Pumpkin Whoopie Pies Recipe

I’m so excited to share this Pumpkin Whoopie Pies Recipe with you because it’s an absolute fall favorite that feels like a cozy hug in dessert form. These soft, spiced cake-like rounds sandwich a luscious cinnamon cream cheese filling that beautifully balances the rich pumpkin flavor. Whenever I bake these, my kitchen fills with the warm aroma of cinnamon and cloves, making it instantly feel like the holidays are around the corner.

Whether you’re bringing a festive treat to a gathering or just craving a sweet pumpkin fix, this Pumpkin Whoopie Pies Recipe is foolproof and rewarding. I love how the texture is perfectly cakey yet tender, and the filling adds that creamy sweetness without being overpowering. You’ll find that this recipe is not only delicious but also surprisingly easy to make with some smart tips up ahead.

this Recipe

Ingredients You’ll Need

The ingredients for this Pumpkin Whoopie Pies Recipe come together to create the perfect balance of spice, sweetness, and texture that you’ll love. Most of these staples are pantry basics, but the pumpkin puree is the hero that adds moistness and that unmistakable autumn flavor.

• Allpurpose flour: Provides the structure for the whoopie pies; use fresh flour for best results.
• Ground cinnamon: Adds warm spice that pairs beautifully with pumpkin.
• Baking powder & baking soda: Help the cakes rise and stay fluffy.
• Ground ginger, allspice, cloves, nutmeg: Classic fall spices that elevate the flavor profile.
• Kosher salt: Balances sweetness and enhances other flavors.
• Dark brown sugar: Gives a toffee-like sweetness and moisture.
• Unsalted butter: Keeps control over salt and adds richness.
• Large eggs: Bind the ingredients and add tenderness.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for best texture and flavor.
• Vegetable or neutral oil: Adds moisture without impacting flavor.
• Pure vanilla extract: Enhances the overall taste with subtle warmth.
• Cream cheese: The base of the creamy filling—be sure it’s softened for smooth mixing.
• Confectioners’ sugar: Sweetens and lightens the filling.
• Honey: A touch of natural sweetness that rounds out the frosting.

Variations

Over time, I’ve played around with this Pumpkin Whoopie Pies Recipe by tweaking spices and fillings, and I encourage you to make it your own. If you like things a bit richer or dairy-free, there’s room to adapt without losing any of the deliciousness.

• Spice it up: I sometimes add a pinch of cayenne for an unexpected hint of warmth that surprised my guests in the best way.
• Dairy-free filling: Substitute coconut cream for the cream cheese to make a vegan filling that’s still creamy and delicious.
• Chocolate twist: Mix cocoa powder into the batter for chocolate pumpkin whoopie pies that my kids adore.
• Mini whoopies: Make smaller whoopie pies for bite-sized treats perfect for parties or lunch boxes.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Whisk the Spices and Dry Ingredients

Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg. This step ensures the spices are evenly distributed and avoids clumping in your batter—trust me, it makes a difference!

Step 2: Cream Sugar and Butter, Then Add Wet Ingredients

In your stand mixer with the whisk attachment, beat the dark brown sugar and softened butter on medium-high speed until combined and fluffy. Then add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, vegetable oil, and vanilla extract until everything is smooth and well incorporated.

Lower the mixer speed to medium-low and gradually add the dry ingredients. Beat until just combined; the dough will be sticky but smooth. Overmixing can make the cakes tough, so keep an eye on that texture.

Step 3: Pipe and Shape the Whoopie Pies

Transfer the dough to a gallon-sized freezer or piping bag and snip off about a 1-inch corner. Pipe rounds about 2 inches wide onto parchment-lined baking sheets, spacing them 2 inches apart. Don’t worry if the edges aren’t perfect—lightly smoothing each round with the back of a spoon or a wet finger gives them a nice finish. This step is easier than trying to spoon them and helps keep the sizes consistent, which means your pies will stack nicely.

Step 4: Bake and Cool Your Whoopies

Bake for 15 to 20 minutes, or until the whoopies spring back when lightly touched. Once baked, let them cool slightly before transferring to a wire rack to cool completely. This cooling step is essential so the filling doesn’t melt when you assemble them.

Step 5: Make the Creamy Cinnamon Filling

While your cakes cool, whip up the filling by beating softened cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, cinnamon, vanilla extract, and honey, then continue beating until light and fluffy. I love how the honey adds a subtle natural sweetness that complements the spices in the pies so well.

Chill the frosting until you’re ready to assemble to help it hold together better between the pies.

Step 6: Assemble and Enjoy

Turn half of the cooled whoopie pies over so the flat sides are facing up. Spread a generous amount of the cinnamon cream cheese filling on each, then sandwich them with the remaining domed halves. Press gently to spread the filling evenly to the edges without squishing it out.

The first time I tried these, I might have overfilled a few, but I found that just the right amount creates that picture-perfect whoopie pie look you want.

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I usually keep the Pumpkin Whoopie Pies simple, but I love dusting a little cinnamon or powdered sugar on top just before serving for an elegant touch. Sometimes, a tiny drizzle of melted white chocolate adds a pretty finish and pairs beautifully with the spices.

Side Dishes

These whoopie pies shine as a dessert but also make a fantastic afternoon treat alongside a hot cup of chai tea or coffee. For a fall-themed spread, I like offering fresh apple slices or a scoop of vanilla bean ice cream on the side.

Creative Ways to Present

When I make these for holiday parties, I arrange the Pumpkin Whoopie Pies on a rustic wooden board surrounded by autumn leaves or mini pumpkins, creating a warm and inviting centerpiece. Wrapping each pie in wax paper and tying them with twine also makes for charming edible gifts!

Make Ahead and Storage

Storing Leftovers

After assembling, I store the whoopie pies in an airtight container in the refrigerator. They keep wonderfully well for up to 4 days without losing moisture or flavor. Let them come to room temperature for a bit before serving to enjoy that soft texture I love.

Freezing

Freezing is a great option if you want to make these ahead of time. I freeze the unfilled whoopie cakes separately on parchment-lined trays, then wrap and store them in a freezer bag. When ready, thaw fully at room temperature, make the filling, and assemble fresh for best results.

Reheating

If you want to enjoy leftovers warm, I pop the assembled whoopie pies in the microwave for about 10 seconds—just enough to soften the filling slightly without melting it completely. This little trick revives that fresh-baked feel.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies Recipe has quickly become one of my autumn go-tos for sharing sweetness and seasonal flavor with family and friends. It’s so satisfying to pull warm, spicy whoopies out of the oven, knowing the filling will tie everything together with creamy perfection. I highly recommend giving this recipe a try—you’ll love how easy it is and how much joy it brings to your kitchen and table.

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