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A plate of seven pumpkin whoopie pies with creamy filling is arranged on a wooden table. A glass of milk with straws sits nearby, evoking a cozy autumn feel.

Pumpkin Whoopie Pies

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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Prep Time 30 minutes
Bake Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 pies
Calories 705 kcal

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.

Nutrition

Serving: 1PieCalories: 705kcalCarbohydrates: 92gProtein: 6gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 67mgSodium: 396mgPotassium: 206mgFiber: 3gSugar: 64gVitamin A: 10065IUVitamin C: 3mgCalcium: 72mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword cream cheese frosting whoopie pies, easy pumpkin whoopie pies, pumpkin whoopie pies
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