Go Back
–+ servings
Pumpkin Whoopie Pies

Indulgent Pumpkin Whoopie Pies That’ll Wow Your Guests

Course: Cookies
Cuisine: American
Keyword: Baking, cookies, fall desserts, Pumpkin Treats, Pumpkin Whoopie Pies, Seasonal Dessert
Prep Time: 30 minutes
Cook Time: 14 minutes
Cooling Time: 10 minutes
Total Time: 54 minutes
Servings: 12 piles
Calories: 240kcal
Delight in these Pumpkin Whoopie Pies, two fluffy layers featuring rich cream cheese frosting, perfect for autumn gatherings.
Print Recipe

Equipment

  • Oven
  • mixing bowl
  • Cookie Sheet
  • Parchment Paper
  • electric mixer
  • Wire Rack

Ingredients

For the Cookie Layers

  • 1 cup butter, softened Coconut oil can be used as a dairy-free alternative.
  • ½ cup granulated sugar Brown sugar adds a caramel flavor.
  • ½ cup brown sugar Pure maple syrup can be a healthier option.
  • 1 piece egg A flax egg can be used for a vegan option.
  • 1 cup pumpkin puree Ensure it’s pure pumpkin, not pie filling.
  • 2 cups flour Whole wheat flour can be used.
  • 1 teaspoon baking powder Baking soda may be substituted, adjusting acidity.
  • 1 teaspoon baking soda Works with pumpkin's acids for a perfect crumb.
  • 1 teaspoon pumpkin pie spice Cinnamon, nutmeg, and ginger can substitute.
  • ½ teaspoon salt Lower sodium version can be used.

For the Cream Cheese Filling

  • 8 ounces cream cheese, softened Vegan cream cheese is a great substitution.
  • 1 teaspoon vanilla extract Almond extract for a unique twist.
  • 2-3 cups powdered sugar Adjust for desired sweetness.

Instructions

How to Make Pumpkin Whoopie Pies

  • Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  • Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  • Blend in the egg and pumpkin puree until well combined.
  • Gradually add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the butter mixture, mixing gently.
  • Scoop about 2 tablespoons of dough onto the prepared baking sheet, leaving an inch between each mound.
  • Bake in the preheated oven for 14 minutes or until the edges are lightly golden.
  • In a separate bowl, beat softened cream cheese and vanilla extract until smooth, then gradually mix in powdered sugar.
  • Assemble by spreading or piping cream cheese frosting onto half of the cookies, then sandwich with the other halves.

Notes

Optional: Dust with a sprinkle of cinnamon for an extra touch of autumn warmth.

Nutrition

Serving: 1whoopie pie | Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.8mg