Best Homemade Pumpkin Whoopie Pies Recipe

Fall baking does not get much cozier than a batch of soft, spiced cookies cooling on the counter while the whole kitchen smells like cinnamon.

This pumpkin whoopie pies recipe turns simple pantry staples into pillowy, cakey cookies sandwiched around a tangy cream cheese filling.

Every bite starts with a tender pumpkin cookie full of cinnamon and pumpkin pie spice, then melts into a velvety, lightly sweet center.

They are great for sharing at fall gatherings, packing into lunchboxes, or enjoying with a hot cup of coffee on a crisp morning.

The recipe is easy enough for beginners, yet the results look and taste like they came from a bakery, and if you want to see the classic version too, my whoopie pie recipe is a good place to start.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	12 minutes per batch
Total Time	1 hour (includes cooling and assembly)
Servings	12 whoopie pies (24 cookies)
Difficulty Level	Easy

Jump to Recipe

Why You’ll Love This Pumpkin Whoopie Pies Recipe

These pumpkin whoopie pies are a fall favorite for a reason.

They pack in seasonal flavor and strike the perfect balance between a soft cookie and a creamy filling.

The pumpkin puree keeps the cookies moist, while the cream cheese filling adds a rich, tangy contrast that makes every bite feel special.

They are versatile and portable, so they work for cozy nights in and for festive holiday parties alike.

You can also tweak the spices or the filling to suit your own taste. Here is why they will steal your heart:

• Bursting with fall flavors like pumpkin and warm spices.
• Soft, cakey texture with a creamy, dreamy filling.
• Easy to make with simple, pantry-friendly ingredients.
• Perfect for gifting, sharing, or enjoying solo.
• Kid-friendly and great for fall bake sales or parties.

You might also enjoy: Gingerbread Whoopie Pies

Ingredients

You only need a handful of ingredients to whip up these pumpkin whoopie pies, and most of them are already in a well-stocked kitchen.

If you like to mix your own spice blend, I use this pumpkin pie spice in all my fall baking.

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp pure vanilla extract
• 8 oz cream cheese, softened (for the filling)
• 1/4 cup butter, softened (for the filling)
• 1 1/2 cups powdered sugar (for the filling)
• 1 tsp vanilla extract (for the filling)

Kitchen Equipment Needed

Gather these tools before you start so the baking goes smoothly.

Most of them are kitchen staples you likely already own.

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop
• Spatula
• Cooling rack

Read Also: Red Velvet Whoopie Pies Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of baking cookies and sandwich treats in my own kitchen.

None of them are required, but each one makes this recipe a little easier or a little better.

If you want to upgrade your setup, start here, and the same tools work wonders in my pumpkin chocolate chip cookies.

1. KitchenAid Stand Mixer

Creaming butter and sugar until it is truly light and fluffy is the secret to a soft, cakey whoopie pie.

A stand mixer does that job evenly and leaves your hands free to scrape the bowl or measure the next ingredient.

It is an investment, but it earns its counter space every fall.

Get it on Amazon

2. Stainless Steel Medium Cookie Scoop

Uniform cookies are the key to whoopie pies that line up neatly and sandwich together without any awkward gaps.

A spring-loaded scoop gives you identical mounds of sticky batter in seconds.

It also keeps your hands clean, which is a real bonus with pumpkin batter.

Get it on Amazon

3. Nordic Ware Aluminum Half Sheet Pans

These heavy-duty pans spread heat evenly, so the cookies bake with set edges and soft centers instead of scorched bottoms.

They also resist warping, even after years of regular use.

I like to keep two on hand so I can load the next batch while the first one cools.

Get it on Amazon

4. Libby’s 100% Pure Pumpkin Puree

Because the pumpkin is the star of the cookie, a consistent, thick puree matters.

This canned puree has a smooth texture and a steady moisture level, which helps the batter turn out the same every time.

Just be sure to buy pure pumpkin and not pumpkin pie filling.

Get it on Amazon

Another favorite: Pumpkin Oatmeal Cream Pies

Step-by-Step Instructions: How to Make Pumpkin Whoopie Pies

These detailed steps will guide you through making perfect pumpkin whoopie pies, even if you are brand new to baking.

Read through them once before you begin, and set out all of your ingredients so everything is ready to go.

