Author: GraceMorgan

Cake pops are a staple for any celebration, but Halloween makes them feel extra special. It’s the perfect blend of sweet, spooky, and fun—an edible craft project that’s almost as satisfying as eating it. Plus, they’re versatile—turn them into tiny monsters, ghosts, or witches with just a few tweaks.

Why These Cake Pops Keep Calling My Name

They’re unpredictable—every batch has its own personality. There’s chaos in the melting chocolate, pride in the tiny faces, and relief when everything turns out adorable. Plus, they’re a no-fuss way to bring a little joy and spooky charm to any gathering, especially in October. No matter how many times I make them, each one feels like a small, delicious victory.

Inside the Candy-Coated World

• Cake (store-bought or homemade): The base that’s soft, moist, and perfect for crumbling into tiny bits.
• Cream cheese or buttercream: Adds richness and helps bind the crumbs without making the mixture greasy.
• Chocolate melts or candy coating: Gives that glossy, firm shell—smooth, sweet, and a little nostalgic.
• Lollipop sticks or skewers: Hold your pops steady while you dip and decorate.
• Food coloring and decorating gels: Turn your pops into ghosts, pumpkins, or monsters—whatever screams Halloween.
• Sprinkles, edible glitter, or candy eyes: Finish with fun, spooky details that make each pop unique.

Tools of the Spooky Trade

• Baking sheet with parchment paper: To lay out the cake balls for chilling and setting.
• Candy or chocolate melts: To coat and decorate the cake pops with a smooth, glossy finish.
• Lollipop sticks or skewers: To hold the cake pops and make dipping easier.
• Small bowls for melting chocolate: To melt and hold coating for easy dipping.
• Decorating tools or toothpicks: For adding spooky details and finishing touches.

Crafting Your Creepy-Cute Cake Pops

Step 1: Start by gathering all your ingredients and tools. Preheat your oven to 180°C (350°F).

Step 2: Bake your cake as usual, then let it cool completely. Crumble it into fine crumbs in a large bowl.

Step 3: Mix in a generous spoonful of cream cheese or buttercream to bind the crumbs without making the mixture sticky.

Step 4: Shape the mixture into small, even balls—about the size of a walnut—and chill them in the fridge for at least 30 minutes.

Cooking Tips and Trick Checks

• Ensure the cake crumbs are moist but not sticky; if too dry, add a splash of milk.
• When dipping in chocolate, lift and rotate slowly to avoid cracks.
• If the chocolate cools too quickly, add a little vegetable oil to loosen it.
• Watch for the coating to set; if it’s sticky, chill the pops again before decorating.

Avoid These Common Cake Pop Pitfalls

• Thick, lumpy chocolate coating.? DUMPED too much chocolate; add a little vegetable oil to loosen coating.
• Cake balls falling off sticks while dipping.? FORGOT to chill the cake balls; pop them back in the fridge for 15 minutes.
• Chocolate burned and smoky.? OVER-TORCHED the chocolate; lower heat or switch to microwave in short bursts.
• Bare, unadorned cake pops.? NOT enough decorating; keep extra chocolate and supplies handy.

Halloween Cake Pops

These Halloween cake pops are bite-sized treats made by crumbling baked cake and mixing it with cream cheese or buttercream, then shaping into balls and coating with glossy chocolate melts. Decorated with spooky colors and fun details, they have a soft interior and a crisp, sweet shell—perfect for adding a festive touch to any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12

Course: Main Course

Cuisine: Halloween

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 package store-bought or homemade cake baked and cooled
• 4 oz cream cheese or buttercream softened for mixing
• 12 oz chocolate melts or candy coating for coating and decorating
• 12 pieces lollipop sticks or skewers
• assorted food coloring and decorating gels for spooky decorations
• as needed sprinkles, edible glitter, or candy eyes for finishing touches

Equipment

• Baking sheet with parchment paper
• Small bowls for melting chocolate
• Lollipop sticks or skewers
• Mixing bowls
• Spatula or spoon
• Decorating tools or toothpicks

Method

 

1. Crumble the cooled cake into fine crumbs in a large bowl, creating a soft, sandy texture that smells sweet and inviting.
   
2. Mix in the softened cream cheese or buttercream until well combined, forming a moist dough that holds together when pressed.
   
3. Shape the mixture into small, even balls about the size of a walnut, then place them on a parchment-lined baking sheet and chill for at least 30 minutes until firm.
   
