These pumpkin whoopie pies are a fun and delicious part of autumn baking! Make these fun whoopie cakes as a cute holiday or fall dessert.

It’s fall, and that means things are getting pretty exciting around here. Why is that? Because each year, I try one or more new pumpkin desserts I’ve never made before!

I did regular Halloween whoopie pies, but it was time to make something just for autumn, with autumn flavors.

This pumpkin whoopie pie recipe is perfect. You’ll love combination of soft, spiced pumpkin cookies and luscious cream cheese filling.

These are perfect for autumn gatherings, dessert tables, or a special treat anytime.

You HAVE to make these, especially if you’ve never had whoopie pies.

Honestly now that these are part of my arsenal, it’s hard to decide which pumpkin creations I like best. It’s either these, the cupcakes, or the frosted sugar cookies.

Here’s what ingredients you’re going to need:

For the Pumpkin Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract

For the Cream Cheese Filling

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Things to Remember

Don’t overfill the whoopie pies as this can make them messy to eat. A few tablespoons of filling should be sufficient for each cookie.

These pies tend to taste better (to me) after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.

Store the assembled whoopie pies in an airtight container to prevent them from drying out and to maintain their freshness. They can stay refrigerated for up to ten days, and can be frozen for up to two months.

Get the printable recipe here:

Pumpkin Pie Whoopie Pies

This pumpkin pie whoopie pie recipe is perfect for fall or Halloween! You'll love the tasty frosting filling.

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: people

Equipment

Ingredients

Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter softened
1 cup granulated sugar
1 cup pure pumpkin puree canned
1 egg(s) large
1 teaspoon pure vanilla extract

Cream Cheese Filling

8 ounces cream cheese softened
1/4 cup unsalted butter softened
2 cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and mostly smooth.
Using a spoon or a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for about 10-12 minutes, or until the cookies are set and slightly puffed. They should spring back when gently touched. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to mix until the filling is smooth and well combined.
Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of half the cookies.
Sandwich each with another cookie, pressing gently to allow the filling to spread to the edges.