Table of Contents
  1. Watch how to make pumpkin whoopie pies
  2. Pumpkin Whoopie Pies Recipe

When I feel just a little bit of that early morning crisp air, I feel my soul rejoicing that fall is here. Even though that may sound overly dramatic, I just can’t help it! I love the process of every season change, but there’s something extra special about fall. After a long summer of heat and – many times – some dry weather spells, fall brings a refreshing rebirth. I believe in soaking up each season and enjoying it to the fullest. So during the spring and summer months, I’m outside on The Farm, tending to my gardens all day long. Weeding, harvesting vegetables, making jams, canning and freezing garden produce – the list goes on and on!

When fall comes, a break from working outdoors all day comes as well. At this time of year, I spend more time indoors in the cool evenings and am prone to think of delicious baked goods that satisfy my fall sweet tooth. Whoopie pies are a terrific comfort food and these are no exception. Amazing pumpkin and spice flavors pair with a cream cheese frosting that make these pumpkin whoopie pies over the top!

Multiple brown pumpkin whoopie pies with frosting in middle sitting on wood cutting board with extra whoopie pies in background

There are so many variations of whoopie pies. Chocolate may be the first that comes to mind, but after you make these, pumpkin will be the only whoopie pies you think of! I previously posted this recipe last year year but was never fully satisfied with the filling.

So this year, I tested and tested and finally perfected the recipe. They’re moist, lightly spiced, filled with a cream center and did I mention they’re pumpkin!? Perfect for fall, perfect for anytime!

[elementor-template id=”21754″]

These have a habit of disappearing once they’re made. They are delicious paired with warm apple cider or a hot cup of coffee. Make a plate for your neighbor and spread the flavors of the season!

Watch how to make pumpkin whoopie pies

YouTube video

Once you make these, leave me a comment letting me know how they turned out for you. Leave me a recipe rating as well – I’d really appreciate knowing how many stars you’d give this one!

Brown pumpkin whoopie pies with frosting in middle sitting on wood cutting board with extra whoopie pies in background

Pumpkin Whoopie Pies

4.39 from 31 votes
Sandwiched with a cream cheese frosting, these pumpkin whoopie pies are the perfect fall snack! They’re like a mini cake with the perfect frosting stuffed in the middle – you’ll love them!
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 25 whoopie pies


For the pies

  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 ½ cups pumpkin purée
  • 3 cups flour
  • 2 eggs room temperature
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • ½ tsp ground nutmeg

For the filling

  • 4 oz cream cheese room temperature
  • ¾ cup butter room temperature
  • 1 tsp vanilla extract
  • 1 tsp maple extract (optional)
  • 2 cups sifted powder sugar


For the pies

  • Cream together oil and sugar. Add pumpkin and eggs and mix together. Add dry ingredients and mix to incorporate.
  • Using a small ice cream (cookie) scoop (#40), drop onto a lined or greased baking sheet. I like small whoopie pies (they do expand in the oven) so I make mine about two tablespoons in size to bake.
  • Bake at 350°F for 10 to 12 minutes until the dough springs back when you lightly push it with your finger. Let cool completely before filling.

For the filling

  • Cream the butter and cream cheese. Add flavorings and sugar mix until completely incorporated.
  • Use a spoon or small ice cream scoop to fill cooled whoopie pies with cream.
  • Place a pie on top, sandwiching the pies.


Serving: 1whoopie pieCalories: 285kcalCarbohydrates: 32.7gProtein: 2.6gFat: 16.4gSaturated Fat: 5.2gTrans Fat: 0gCholesterol: 34.1mgSodium: 169mgFiber: 1gSugar: 19.9g
Course Cookies
Cuisine American
Difficulty Intermediate
Method Baking

You May Also Like

Never miss a post by signing up for my newsletter.


I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 1 star
    These sound amazing! What do yo think about some chopped pecans in the cookie dough? I am thinking maybe 1/4 cup chopped.

    1. I think adding the pecans is a excellent idea. Making them tonight.
      Will let you know. Making some plain and some with nuts.

  2. Just finished making these!! My family loves pumpkin everything. These were perfect. So moist and delicious. Will definitely be making these to share with friends and family!!!

  3. 5 stars
    making these today as a trial run before Halloweenie celebration nite for our block party.
    So excited! Sending them over for the neighbors to taste test before the Big Event on 10/31.
    Thanks for your amazing recipes and your gentle ways!!!!

  4. Just made the whoopies. They are simple and delicious. I did need to make the frosting with more powdered sugar to thicken up a bit. I love your videos you share…. Just a side note. It would be wonderful if you could put measurements in grams also for the recipes.

  5. Just made these Whoopi pies today …. congratulations Kaleb !!!! Keeper on my Fall baking … Love these and many more of your recipes. Now going to make your pumpkin cream cheese Brownies 🎃🍁🍂

  6. 5 stars
    My days blossomed when I discovered you on my Facebook page. My morning routine now includes at least two episodes from your posts. I cannot tell you enough how much joy you bring me that never includes something dreadful or scary that seems to be a daily occurrence in our world as we know it today. Okay, enough of that – just one more thing – you are so perfect in the recipe for happiness.

  7. 4 stars
    I made the Whoopi pies. The taste was wonderful but the pies spread out and were thin. Also was wondering if we should put them in the refrigerator as they have cream cheese in the filling? I will make them again but maybe not use as much pumpkin.

  8. 4 stars
    My granddaughter and I are making them now. Just the samples were are taking taste wonderful! Can’t wait to eat the finished cookie

  9. 5 stars
    Love these!!! I made them and shared them with my neighbors and family. THEY ALL LOVED THEM ALSO. One of my neighbors ask for the recipe and she made them for Thanksgiving desert. I enjoy watching and learning new things from you. You are a joy to watch.

  10. These were delicious! My family loved them. I put them in the freezer and we ate them frozen. I’d give this recipe a 10!

  11. Love this recipe! I mix 2 cups of flour and one cup of coco powder. Pumpkin chocolate pies with the warm spices. Just amazing!!!! Thank you for sharing!! ❤️🦋🐝

  12. PLEASE back something without EGGS. I AM VERY ALLERGIC TO EGGS.
    There are no recipes for baked goods, without eggs.

  13. 5 stars
    WOW I just tried one and they are delicious!! I’ll bring them to my office tomorrow. Should they be refrigerated?