4. Melt the chocolate melts in a small bowl over low heat or in short bursts in the microwave, stirring until smooth and glossy, with a gentle bubbling sound.
   
5. Insert a lollipop stick into each chilled cake ball, pressing it about halfway through to make a sturdy handle, and return to the fridge if needed.
   
6. Dip each cake pop into the melted chocolate, slowly rotating to fully coat, then gently tap off excess coating for a smooth, shiny shell.
   
7. Decorate the coated pops with spooky colors, sprinkles, or edible details using gels and decorating tools, adding eyes or glitter for fun effects.
8. Place the decorated cake pops upright on a parchment-lined tray to set completely, which takes about 15-20 minutes.
9. Once set, enjoy these adorable, festive treats that feature a soft interior and a crisp, chocolate coating—perfect for spooky celebrations!

Cake pops are a staple for any celebration, but Halloween makes them feel extra special. It’s the perfect blend of sweet, spooky, and fun—an edible craft project that’s almost as satisfying as eating it. Plus, they’re versatile—turn them into tiny monsters, ghosts, or witches with just a few tweaks.

Why These Cake Pops Keep Calling My Name

They’re unpredictable—every batch has its own personality. There’s chaos in the melting chocolate, pride in the tiny faces, and relief when everything turns out adorable. Plus, they’re a no-fuss way to bring a little joy and spooky charm to any gathering, especially in October. No matter how many times I make them, each one feels like a small, delicious victory.

Inside the Candy-Coated World

• Cake (store-bought or homemade): The base that’s soft, moist, and perfect for crumbling into tiny bits.
• Cream cheese or buttercream: Adds richness and helps bind the crumbs without making the mixture greasy.
• Chocolate melts or candy coating: Gives that glossy, firm shell—smooth, sweet, and a little nostalgic.
• Lollipop sticks or skewers: Hold your pops steady while you dip and decorate.
• Food coloring and decorating gels: Turn your pops into ghosts, pumpkins, or monsters—whatever screams Halloween.
• Sprinkles, edible glitter, or candy eyes: Finish with fun, spooky details that make each pop unique.

Tools of the Spooky Trade

• Baking sheet with parchment paper: To lay out the cake balls for chilling and setting.
• Candy or chocolate melts: To coat and decorate the cake pops with a smooth, glossy finish.
• Lollipop sticks or skewers: To hold the cake pops and make dipping easier.
• Small bowls for melting chocolate: To melt and hold coating for easy dipping.
• Decorating tools or toothpicks: For adding spooky details and finishing touches.

Crafting Your Creepy-Cute Cake Pops

Step 1: Start by gathering all your ingredients and tools. Preheat your oven to 180°C (350°F).

Step 2: Bake your cake as usual, then let it cool completely. Crumble it into fine crumbs in a large bowl.

Step 3: Mix in a generous spoonful of cream cheese or buttercream to bind the crumbs without making the mixture sticky.

Step 4: Shape the mixture into small, even balls—about the size of a walnut—and chill them in the fridge for at least 30 minutes.

Cooking Tips and Trick Checks

• Ensure the cake crumbs are moist but not sticky; if too dry, add a splash of milk.
• When dipping in chocolate, lift and rotate slowly to avoid cracks.
• If the chocolate cools too quickly, add a little vegetable oil to loosen it.
• Watch for the coating to set; if it’s sticky, chill the pops again before decorating.

Avoid These Common Cake Pop Pitfalls

• Thick, lumpy chocolate coating.? DUMPED too much chocolate; add a little vegetable oil to loosen coating.
• Cake balls falling off sticks while dipping.? FORGOT to chill the cake balls; pop them back in the fridge for 15 minutes.
• Chocolate burned and smoky.? OVER-TORCHED the chocolate; lower heat or switch to microwave in short bursts.
• Bare, unadorned cake pops.? NOT enough decorating; keep extra chocolate and supplies handy.

Halloween Cake Pops

Halloween cake pops are bite-sized confections crafted by forming cake crumbs mixed with cream cheese into small balls, then coating them in glossy chocolate melts. They have a fun, festive appearance with a smooth exterior and playful decorations, perfect for spooky celebrations. The process involves baking, crumbling, shaping, chilling, and decorating to create adorable, edible treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 20

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 box store-bought or homemade cake cooled and crumbled
• 8 oz cream cheese or buttercream softened for mixing
• 2 cups chocolate melts or candy coating for coating and decorating
• 20 pieces lollipop sticks or skewers for holding the cake pops
• optional food coloring and decorating gels to create spooky effects
• optional sprinkles, edible glitter, or candy eyes for finishing touches

Equipment

• Oven
• Mixing bowls
• Baking sheet with parchment paper
• Cooling rack
• Small bowls for melting chocolate
• Lollipop sticks or skewers
• Decorating tools or toothpicks

Method

 

1. Preheat your oven to 180°C (350°F). Bake your cake until golden and cooked through, then let it cool completely on a wire rack.
   
