Indulge in the ultimate fall treat with these delicious pumpkin whoopie pies. They’re soft pumpkin cookies sandwiched with brown sugar cream cheese frosting. The recipe’s super easy and they make the perfect autumn and holiday dessert.
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I adapted this pumpkin whoopie pies recipe from my chocolate chip and pumpkin cookies. Add a swirl of brown sugar frosting, and you have a whole new dessert!
You won’t believe how easy pumpkin spice whoopie pies to make and share. And, of course, they’re even more fun to eat!
They are sure to be a crowd favorite at any gathering just like my my apple whoopie pies and pumpkin and olive oil cake.
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Why We Love This Recipe
- The cookies are super soft just like these apple cider donut cookies!
- This recipe for pumpkin spice whoopie pies is packed with pumpkin. They are perfect for fall and the holidays just like my pumpkin chocolate pie!
- Ultra cream brown sugar cream cheese frosting makes the perfect filling. It’s the same amazing frosting used in this carrot and pumpkin cake.
- No special ingredients or tools needed to make them!
Ingredients
Below are useful notes on some of the ingredients needed to make pumpkin whoopie pies with cream cheese filling.
- Use unsalted butter, room temperature butter for the cookie dough and frosting.
- Use light or dark brown sugar for the cookies and the filling and granulated sugar in the cookie dough only.
- 1 large room temperature egg helps the cookies hold together and stay soft and tender.
- Pumpkin puree makes these cookies so good to bite into. Use 100% pure pumpkin puree, not pumpkin pie filling. They are not the same thing. I recommend using canned pumpkin puree. I haven’t tested this recipe with homemade pumpkin puree.
- For the filling, use full-fat, brick-style cream cheese at room temperature.
- Powdered sugar sweetens the frosting and can be used for dusting. Sift it through a fine mesh sieve to remove lumps before adding to frosting or dusting the whoopie pies.
See recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- You can make these gluten free by swapping in a 1:1 gluten free flour.
- Instead of pumpkin spice, use extra cinnamon or a combination of your favorite spices such as ground ginger, cardamom, or nutmeg.
How to Make Pumpkin Whoopie Pies
Quick Video Recap
Instructions
Step 1: (Picture 1 above) Mix together the butter and sugars with an electrix mixer til light and fluffy.
Step 2: (Picture 2 above) Add the egg and mix until combined. Add the vanilla then mix in the pumpkin puree.
Step 3: (Picture 3 above) Stir in the dry ingredients. Cover with plastic wrap. Chill 20-30 minutes.
Step 4: (Picture 4 above ) Preheat oven to 350 Fahrenheit. Use about 1½ tablespoons per cookie. Place cookies 2 inches apart on a baking sheet lined with parchment paper. Bake 11-13 minutes until tops are set.
Step 5: (Picture 5 above) Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Allow them to cool completely (about 30–40 minutes) before filling.
Step 6: (Picture 6 above) Make the frosting. In a large bowl, mix the cream cheese and butter til combined. Add the brown sugar and vanilla. Turn the mixer on low and gradually mix in the powdered sugar.
Step 7: (Picture 7 above) Scoop frosting (a #40 scoop works nicely) onto the bottom of half the cookies.
Step 8: (Picture 8 above) Gently press another cookie on top, just enough for the frosting to spread to the edges. Dust the tops with powdered sugar! (Optional-I recommend refrigerating whoopie pies 30 minutes before serving).
Expert Tips
- Use 100% pure pumpkin puree, not pumpkin pie filling. I recommend canned pumpkin for consistency.
- Use a #40 cookie scoop for both cookie dough and frosting to make all your whoopie pies the same size. It also makes assembly super easy.
- Chill the dough 20–30 minutes for thicker, puffier cookies (optional).
- Space cookies 2 inches apart on the baking sheet so they don’t spread together.
- Cool cookies completely before frosting to prevent it from melting.
- Leave a ¼-inch border when scooping frosting so it spreads nicely without overflowing.
- Lightly press the top cookie onto the frosting—just enough to spread it, don’t flatten.
- Dust with powdered sugar for a pretty and simple finishing touch.
- Store in an airtight container in the fridge up to 4 days. Bring to room temperature 10–15 minutes before serving.
Recipe FAQs
For the most consistent results, I recommend canned pumpkin puree.
