Pumpkin Spice Whoopie Pies

Pumpkin Spice Whoopie Pies are the ultimate fall dessert—soft, cake-like rounds filled with a creamy, dreamy center that melts in your mouth. Each bite bursts with cozy pumpkin flavor and just the right touch of warm spice, making them perfect for sharing, gifting, or savoring with your favorite coffee.

While traditional whoopie pies hail from New England’s baking heritage, this pumpkin version adds a seasonal twist that feels festive and comforting. The combination of spiced pumpkin cakes and velvety cream cheese filling creates that irresistible bakery-style texture right at home.

What makes these treats so delightful is their balance: moist, tender cookies paired with tangy-sweet filling. They’re simple enough for weeknight baking yet elegant enough to serve at holiday gatherings. Whether you’re planning a Thanksgiving dessert table or a cozy fall afternoon treat, Pumpkin Spice Whoopie Pies bring a touch of nostalgia, warmth, and pure joy to every bite.

Recipe Yield: 10–12 whoopie pies

INGREDIENTS

1 ¾ cup all-purpose flour
¾ cup canned pumpkin purée
½ cup light brown sugar, packed
1 tsp baking powder
½ tsp baking soda
1 tbsp pumpkin pie spice
½ tsp salt
½ cup granulated sugar
½ cup vegetable oil
1 large egg
1 tsp pure vanilla extract

Filling:
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 ½ cup powdered sugar
1 tsp pure vanilla extract

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release.

2. Mix the dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

3. Combine the wet ingredients:
In a large bowl, whisk pumpkin purée, brown sugar, granulated sugar, oil, egg, and vanilla until smooth and creamy.

4. Combine and mix:
Gradually add the dry mixture into the wet mixture, stirring gently until fully combined. The batter should be thick but spoonable.

5. Shape and bake:
Drop 2-tablespoon portions of batter onto prepared baking sheets, spacing 2 inches apart. Smooth the tops slightly with a spoon. Bake for 12–14 minutes until set and lightly springy. Cool completely on wire racks.

6. Make the filling:
In a medium bowl, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla. Beat until smooth and spreadable.

7. Assemble the whoopie pies:
Spread or pipe about 2 tablespoons of filling onto the flat side of one cookie, then top with another to form a sandwich. Chill 20 minutes to set before serving for a neat, bakery-style look.

Helpful Tips to Perfect This Recipe

• Balance the spice: Taste your pumpkin purée mixture before baking—add a pinch more pumpkin pie spice if you crave extra warmth.
• Keep them soft: Don’t overbake. The pies should spring back lightly to the touch; overbaking makes them dry.
• Filling flair: Add a drizzle of maple syrup or fold in a few marshmallow swirls for a seasonal twist and irresistible flavor.