2. Use your hands or a fork to crumble the cooled cake into fine crumbs in a large mixing bowl. The mixture should resemble moist, uniform soil.
   
3. Add the softened cream cheese or buttercream to the crumbs and mix thoroughly until the mixture is cohesive and easy to shape.
   
4. Using your hands, shape the mixture into small balls about the size of a walnut. Place each ball on a baking sheet lined with parchment paper.
   
5. Insert a lollipop stick or skewer into each cake ball, then chill them in the refrigerator for at least 30 minutes to firm up.
   
6. While they chill, melt the chocolate in small bowls over low heat or in short bursts in the microwave, stirring until smooth and glossy.
7. Once chilled, dip each cake pop into the melted chocolate, rotating gently to coat evenly. Tap off excess chocolate and return to the parchment-lined sheet.
8. Decorate the coated cake pops with sprinkles, edible glitter, or candy eyes while the coating is still wet for a festive look.
9. Allow the chocolate coating to set completely at room temperature or in the fridge for quicker drying.
10. Enjoy your spooky, adorable Halloween cake pops, perfect for any celebration or party!

Cake pops are a staple for any celebration, but Halloween makes them feel extra special. It’s the perfect blend of sweet, spooky, and fun—an edible craft project that’s almost as satisfying as eating it. Plus, they’re versatile—turn them into tiny monsters, ghosts, or witches with just a few tweaks.

Why These Cake Pops Keep Calling My Name

They’re unpredictable—every batch has its own personality. There’s chaos in the melting chocolate, pride in the tiny faces, and relief when everything turns out adorable. Plus, they’re a no-fuss way to bring a little joy and spooky charm to any gathering, especially in October. No matter how many times I make them, each one feels like a small, delicious victory.

Inside the Candy-Coated World

• Cake (store-bought or homemade): The base that’s soft, moist, and perfect for crumbling into tiny bits.
• Cream cheese or buttercream: Adds richness and helps bind the crumbs without making the mixture greasy.
• Chocolate melts or candy coating: Gives that glossy, firm shell—smooth, sweet, and a little nostalgic.
• Lollipop sticks or skewers: Hold your pops steady while you dip and decorate.
• Food coloring and decorating gels: Turn your pops into ghosts, pumpkins, or monsters—whatever screams Halloween.
• Sprinkles, edible glitter, or candy eyes: Finish with fun, spooky details that make each pop unique.

Tools of the Spooky Trade

• Baking sheet with parchment paper: To lay out the cake balls for chilling and setting.
• Candy or chocolate melts: To coat and decorate the cake pops with a smooth, glossy finish.
• Lollipop sticks or skewers: To hold the cake pops and make dipping easier.
• Small bowls for melting chocolate: To melt and hold coating for easy dipping.
• Decorating tools or toothpicks: For adding spooky details and finishing touches.

Crafting Your Creepy-Cute Cake Pops

Step 1: Start by gathering all your ingredients and tools. Preheat your oven to 180°C (350°F).

Step 2: Bake your cake as usual, then let it cool completely. Crumble it into fine crumbs in a large bowl.

Step 3: Mix in a generous spoonful of cream cheese or buttercream to bind the crumbs without making the mixture sticky.

Step 4: Shape the mixture into small, even balls—about the size of a walnut—and chill them in the fridge for at least 30 minutes.

Cooking Tips and Trick Checks

• Ensure the cake crumbs are moist but not sticky; if too dry, add a splash of milk.
• When dipping in chocolate, lift and rotate slowly to avoid cracks.
• If the chocolate cools too quickly, add a little vegetable oil to loosen it.
• Watch for the coating to set; if it’s sticky, chill the pops again before decorating.

Avoid These Common Cake Pop Pitfalls

• Thick, lumpy chocolate coating.? DUMPED too much chocolate; add a little vegetable oil to loosen coating.
• Cake balls falling off sticks while dipping.? FORGOT to chill the cake balls; pop them back in the fridge for 15 minutes.
• Chocolate burned and smoky.? OVER-TORCHED the chocolate; lower heat or switch to microwave in short bursts.
• Bare, unadorned cake pops.? NOT enough decorating; keep extra chocolate and supplies handy.

