Pumpkin whoopie pies are a little nostalgic, a little playful. I love how the pumpkin adds moisture and a subtle sweetness that’s unlike any other cookie. They’re perfect for pumpkin season, when everything feels a little more cozy and intentional. Plus, making the filling from scratch transforms these from simple cookies to a real treat.
Why These Pumpkin Whoopie Pies Are a Staple
They’re a warm hug in pastry form, perfect for chilly afternoons. Baking these feels like a ritual, a slow savoring of fall’s quiet charm. Plus, they’re endlessly customizable—more spice, less sugar, a drizzle of dark chocolate. Every batch reminds me that simple ingredients, combined with care, make the sweetest memories.
Breaking Down the Pumpkin Pie Magic
- Canned pumpkin: The star ingredient — adds moisture and a gentle sweetness. Use the plain variety, not spiced.
- Brown sugar: Gives warmth and a molasses note, balancing the spices.
- Cinnamon: The warm backbone, but feel free to add a pinch of nutmeg or ginger for depth.
- Butter: Creamy, rich, helps the filling stay smooth. Swap with coconut oil for a dairy-free version.
- Egg: Provides structure and stability to the cookie dough.
- All-purpose flour: Keeps the cookies tender but sturdy enough to hold the filling.
- Baking soda: Leavening agent that helps cookies rise just enough, giving a slight chew.
Tools of the Pumpkin Pie Trail
- Mixing bowls: To combine dry and wet ingredients separately.
- Electric mixer or whisk: To beat butter and sugar until fluffy.
- Cookie scoop: To portion dough evenly.
- Baking sheets: To hold the cookies during baking.
- Wire rack: To cool cookies evenly.
Crafting the Perfect Pumpkin Whoopie Pie
Step 1: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Step 2: In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
Step 3: In another bowl, beat 1/2 cup softened butter with 1 cup brown sugar until creamy. Add 1 cup pureed pumpkin and 1 large egg, mix well.
Step 4: Gradually add dry ingredients to wet, stirring just until combined. The batter will be thick but scoopable.
Step 5: Using a tablespoon or cookie scoop, dollop rounds onto prepared baking sheets, leaving space to spread.
Step 6: Bake for 12-15 minutes, edges should turn golden and a toothpick inserted in the center comes out clean.
Step 7: Cool the cookies on a wire rack for at least 15 minutes before filling.
Cooking Cues & Tips for Pumpkin Whoopie Pies
- The cookies should be golden around the edges but soft inside.
- If they spread too thin, chill the dough for 10 minutes before baking.
- The filling should be smooth and spreadable, not runny.
- Listen for a slight crackle when the cookies are done.
Troubleshooting Pumpkin Whoopie Pie Mishaps
- Dough is too wet and spread excessively.? Incorporate a little more flour if the dough is too sticky.
- Cookies spread into thin disks.? Chill dough for 10 minutes if cookies spread too much.
- Over-baked or burnt edges.? Reduce oven temperature slightly if edges brown too fast.
- Filling melts or slides off.? Let cookies cool completely before filling.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Gather your ingredients and prepare to mix.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates your dry mixture.
- In another bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light, fluffy, and fragrant—about 2-3 minutes.
- Add the pumpkin puree and egg to the butter mixture, beating until well incorporated and smooth.
- Gradually add the dry ingredients to the wet, mixing on low speed or folding until just combined. The dough will be thick and slightly sticky.
- Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean. The cookies will feel firm but slightly soft when pressed.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. The cookies should be tender and moist, with a slight bounce when pressed.
- While the cookies cool, prepare the filling by beating the softened cream cheese, powdered sugar, and vanilla together until smooth and creamy, about 2 minutes.
- Once the cookies are fully cooled, spread a generous dollop of the pumpkin cream filling onto the flat side of one cookie and top with another to form a sandwich. Repeat with remaining cookies.
- Serve your pumpkin whoopie pies immediately or refrigerate them for an hour to set the filling. Enjoy these soft, moist, and warmly spiced treats!
Notes
Hi, I’m Grace Morgan, and welcome to my kitchen. This is a space shaped by family meals, curious hands reaching for snacks, paws under the table, and recipes that come together in the middle of real life. I’m a food blogger, a mother, and a passionate pet keeper. Most days, I’m cooking with one eye on the stove and the other on someone who needs me, whether that’s a child asking for a taste or a dog hoping something might fall.