1. Preheat the Oven and Prepare the Pans

• Preheat your oven to 350°F (175°C) so it is hot and ready when your batter is finished.
• Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
• If you do not have parchment paper, lightly grease the baking sheets with a little butter instead.
• Set the pans on the counter near your mixing area so you can scoop right away.

2. Mix the Dry Ingredients

• In a medium mixing bowl, add 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/4 tsp salt.
• Whisk everything together for about 30 seconds until the spices and leaveners are evenly spread through the flour.
• Whisking well means every cookie gets the same flavor and the same lift.
• Set this bowl aside for later.

3. Cream the Butter and Brown Sugar

• In a large mixing bowl, add 1/2 cup softened unsalted butter and 1 cup brown sugar.
• Beat with an electric mixer or stand mixer on medium speed for 2 to 3 minutes, until the mixture looks pale, light, and fluffy.
• Stop the mixer once or twice and scrape down the sides of the bowl with a spatula so nothing stays unmixed.
• This step whips air into the batter, which gives the cookies their soft, cakey texture.

4. Add the Wet Ingredients

• Add 1/2 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract to the creamed butter and sugar.
• Beat on low speed for about 1 minute, just until everything is combined.
• The pumpkin adds moisture and that signature fall flavor, while the egg and vanilla add richness.
• Be careful not to overmix, since too much mixing can make the cookies dense.

5. Combine the Wet and Dry Ingredients

• Add the dry ingredient mixture to the wet ingredients a little at a time, mixing on low speed.
• Stop mixing as soon as the flour disappears and the batter comes together.
• Use a spatula to scrape the sides and bottom of the bowl so there are no pockets of dry flour hiding.
• The batter should look thick and slightly sticky, which is exactly right for scooping into neat cookies.

6. Scoop and Bake the Cookies

• Use a cookie scoop to drop tablespoon-sized mounds of batter onto the prepared baking sheets.
• Space the mounds about 2 inches apart, and aim for 24 cookies in total, which is 12 per sheet.
• Bake for 10 to 12 minutes, until the edges are set and the tops spring back when you lightly touch them.
• Let the cookies cool on the baking sheets for 5 minutes so they firm up.
• Move the cookies to a cooling rack and let them cool completely before filling.

7. Make the Cream Cheese Filling

• While the cookies cool, add 8 oz softened cream cheese and 1/4 cup softened butter to a clean mixing bowl.
• Beat with an electric mixer for about 2 minutes, until the mixture is completely smooth.
• Gradually add 1 1/2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy and well combined.
• The filling should be thick but spreadable, so stop mixing as soon as it reaches that texture.

8. Assemble the Whoopie Pies

• Make sure the cookies are fully cooled, since warm cookies will melt the filling.
• Spread or pipe about 1 to 2 tablespoons of filling onto the flat side of one cookie, using a piping bag if you want a neat swirl.
• Top it with a second cookie, flat side down, to make a sandwich, and press gently so the filling spreads to the edges.
• Repeat with the remaining cookies to make 12 whoopie pies in total.
• If the filling feels too soft, chill it for 10 to 15 minutes before assembling.

Tips for The Best Pumpkin Whoopie Pies

A few small habits make the difference between good whoopie pies and great ones.

Keep these tips in mind every time you bake a batch.

• Use room-temperature butter and cream cheese for smoother mixing.
• Measure flour by spooning it into the measuring cup and leveling it off, which helps you avoid dense cookies.
• Do not skip the parchment paper, so the cookies release easily.
• Chill the assembled whoopie pies for 30 minutes to help the filling set.
• Bake one sheet at a time for even heat distribution.

The same room-temperature rule applies to my buttercream frosting, and it makes just as big a difference there.

Serving Suggestions

These pumpkin whoopie pies are real crowd-pleasers, and their portable size makes them ideal for everything from potlucks to cozy movie nights.

Serve them with a warm drink to boost the autumn mood, or set them out as a festive dessert at your next holiday party.

Here are some fun ways to enjoy them:

• Pair with a hot pumpkin spice latte for the ultimate fall treat.
• Serve at Thanksgiving as a handheld alternative to pie.
• Pack into lunchboxes for a special surprise.
• Display on a dessert table for fall birthdays or baby showers.
• Enjoy with a scoop of vanilla ice cream for an extra decadent twist.