Halloween Cake Pops

These festive cake pops are an irresistibly fun treat for any celebration, especially Halloween. They feature moist cake crumbs coated in glossy chocolate, shaped into small balls, and decorated with spooky details to create a playful, bite-sized dessert with a smooth exterior and soft interior. Perfect for crafting spooky faces or monsters, they combine simple techniques with creative decorating for a delightful result.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 20

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 package store-bought or homemade cake preferably plain or vanilla flavor
• 8 oz cream cheese or buttercream softened
• 12 oz chocolate melts or candy coating for coating
• 20 pieces lollipop sticks or skewers for holding the cake pops
• food coloring and decorating gels food coloring and decorating gels for spooky decorations
• sprinkles, edible glitter, or candy eyes sprinkles, edible glitter, or candy eyes for finishing touches

Equipment

• Baking sheet with parchment paper
• Small bowls for melting chocolate
• Lollipop sticks or skewers
• Mixing bowls
• Decorating tools or toothpicks

Method

 

1. Crumble the cooled cake into fine crumbs in a large mixing bowl, breaking it apart with your fingers or a fork until it resembles moist sand.
   
2. Add the softened cream cheese or buttercream to the crumbs and mix thoroughly until the mixture is evenly coated and sticky enough to hold together when shaped.
   
3. Using your hands, shape the mixture into small, even balls about the size of a walnut, then place them on a parchment-lined baking sheet.
   
4. Insert a lollipop stick or skewer into each cake ball, then chill them in the refrigerator for at least 30 minutes to firm up.
   
5. While the cake pops chill, melt the chocolate melts in small bowls over low heat or in the microwave, stirring until smooth and glossy.
   
6. Once chilled, dip each cake pop into the melted chocolate, gently rotating to coat evenly, then lift and let excess drip off.
7. Place the coated cake pops back on the parchment-lined sheet and decorate with sprinkles, edible glitter, candy eyes, or colored gels to create spooky faces or monsters.
8. Allow the chocolate coating to set completely at room temperature or in the refrigerator until firm and glossy.
9. Once set, serve your spooky cake pops on a platter and enjoy their adorable, festive charm!

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

Pumpkin whoopie pies are soft, moist cookies filled with a creamy pumpkin-flavored filling, perfect for cozy fall afternoons. The cookies are made with pumpkin puree, warm spices, and a touch of molasses-like sweetness, resulting in a tender, cake-like texture. Once assembled, they resemble mini sandwiches with a luscious, smooth filling that complements the pumpkin’s subtle sweetness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter softened
• 1 cup brown sugar
• 1 cup canned pumpkin puree plain, not spiced
• 1 large egg

Equipment

• Mixing bowls
• electric mixer or whisk
• Cookie scoop
• Baking sheets
• Parchment paper
• Wire rack

Method

 

1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper to prepare for baking.
   
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. This ensures even distribution of the spices and leavening agents.
   
3. In another bowl, beat the softened butter and brown sugar together using an electric mixer or whisk until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
   
4. Add the canned pumpkin and egg to the butter mixture and beat until smooth and well incorporated, filling the bowl with a warm, pumpkin-scented aroma.
   
5. Gradually fold the dry ingredients into the wet mixture using a spatula or mixer on low speed, just until combined. The dough will be thick and scoopable, with a rich pumpkin hue.
   
6. Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing each dollop about 2 inches apart to allow for spreading.
   
7. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and the centers are set but still soft. You might hear a gentle crackle when they are done.
8. Remove the baking sheets from the oven and transfer the cookies to a wire rack to cool completely—this helps them set and prevents sogginess.
9. Once cooled, gently spread a generous layer of pumpkin-flavored filling or cream between two cookies to assemble the whoopie pies, pressing lightly to sandwich them together.
10. Repeat with the remaining cookies and filling, then serve these cozy pumpkin treats and enjoy their soft texture and warm spice aroma.

Notes

For added flavor, sprinkle a little cinnamon sugar on top before baking or drizzle with dark chocolate for an extra indulgence. These can be stored in an airtight container for up to 3 days for maximum freshness.

