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Why I Love To Make Pumpkin Whoopie Pies
As soon as the air turns crisp here on the farm, I know it’s time to lean into fall baking. The garden starts to slow down, and my evenings shift from being outside to cozy time in the kitchen, and that’s when these pumpkin whoopie pies come out.
We’ve made whoopie pies in my family for years. Chocolate ones were always our go-to, but honestly, this pumpkin version might be the new favorite. They’re soft and cakey with just the right amount of spice.
The secret ingredient is maple extract! Used in the cream cheese frosting that’s layered between two cookies, the maple flavor really pulls everything together.
Whether it’s for a fall get-together, Halloween party, Thanksgiving dessert, or just a treat for yourself, these always disappear fast.
Here’s why they’re worth making:
- Soft pumpkin cookies with spices that taste like pumpkin bread.
- A creamy, not-too-sweet filling with maple and vanilla.
- Perfect to make ahead; think Halloween and Thanksgiving!
- Based on a classic recipe, just a bit better with updated flavor and texture.
Pumpkin Whoopie Pie Ingredients
These pumpkin whoopie pies use a few ingredients to form an irresistible treat:
- Brown sugar – Adds rich, molasses-like sweetness to the cookie base.
- Neutral oil – Keeps the cookies moist and tender.
- Eggs – Provide structure and help the cookies rise.
- Pumpkin puree – The star of the show, which gives these cookies their color and moisture.
- All-purpose flour – Forms the soft, cake-like structure of each cookie.
- Baking soda and baking powder – Give the cookies some lift.
- Kosher salt – Enhances and balances the sweetness.
- Cinnamon, nutmeg, cloves, and ginger – Classic fall spices that add warmth and depth, pairing beautifully with pumpkin.
- Cream cheese – For that slightly tangy filling.
- Unsalted butter – Helps the filling whip up smooth and creamy.
- Vanilla extract – Rounds out the flavors in the frosting.
- Maple extract – Adds a unique, fall-inspired sweetness to the filling.
- Powdered sugar – Sweetens and thickens the filling.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pumpkin Whoopie Pies
Pumpkin whoopie pies are easy to make and only take 4 steps:
Step 1: Prepare the dough – In a large bowl, whisk together the brown sugar and oil until combined. Add the eggs and whisk until smooth, then stir in the pumpkin puree. Add in the flour, baking soda, baking powder, salt, and spices over the wet mixture. Gently fold in with a spatula until no streaks remain.
Step 2: Bake the cookies – Scoop batter using a 2-tablespoon scoop onto parchment-lined baking sheets, spacing evenly. Bake in the preheated 350°F oven for 10-12 minutes, or until cookies spring back lightly when touched. Let the cookies cool.
Step 3: Prepare the filling – Beat the softened cream cheese and butter until smooth. Add vanilla and maple extract, then mix in powdered sugar until creamy and lump-free.
Step 4: Assemble the whoopie pies – Once the cookies have cooled, spread or scoop the filling onto the flat side of a cookie. Pair with another cookie to create the sandwich.
Recipe Tips
- Don’t overmix the batter – Gently folding in dry ingredients keeps the cookies tender and fluffy.
- Scoop evenly for matching pairs – Since two components form one cookie, make sure that everything is approximately the same size. For best results, use a cookie or ice cream scoop to make equal portions.
- Cool completely before filling – If cookies are warm, the frosting will melt and slide out.
- Add maple if you can – Maple extract gives the filling a unique touch that elevates it beyond basic cream cheese frosting.
- Chill before serving – Refrigerate the assembled cookies for about 30 minutes to help the filling set and the flavors meld. Since these cookies are more like cake, the longer they sit at room temperature, the softer they’ll be.
Follow These Tips
Serving & Storage
Serve – Serve these slightly chilled or at room temperature. They pair especially well with coffee or hot apple cider. They’re just the right size for a sweet afternoon snack or dessert after a fall dinner.
Store – Keep in an airtight container in the fridge for up to 5 days. Since they’re a cake-like cookie and have a cream cheese center, I wouldn’t necessarily recommend keeping them in a container at room temperature. Freeze assembled or unassembled whoopie pies for up to 2 months. Wrap individually to prevent sticking or allow plenty of space in your freezer-safe container. To enjoy after freezing, let the frozen pies sit at room temperature for about 30 minutes before enjoying.
More Fall Dessert Recipes
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Pumpkin Whoopie Pies
Ingredients
For the pies
- 1 ¾ cups light brown sugar
- 1 cup neutral oil
- 1 ½ cups pumpkin puree
- 3 cups all-purpose flour
- 2 large eggs room temperature
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- ½ tsp ground nutmeg
For the filling
- 4 oz cream cheese room temperature
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- 1 tsp vanilla extract
- 1 tsp maple extract (optional)
- 2 cups sifted powdered sugar
Instructions
- Preheat oven to 350°F.
- Prepare the cookie batter: Cream together oil and brown sugar. Add pumpkin and eggs and mix together. Add the flour, salt, baking soda, baking powder, cinnamon, ginger, cloves, and nutmeg, and mix to incorporate.1 ¾ cups light brown sugar, 1 cup neutral oil, 1 ½ cups pumpkin puree, 3 cups all-purpose flour, 2 large eggs, 1 tsp kosher salt, 1 tsp baking soda, 1 tsp baking powder, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground cloves, ½ tsp ground nutmeg
- Bake the cookies: 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 10-12 minutes until the dough springs back when you lightly push it with your finger. Let cool completely before filling.
- Make the filling: Cream the butter and cream cheese. Add the vanilla extract, maple extract, and powdered sugar, and mix until completely incorporated.4 oz cream cheese, 12 tbsp (1 ½ sticks) unsalted butter, 1 tsp vanilla extract, 1 tsp maple extract (optional), 2 cups sifted powdered sugar
- Assemble the cookies: Use a spoon or small ice cream scoop to fill cooled whoopie pies with cream. Place a pie on top, sandwiching the pies.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Simply delicious!
WOW I just tried one and they are delicious!! I’ll bring them to my office tomorrow. Should they be refrigerated?
PLEASE back something without EGGS. I AM VERY ALLERGIC TO EGGS.
There are no recipes for baked goods, without eggs.
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!! ❤️🦋🐝
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!
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.
Holy cow, these are moist and delicious!
My granddaughter and I are making them now. Just the samples were are taking taste wonderful! Can’t wait to eat the finished cookie
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.