Homemade Pumpkin Whoopie Pies with Creamy Filling Recipe

Autumn brings magical moments when classic pumpkin whoopie pies with their irresistible creamy filling become pure comfort.

Seasonal baking transforms ordinary afternoons into delightful celebrations of warmth and sweetness.

Soft, spiced cake-like cookies sandwich a luxurious cream cheese center that melts in your mouth.

Each bite promises a perfect balance of rich pumpkin and smooth, tangy filling.

Generations of bakers have cherished this nostalgic treat that connects us to cherished memories.

Whipping up these delectable sandwiches requires simple ingredients and minimal effort.

Let’s create something special that will make everyone smile and ask for seconds.

Pumpkin Whoopie Pies Storage Advice

• Store whoopie pies in an airtight container between layers of parchment paper for up to 5 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Wrap individual whoopie pies tightly in plastic wrap, then place in freezer bags. Freeze for 2-3 months without filling for best texture.
• Remove frozen whoopie pies from freezer and let sit at room temperature for 30-45 minutes. Avoid microwaving to prevent soggy texture.
• Warm briefly in oven at 300F for 2-3 minutes to restore softness. Allow cookies to cool completely before adding cream cheese filling to prevent melting.

FAQs

• Are pumpkin whoopie pies difficult to make?

Not at all! This recipe is beginner-friendly and requires basic baking skills. The steps are straightforward, and you can easily mix ingredients and assemble the whoopie pies with minimal baking experience.

• Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree. Just make sure to strain excess moisture and use the same measurement as canned pumpkin to maintain the right consistency in the recipe.

• How do I know when the whoopie pie cookies are done baking?

Look for firm edges and a set center. They should be slightly springy when touched and have a light golden color around the edges. Avoid overbaking to keep them soft and moist.

Pumpkin Whoopie Pies Why They Shine

• Whip Up Seasonal Delight: Capture the essence of autumn with these pumpkin-packed treats that bring warmth and comfort to your kitchen.
• Stress-Free Baking Adventure: Perfect for bakers of all skill levels, this recipe offers simple steps and minimal complicated techniques.
• Family-Friendly Crowd-Pleaser: Kids and adults will love assembling and devouring these cute handheld desserts that spark joy and create sweet memories.
• Versatile Party Showstopper: Great for potlucks, gatherings, or casual dessert nights, these whoopie pies impress without requiring professional pastry skills.

Pumpkin Whoopie Pies What You Need

• All-Purpose Flour: A key ingredient that provides structure and texture to the whoopie pie cookies.
• Baking Powder, Baking Soda: Leavening agents that help the cookies rise and become light and fluffy.
• Cinnamon, Ginger, Nutmeg, Cloves: Warm spices that give the pumpkin cookies their classic fall flavor profile.
• Salt: Enhances the overall taste and balances the sweetness of the cookies.

• Brown Sugar, Granulated Sugar: Sweeteners that add moisture and caramel-like depth to the cookies.
• Vegetable Oil: Keeps the pumpkin cookies soft and moist.
• Pumpkin Puree: Provides moisture, color, and signature pumpkin flavor to the recipe.
• Egg: Helps bind the ingredients and adds richness to the cookie texture.
• Vanilla Extract: Adds a subtle depth of flavor to the whoopie pies.

• Butter, Cream Cheese: Create a rich and creamy base for the filling.
• Powdered Sugar: Adds sweetness and helps thicken the filling.
• Vanilla Extract: Enhances the flavor of the creamy filling.

Pumpkin Whoopie Pies Step By Step

Step 1: Fire Up the Oven

Crank the oven to a toasty 350F (177C).

Grab your baking sheets and dress them in parchment paper, creating a perfect non-stick surface for your whoopie pie adventure.

Step 2: Craft the Dry Magic

Grab a mixing bowl and unleash your inner wizard.

• Flour
• Baking powder
• Baking soda
• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Salt

Let these ingredients dance and mingle until they’re perfectly blended.

Step 3: Whip Up the Wet Symphony

In another bowl, beat the sugars and oil into a harmonious mixture.

Pour in the pumpkin, crack in the egg, and splash some vanilla extract.

Stir until everything looks smooth and inviting.

Step 4: Create Cookie Batter Fusion

Gently fold the dry ingredients into the wet mixture.

Stir with love until everything combines into a luscious batter that hints at the deliciousness to come.

Step 5: Dollop and Spread

Using a spoon, drop little mounds of batter onto the prepared baking sheets.

Give each dollop some breathing room, spacing them about 2 inches apart.

