pumpkin whoopie cookie recipe

Written BySheba G Updated On
pumpkin whoopie cookie recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

I’ve been making pumpkin whoopie cookies for years, and they’re always a hit with my family. My kids love helping me in the kitchen, and this recipe is one of their favorites. We make it for special occasions like holidays and birthdays, but also for everyday snacks.

The best part is that it’s a relatively healthy dessert option, thanks to the pumpkin puree and whole wheat flour. The cookies are soft and chewy on the inside and crispy on the outside, just like whoopie pies should be. I love that they’re easy to make ahead of time and freeze for later use.

My family and I have made this recipe so many times that we’ve lost count. It’s a classic comfort food that never fails to bring a smile to our faces. I’ve tried different variations over the years, but this recipe remains our go-to favorite.

The combination of spices and sweet pumpkin is just right. I love how the aroma of baking cookies fills our home, making everyone feel cozy and warm inside. This recipe has been passed down through generations in my family, and I’m so grateful to have it as part of our tradition.

We enjoy them with a cup of hot coffee or tea, or as a sweet treat after dinner.

Pumpkin Whoopie Cookies

Pumpkin Whoopie Cookies

4.6 from 737 votes

These soft and chewy pumpkin whoopie cookies are a delightful fall treat. They feature a creamy, tangy filling sandwiched between two moist pumpkin cookies.

Prep Time30 mins
Cook Time12 mins
Resting Time0 mins
Total Time42 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 cup canned pumpkin puree

For the Filling

4 oz unsalted butter, softened
4 oz cream cheese, softened
3 cups powdered sugar
1 tsp pure vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2Line baking sheets with parchment paper.
3In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Set aside.
4In a large bowl, cream together butter and brown sugar until light and fluffy, about 2-3 minutes.
5Beat in egg and vanilla extract until well combined.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Stir in pumpkin puree until just combined.
8Using a small cookie scoop or spoon, drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
9Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
10Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11While the cookies are cooling, prepare the filling.
12In a large bowl, beat together butter and cream cheese until smooth and creamy, about 2-3 minutes.
13Gradually add powdered sugar, mixing well.
14Add vanilla extract and a pinch of salt, and beat until well combined.
15Transfer the filling to a piping bag fitted with a round tip.
16Once the cookies are completely cooled, pipe or spread a generous amount of filling onto the flat side of one cookie.
17Top with another cookie, pressing down gently to spread the filling to the edges.
18Repeat with remaining cookies and filling.
19Store whoopie cookies in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
20Allow to thaw in the refrigerator before serving.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooing rack
Piping bag

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 3g

📝Notes

Tips: For a spicier kick, add a pinch of cayenne pepper to the cookie dough. Ensure that the filling is smooth and creamy before spreading it on the cookies.

This pumpkin whoopie cookie recipe is a staple in our household, and I’m sure it will become one in yours too. They’re perfect for any occasion, whether it’s a holiday party or just a quick snack after school.

My kids love helping me make them, and I love watching them enjoy every bite. The best part is that they’re easy to make ahead of time and freeze for later use.

This way, we can enjoy them whenever we want without any fuss.

❓ Frequently Asked Questions About Pumpkin Whoopie Cookies

Q: What is the origin of pumpkin whoopie cookies?

Pumpkin whoopie cookies are a variation of traditional whoopie pies, which originated in the United States in the late 19th century.

Q: How do you store pumpkin whoopie cookies?

You can store them at room temperature in an airtight container for up to 3 days or freeze them for up to 2 months.

Q: Can I make pumpkin whoopie cookies without pumpkin puree?

No, you need pumpkin puree to make these cookies.

Q: How do you reheat pumpkin whoopie cookies?

You can reheat them in the oven at 350°F (175°C) for 5-7 minutes or until warm and soft.

Q: Are pumpkin whoopie cookies suitable for vegetarians?

Yes, this recipe is vegetarian-friendly.

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.

Similar Posts