pumpkin pie whoopie pie recipe

Written BySheba G Updated On
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The Best pumpkin pie whoopie pie recipe

I have been making these pumpkin pie whoopie pies for years and they are always a hit with my family. The combination of soft pumpkin cookies and a creamy filling tastes just like a slice of pumpkin pie but in a fun, portable form. My kids love helping me bake them and they disappear fast at any fall gathering. They are also a great way to enjoy the flavors of pumpkin without the fuss of a traditional pie crust. Plus pumpkin is packed with vitamin A and fiber so you can feel a little better about serving a sweet treat.

Pumpkin Pie Whoopie Pies

Pumpkin Pie Whoopie Pies

4.7 from 902 votes

Soft pumpkin cookies sandwiched with a creamy, spiced filling that tastes just like pumpkin pie. These are perfect for fall parties, Halloween, or Thanksgiving dessert tables.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 12Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Pumpkin Cookies

1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree

For the Cream Cheese Filling

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes.
4Add the egg and vanilla and beat until combined. Then mix in the pumpkin puree until smooth.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
6Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7Bake for 10 to 12 minutes, or until the cookies are set and lightly browned around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8For the filling, beat the cream cheese and butter together until smooth. Add the vanilla, then gradually beat in the powdered sugar and cinnamon until the filling is fluffy.
9Once the cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the remaining cookies.
10Store the whoopie pies in the refrigerator for up to 3 days.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack
Small cookie scoop

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 280mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 3g

📝Notes

For a thicker cookie, chill the dough for 30 minutes before baking. You can also add a pinch of pumpkin pie spice to the filling for extra flavor.

Watch Video Of How Pumpkin Pie Whoopie Pies Works

These pumpkin pie whoopie pies are a fun twist on a classic fall dessert that my whole family looks forward to every year. They are easy to make and perfect for sharing at parties, potlucks, or just a cozy weekend treat. I hope you enjoy them as much as we do.

❓ Frequently Asked Questions About Pumpkin Pie Whoopie Pies

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should use plain pumpkin puree. Pumpkin pie filling has added sugar and spices that will change the texture and sweetness of the cookies.

2. How do I store these whoopie pies?

Store them in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 2 months.

3. Can I make the filling ahead of time?

Yes, you can make the filling up to 2 days in advance and keep it in the fridge. Let it soften at room temperature before using.

4. Why did my cookies turn out flat?

Flat cookies can happen if the butter is too soft or if you overmix the dough. Make sure your butter is just softened and mix only until combined.

5. Can I use a different frosting?

Yes, a vanilla buttercream or marshmallow fluff filling also works well with these pumpkin cookies.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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