There’s just something magical about pumpkin whoopie pies. If you’ve never made them before, you’re in for a real treat—and if you have, then you already know these soft, spiced cookie sandwiches are a fall favorite for good reason. However my husband requests these year round!
Whether you’re baking for a fall party, Thanksgiving dessert table, or just craving a pumpkin spice fix, these pumpkin whoopie pies always hit the spot. They’re handheld, perfectly sweet, and filled with a luscious cream cheese frosting that makes every bite irresistible.
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Why Pumpkin Whoopie Pies Are So Loved
Pumpkin season is the best season, isn’t it? As soon as the weather turns crisp and leaves start falling, I break out the canned pumpkin—and these pumpkin whoopie pies are always the first thing I bake.
What makes them so special? The soft, cake-like cookies are spiced with cinnamon, nutmeg, cloves, and ginger. Then they’re sandwiched around a creamy, sweet-tangy filling made with real cream cheese. Every bite tastes like fall comfort.
How to Make Pumpkin Whoopie Pies
Let’s walk through how to make these cozy little desserts. They’re easier than they look, and the payoff is totally worth it!
Ingredients You’ll Need
For the Pumpkin Whoopie Pies:
- 2 cups packed brown sugar
- 1 cup canola oil
- 1/4 cup sour cream
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
For the Cream Cheese Filling:
- 1/2 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar, sifted
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F. Line your baking sheets with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt. Set this aside for now.
3. Make the Batter
In the bowl of a stand mixer (or using a handheld mixer), beat the brown sugar, oil, eggs, and vanilla together until smooth. Add in the sour cream and pumpkin puree and mix again.
Gradually add the dry ingredients—half at a time—mixing until just combined.
4. Scoop and Bake
Use a cookie scoop or small ice cream scoop to portion the batter onto your prepared baking sheets. Leave room between each scoop—they’ll spread a bit!
Bake for 10 to 12 minutes or until they spring back gently when touched. Transfer to a wire rack to cool completely.
Make the Cream Cheese Filling
In a large mixing bowl, beat the cream cheese, butter, and vanilla until smooth. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Beat for a few more minutes until fluffy and spreadable.
Assemble the Pumpkin Whoopie Pies
Once your pumpkin cookies have cooled, it’s time to build your whoopie pies! Pipe (or spread) a generous amount of cream cheese filling onto the flat side of half the cookies. Top each with another cookie to make a sandwich.
That’s it—your pumpkin whoopie pies are ready to enjoy!
Tips for the Best Pumpkin Whoopie Pies
Store them in the fridge, but bring them to room temp before serving for the softest texture.
Use canned pumpkin puree, not pumpkin pie filling.
Cool the cookies completely before adding the filling so it doesn’t melt.
Chill the assembled pies for 30 minutes if you want cleaner edges and firmer filling.
Can I Freeze Pumpkin Whoopie Pies?
Yes, absolutely! Pumpkin whoopie pies freeze really well—and that makes them perfect for prepping ahead of time.
After making the whoopie pies, I like to wrap each one individually in plastic wrap (Saran wrap works great!). This keeps them from sticking together and helps maintain their soft texture.
Once they’re all wrapped, place them in an airtight container or freezer-safe zip-top bag. You can safely freeze pumpkin whoopie pies for up to 6 months.
When you’re ready to enjoy them, just pull out what you need and let them thaw at room temperature or in the fridge. They’re just as soft and delicious as the day you made them!
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Pumpkin Whoopie Pies
Equipment
Ingredients
for the whoopie pies
- 2 cups brown sugar packed
- 1 cup canola oil
- 1/4 cup sour cream
- 1 15 oz canned pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
for the cream cheese filling
- 1/2 cup softened butter
- 1 8 oz package cream cheese softened
- 1 tsp vanilla
- 4 cups powdered sugar sifted
Instructions
for the whoopies
- preheat oven to 350℉
- In a medium bowl whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer beat the brown sugar, oil, eggs and vanilla together until well combined. Add the sour cream and pumpkin puree'. Beat well.
- Add 1/2 of the flour mixture and beat until combined. Add the other 1/2 of the flour mixture and beat until combined.
- Using a cookie scoop or an ice cream scoop, the whoopie pie batter is scooped onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until they spring back when lightly pressed. Remove from oven and cool on a wire rack.
for the cream cheese filling
- Beat the softened cream cheese, softened butter and vanilla until combined. Add the sifted powdered sugar 1 cup at a time incorporating after each cup. Beat for several minutes until light and fluffy.
- Using a pastry bag pipe the filling on 1/2 of the whoopie pies and top with the other 1/2.