Pumpkin puree is only pureed pumpkin. Pumpkin pie filling is pureed cooked pumpkin with sugar and spices added.
Store spiced pumpkin whoopie pies in an airtight container in the refrigeratorfor up to 4 days.
Yes! To freeze, wrap each pie in plastic, place in a freezer-safe container, and freeze up to 1 month; thaw in the fridge overnight.
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Pumpkin Whoopie Pies
Ingredients
Pumpkin Cookies
- 1¾ cups (218.75 g) all purpose flour
- ¾ teaspoon (¾ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) salt
- 1½ teaspoons (1½ teaspoons) cinnamon
- ½ teaspoon (½ teaspoon) pumpkin pie spice or use extra cinnamon
- ¼ teaspoon (¼ teaspoon) nutmeg
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar light or dark, packed
- 1 (1) large egg room temperature
- 1 teaspoons (1 teaspoons) vanilla extract
- ¾ cup (183.75 g) pure pumpkin puree canned, not pumpkin pie filling
Brown Sugar Cream Cheese Frosting
- 4½ ounces (127.57 g) full fat cream cheese brick style, room temperature
- 3 tablespoons (42 g) unsalted butter room temperature
- 2 tablespoons (24 g) brown sugar light or dark, packed
- 2 cups (240 g) powdered sugar sifted, plus more for dusting
- ½ teaspoon (½ teaspoon) vanilla extract
- 1 pinch (1 pinch) salt
Instructions
Pumpkin Cookies
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- In a medium mixing bowl, whisk to combine the flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt.
- In the bowl of an electric mixer, cream together the butter and sugars on medium speed til light and fluffy, about 2 minutes. Add the egg and mix until combined. Add the vanilla. Add the pumpkin puree and mix on low speed until just combined.
- Add the dry ingredients and mix on low speed just until no flour streaks remain.
- Chill dough (optional but recommended): Cover the bowl and chill the dough in the fridge for 20–30 minutes. Chilling helps the cookies hold their shape and bake up soft and puffy. If short on time, you can skip this step.
- Use a #40 scoop (about 1½ tablespoons or 25 g) to portion dough onto the baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes, until tops are set and a toothpick comes out clean.
- Cool cookies on the sheet for 5 minutes, then transfer to a rack to cool completely before filling.
Brown Sugar Cream Cheese Frosting
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined.
- Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar until thick and creamy.
Assembly
- Scoop frosting (a #40 cookie scoop works nicely) onto the bottom of half the cookies. Gently press another cookie on top, just enough for the frosting to spread to the edges.
- Refrigerate the whoopie pies for about 30-60 minutes before serving for the best texture. Dust the tops with powdered sugar before serving.
Video
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling. I recommend canned pumpkin for consistency.
- Use a #40 cookie scoop for both cookie dough and frosting to make all your whoopie pies the same size. It also makes assembly super easy.
- Chill the dough 20–30 minutes for thicker, puffier cookies (optional).
- Cool cookies completely before frosting to prevent it from melting.
- Filling options: Fold in 1-2 tablespoons finely chopped toasted pecans or walnuts into the frosting for extra flavor and a little crunch. To enhance the flavor of the frosting, you could also add a small pinch of espresso powder to the frosting.
- Leave a ¼-inch border when scooping frosting so it spreads nicely without overflowing.
- Lightly press the top cookie onto the frosting—just enough to spread it, don’t flatten.
- Storage: Store unfilled cookies at room temperature for up to 3 days. Make the frosting up to 3 days in advance and keep in the fridge; let sit 15–20 minutes and stir before using. After filling, store whoopie pies in the fridge up to 3 days and let sit 10–15 minutes before serving. To freeze, wrap each pie in plastic, place in a freezer-safe container, and freeze up to 1 month; thaw in the fridge overnight.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Cristina
How much butter do you add to the cookies? It is not listed
Natalie
Hi Cristina, So sorry about that! It’s 1/2 cup of room temperature unsalted butter for the cookies. I just added that to the recipe. Thanks for letting me know and apologies again. Please let me know if you have any other questions!
Cristina
No worries! Based on the picture, I figured it was 1/2 cup. They turned out spectacular!!! So delicious 😋
Natalie
Oh great! So happy to hear that! XO