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!
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.
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
- Baking powder
- Baking soda
- Spices: cinnamon, ginger, cloves, nutmeg, salt
- Brown sugar
- White sugar
- Vegetable oil
- Pumpkin puree
- Powdered sugar
- Cream cheese
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
- 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 675Total Fat: 34gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 70mgSodium: 509mgCarbohydrates: 90gFiber: 3gSugar: 60gProtein: 6g
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Who Dished It Up First: Adapted from Food Network