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

Pumpkin whoopie pies are soft, moist cookies filled with a creamy pumpkin-flavored filling. The cookies are made with pumpkin puree, warm spices, and a hint of molasses, resulting in a tender, slightly chewy texture. Once assembled, they resemble small sandwiches, perfect for cozy fall afternoons.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup butter softened
• 1 cup brown sugar
• 1 cup pureed pumpkin plain, not spiced
• 1 large egg
• 1 cup unsalted butter for filling
• 2 cups powdered sugar for filling
• 1/2 tsp cinnamon for filling
• 1/4 tsp nutmeg optional, for filling

Equipment

• Mixing bowls
• electric mixer or whisk
• Cookie scoop
• Baking sheets
• Parchment paper
• Wire rack

Method

 

1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
   
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. This helps evenly distribute the spices and leavening agents.
   
3. In another bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is fluffy, light, and creamy, about 2-3 minutes. The sugar should be slightly dissolved, and the mixture should smell warm and inviting.
   
4. Add the pureed pumpkin and egg to the butter mixture, beating until the ingredients are thoroughly combined and the mixture looks smooth and slightly thickened.
   
5. Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. The dough will be thick and slightly sticky, but scoopable.
   
6. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, leaving about 2 inches between each dollop to allow for spreading.
7. Bake in the preheated oven for 12-15 minutes, until the edges turn golden and the tops are set. You’ll hear a gentle crackle when they are done.
8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.
9. While the cookies cool, prepare the filling by beating softened butter, powdered sugar, cinnamon, and nutmeg until smooth and fluffy. The filling should be creamy and easy to spread.
10. Once the cookies are completely cooled, spread a generous dollop of filling on the flat side of one cookie, then sandwich with a second cookie to form a small sandwich.
11. Repeat with the remaining cookies and filling. Serve these tender, flavorful pumpkin whoopie pies at room temperature and enjoy the cozy fall flavors.

Notes

Chill the dough for 10 minutes if the cookies spread too much during baking. For a dairy-free version, substitute coconut oil for butter in the dough and filling.

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

Pumpkin whoopie pies are soft, moist cookies filled with a creamy pumpkin-flavored filling, perfect for cozy fall afternoons. The cookies are made with pumpkin puree, warm spices, and a tender crumb, while the filling is smooth and flavorful. Their charming, sandwich-like appearance makes them as delightful to look at as they are to enjoy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter softened
• 1 cup brown sugar
• 1 cup pureed pumpkin plain, not spiced
• 1 large egg

Equipment

• Mixing bowls
• electric mixer or whisk
• Cookie scoop
• Baking sheets
• Parchment paper
• Wire rack

Method

 

1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper to prevent sticking.
   
2. In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates a flavorful dry base for the cookies.
   
3. In a separate bowl, beat the softened butter and brown sugar together using an electric mixer or whisk until the mixture is light, fluffy, and creamy, about 2-3 minutes. The sound should be a gentle whir, and the texture airy.
   
4. Add the pureed pumpkin to the butter mixture and beat until well incorporated, then mix in the egg until the batter is smooth and slightly thickened.
   
5. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. The dough will be thick and sticky, resembling a soft cookie dough.
   
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Use a cookie scoop for even size and shape.
7. Bake the cookies in the preheated oven for 12-15 minutes, until the edges turn golden and the centers look set but still soft. You’ll hear a slight crackle when they’re ready.
8. Remove the baking sheets from the oven and let the cookies cool on a wire rack for at least 15 minutes. This helps them set and makes handling easier.
9. Once cooled, gently spread a generous layer of pumpkin-flavored filling between pairs of cookies to assemble the whoopie pies.
10. Press the cookies together gently to create a sandwich, ensuring the filling reaches the edges for a perfect look.
11. Serve the pumpkin whoopie pies at room temperature, enjoying their soft texture and warm spices with every bite.

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

Pumpkin whoopie pies are soft, moist cookies filled with a creamy pumpkin-flavored filling, perfect for cozy fall afternoons. The cookies are made with pumpkin puree, spices, and a touch of molasses-like richness, while the filling is smooth and luscious. Their tender texture and warm spices make them a delightful seasonal treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 cup canned pumpkin puree plain, not spiced
• 1 large egg
• 1 1/2 cups powdered sugar for filling
• 4 oz cream cheese softened
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• electric mixer or whisk
• Cookie scoop
• Baking sheets
• Parchment paper
• Wire rack

Method

 

1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Gather your ingredients and prepare to mix.
   
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates your dry mixture.
   
3. 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.
   
4. Add the pumpkin puree and egg to the butter mixture, beating until well incorporated and smooth.
   
5. 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.
   
6. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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

For an extra touch, drizzle melted dark chocolate over the assembled pies or dust with a little cinnamon before serving.