Pumpkin Whoopie Pies (With Cream Cheese Filling!)

What Are Pumpkin Whoopie Pies?

Pumpkin whoopie pies are the ultimate fall dessert mash-up—part cookie, part cake, and part creamy sandwich. These pillowy pumpkin cookies are spiced to perfection and baked until tender and golden. Once cooled, they’re filled with a tangy-sweet cream cheese frosting that pairs perfectly with the warm, earthy flavors of pumpkin.

Whether you’re baking for Halloween, Thanksgiving, or a cozy fall weekend, these little handheld treats are guaranteed to impress kids and adults alike. They’re surprisingly easy to make and incredibly hard to resist.

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Why You’ll Love This Recipe

• Soft, cake-like texture with a satisfying sandwich bite

• Spiced pumpkin flavor that screams autumn

• Classic cream cheese filling—sweet, tangy, and silky smooth

• Make-ahead and freezer-friendly

• Perfect for parties, gifting, or bake sales

• No mixer required for cookies!

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Ingredients You’ll Need

For the Pumpkin Cookies

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 tablespoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• 1 cup packed brown sugar

• ½ cup vegetable oil

• 1 cup canned pumpkin purée (not pumpkin pie filling)

• 1 large egg

• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 2 ½ – 3 cups powdered sugar, sifted

• Pinch of salt (to balance sweetness)

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How to Make Pumpkin Whoopie Pies

Step 1: Preheat the Oven and Prep Your Baking Sheet

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Make the Pumpkin Cookie Batter

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a separate bowl, whisk together the brown sugar and oil until smooth. Add the pumpkin purée, egg, and vanilla extract. Mix until fully combined.

Gradually add the dry ingredients into the wet ingredients, stirring until just incorporated. The batter should be thick but scoopable.

Step 3: Scoop and Bake

Using a cookie scoop or tablespoon, drop even mounds of batter (about 1 ½ tablespoons) onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10–12 minutes, or until the tops spring back when gently touched. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 4: Make the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add vanilla and a pinch of salt. Gradually beat in the powdered sugar until the filling is thick yet spreadable.

Chill the filling slightly if it becomes too soft to hold its shape.

Step 5: Assemble the Whoopie Pies

Pair the cooled cookies by size. Spoon or pipe about 1–2 tablespoons of cream cheese filling onto the flat side of one cookie and top with its pair to create a sandwich.

Repeat with the remaining cookies.

Pro Tips for Success

• Use canned pumpkin purée only—fresh pumpkin can be too watery unless well-drained.

• Don’t overmix the batter or your cookies might turn out dense.

• Cool cookies completely before filling, or the frosting will melt.

• Chill the frosting briefly if it’s too soft for piping.

• Use a cookie scoop to get consistent sizes and even baking.

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Variations and Add-Ins

• Pumpkin Chocolate Chip Whoopie Pies: Stir ½ cup mini chocolate chips into the cookie batter.

• Maple Cream Cheese Filling: Add 1–2 tablespoons of maple syrup to the filling for a fall twist.

• Spiced Cream Cheese Filling: Add ½ teaspoon cinnamon and a pinch of nutmeg to the frosting.

• Vegan Version: Use vegan cream cheese and a flax egg substitute.

• Mini Whoopie Pies: Use a teaspoon to scoop smaller rounds—perfect for parties!

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How to Store Pumpkin Whoopie Pies

At Room Temperature

Keep in an airtight container for up to 2 days if the environment is cool. Otherwise, refrigerate due to the cream cheese filling.

In the Fridge

Store in an airtight container for up to 5 days. Let sit at room temp for 10–15 minutes before serving for best texture.

In the Freezer

Individually wrap assembled whoopie pies in plastic wrap, then store in a freezer-safe bag or container. Freeze for up to 2 months.

Thaw in the fridge overnight or at room temp for 30–60 minutes.

Frequently Asked Questions

Can I make the cookies in advance?
Yes! Bake the cookies and store them in an airtight container at room temp for 2 days or freeze for longer storage. Fill before serving.

Is the cream cheese filling safe to leave out?
It’s best to refrigerate any dessert with cream cheese for food safety, especially in warm conditions.

Why are my cookies spreading too much?
The batter may be too warm or wet. Try chilling it for 20 minutes before baking.

Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend with xanthan gum for best results.

How do I make them less sweet?
Reduce the powdered sugar slightly in the filling and use dark brown sugar in the cookies for deeper flavor.

Serving Ideas

• For parties: Arrange on a dessert platter with apple cider donuts and mini pumpkin pies.

• As gifts: Wrap individually in parchment or cellophane bags and tie with twine.

• For brunch: Serve with spiced chai or coffee.

• Thanksgiving dessert table: A fun alternative to traditional pie!

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Pumpkin Whoopie Pies vs. Other Fall Desserts

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Final Thoughts: A Fall Favorite You’ll Make Again and Again

Pumpkin Whoopie Pies are more than just a nostalgic treat—they’re a soft, spiced, creamy bite of fall. Whether you’re baking with kids, prepping for a holiday dessert table, or simply craving something cozy, these little sandwiches of joy are a must-have in your autumn recipe box.

Simple to make, endlessly customizable, and packed with flavor, they’re a festive way to celebrate the season—with just the right amount of sweet indulgence.