Pair them with: Spiced Apple Cider

Variations of Pumpkin Whoopie Pies

Once you have the base recipe down, these pumpkin whoopie pies are easy to customize.

Try these fun twists to make them your own.

• Add 1/2 cup mini chocolate chips to the batter for a chocolatey kick.
• Swap the cream cheese filling for a maple frosting made with maple syrup.
• Sprinkle crushed pecans into the filling for extra crunch.
• Use a gingerbread spice blend instead of pumpkin pie spice for a warmer flavor.
• Make mini whoopie pies by using a smaller cookie scoop for bite-sized treats.

If you want a fresh take on the same sandwich method, my lemon whoopie pies are bright and sunny.

Storage and Reheating

To keep your pumpkin whoopie pies fresh, store them in an airtight container in the refrigerator, because the cream cheese filling needs to stay chilled.

They are easy to prep ahead and just as easy to freeze for later.

• Refrigerate in an airtight container for up to 5 days.
• For longer storage, wrap each pie individually in plastic wrap and freeze for up to 2 months.
• Thaw frozen pies in the fridge overnight or at room temperature for about an hour.
• No reheating is needed, but let them sit at room temperature for 10 to 15 minutes before serving if you prefer a softer texture.

Read Also: Pumpkin Snickerdoodles Cookies Recipe

Nutritional Facts

Here is the approximate nutritional breakdown for one whoopie pie, based on 12 servings.

Keep in mind that the numbers can vary slightly depending on the brands you use.

• Calories: 320 kcal
• Fat: 16g (10g saturated)
• Carbohydrates: 42g (28g sugars)
• Protein: 4g
• Sodium: 180mg
• Fiber: 1g

If you are collecting more pumpkin desserts, I also love these pumpkin cheesecake brownies.

Health Benefits of Key Ingredients

Pumpkin is not just delicious, it is packed with nutrients that make these whoopie pies a slightly better indulgence.

These treats are still dessert, but it is nice to know the star ingredients bring more than flavor.

• Pumpkin puree: Rich in vitamin A for eye health and fiber for digestion.
• Cinnamon: Contains antioxidants and may help regulate blood sugar.
• Cream cheese: Provides calcium and protein for bone and muscle health.
• Eggs: A great source of high-quality protein and choline for brain health.
• Brown sugar: Adds a touch of molasses, which contains trace minerals like iron.

Another favorite: Brown Butter Pumpkin Bread

FAQs About Pumpkin Whoopie Pies

1. Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works great.

Just make sure it is well drained to avoid excess moisture, which can make the cookies too soft.

Blend or mash the pumpkin until smooth, and measure out 1/2 cup for the recipe.

2. Can I make these whoopie pies gluten-free?

Absolutely, you can swap the all-purpose flour for a 1:1 gluten-free baking flour blend.

Make sure it contains xanthan gum for the best texture, and check that every other ingredient is gluten-free too.

3. How do I prevent the cookies from spreading too much?

Chill the batter for 15 to 20 minutes before scooping to help the cookies hold their shape.

Also use a cookie scoop for uniform size, and space the cookies 2 inches apart on the baking sheet.

4. Can I make the filling ahead of time?

Yes, you can prepare the cream cheese filling up to 2 days in advance.

Store it in an airtight container in the fridge, and give it a quick stir before using to bring back its creamy texture.

5. Are these whoopie pies freezer-friendly?

Definitely.

Wrap each assembled whoopie pie in plastic wrap and store them in a freezer-safe bag for up to 2 months, then thaw in the fridge or at room temperature before serving.

My pumpkin cream cheese bread freezes beautifully too, if you want to stock up for the season.

Conclusion

These pumpkin whoopie pies are the perfect way to celebrate fall’s coziest flavors.

With soft, spiced cookies and a creamy cream cheese filling, they bring warmth and joy to any occasion.

They are simple enough for beginners, yet the result is a dessert that impresses everyone who takes a bite.

So grab your mixing bowls, put on some autumn music, and bake a batch of these irresistible pumpkin whoopie pies this week.

If you try them, leave a comment and tell me how they turned out, and share the recipe with a friend who loves fall baking.

Recommended:

• Pumpkin Pie Cake Pops Recipe
• Pumpkin Cheesecake Bars Recipe
• Pumpkin Spice Latte Tiramisu
• Pumpkin Spice Hot Chocolate Recipe
• Chai Scones with Maple Chai Glaze