Step 6: Bake to Perfection

Slide the sheets into the oven and let the magic happen.

Bake for 10-12 minutes until the cookies look set and slightly golden.

Rescue them and let them cool on wire racks.

Step 7: Whip Up Dreamy Filling

• Butter
• Cream cheese
• Powdered sugar
• Vanilla extract

Blend until silky smooth and irresistible.

Step 8: Create Whoopie Pie Sandwiches

Take a cooled cookie, spread a generous layer of filling on its flat side.

Crown it with another cookie, pressing gently to create the perfect whoopie pie sandwich.

Pumpkin Whoopie Pies Top Tips

• Use level measuring cups and spoons to ensure accurate ingredient proportions for perfectly balanced whoopie pies.
• Refrigerate the batter for 15-20 minutes before dropping onto baking sheets to prevent spreading and maintain uniform cookie size.
• Allow cream cheese and butter to reach room temperature for a smoother, lump-free filling that spreads easily.
• Use a piping bag or zip-lock bag with corner snipped for neat, consistent filling application between cookie halves.
• Keep whoopie pies in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking.

Pumpkin Whoopie Pies Fun Variations

• Gluten-Free Pumpkin Whoopie Pies: Replace wheat flour with a gluten-free blend and add xanthan gum for better texture.
• Vegan Pumpkin Whoopie Pies: Swap eggs with flax eggs, use coconut oil instead of butter, and select dairy-free cream cheese for filling.
• Keto-Friendly Version: Substitute flour with almond flour, use sugar-free sweetener, and create a low-carb cream cheese filling with monk fruit sweetener.
• Nut-Enhanced Edition: Add chopped pecans or walnuts to the batter for extra crunch and nutty flavor profile.

Pumpkin Whoopie Pies How To Serve

• Holiday Party Platter: Arrange whoopie pies on a festive seasonal tray with cinnamon sticks and fall leaves for elegant dessert presentation.
• Dessert Pairing Perfection: Serve alongside warm apple cider or spiced chai tea to complement the pumpkin's rich flavor profile.
• Coffee Shop Style: Display on rustic wooden boards with light dusting of powdered sugar and small mint garnish for café-inspired aesthetic.
• Family Gathering Twist: Cut whoopie pies into smaller bite-sized portions for easy sharing during potlucks and gatherings, making them more accessible for kids and adults.

Pumpkin Whoopie Pies Creamy Filling Recipe

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4.7 from 13 reviews

• Total Time: 32 minutes
• Yield: 12 1x

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Description

Seasonal bliss meets classic dessert in these pumpkin whoopie pies, where spiced cake sandwiches mingle with luscious cream cheese filling. Comforting autumn flavors dance between pillowy cake rounds, inviting you to savor each delightful bite.

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Ingredients

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Wet Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1/2 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, softened
• 1/4 cup cream cheese, softened

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Spices and Flavoring:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the baking environment by heating the oven to 350F (177C) and lining two baking sheets with parchment paper for optimal cookie performance.
2. Create a fragrant dry mixture by whisking flour, baking powder, baking soda, and warm spices like cinnamon, ginger, nutmeg, and cloves with a pinch of salt in a medium bowl.
3. In a separate large bowl, blend brown and granulated sugars with oil until well incorporated, then introduce pumpkin puree, egg, and vanilla extract, mixing until the liquid becomes uniform.
4. Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a smooth, consistent pumpkin batter without overmixing.
5. Portion the batter onto prepared baking sheets using a spoon, ensuring generous 2-inch intervals between each dollop to allow proper spreading during baking.
6. Bake the pumpkin cookies for 10-12 minutes, watching for firm edges and a set center. Remove from oven and transfer to wire cooling racks to stabilize their texture.
7. Craft the creamy filling by whipping butter, cream cheese, powdered sugar, and vanilla extract until the mixture reaches a silky, spreadable consistency.
8. Construct the whoopie pies by generously spreading the filling on the flat side of one cookie, then gently pressing a second cookie on top to create a delightful sandwich.

Notes

• Swap pumpkin puree for homemade roasted pumpkin for deeper, richer flavor and more authentic taste.
• Chill batter for 30 minutes before baking to prevent spreading and create more uniform, rounded whoopie pies.
• Use room temperature ingredients to ensure smoother mixing and better texture in both cookies and filling.
• replace wheat flour with gluten-free blend, use coconut oil instead of vegetable oil, and swap dairy cream cheese with vegan alternatives for inclusive dessert options.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 230 kcal
• Sugar: 22 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 20 mg