Fall is the season of warm spices, cozy flavors, and of course, pumpkin everything! If you're looking for a dessert that's both delicious and fun to make, look no further than pumpkin whoopie pies. These little treats combine the moist pumpkin cookie with a rich, tangy cream cheese filling - making them an irresistible snack or dessert.
Ingredients you will need
For the cookies
Unsalted butter: No need to bring the butter to room temperature, as we'll be melting and browning it.
Brown sugar: You can replace it with white sugar if preferred.
Eggs: Use large eggs at room temperature.
Pumpkin puree: Use store-bought 100% pumpkin puree, such as Libby's or any brand you prefer. Ensure it's not too watery.
Vanilla extract and ground cinnamon: You can also add 1 teaspoon of pumpkin spice if desired.
Flour: You will need all-purpose flour to make this pumpkin whoopie pie recipe.
Baking powder
Salt
For the cream cheese filling
Cream cheese: I use Original Philadelphia cream cheese to make Cream cheese frosting. Don't forget to bring it to room temperature before whipping it with butter.
Unsalted butter: Should be at room temperature to whip well with powdered sugar.
Vanilla extract
Powdered sugar
Looking for more easy but delicious recipes? I've got you covered! Try these Pumpkin scones, these Honey cookies, or this San Sebastian cheesecake.
Tips for perfect pumpkin whoopie pies
Use room temperature ingredients: Make sure the eggs, pumpkin puree, butter, and cream cheese are at room temperature. This helps everything blend smoothly and creates a better texture.
Don't over-mix: Over-mixing the dough can make the cookies tough. Mix just until the dry ingredients are incorporated.
Brown your butter carefully: Browning the butter adds a rich, nutty flavor to the cookies, but it can burn easily. Keep an eye on it, and once it turns golden brown, remove it from the heat right away.
How to make pumpkin whoopie pies
Prep and brown the butter: Start by browning the butter, which adds a delicious, nutty depth to the cookies. Melt the butter over medium-low heat and stir occasionally until it turns golden brown. Let it cool slightly before continuing.
Mix wet ingredients: In a bowl, mix the browned butter and sugar until combined. Add the eggs, one at a time, whisking after each addition. Stir in the pumpkin puree and vanilla extract.
Sift dry ingredients: Sift the flour, baking powder, salt, and cinnamon into the wet mixture. Gently fold everything together just until combined - avoid over-mixing to keep the cookies soft and tender.
Scoop and bake: Using a cookie scoop, portion the dough onto a parchment-lined baking sheet, leaving space between each cookie. Bake at 350°F (175°C) for 12-15 minutes until the cookies have puffed up and are springy to the touch. Let them cool completely before assembling.
Make the cream cheese filling: Whip the butter, vanilla extract, and powdered sugar until fluffy. Then, add the cream cheese and whip again until smooth and stable. Refrigerate the filling until ready to use.
Assemble the whoopie pies: Pipe the cream cheese filling onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with the remaining cookies.
Chill and enjoy: For the best texture, refrigerate the assembled whoopie pies for about an hour before serving. The cookies will firm up slightly, and the flavors will meld together beautifully.
Possible variations
If you want to get creative, there are plenty of ways to change up this pumpkin whoopie pie recipe. For a deeper spice flavor, try adding 1 teaspoon of pumpkin spice mix or a blend of nutmeg, ginger, and cloves in addition to the cinnamon. You could also switch up the filling - instead of vanilla cream cheese, try a brown butter frosting to enhance the fall flavors. For an extra touch of sweetness, pipe some Salted caramel into the center of the cream cheese filling when assembling your whoopie pies.
Storing and freezing instructions
To store, keep your pumpkin whoopie pies in an airtight container in the fridge for up to 4 days. The cream cheese filling needs to stay chilled to maintain its consistency and prevent it from going bad. If you want to freeze them, individually wrap each whoopie pie in plastic wrap and store them in a freezer-safe container or bag for up to 2 months. When you're ready to enjoy them, let the pies thaw in the fridge overnight. Freezing works especially well if you want to prepare these ahead of time for a special event!
Recipe card
Pumpkin whoopie pies
Equipment
- Digital kitchen scale
- Parchment paper
- Rubber spatula
- Whisk
- Stand mixer with a whisk attachment or hand mixer and a large mixing bowl
- Piping bag
- Piping nozzle
Ingredients
- 160 g unsalted butter can be cold
- 150 g brown sugar
- 2 large eggs at room temperature
- 250 g pumpkin puree at room temperature
- 1 teaspoon vanilla extract
- 325 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Filling
- 200 g cream cheese at room temperature
- 100 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 50 g powdered sugar
Instructions
Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the butter in a light-colored pan over medium-low heat, stirring occasionally until it turns golden brown and smells nutty. Pour the browned butter into a bowl and let it cool until just warm.
- Add the sugar to the butter and mix well.
- Add the eggs, one at a time, whisking to combine after each addition. Then, add the pumpkin puree and vanilla, whisking until the mixture is smooth and homogeneous.
- Sift the flour, baking powder, salt, and cinnamon into the wet mixture. Mix everything together just until no dry ingredients remain.
- Using a 3-tablespoon cookie scoop (or a similar-sized scoop), place scoops of dough onto the prepared baking sheet, leaving 1 ½ inches (4cm) between each. You will make approximately 28 cookies (14 whoopie pies), so you may need to bake in 2-3 batches. The dough can sit at room temperature while each batch bakes.
- Bake for 12-15 minutes, or until the cookies have spread, puffed up, and are springy to the touch.
- Remove from the oven and let the cookies cool completely before assembling.
Cream cheese filling
- In a stand mixer fitted with a whisk attachment (or using a hand mixer), whip the butter, vanilla, and powdered sugar until light and fluffy.
- Add the cream cheese and whip until combined. Scrape down the sides of the bowl and whip on medium-high until the filling is stable and fluffy.
- Store the filling in the fridge, covered with plastic wrap that touches the surface, until needed.
Assembling
- Transfer the cream cheese filling into a piping bag and snip off the end.
- Pipe the filling onto the flat side of one cookie. Place another cookie on top of the filling and gently press to create a sandwich. Repeat with the remaining cookies.
- Refrigerate the whoopie pies for one hour before serving.
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