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These soft, spiced sandwich cookies are packed with cozy fall flavor and an irresistibly creamy center. Pumpkin whoopie pies are a seasonal classic that combines fluffy pumpkin cake cookies with a sweet, tangy cream cheese filling. They’re easy to make and even easier to eat, with a rich texture that melts in your mouth. Whether you’re baking for a party, gifting a batch to friends or enjoying them solo with coffee, these treats capture autumn in every bite.
Pumpkin whoopie pies feature soft pumpkin spice cookies sandwiched around a sweet cream cheese filling, perfect for fall gatherings and cozy cravings.
Some more recipes you might enjoy include apple cider mojitos, bourbon peach ice cream and state fair lemonade.
Why You’ll Love It
Fall flavor favorite: Cinnamon and pumpkin make this a go-to autumn treat.
Creamy filling: The rich, tangy center balances the sweet spiced cookie.
Easy to share: These hand-held treats are great for gifting or parties.
Fun to decorate: Rolled edges in mini chocolate chips add a festive touch.
Pumpkin Whoopie Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pumpkin pie filling: Adds moisture, spice and classic fall flavor.
Cinnamon: Warms up the cookie with seasonal spice.
Baking soda and baking powder: Help the cookies rise and stay soft.
Olive oil: Keeps the texture tender and moist.
All-purpose flour: Provides structure and balance to the dough.
Brown sugar: Adds sweetness and depth with notes of molasses.
Egg: Binds the dough and gives structure.
Cream cheese: Adds tanginess and smooth texture to the filling.
Butter: Makes the filling creamy and rich.
Icing sugar: Sweetens and stabilizes the cream filling.
Vanilla extract: Enhances flavor and rounds out the sweetness.
Mini chocolate chips: Add texture and chocolatey contrast on the edges.
How to Make Pumpkin Whoopie Pies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry ingredients: Sift together flour, cinnamon, baking powder, baking soda, and salt.
Cream wet ingredients: Beat oil and sugar, then mix in pumpkin and egg.
Combine mixtures: Gradually add dry ingredients to wet until just combined.
Pipe cookies: Use a piping bag to form rounds on lined baking sheets.
Bake and cool: Bake until springy, then cool completely before filling.
Make filling: Beat cream cheese, butter, vanilla, and icing sugar until smooth.
Assemble pies: Pipe filling onto one cookie, sandwich with another.
Decorate edges: Roll sides in mini chocolate chips to finish.
Substitutions and Variations
Use fresh pumpkin puree: Substitute canned pie filling with unsweetened puree and adjust sugar and spices.
Change the filling: Swap cream cheese for marshmallow fluff for a sweeter twist.
Add mix-ins: Stir in chopped nuts or raisins for extra texture.
Chocolate chips: Use milk, dark or white chocolate chips, or consider peanut butter or butterscotch chips instead.
Serving Suggestions
With a drink: Enjoy these with Starbucks iced brown sugar shaken espresso, one of these easy lemonade recipes or a strawberry mojito.
With more sweet treats: Also try raspberry truffles or banana chocolate chip cookies.
How to Store Whoopie Pies with Pumpkin
Store: These 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.
Freeze: You can freeze it in an airtight container for up to 3 months. Let them cool completely and wrap each one individually first.
Thaw: Defrost them in the refrigerator overnight.
Top Tips
Don’t overmix: Stir until just combined to keep cookies tender.
Cool completely: Warm cookies will melt the filling, so let them cool.
Use a cookie scoop: Ensures even-sized whoopie pies for better sandwiching.
Pumpkin Whoopie Pies FAQs
The word ‘whoopie’ popped up about 100 years ago, around the same time as the whoopee cushion and the song “Makin’ Whoopie.” Berwick Baking Company in Boston sold the first whoopie pies, while Labadie’s Bakery in Maine claims to have made the first pumpkin version in 1925. Amish communities in Pennsylvania also get credit. The name comes from the shout of joy when someone found one in their lunch. In Western Pennsylvania, they’re often called “gobs,” but most just know them as whoopie pies.
They’re optional, but they add a fun, tasty finish to the edges.
Pumpkin Whoopie Pies Recipe
Pumpkin Whoopie Pies
Ingredients
For the Cookies
- 1 Cup pumpkin pie filling, canned
- 1 Teaspoon ground cinnamon
- ½ Teaspoon baking soda
- ½ Teaspoon baking powder
- ½ Cup olive oil
- 2 Cup all purpose flour
- ¼ Teaspoon salt
- 1 Cup brown sugar
- 1 egg
For the Filling
- 1 ½ Cups icing sugar
- 4 Ounces cream cheese
- 1 Teaspoon vanilla extract
- ¼ Cup butter, at room temperature
- ½ Cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- 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 about 2 inches apart.
- Bake for 8 to 10 minutes or until slightly browned on edges and spring back when touched.
- Cool 5 minutes before moving to cooling rack. Cool completely before icing.
- Beat all the ingredients for the filling together until smooth and creamy.
- Pipe on spread filling onto one cookie. Top with a second. Do this with remaining cookies.
- Put the mini chocolate chips on a flat plate. Roll the whopper pie edges lightly in the mini chips to coat.
Notes
Cool completely: Warm cookies will melt the filling, so let them cool.
Use a cookie scoop: Ensures even-sized whoopie pies for better sandwiching.
Nutrition
Pumpkin whoopie pies are the perfect treat for pumpkin lovers, dessert fans and anyone who enjoys soft cookies with a creamy center. They’re packed with fall flavor, easy to customize and great for sharing. Whether you’re hosting, gifting or sneaking a few for yourself, this recipe guarantees a batch of spiced, frosted goodness in every bite. Whip these up next time you need a seasonal treat that feels like a hug from the inside out.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Pumpkin whoopee pies are my new go-to! Soft, spiced cookies with that creamy filling—absolute perfection.
I loved these. I like anything with pumpkin and chocolate in!
I need to try these in pumpkin. Look so good with the choclate chips