Home > Desserts > Pumpkin Whoopie Pies Pumpkin Whoopie Pies September 20, 2020 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Smooth and velvety cream cheese frosting sandwiched between two soft, chewy, thick, and rich pumpkin cookies — Pumpkin Whoopie Pies are the ultimate fall treat! Pumpkin Whoopie Pies I’m amazed I’ve only just started making whoopie pies, especially after trying this amazing pumpkin version. I’m totally in love with them now! Get ready for lots of new whoopie pie recipes soon. These Pumpkin Whoopie Pies have two big, soft pumpkin cookies with a layer of sweet, tangy cream cheese frosting in the middle. They’re really soft, like pumpkin cake, and full of delicious pumpkin taste. Ingredients For the Cookies: Flour: Provides structure to the cookies. Baking Soda & Baking Powder: These are leavening agents that help the cookies rise. Cinnamon & Pumpkin Pie Spice: Adds flavor. Salt: Enhances the overall taste. Granulated & Brown Sugar: Sweetens the cookies and adds moisture. Butter: Gives richness and helps in creating a tender texture. Pumpkin: Adds moisture and pumpkin flavor. Egg: Binds the ingredients together and adds structure. Vanilla Extract: Adds flavor For the Cream Cheese Frosting: Cream Cheese & Butter: Create a creamy base for the frosting. Powdered Sugar: Sweetens and thickens the frosting. Salt & Vanilla Extract: Enhance the flavor. How To Make Pumpkin Whoopie Pies Preheat Oven: Preheat to 350°F and line a baking sheet. Whisk Dry Ingredients: Flour, baking soda, powder, cinnamon, spice, and salt. Cream Wet Ingredients: Butter and sugars, add pumpkin, egg, vanilla, then dry mix. Optional Chill: Chill dough if desired. Scoop Dough: Onto the sheet, flatten slightly. Bake: For 8-13 minutes and cool. Make Frosting: Beat cream cheese, butter, powdered sugar, salt, and vanilla. Assemble: Frost half the cookies, top with the rest. Store: In fridge on plates, loosely covered with foil. Expert Tips Baking Time: Slightly underbake for soft, moist cookies. Overbaking can ruin texture and flavor. Pumpkin Type: Use pure canned pumpkin, not pumpkin pie filling. Libby’s® is recommended for its consistency. Measure Flour Accurately: Spoon flour into the measuring cup and level with a knife, don’t scoop from the bag. Baking Surface: Use a Silpat® liner or parchment paper for even baking and to prevent over-browning bottoms. Avoid foil. STORAGE Can You Freeze Pumpkin Whoopie Pies? Baked Cookies: Store at room temperature for only a day. Freeze any leftover unfrosted cookies after the first day to prevent stickiness. Unbaked Cookies: Freeze dough balls on a sheet pan, then store in an airtight container with parchment paper layers for up to 3 months. Bake directly from freezer, adding 1-3 minutes to baking time, or thaw in the fridge first. Note: Freezing cream cheese frosting isn’t recommended due to separation and texture issues, and it can make cookies soggy. Use Leftover Pumpkin In These Pumpkin Snickerdoodles Pumpkin Overnight Oats Pumpkin Spice Latte Steamer Pumpkin Cupcakes Pumpkin Cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Whoopie Pies 5 from 3 votes - Review this recipe Smooth and velvety cream cheese frosting sandwiched between two soft, chewy, thick, and rich pumpkin cookies -- Pumpkin Whoopie Pies are the ultimate fall treat! SAVE TO RECIPE BOX Print Recipe Pumpkin Whoopie Pies 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Smooth and velvety cream cheese frosting sandwiched between two soft, chewy, thick, and rich pumpkin cookies -- Pumpkin Whoopie Pies are the ultimate fall treat! Course Dessert, Snack Cuisine American Keyword pumpkin whoopie pies Prep Time 30 minutes minutes Cook Time 10 minutes minutes Optional Chilling Time 30 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 25 -27 whoopie pies Chelsea Lords Calories 278kcal Author Chelsea Lords IngredientsParchment paper or Silpat linerCookies▢ 2 and 1/2 cups white, all-purpose flour (See Note 1)▢ 1 teaspoon baking soda▢ 1 teaspoon baking powder▢ 2 teaspoons ground cinnamon▢ 1 and 1/2 teaspoons pumpkin pie spice▢ 1/2 teaspoon fine sea salt▢ 3/4 cup granulated white sugar▢ 3/4 cup light brown sugar, lightly packed▢ 1/2 cup (8 tablespoons) unsalted butter, softened, not melted▢ 1 cup canned pumpkin (not an entire can of pumpkin; don't use pumpkin pie filling)▢ 1 large egg▢ 1 teaspoon vanilla extractCream Cheese Frosting▢ 4 ounces full-fat cream cheese (the block cream cheese, not spreadable), softened, not melted▢ 4 tablespoons unsalted butter softened, not melted▢ 2 cups powdered sugar▢ 1/8 teaspoon fine sea salt▢ 1 teaspoon vanilla extractUS - Metric USMetric InstructionsPREP: Prepare a large sheet pan by lining with parchment paper or a Silpat liner (very important to avoid burned bottoms on these cookies). Preheat oven to 350 degrees F.DRY INGREDIENTS: Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to a large bowl; whisk to combine and set aside.WET INGREDIENTS: In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth and creamy. Add 1 cup pumpkin, the egg, and vanilla. Beat until the mixture is creamy. Add in the dry ingredients and mix until JUST combined. Avoid overmixing, as it will create dense cookies.OPTIONAL -- CHILL DOUGH: Cover tightly and chill the dough for 30 minutes up to 10 hours. Chilling is not necessary but it makes the dough much easier to work with and intensifies flavors.ROLL COOKIE BALLS: Use a 1 tablespoon measuring spoon to scoop out balls of dough. Each cookie should be about 1 tablespoon in size. Once dough is in the tablespoon measuring spoon, use a small spoon to scoop it onto the lined sheet pan. Try to smooth or round the balls, but it's okay if they're a bit bumpy; this dough is difficult to work with. Leave 2 inches between each cookie (I only bake 8-10 cookies at a time) and flatten the balls of dough slightly. (This batter is wetter than normal cookie dough so don't be alarmed that you can't roll out balls of dough; chill in the fridge for additional time if needed to make it easier to get cookie dough balls on a tray).BAKE: Bake for 8-13 minutes (9-10 minutes is perfect for my oven) watching carefully to avoid over-baking. We 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 removing to a wire cooling rack to finish cooling.FROSTING: Meanwhile, make the frosting. In a stand mixer fitted with the whisk attachment (or a large bowl and a hand mixer), beat the softened (not melted) cream cheese and butter until creamy for about 2 minutes at medium-high speed. Add the powdered sugar, salt, and vanilla. Beat until everything is combined and the frosting is soft and creamy. Avoid over-beating the mixture or you'll get whipped frosting.FROST COOKIES: Generously frost half of the cooled cookies. Sandwich the other half of the cookies on top. 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. Video Recipe NotesNote 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 and then level the top with the back of a table knife. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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!!! Reply
So…cookies? I want one that isn’t too cake (more chewy, like a brownie) but…cookies? Persuade me. Reply
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! Reply