Pumpkin whoopie pies with cream cheese filling are the ultimate treat for fall! These two soft, cake-like cookies sandwich a creamy, dreamy filling that’s both delectable and comforting. With a delightful blend of pumpkin and spices, they bring warmth and nostalgia, making them perfect for cozy gatherings, snack time, or even as a sweet breakfast reminder of autumn’s charm. Trust me, after your first bite, you’ll be reaching for seconds!
I first made these whoopie pies during a chilly October afternoon. The scent of pumpkin and spices wafted through my kitchen, igniting memories of harvest festivals and crisp leaves. They instantly became a favorite not just for their taste but also for how easy and fun they are to make! Whether you’re hosting a fall gathering or simply want to indulge in some delicious comfort food, these cookies are sure to impress.
Why You’ll Love This Recipe
- Simple & Quick: Easy to whip up in about 30 minutes, perfect for last-minute cravings.
- Irresistible Flavor: Each bite bursts with rich pumpkin flavor and warm spices.
- Eye-Catching Appeal: These cookies have a cute, sandwich-like look that’s perfect for sharing.
- Flexible Serving: Enjoy them as an afternoon snack, dessert at a party, or even a breakfast treat!
- Diet-Friendly Options: Consider substitutions like gluten-free flour if you’re catering to dietary needs.
Ingredients You’ll Need
- 2 1/2 cups all-purpose flour: This gives the whoopie pies their structure and light texture. If you need a gluten-free option, try using a gluten-free blend.
- 1 tsp baking soda: Helps the cookies rise and become fluffy.
- 1 tsp baking powder: Works alongside baking soda to enhance fluffiness.
- 2 tsp pumpkin pie spice: This magical blend of spices fills the pies with autumn flavors, but you can substitute it with a mix of cinnamon, nutmeg, and ginger.
- 3/4 cup granulated sugar: Sweetens the cookies while keeping them tender.
- 3/4 cup packed brown sugar: Adds depth of flavor and moisture to the cookies.
- 1 cup pure pumpkin puree: Provides the signature flavor. Make sure to use 100% pure pumpkin and not pumpkin pie filling.
- 1/2 cup oil (canola or vegetable): Keeps the cookies moist and tender. Alternatively, you can use melted coconut oil.
- 1 large egg: Binds the ingredients together.
- 1 1/2 tsp vanilla extract: Enhances the flavor of the cookies.
- 4 oz cream cheese, softened: Forms the creamy filling that pairs beautifully with the pumpkin.
- 1/4 cup butter, softened: Made the filling rich and smooth.
- 2-3 cups powdered sugar: Sweetens and thickens the filling to your preferred consistency.
How to Make Pumpkin Whoopie Pies with Cream Cheese Filling
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Mix Dry Ingredients: In a small bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice. Set this aside.
- Combine Wet Ingredients: In a separate large bowl, beat together 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 cup pure pumpkin puree, and 1/2 cup oil until smooth and blended.
- Incorporate Egg and Vanilla: Add in 1 large egg and 1 1/2 tsp vanilla extract, mixing until well combined.
- Combine Mixtures: Gradually beat the dry ingredients into the wet mixture until just combined. Don’t overmix; we’re keeping these light and fluffy.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop about 1 1/2 tablespoons of dough onto the prepared baking sheet, leaving some space between each for spreading.
- Bake: Bake in the preheated oven for about 10 minutes, or until the edges are set and the tops are just slightly springy.
- Cool: Allow the whoopie pies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling: In the meantime, make the filling. Beat together 4 oz softened cream cheese and 1/4 cup softened butter until smooth and creamy.
- Sweeten the Filling: Add in 1 1/2 tsp vanilla extract and 1 cup powdered sugar. Gradually add more powdered sugar (up to 2-3 cups total) until you reach a spreadable consistency.
- Assemble the Whoopie Pies: Spread about 1-2 tablespoons of cream cheese filling onto the flat side of one cookie. Top with another cookie, flat side down, creating a delightful sandwich.
Storing & Reheating
To store your pumpkin whoopie pies, place them in an airtight container at room temperature for up to 2 days. If you need a longer shelf life, refrigerate them for up to a week. For the best texture, layer them with parchment paper before sealing. You can even freeze the whoopie pies for up to 3 months! Just make sure they’re well wrapped to avoid freezer burn. When you’re ready to enjoy again, simply thaw at room temperature, or pop them in a warm oven for a few minutes to refresh their flavors.
Chef’s Helpful Tips
- Avoid overmixing your dough—mix just until combined to keep the cookies soft and fluffy.
- Make sure your cream cheese and butter are at room temperature for a smooth filling.
- For a bit of crunch, consider adding walnuts or pecans to the cookies.
- If your filling is too runny, add an extra cup of powdered sugar until you reach your desired consistency.
- Experiment with different spices or extracts in your filling to add your twist!
With pumpkin whoopie pies, you not only get a tasty snack but also an opportunity to immerse yourself in the flavors of fall. Don’t hesitate to get a little creative and try variations. Enjoy these cookies with friends, the cozy atmosphere of autumn, or even just for yourself. I can’t wait for you to try making these!
Recipe FAQs
Can I use canned pumpkin puree?
Absolutely! Just be sure to opt for plain canned pumpkin puree, not pumpkin pie filling.
How do I make these whoopie pies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just check that it includes a binding agent like xanthan gum for the best results.
What else can I add to the filling?
If you want to spice up the cream cheese filling, consider adding a pinch of cinnamon or nutmeg, or even a dollop of maple syrup for a sweet twist.
How can I store leftovers?
Keep your whoopie pies in an airtight container for up to a week in the refrigerator or freeze them for longer storage. A quick thaw on the counter is all they need for a perfect treat later!
Print
Pumpkin Whoopie Pies with Cream Cheese Filling
These Pumpkin Whoopie Pies with Cream Cheese Filling offer an irresistible flavor combined with simple preparation. Packed with pumpkin puree and topped with a creamy filling, these treats are delightful for every occasion, making them perfect for anyone seeking a quick homemade dessert.
- Total Time: 45 minutes
- Yield: 15 servings 1x
Ingredients
- 2 1/2 cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 1 cup Pumpkin Puree
- 1/2 cup Oil
- 1 Egg
- 1 1/2 tsp Vanilla
- 4 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 2 tsp Vanilla
- 2–3 cups Powdered Sugar
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice.
- In a large bowl, beat together sugar, brown sugar, pumpkin puree, and oil until combined.
- Add the egg and vanilla to the mixture and beat until smooth.
- Slowly incorporate the dry ingredients into the wet ingredients until well combined.
- Scoop out 1 1/2 tbsp portions of dough onto the prepared baking sheet, leaving space for spreading.
- Bake for 10 minutes and let sit for a few minutes before transferring to a cooling rack.
- For the filling, beat together softened cream cheese and softened butter until smooth.
- Add vanilla and 1 cup powdered sugar, mixing well. Adjust the consistency by adding more powdered sugar if necessary until spreadable.
- Spread the filling on the flat side of one cookie and sandwich it with another cookie, flat side down.
Notes
Ensure the cream cheese is at room temperature for easy mixing.
The whoopie pies can be stored in an airtight container at room temperature for up to three days.
Feel free to sprinkle a little cinnamon on top for added flavor.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
