Pumpkin Whoopie Pies (With Cream Cheese Filling)

Why You’ll Love These Whoopie Pies

Perfect Fall Comfort in a Bite

Think of them as mini pumpkin cakes, baked until soft, sandwiched with velvety cream cheese filling. They’re moist, lightly spiced, adorable, and oh-so shareable—ideal grab-and-go fall treats.

Fun to Bake & Easy to Share

Unlike large pies or layered cakes, whoopie pies are individually portioned. Bake, assemble, and freeze them—perfect for gifting, selling at bake sales, or preparing ahead for Thanksgiving or school lunches.

Balanced Flavors & Textures

Spiced pumpkin rounds meet sweet cream cheese for a flavor balance that isn’t too rich or too sweet. The soft cake contrasts with fluffy frosting—highlighting the season while staying easygoing.

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Ingredient Breakdown & Substitution Guide

Pumpkin Cake Cookies

• 2 cups (250 g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1 ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• ⅛ tsp ground cloves

• ½ tsp fine salt

• ½ cup (113 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• ½ cup (110 g) light brown sugar, packed

• 1 large egg, room temperature

• 1 tsp pure vanilla extract

• 1 cup (240 g) canned pumpkin purée (100%)

• ½ cup (120 g) plain yogurt or sour cream

Substitutions & Notes:

• Butter can be replaced by vegan alternative or softened coconut oil.

• Use gluten-free 1:1 flour blend with xanthan gum.

• Yogurt adds moisture and tang; buttermilk is an optional alternative.

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Cream Cheese Filling

• 8 oz (227 g) cream cheese, softened

• ¼ cup (56 g) unsalted butter, softened

• 1½ cups (180 g) powdered sugar, sifted

• 1 tsp pure vanilla extract

• Pinch of fine salt

Variations:

• Substitute half cream cheese with mascarpone or Greek yogurt.

• Add a swirl of pumpkin purée and spice (½ tsp pumpkin pie spice) for seasonal flair.

• For lower sugar, reduce to 1¼ cups powdered sugar and taste before using.

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Optional Add-Ins & Toppings

• Mini chocolate chips or butterscotch chips mixed into filling

• Finely chopped pecans or walnuts for crunch in the frosting

• Mini candy decorations—pumpkins, leaves, or seasonal sprinkles

• Dusting of cinnamon or cocoa powder after assembling

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Equipment Needed

• 12-cup muffin tin or two baking sheets

• Parchment paper or silicone baking mats

• Medium mixing bowl

• Stand mixer or hand mixer

• Small bowl for frosting

• Piping bag with round tip or offset spatula for filling

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Step-by-Step Instructions

1. Prep & Preheat

• Preheat oven to 350 °F (175 °C).

• Line baking sheets with parchment/liners or place liners in a muffin tin.

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2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.

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3. Cream Butter & Sugars

• In a stand or hand mixer, beat butter, granulated sugar, and brown sugar until light and creamy (about 2–3 minutes).

• Scrape down the bowl for even blending.

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4. Add Egg & Flavor

• Mix in the egg and vanilla extract until combined.

• Add pumpkin purée and yogurt; mix on low until smooth.

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5. Fold in Dry Ingredients

• With mixer on low, add the dry mix in two batches.

• Stir until just combined—do not overmix to keep cake tender.

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6. Scoop Cookie Rounds

• Using a 1.5 Tbsp cookie scoop or spoon, drop dough rounds (~1½-inch size) onto baking sheets about 2 inches apart.

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7. Bake & Cool

• Bake for 10–12 minutes or until tops feel set and edges spring back slightly.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (around 30 minutes).

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8. Prepare Filling

• In a clean bowl, beat cream cheese and butter on medium speed until creamy (~1–2 minutes).

• Gradually add powdered sugar, then vanilla and salt.

• Beat until smooth and fluffy.

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9. Assemble Whoopie Pies

• Pair cake rounds of similar size.

• Pipe or spread about 2 Tbsp frosting onto one round and sandwich it with the other.

