Best Pumpkin Whoopie Pies

4.3 from 12 votes

Posted October 21, 2020Last Updated October 24, 2024

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Sweet cream cheese filling is sandwiched between two moist pumpkin cakes in this delicious and fun fall dessert that everyone loves!

Nothing heralds the beginning of fall like the smell of pumpkin treats baking in the oven. And if you only make one pumpkin dessert this season, make sure it’s these Pumpkin Whoopie Pies!

Even the pumpkin haters at my house had to concede that these were “pretty good.” If you’ve ever had one of those pretty pumpkin rolls, these taste similar, but in a cute, handheld package.

And I’m pretty sure it’s an established fact that nothing pairs with pumpkin better than a sweet cream cheese frosting.

Plus, the pumpkin cookie (or is it a cake?) portion of these whoopie pies is fantastic on it’s own. It’s probably one of the most moist, delicious little cakes I’ve ever eaten.

As much as I love pumpkin pie, I would honestly replace the traditional pie at Thanksgiving dinner with this fabulous sandwich cookie style dessert.

There is a bit of controversy over the origin of the whoopie pie. Some say it comes from Pennsylvania, and originated with the Amish.

But New England also takes credit for inventing the whoopie pie. In fact, the whoopie pie is the official state treat of Maine. Not to be confused with the official state dessert–blueberry pie.

One thing that isn’t controversial–this is one amazing confection, in spite of the funny name! Honestly though, who could turn down something called a whoopie pie.

This really is the perfect dessert to take to any fall celebration. Trust me, there won’t be any leftovers, and you’ll probably get multiple requests for the recipe.

I’ve tried several Pumpkin Whoopie Pies over the years, and I really do think these are the best. I hope you love them as much as we do.

Be sure to save this recipe for the Best Pumpkin Whoopie Pies to your favorite Pinterest board for later.

Here’s what you’ll need to make the Best Pumpkin Whoopie Pies

Flour
Baking powder
Baking soda
Spices: cinnamon, ginger, cloves, nutmeg, salt
Brown sugar
White sugar
Vegetable oil
Pumpkin puree
Eggs
Vanilla
Powdered sugar
Cream cheese
Butter

Best Pumpkin Whoopie Pies

Sweet cream cheese filling is sandwiched between two moist pumpkin cakes in this delicious and fun fall dessert that everyone loves!

4.34 from 12 votes

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Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 12 servings

Calories: 675kcal

Author: Danelle

Ingredients

For the pumpkin cookies

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1/2 teaspoon vanilla extract

For the cream cheese filling:

3 cups powdered sugar
1/2 cup butter softened
8 ounces cream cheese softened
1 teaspoon vanilla
1/4 teaspoon salt

Instructions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg. Set aside.
With an electric mixer, beat the sugars and oil together until combined. Stir in the pumpkin puree, eggs and vanilla and mix until combined. Stir in the flour mixture until completely combined.
Use an ice cream scoop with a release mechanism to drop the batter onto the prepared baking sheets, about one inch apart. Bake for 12-15 minutes, or until cookies start to crack and a toothpick inserted in the center comes out clean. Cool cookies completely on the baking sheets.
Meanwhile, make the cream cheese filling by beating all the ingredients with an electric mixer until smooth and creamy.
Spoon or pipe the filling onto half of the pumpkin cookies. Place a second cookie, flat side down, on top of the filling. Chill for at least 30 minutes before serving.