Pumpkin Whoopie Pie Recipe delivers thick, spiced cookies sandwiched with rich cream cheese frosting for the ultimate fall flavor combo.
author’s note
I Wasn’t Ready for How Good These Are!
I can’t believe it took me this long to make my first whoopie pie. It all started with leftover canned pumpkin from another recipe and a serious craving for something soft, sweet, and fall flavored. I tested a few versions of pumpkin cookies, and once I got the perfect soft and fluffy texture, I knew these needed a rich, tangy filling. Hello, cream cheese frosting.
The first time I made these Pumpkin Whoopie Pies for my family, they disappeared faster than anything I’ve ever baked. My kids were obsessed. My husband said they taste like a pumpkin roll but better. And now they’re my go to when I need an easy fall dessert that’s guaranteed to impress.
I’ve already got ideas for chocolate, red velvet, and gingerbread versions coming soon, but this one is the one that started it all.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Pumpkin Puree | Use only canned pure pumpkin, not pie filling. Libby’s gives consistent results. |
| Brown Sugar | Light or dark brown sugar works. Dark gives a deeper flavor. |
| Butter | Use unsalted and make sure it’s softened. |
| Pumpkin Pie Spice | Make your own with cinnamon, nutmeg, ginger, and cloves if needed. |
| Egg | No good swap here. Don’t skip it. |
| Flour | Measure carefully. Too much can make the cookies dry. |
| Cream Cheese | Full fat block cream cheese is best. Don’t use the whipped kind. |
| Powdered Sugar | Sift before using for ultra smooth results. |
| Vanilla Extract | Use pure extract, not imitation, for best flavor. |
How To Make Pumpkin Whoopie Pie Recipe
- Preheat Oven to 350°F and line baking sheets with parchment or a Silpat liner.
- Dry and Wet: Mix wet and dry ingredients in separate bowls. Mix in dry ingredients.
- Scoop and Bake the dough into rounds and bake, until set but soft. Let cool fully.
- Make the Frosting by beating cream cheese, butter, sugar, salt, and vanilla together until smooth.
- Assemble by spreading or piping frosting on the bottom of half the cookies, then sandwiching with the other halves.
Tips For Success
- Baking Time: Slightly underbake for soft, moist cookies.
- Pumpkin Type: Use pure canned pumpkin, not pumpkin pie filling. Libby’s® is best.
- Measure Flour Accurately: Spoon flour into the measuring cup and level it off with a knife. Don’t scoop from the bag.
- Baking Surface: Use a Silpat® liner or parchment paper for even baking and to stop the bottoms from getting too brown. Avoid foil.
Storage
Can You Freeze Pumpkin Whoopie Pies?
- Baked Cookies: Store at room temperature for one day. Freeze leftover unfrosted cookies to stop stickiness.
Unbaked Cookies: Freeze dough balls on a baking sheet, then move to an airtight container with parchment for up to three months. Bake from frozen, adding 1-3 minutes, or thaw in the fridge.
Note: Don’t freeze cream cheese frosting; it can separate and make cookies soggy.
Use Leftover Pumpkin In:
Desserts
Healthy Pumpkin Bread
Beverages
Pumpkin Spice Latte Steamer
Cakes And Cupcakes
Pumpkin Poke Cake
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies are the ultimate fall treat: soft, chewy pumpkin cookies with smooth cream cheese frosting sandwiched in between.
Video
Equipment
- Large sheet pan (15″ x 21″)
- Parchment paper or a silicone baking mat
- Stand mixer or hand mixer
Ingredients
Cookies
- 2-1/2 cups flour see note 1
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar lightly packed
- 8 tablespoons unsalted butter softened, not melted
- 1 cup canned pumpkin not an entire can; not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 4 ounces cream cheese block cream cheese, not spreadable; softened, not melted
- 4 tablespoons unsalted butter softened, not melted
- 2 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare a large sheet pan by lining with parchment paper or a silicon baking mat to avoid burned cookie bottoms. Preheat oven to 350℉.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to a large bowl; whisk to combine and set aside.
- In a medium bowl, cream together butter, granulated sugar, and brown sugar until smooth and creamy. Add 1 cup pumpkin, egg, and vanilla. Beat until mixture is creamy. Add in dry ingredients and mix until just combined. Avoid overmixing, as it will create dense cookies.
- Optionally, cover tightly and chill dough for 30 minutes up to 10 hours. Chilling is not necessary, but it makes dough much easier to work with and intensifies flavors.
- Use a 1 tablespoon measuring spoon to scoop out balls of dough onto the lined sheet pan. Try to smooth or round the balls, but it’s okay if they’re a bit bumpy. (Chill in the fridge for additional time if needed to make it easier to get cookie dough balls on a tray). Leave 2 inches between each cookie (I only bake 8–10 cookies at a time) and flatten balls of dough slightly.
- Bake for 8–13 minutes (9–10 minutes is perfect for my oven), watching carefully to avoid over-baking. I like these slightly under-baked and soft, but the tops shouldn’t be shiny or wet looking at all. Remove and allow cookies to stand for 3–5 minutes on the sheet pan before moving to a wire cooling rack.
- Meanwhile, make frosting. In a stand mixer fitted with the whisk attachment (or a large bowl and a hand mixer), beat softened (not melted) cream cheese and butter until creamy for about 2 minutes at medium-high speed. Add powdered sugar, salt, and vanilla. Beat until combined and frosting is soft and creamy. Avoid over-beating the mixture or you’ll get whipped frosting.
- Generously frost half the cooled cookies. Sandwich the other half of the cookies on top.
Recipe Notes
Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup, then level the top with the back of a table knife.
Storage: Do not store the cookies in plastic containers. Store on plates loosely covered with foil in the fridge. Best eaten same day or within 1–2 days. After that, they soften too much and the texture degrades. Freeze unbaked cookie dough balls for up to 3 months; bake straight from freezer for an additional 1–3 minutes.
Nutrition
Calories: 278kcal | Carbohydrates: 52g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 158mg | Potassium: 70mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1663IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
So…cookies? I want one that isn’t too cake (more chewy, like a brownie) but…cookies? Persuade me.
These are more cake-like. For a chewy, brownie-like pumpkin cookie, you’ve got to try these: https://www.chelseasmessyapron.com/non-cakey-pumpkin-spice-chocolate-chip-cookies/ be careful to not pack in the flour and you’ll get nice and chewy cookies!
WONDERFUL Post.thanks for share..more wait .. ?
Thank You!
I first discovered your Chewy Peanut Butter Cookies, which are incredible, so when looking for a chewy pumpkin cookie I came to you and this did not disappoint!!! They really are thick, chewy and soft, not cake-like or like pumpkin bread. Thank You!!!
Yay! Glad you enjoyed these Lynn! 🙂
I baked my cookies; can I freeze them without filling them?
Yep!
Loved this recipe!!! Turned out great!!1
Will make again 🙂
So glad to hear that! Thanks Bob 🙂
Very good recipe!! Cookies turned out great!! Loved them:)
Thrilled these were a hit 🙂