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Multiple pumpkin whoopie pies on a marble surface.
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Pumpkin Whoopie Pies

You won't believe how easy it is to make these delightful Pumpkin Whoopie Pies! They are the perfect fall treat that everyone loves.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings 18 servings
Calories 405kcal
Author John Kanell

Equipment

  • Mixing Bowls
  • Baking Sheets
  • Parchment paper
  • Spring-loaded scoop
  • Electric hand or stand mixer
  • Piping bag (optional)

Ingredients

For the Cookies:

  • 3 cups all-purpose flour (360g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
  • 2 cups packed light brown sugar (440g)
  • ⅔ cup vegetable oil 160ml
  • 2 large eggs
  • 1 tablespoon vanilla extract

For the Filling:

  • ½ cup unsalted butter softened (113g)
  • 4 ounces cream cheese room temperature (113g)
  • ½ teaspoon vanilla extract
  • 3 cups confectioners’ sugar (360g)

Instructions

For the Cookies:

  • Preheat the oven to 350F. Line two baking sheets with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
  • In another mixing bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla, until well combined. Pour into the flour mixture and stir until well combined and no dry streaks remain.
  • Using a small ice cream scoop (about 2 tablespoons), scoop the dough onto the prepared pans about 1 inch apart.
  • Bake one pan at a time for 12 to 15 minutes or until the centers appear dry and a toothpick inserted into the center comes out clean. Remove from the oven and cool the pans for 5 minutes. Transfer to a wire cooling rack and cool completely.

For the Filling:

  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla together on medium-low speed until smooth, about 1 minute.
  • With the mixer on low, gradually beat in the confectioners’ sugar until fully combined. Scrape down the bowl and beat on medium speed until fluffy, about 30 seconds. Transfer to a piping bag if desired.
  • Pipe or spread frosting on the flat side of half of the cookies. Press another cookie onto the frosting creating sandwiches. Chill for 30 minutes before serving. Store whoopie pies covered and refrigerated for up to 1 week.

Notes

  • If you’re making these pumpkin whoopie pies ahead of time for a special occasion, you can make and store each component separately and keep them in the fridge. Assemble the whoopie pies right before serving to ensure you have picture-perfect pies! Assembling them later prevents any accidental squishing of the filling when storing.
  • Do not rush assembling the pumpkin flavored whoopie pies. If the cookie is still warm while assembling, it’ll cause the cream cheese frosting to melt, leading to a sticky mess.
  • If you do not have a cookie scoop, try to make the cookies as evenly sized as possible so that every cookie has a partner to sandwich it with!
  • You can make smaller or larger whoopie pies by varying the size of the ice cream scoop. The bake time will also vary, so keep an eye on them in the oven!
  • Keep in mind that not all canned pumpkin is the same. Libby’s is my preferred brand of pumpkin puree as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency.
  • Make sure your light brown sugar is soft and moist for the best results. If your brown sugar has hardened, see this detailed post on how to soften brown sugar.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield a cookie. The best and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.
  • Bring the eggs to room temperature to ensure they incorporate into your batter evenly. If you forgot to take your eggs out of the fridge ahead of time, you could quickly bring them to room temperature by placing them in a large bowl and covering it with warm tap water for 5 minutes.
  • Avoid overmixing as you risk the cookies becoming dense and tough.

Nutrition

Calories: 405kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 251mg | Potassium: 127mg | Fiber: 1g | Sugar: 44g | Vitamin A: 3947IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg