How to Make Pumpkin Whoopie Pies

Have you ever wondered if a dessert could taste like fall in every bite? Imagine the warm spice of pumpkin pie mixed with the soft sweetness of cake, all wrapped up in a handheld treat. That’s exactly what Pumpkin Whoopie Pies deliver—a dessert that surprises people the first time they taste it and keeps them coming back for more.

Why Pumpkin Whoopie Pies Are Special

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Pumpkin Whoopie Pies aren’t just cookies, and they’re not quite cakes either. They’re soft, fluffy pumpkin cakes sandwiched together with creamy filling. Each bite is a mix of tender pumpkin spice and smooth sweetness. This recipe feels cozy, perfect for autumn gatherings, holidays, or anytime you want a treat that feels homemade and warm.

Another reason this recipe is so loved? It’s actually easier than it looks. From start to finish, you can have a full batch ready in about an hour. The difficulty level is beginner to medium—you don’t need advanced baking skills, just some patience and a love for pumpkin.

Essential Ingredients

Here’s what you’ll need to make Pumpkin Whoopie Pies at home:

• Pumpkin puree (not pumpkin pie filling)
• All-purpose flour
• Brown sugar and granulated sugar
• Vegetable oil or melted butter
• Eggs
• Baking powder and baking soda
• Salt
• Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• Vanilla extract
• Cream cheese
• Powdered sugar
• Butter

Substitutions and Variations

• If you don’t have pumpkin pie spice, mix 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and a pinch of cloves.
• Want a lighter filling? Use marshmallow fluff mixed with cream cheese instead of buttercream.
• For a dairy-free version, use vegan cream cheese and plant-based butter.
• You can also swap the cream cheese filling for chocolate ganache if you want a richer twist.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper so the pies don’t stick.
2. Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. Combine the wet ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil (or melted butter), eggs, and vanilla until smooth.
4. Bring it together: Slowly stir the dry mixture into the wet mixture. Mix just until combined—don’t overmix or the cakes will be dense.
5. Scoop the batter: Use a cookie scoop or tablespoon to drop mounds of batter onto the baking sheets, spacing them about 2 inches apart. Try to keep them even in size so the sandwiches match later.
6. Bake: Bake for 10–12 minutes, until the cakes are puffed and a toothpick comes out clean. Let them cool completely before filling.

Tips for Perfect Pumpkin Cakes

• For evenly sized pies, use a cookie scoop.
• Don’t overbake. The cakes should stay soft and moist.
• Cool completely before adding the filling, or the cream will melt.

Making the Filling

1. In a large bowl, beat cream cheese and butter together until smooth.
2. Add vanilla and powdered sugar gradually, beating until fluffy.
3. If the filling feels too soft, chill it for 20 minutes before using.

Assembling Pumpkin Whoopie Pies

Now comes the fun part—putting everything together.

1. Take one pumpkin cake and spread or pipe a layer of cream cheese filling on the flat side.
2. Top with a second cake to make a sandwich.
3. Gently press together so the filling spreads evenly.

Presentation Tips

• Roll the edges of the pies in crushed nuts, mini chocolate chips, or sprinkles for a fun finish.
• Dust with powdered sugar before serving for a bakery-style look.
• Serve them stacked on a pretty plate or tiered stand for holidays and parties.

Storage and Make-Ahead Tips

Pumpkin Whoopie Pies taste best fresh, but they store well too.

• Refrigerator: Keep them in an airtight container in the fridge for up to 5 days. The cream cheese filling needs to stay cold.
• Freezer: Wrap each pie in plastic wrap, then store in a freezer bag for up to 2 months. Thaw in the fridge before eating.
• Make-Ahead: Bake the pumpkin cakes a day before and keep them in a sealed container. Fill them right before serving for extra freshness.

Recipe Variations

If you want to play around with flavors, here are some creative twists:

• Maple Cream Filling: Add 1 tablespoon of maple syrup to the cream cheese frosting.
• Chocolate Pumpkin Whoopie Pies: Stir mini chocolate chips into the batter.
• Nutty Twist: Add chopped pecans or walnuts to the filling for crunch.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
• Spiced Cream Filling: Add a pinch of cinnamon or pumpkin spice to the frosting for an extra autumn kick.

Conclusion

Pumpkin Whoopie Pies are the kind of dessert that feels homemade and comforting but still looks impressive. They’re soft, sweet, and creamy all at once—perfect for fall holidays, bake sales, or cozy family nights. Once you try them, you’ll want to bake them every autumn. Don’t be afraid to experiment with different fillings or add-ins. That’s the best part of homemade baking—you can make it your own.

FAQs About Pumpkin Whoopie Pies

1. Can I make Pumpkin Whoopie Pies without cream cheese filling?
Yes, you can use buttercream, marshmallow fluff, or even whipped cream instead.

2. Are Pumpkin Whoopie Pies healthy?
They’re still a dessert, but pumpkin adds fiber, vitamins A and C, and natural sweetness. You can make them lighter by reducing sugar or using low-fat cream cheese.

3. Can I make them gluten-free or dairy-free?
Yes. Swap flour for a gluten-free blend, and use dairy-free cream cheese and butter substitutes.

4. How do I keep the pies soft?
Don’t overbake, and always store them in an airtight container. You can also place a slice of bread in the container to help them stay moist.

5. Can I freeze Pumpkin Whoopie Pies?
Absolutely. Wrap them individually, freeze up to 2 months, and thaw in the fridge overnight.

6. What’s the best way to serve them?
Serve chilled or at room temperature. They go great with coffee, tea, or a glass of milk.

7. How many pies does this recipe make?
Usually about 12–14 sandwich pies, depending on the size of your scoops.