some parchment paper—and I’ll share all the tips I’ve learned so you can nail them on your first try.

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Ingredients You’ll Need

Every ingredient here plays a special role in creating those fluffy pumpkin cakes and the rich, creamy filling. Using fresh spices really brings out the warmth, and quality pumpkin puree is the key to getting that moist texture you want in the Pumpkin Whoopie Pies recipe.

• All-purpose flour: The base for your pies, providing structure without making them dense.
• Ground cinnamon: Adds sweet warmth that’s classic with pumpkin.
• Baking powder: Helps these whoopie pies rise and become soft.
• Baking soda: Works with the brown sugar and pumpkin to tenderize the batter.
• Ground ginger: Offers a slight spicy kick that complements the pumpkin.
• Kosher salt: Balances the sweetness and enhances all the flavors.
• Ground allspice: Adds depth and complexity to the spice blend.
• Ground cloves: Just a pinch goes a long way adding warmth.
• Ground nutmeg: Brings a subtle nuttiness for that cozy vibe.
• Dark brown sugar: Provides rich molasses undertones and moisture.
• Unsalted butter: Creamy and smooth, it enriches the batter without adding extra salt.
• Eggs: Bind everything together and add lift.
• Pumpkin puree: Not pumpkin pie filling—just pure pumpkin—it shines in the flavor and moisture.
• Vegetable or neutral oil: Keeps the pies tender without overpowering.
• Pure vanilla extract: Rounds out the flavors beautifully.
• Cream cheese: For that luscious, tangy filling that pairs perfectly with pumpkin.
• Confectioners’ sugar: Sweetens and thickens the frosting for easy spreading.
• Honey: Adds a subtle natural sweetness and smooth texture in the filling.

Variations

One of the best parts about this Pumpkin Whoopie Pies recipe is how easily you can make it your own. I’ve experimented with a few tweaks and love hearing how others put their spin on these pies.

• Spice it up: I once added a dash of cayenne pepper to the batter for a tiny kick—it surprised everyone in the best way!
• Dairy-free filling: Swap cream cheese and butter for coconut cream and dairy-free margarine to accommodate allergies without losing richness.
• Chocolate variation: Mixing cocoa powder into the batter gives a pumpkin-chocolate twist my kids adore.
• Mini pies: Make smaller whoopie pies for bite-sized party treats—they bake faster and wow guests every time!

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Prep Your Dry Ingredients

Start by preheating your oven to 350°F—this ensures it’s hot and ready when your dough is mixed. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg. This step is crucial because it evenly distributes the spices and leaveners, so your pies have a balanced flavor and rise perfectly.

Step 2: Cream Butter, Sugar, and Add Wet Ingredients

Using your mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high until they’re smooth and combined—this usually takes about 2-3 minutes. Then add the eggs one at a time, followed by the pumpkin puree, oil, and vanilla extract. Mix until everything is silky smooth—this wet mixture is what makes your pies so tender.

Step 3: Combine and Pipe the Batter

Reduce mixer speed to medium-low and gradually add your dry ingredient mixture until just combined. Be careful not to overmix; you want the dough to be sticky and smooth, but overmixing can make the pies tough. Transfer the batter into a gallon-sized freezer bag, snip about a 1-inch hole at the corner, and pipe round dollops about 2 inches wide onto parchment-lined baking sheets. You can gently smooth each mound with a wet finger or the back of a spoon to get that classic whoopie pie shape.

Step 4: Bake and Cool

Bake the pies for 15-20 minutes. They’re done when they spring back to the touch but a toothpick inserted still shows a little moisture (not raw batter). Let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely—this prevents the filling from melting when you spread it.

Step 5: Make the Cream Cheese Filling

While your pies cool, whip up the filling by beating the softened cream cheese and butter on medium-high until creamy and smooth. Add in the confectioners’ sugar, cinnamon, vanilla extract, and honey, then beat on high speed until light and fluffy—this mixture should be spoonable but thick enough to hold between the pies.

Step 6: Assemble Your Pumpkin Whoopie Pies

Flip half of the cooled pies over so the rounded sides are facing down. Spread a generous dollop of filling on the flat side, then sandwich with the remaining pies, rounded side up. Press gently to adhere, and voilà—you have delightful pumpkin whoopie pies ready to enjoy!

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I love dusting a light sprinkle of cinnamon or a tiny ground nutmeg on the tops just before serving—it adds an inviting aroma and looks charming without overpowering the classic look. Sometimes I add a few chopped pecans around the edges of the filling for a pleasant crunch.

Side Dishes

These whoopie pies pair beautifully with a hot cup of mulled cider or spiced chai tea—perfect for a cozy fall afternoon. For a brunch setup, I like serving them alongside some creamy whipped sweet potato or a fresh apple salad to balance the sweetness.

Creative Ways to Present

For a festive party, I arrange the whoopie pies on a cake stand layered with autumn leaves or mini pumpkins around the base—it makes the whole dessert table pop! Another fun trick is wrapping each pie in parchment and tying with twine for grab-and-go gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I keep leftover whoopie pies in an airtight container in the fridge, where they last about 3-4 days. This keeps the cream cheese filling fresh and the cakes soft. I recommend bringing them to room temperature for about 20 minutes before serving for the best flavor.

Freezing

Freezing works like a charm if you want to save them for later! I freeze the assembled whoopie pies individually wrapped in plastic wrap and placed inside a freezer bag. They keep well for up to 2 months, and thaw beautifully overnight in the fridge.

Reheating

Since these are best enjoyed at room temperature, I just let them thaw fully and optionally warm in a low oven (about 300°F) for 5 minutes if you want them a bit cozier. Avoid microwaving, which can make them soggy and mess with the filling texture.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies recipe holds a special place in my kitchen during the fall—each bite reminds me of cozy moments with loved ones around the table. Whether you’re an experienced baker or trying your hand at pumpkin treats for the first time, these pies are foolproof and simply delicious. Give them a try—I’m confident you’ll find yourself making them again and again as the season unfolds.

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