There’s something about a Pumpkin Whoopie Pie that just feels like autumn wrapped in a hug. Two pillowy-soft pumpkin cookies sandwiching a rich, creamy frosting? Mercy. These little cakes are the kind of dessert you bring out when you want to make folks smile at church suppers, potlucks, or a quiet Saturday afternoon at home with coffee.
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They’re soft, sweet, and full of that spiced pumpkin flavor we all look forward to the second the leaves start turning. And they couldn’t be easier to whip up.
A Southern food classic
Now I don’t know who the first person was that decided to take two cookies and stick frosting in the middle, but I sure am glad they did. Whoopie pies remind me of those homemade treats wrapped in wax paper, tucked into lunchboxes or shared after school. This pumpkin version became a fast favorite in our house, especially come October.
The filling is fluffy and sweet with just the right tang from the cream cheese, and the cookies? Soft, spiced, and tender you’d swear they were cake. Every time I bake these, someone asks for the recipe.
Ingredients
How to make Pumpkin Whoopie Pies
You’ll start with a soft, spiced pumpkin cookie dough, no chilling needed. Drop dollops onto parchment, bake until set, then cool completely.
While they cool, whip up a smooth cream cheese frosting and pipe it between the cookies. It’s that simple and that good.
Serving suggestions
Serve these with coffee, hot cider, or even milk for the little ones. They make sweet gifts wrapped in parchment and tied with string.
Or line ‘em up on a platter at your next fall gathering and watch them disappear. One bite and everyone will be asking if you’ve got more tucked away.
Storage tips
Once assembled, store your whoopie pies in an airtight container in the fridge for up to 3 days. Let them sit out a few minutes before serving for the filling to soften. For making ahead, bake the cookies a day in advance and frost just before serving.
Southern farewell
These Pumpkin Whoopie Pies are like little pieces of fall baked into every bite. They’re festive without being fussy, and they always bring that “Mmm, what is this?!” moment at the first bite. Making them for a party or just because, they’re sure to become a seasonal staple in your kitchen.
Put on your favorite apron, light a cinnamon candle, and get baking. Happy fall, y’all.
Pumpkin Whoopie Pies
Equipment
- Stand mixer
- Mixing bowls medium or large
- Measuring cups
- Measuring Spoons
- Spatula or rubber scraper
- Baking Sheets
- Parchment Paper
- Ice cream scoop or cookie scoop
- Piping bag or spoon
- Oven
- Wire rack
Ingredients
For the Cookies
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oil
- 3 cups pumpkin purée not pumpkin pie filling
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons pumpkin pie spice
For the frosting filling
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a stand mixer, combine sugar, brown sugar, and oil. Mix until smooth. Add pumpkin purée, eggs, and vanilla, mixing until well combined.
- Add flour, salt, baking soda, baking powder, and pumpkin pie spice. Mix until just combined, don’t overwork the batter. Scrape down the bowl as needed.
- Using an ice cream scoop, drop mounds of dough onto prepared baking sheets. Leave space between each. Bake for 10–12 minutes, or until centers are set. Let cool completely.
- In a clean mixer bowl, beat softened butter until smooth. Add cream cheese and beat again until fluffy. Mix in powdered sugar and vanilla. Whip until soft and spreadable.
- Match cookies by size. Pipe or spoon frosting on the flat side of one cookie, then top with its partner to form a sandwich.
