Although pumpkins always make me think of fall, any month of the year is a great time to enjoy pumpkin whoopee pies. These soft cookies are filled with tangy cream cheese whoopie pie filling. These pumpkin gobs or whoopie pies are made with pumpkin pie filling. If you love pumpkin spice, you will adore this pumpkin spiced cookie recipe.
Ingredients for a Pumpkin Spiced Cookie Recipe
Canned pumpkin pie filling is the main ingredient in these cookies. If you have 100% pureed pumpkin instead, you will need to increase the sugar in the recipe. You should also add some pumpkin pie spice if you’re using the puree.
As well as being made with pumpkin pie filling, the dough calls for baking soda and baking powder. These help to get the texture just right and keep the cookies soft and tender. Oil, flour, an egg and salt also go into the mix.
Finally you will need cinnamon for a warm, earthy taste plus brown sugar. You could use white sugar but I love brown sugar in these pumpkin gobs or whoopie pies.
For the cream cheese whoopie pie filling, grab cream cheese and butter along with vanilla and icing sugar. Icing sugar is also known as powdered sugar or confectioner’s sugar. That’s the type you need for the filling. Also you need some mini chocolate chips. I used semisweet ones.
How to Make Pumpkin Whoopie Pies
Combine the flour, baking soda, baking powder, salt, and cinnamon together. In another bowl beat the sugar with the oil then add the egg and pumpkin. Stir these two mixtures together to make the batter, then pipe it into circles and bake until set.
Remember these cookies are going to be sandwiched together. This means you shouldn’t make them too thick. The goal is to be able to get both cookie halves and the filling in your mouth!
You can make the filling while the pumpkin gobs or whoopie pies are in the oven. Don’t add it until the cookies are completely cool though else they will get messy!
Simply beat the filling ingredients together until well combined. Once you have done this and the cookies are cool, you can sandwich them together with the cream cheese whoopie pie filling. The final step is to roll the edges in mini chocolate chips. You could always omit this step but I love to add them whenever I made this pumpkin spiced cookie recipe.
How Pumpkin Whoopie Pies Got their Name
This is one of the nicest recipes made with pumpkin pie filling. You might be curious about the name though! Traditionally whoopie pies were two chocolate sponge cake rounds sandwiched together. These days there are various kinds, of course.
The word ‘whoopie’ – also spelled ‘whoopee’ was coined about 100 years ago. The song ‘Makin’ Whoopie’ was a hit and the whoopee cushion was invented. To complete the trio, the Berwick Baking Company in Boston began to sell their whoopie pies for 5 cents apiece.
Labadie’s Bakery in Maine claims they invented the first pumpkin gobs or whoopie pies in 1925. In Pennsylvania, it’s rumoured whoopie pies were first created in Amish kitchens. Anyone finding one of these little treats in their lunch pail would should ‘whoopie!’ in excitement. In some places they’re known as pumpkin gobs or whoopie pies, while in others just whoopie pies. Gob is typically just used in Western Pennsylvania which is why you might not know the term.
These sandwich-like pumpkin whoopie pies, easily made with pumpkin pie filling, are a great treat for any occasion. The kids will love them and so will the grownups. It’s hard to go wrong with this easy pumpkin spiced cookie recipe!
How to Store Pumpkin Gobs or Pumpkin Whoopie Pies
This delicious recipe made with pumpkin pie filling keeps quite well. They are good for 3 or 4 days in the refrigerator if you keep them in an airtight container. By day 5 they should still be edible but will probably have dried out a bit by then.
Variations of Pumpkin Whoopie Pies
I love this pumpkin spiced cookie recipe with cream cheese whoopie pie filling as it is. But of course you can tweak the recipe a little if you want.
Add fruit, nuts or sprinkles to the cookie batter, or some food colouring. Roll the pies in white chocolate chips instead of semisweet. Another idea is swapping the cinnamon for nutmeg or allspice. Any of these earthy, warm spices would be good.
If you like these pumpkin whoopie pies, you might also like 36 Gourd-geous Pumpkin Instagram Captions, Irresistible Air Fryer S’more Pie Pops with Nutella, Pumpkin Spice Whipped Dalgona Coffee or Pumpkin Pie Popsicles with Oreo Crumble.
Pumpkin Whoopie Pies with Cream Cheese & Chocolate Chips Recipe
Pumpkin Whoopie Pies with Cream Cheese & Chocolate Chips
- Preheat oven to 350 degrees F. Place parchment paper on two baking sheets.
- In a medium bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- With an electric mixer, beat oil and sugar together. Add pumpkin and egg and mix well. Gradually add flour mixture, mixing until just combined.
- With a piping bag, pipe circles onto baking sheet approximately 2 inches apart.
- Bake 8-10 minutes, until slightly browned on edges and spring back when touched. Cool 5 minutes before moving to cooling rack. Cool completely before icing.
- for the filling beat all ingredients together until smooth and creamy.
- Pipe on spread filling onto one cookie. Top with a second. Do this with remaining cookies.
- Place the mini chocolate chips in a flat plate. Roll the whopper pie edges lightly in the mini chips to coat.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
So whether you’re looking for Halloween cookie ideas or just something soft and delicious with pumpkin and chocolate, look no further. These pumpkin whoopie pies are well worth making. I bet you’re going to love them too!
If you are looking for other pumpkin sweets or desserts, you might also like this Pumpkin Cheesecake with Chocolate Graham Crust.