If you’re looking for the ultimate fall dessert that screams cozy and cute, these Pumpkin Whoopie Pies are it. Imagine soft, spiced cake-like cookies sandwiched with a fluffy cream cheese filling—basically little pillows of pumpkin heaven.
They’re easy enough for beginners, but impressive enough to bring to your next fall get-together. Plus, these are a dream for pumpkin spice lovers!
Why They’re Awesome
- A crowd favorite that always gets asked for again
- Perfect balance of soft pumpkin cookie + sweet cream cheese frosting
- Easy to mix, scoop, and bake—no fancy decorating required
- Great for fall bake sales, Halloween parties, or Thanksgiving desserts
- They store well, so you can make them ahead!
Ingredients You’ll Need
For the Cookies
- Sugar
- Brown sugar
- Oil
- Pumpkin puree (not pumpkin pie filling)
- Eggs
- Vanilla
- Flour
- Salt
- 1 tsp baking soda + 1 tsp baking powder
- Pumpkin pie spice
For the Cream Cheese Filling
- Butter, softened
- Cream cheese, softened
- Powdered sugar
- Vanilla
How to Make Pumpkin Whoopie Pies
These little pumpkin sandwiches come together so easily!
Step 1: Mix the Cookie Dough
Preheat the oven to 350°F and line baking sheets with parchment. In a stand mixer, beat the sugar, brown sugar, and oil until combined. Add pumpkin puree, eggs, and vanilla and mix well. Add flour, salt, baking soda, baking powder, and pumpkin pie spice. Mix until just combined—don’t overdo it!
Step 2: Scoop & Bake
Using an ice cream scoop, drop even dollops of the batter onto your prepared baking sheets. Bake for 10–12 minutes or until centers are set. Let the cookies cool completely on the pans before assembling.
Step 3: Make the Cream Cheese Filling
In a stand mixer with a paddle attachment, beat the butter until smooth. Add cream cheese and beat again until combined. Add powdered sugar and vanilla, then mix on medium speed until fluffy, scraping down the sides as needed.
Step 4: Assemble the Whoopie Pies
Pair up your cooled cookies by size. Fill a piping bag with the cream cheese frosting, snip off the tip, and pipe a mound of frosting on the flat side of one cookie. Top with a matching cookie to create your perfect pumpkin whoopie pie sandwich.
Tips & Variations
- Want mini versions? Use a small cookie scoop instead.
- Add chopped walnuts or mini chocolate chips to the batter for extra texture.
- Roll the edges in chopped pecans or sprinkles for a festive flair.
- You can freeze them! Just wrap individually and store in a freezer-safe container.
Perfect For:
- Fall parties and school events
- Thanksgiving dessert boards
- Gift boxes or bake sales
- Pumpkin spice fans who want something beyond pie!
📸 Don’t Forget the Photo Op!
These adorable sandwich cookies are practically begging for a fall-themed backdrop. Snap a photo before they’re gobbled up and tag @BiteSizedFun or use #BiteSizedFun so we can feature your sweet creations!
More Recipes You’ll Love:
- Pumpkin Lush Dessert
- Pumpkin Cheese Ball
- No Bake Pumpkin Pie
- Cinnamon Sugar Pretzels
If fall had a mascot, it might just be these Pumpkin Whoopie Pies! Bake a batch and watch the smiles roll in.
One More Thing!
This recipe is part of our cozy collection of fall desserts and pumpkin recipes. Check it out for even more seasonal sweetness!
Pumpkin Whoopie Pies
Ingredients
For the cookies
- 1 c sugar
- 1 c brown sugar
- 1 c oil
- 3 c pumpkin puree not pumpkin pie filling
- 2 eggs
- 1 t vanilla
- 3 c flour
- 1 t salt
- 1 t baking soda
- 1 t baking powder
- 2 T pumpkin pie spice
For the frosting filling
- ½ c unsalted butter softened
- 8 oz cream cheese softened
- 3 c powdered sugar
- 1 t vanilla
Instructions
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the sugar, brown sugar and oil. Mix until combined.
- Add in the pumpkin puree, eggs and vanilla. Mix until combined.
- Add in the flour, salt, baking soda, baking powder and pumpkin pie spice. Mix just until combined, scraping the sides often, but don’t over mix.
- Using an ice cream scoop, place dollops of the dough on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes or until the centers are set. Allow to cool completely before removing from the pan and the parchment to assemble.
- For the frosting – in the bowl of a stand mixer fitted with the paddle attachment, mix the butter until smooth.
- Add in the softened cream cheese and mix until smooth.
- Add in the powdered sugar and vanilla and mix until combined. Bump up the speed to medium and mix until smooth and fluffy, scraping the sides often.
- Transfer the frosting to a piping bag, set aside.
- Once the cookies are cool, partner them up with similar size and shaped cookies.
- Cut a hole in the end of the piping bag and pipe a mound of frosting on one half of the cookies.
- Sandwich with the other half to complete the whoopie pie.
