Name: Pumpkin Whoopie Pie
Yield: 25

Pumpkin Whoopie Pie Recipe delivers thick, spiced cookies sandwiched with rich cream cheese frosting for the ultimate fall flavor combo.

author’s note

I Wasn’t Ready for How Good These Are!

I can’t believe it took me this long to make my first whoopie pie. It all started with leftover canned pumpkin from another recipe and a serious craving for something soft, sweet, and fall flavored. I tested a few versions of pumpkin cookies, and once I got the reliable soft and fluffy texture, I knew these needed a rich, tangy filling. Hello, cream cheese frosting.

The first time I made these Pumpkin Whoopie Pies for my family, they disappeared faster than anything I’ve ever baked. My kids were obsessed. My husband said they taste like a pumpkin roll but better. And now they’re my go to when I need an straightforward fall dessert that’s guaranteed to impress.

I’ve already got ideas for chocolate, red velvet, and gingerbread versions coming soon, but this one is the one that started it all.

Ingredients

Ingredient	Swaps or Tips
Pumpkin Puree	Use only canned pure pumpkin, not pie filling. Libby’s gives consistent results.
Brown Sugar	Light or dark brown sugar works. Dark gives a deeper flavor.
Butter	Use unsalted and make sure it’s softened.
Pumpkin Pie Spice	Make your own with cinnamon, nutmeg, ginger, and cloves if needed.
Egg	No good swap here. Don’t skip it.
Flour	Measure carefully. Too much can make the cookies dry.
Cream Cheese	Full fat block cream cheese is best. Don’t use the whipped kind.
Powdered Sugar	Sift before using for ultra smooth results.
Vanilla Extract	Use pure extract, not imitation, for best flavor.

Making frosting by creaming butter and cream cheese, adding salt, vanilla, and powdered sugar, and mixing until smooth and creamy.

How To Make Pumpkin Whoopie Pie Recipe

Heat Oven to 350°F and line baking sheets with parchment or a Silpat liner.
Dry and Wet: Mix wet and dry ingredients in separate bowls. Mix in dry ingredients.
Scoop and Bake the dough into rounds and bake, until set but soft. Let cool fully.
Make the Frosting by beating cream cheese, butter, sugar, salt, and vanilla together until smooth.
Assemble by spreading or piping frosting on the bottom of half the cookies, then sandwiching with the other halves.

Cookie dough balls before and after baking for the pumpkin whoopie pie recipe.

Tips For Success

Baking Time: Slightly underbake for soft, moist cookies.
Pumpkin Type: Use pure canned pumpkin, not pumpkin pie filling. Libby’s® is best.
Measure Flour Accurately: Spoon flour into the measuring cup and level it off with a knife. Don’t scoop from the bag.
Baking Surface: Use a Silpat® liner or parchment paper for even baking and to stop the bottoms from getting too brown. Avoid foil.

Storage

Can You Freeze Pumpkin Whoopie Pies?

Baked Cookies: Store at room temperature for one day. Freeze leftover unfrosted cookies to stop stickiness.
Unbaked Cookies: Freeze dough balls on a baking sheet, then move to an airtight container with parchment for up to three months. Bake from frozen, adding 1-3 minutes, or thaw in the fridge.
Note: Don’t freeze cream cheese frosting; it can separate and make cookies soggy.