• For a polished look, wipe excess filling from edges.

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10. Garnish & Serve

• Lightly dust assembled sandwiches with cinnamon or cocoa powder.

• Add mini sprinkles or edible seasonal decorations.

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Expert Tips & Troubleshooting

Even Rounds

Use a cookie scoop for consistency—this ensures finished pies are uniform and stack neatly.

Perfect Texture

Do not overbake—cakes should feel slightly soft and not develop a crisp edge.

Soft, Spreadable Filling

Room-temperature ingredients yield a smoother, pipeable filling. If it’s too firm, add a splash of milk; if too loose, refrigerate briefly.

Make-Ahead Strategy

Store assembled pies in the fridge for up to 5 days. Freeze unassembled rounds; defrost and fill later for maximum freshness.

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Make-Ahead & Storage Guide

Unfilled Pumpkin Cakes

• Store at room temp in airtight container for 2 days.

• Refrigerate for up to 4 days, or freeze for 2 months in a single layer wrapped in foil/plastic, then stacked.

Filled Sandwiches

• Best kept in fridge for 5 days. Allow to sit at room temperature ~15 minutes before serving.

• To freeze, wrap each sandwich individually, store up to 2 months. Thaw in fridge before eating.

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Nutritional Overview (Approx. per whoopie pie)

• Calories: ~260 kcal

• Fat: ~14 g (8 g saturated)

• Carbs: ~30 g (20 g sugar)

• Protein: ~3 g

• Sodium: ~140 mg

Allergen info: Contains wheat, dairy, eggs, and may contain nuts if added.

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FAQs About Pumpkin Whoopie Pies

Can I make these gluten-free?

Yes! Swap with 1:1 GF flour blend (ensure it contains xanthan gum). Baking time remains similar.

My pies are dry—what happened?

Likely baked too long or leaveners too old. Measure carefully and test a bite early. Cake should feel pillowy.

How do I prevent the filling from leaking?

Avoid overfilling. Chill cakes slightly before filling to reduce absorption.

Can I freeze them already filled?

Yes. Freeze double-wrapped sandwiches. Thaw in fridge before serving to preserve filling texture.

What’s the best way to transport them?

Use a single layer in a sealed container. If stacking is necessary, separate layers with parchment rounds.

Can kids help decorate?

Absolutely! Invite them to add sprinkles, dust topping, or use cute liners—they’re fun and colorful.

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Presentation & Serving Suggestions

Bake Sale Display

Arrange pies on a tiered tray with autumn decor—mini pumpkins, leaves, themed labels.

School-Friendly Packaging

Place each in a small bag or clear container with a ribbon. They stay soft and easy to eat.

Thanksgiving Dessert Tray

Include alongside cookies, bars, and cupcakes. Use pumpkin liners and seasonal signage for a festive touch.

Party Favor Idea

Wrap pairs in cellophane, tie with orange or brown ribbon—great for hostess gifts or party treats.

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Flavor Variations to Explore

Chocolate-Pumpkin Twist

Add 2 Tbsp cocoa to cake batter for a pumpkin-chocolate flavor; swirl cocoa into filling for an aesthetic contrast.

Maple-Pecan Filling

Fold 2 Tbsp maple syrup and ¼ cup chopped pecans into cream cheese filling for texture and garnish with pecan halves.

Spiced Filling

Add ½ tsp pumpkin pie spice to filling to deepen autumn flavor profile. Dust with spicy sprinkle.

Boozy Note (optional)

For adults only, add 1 Tbsp bourbon or rum extract to filling. Ensure it’s alcohol-free or suitable for your audience.

Final Thoughts

These Pumpkin Whoopie Pies deliver fall magic in hand-held form—soft, cake-like rounds filled with dreamy cream cheese frosting. They’re crowd-pleasing, bake-sale perfect, and loved by kids (and adults!) equally. Easy to bake, assemble, and store, they’re also wonderfully customizable and presentation-ready for any occasion.