Irresistible Pumpkin Whoopie Pies: The Ultimate Fall Dessert with Cream Cheese Filling

There’s a reason some recipes become timeless favorites, and these Pumpkin Whoopie Pies are undoubtedly one of them. Often hailed as one of the quintessential treats of the autumn season, this particular recipe stands out from the rest. Over the years, I’ve experimented with numerous pumpkin whoopie pie recipes, and this one consistently emerges as the superior choice. What makes it so special? The cake-like cookies are incredibly soft and moist, yet possess a delightful density that holds up beautifully to the creamy filling. Furthermore, it’s a more economical option, calling for oil instead of butter in the cookie base, without compromising on flavor or texture. Perhaps best of all, the cookie batter comes together with surprising ease – a simple stirring process is all it takes to create the foundation for these delightful sandwich cookies.

Pumpkin whoopie pies evoke a sense of nostalgic comfort, instantly transporting you to crisp autumn days and cozy kitchens. This recipe not only delivers on that promise but elevates it with a perfectly spiced pumpkin cake and a luscious cream cheese filling that strikes the ideal balance of tang and sweetness. Whether you’re a seasoned baker or new to the world of whoopie pies, you’ll find this recipe straightforward and incredibly rewarding. Get ready to bake a batch of treats that will be devoured as quickly as they’re made!

The Delightful History of Whoopie Pies

While their exact origins are a subject of friendly debate, whoopie pies are deeply embedded in the culinary traditions of New England and Pennsylvania Dutch country. Some claim Maine as their birthplace, while others point to Pennsylvania, where Amish women would bake these “cookies” from leftover cake batter and tuck them into their husbands’ lunch pails. Upon discovering the delightful surprise, the farmers would exclaim, “Whoopie!” Regardless of their precise beginnings, whoopie pies have evolved from a humble treat into a beloved regional dessert. Unlike traditional cookies, whoopie pies feature two soft, cake-like mounds sandwiched around a creamy filling, offering a unique texture that’s less crunchy than a cookie and more substantial than a cupcake. Their popularity, especially in flavors like pumpkin, soars during the fall, making them a festive addition to any gathering.

Essential Ingredients for Your Pumpkin Whoopie Pie Cakes

Crafting the perfect pumpkin whoopie pie starts with understanding the role of each ingredient in the cake-like cookie. This recipe uses readily available pantry staples to achieve a wonderfully moist and flavorful base.

• All-Purpose Flour: The foundation of our whoopie pie cakes. This recipe calls for 3 cups of flour. It’s crucial to note that the weight of 3 cups of flour can vary significantly, typically ranging from 380 to 420 grams, depending on how it’s scooped. For best results and consistency, I highly recommend using a kitchen scale. I often use 380 grams of King Arthur flour, which tends to be a bit denser. If you’re using a lighter, less drying flour like Gold Medal, you might opt for 420 grams to ensure the correct batter consistency. Accurate flour measurement prevents overly dry or dense whoopie pies.
• Pumpkin Pie Spice: This blend is the heart of our pumpkin flavor. It brings warmth and aromatic complexity to the whoopie pies. If you don’t have a pre-mixed pumpkin pie spice on hand, you can easily create your own. Simply combine 2 teaspoons of ground cinnamon with ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and a small pinch of ground cloves. This homemade blend allows you to adjust the spice level to your preference.
• Baking Powder & Baking Soda: These are our leavening agents, working in tandem to give the whoopie pies their signature fluffy, cake-like texture. Baking soda reacts with the acidic pumpkin and brown sugar, while baking powder provides an extra lift. Ensure both are fresh for optimal rising.
• Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors in the whoopie pie cakes. Don’t skip it, even if you’re tempted!
• Large Eggs: Eggs provide structure, moisture, and help bind the ingredients together. For the best emulsion and a smooth, consistent batter, it’s essential to bring your eggs to room temperature before using them. If you forget, a quick trick is to place them in a bowl of warm (not hot!) water for about 10 minutes.
• Golden Brown Sugar: Also known as light brown sugar, this ingredient contributes not only sweetness but also a wonderful molasses flavor and moisture to the whoopie pie cakes, resulting in a tender crumb. For an even deeper, richer molasses flavor, you can experiment by using a mixture of half light brown sugar and half dark brown sugar. Always pack your brown sugar firmly into the measuring cup for accurate results.
• Vegetable Oil: This recipe utilizes oil instead of butter, which is one of the reasons it’s both cost-effective and contributes to the soft, moist texture. Oil, being 100% fat, creates a very tender crumb and keeps the whoopie pies moist for longer. I personally prefer grapeseed oil for its exceptionally neutral flavor, which allows the pumpkin and spice notes to truly shine. However, any neutral-flavored oil, such as canola oil or even a light olive oil, will work beautifully. A scant cup means slightly less than a full cup.
• Vanilla Extract: A splash of good quality vanilla extract always elevates baked goods, adding depth and a comforting aroma. While any brand will do, a pure vanilla extract will offer a more pronounced and authentic flavor profile.
• Canned Pumpkin Puree: This is the star ingredient! Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners. The pumpkin provides natural sweetness, color, and incredible moisture to the whoopie pie cakes.

Rich and Creamy Pumpkin Whoopie Pie Filling Ingredients

The filling is what truly transforms these spiced cakes into indulgent whoopie pies. This cream cheese-based filling is sweet, tangy, and incredibly smooth, providing the perfect contrast to the soft pumpkin cookies.

• Cream Cheese: For a lump-free, silky-smooth filling, it is absolutely paramount that your cream cheese is very soft. Take it out of the refrigerator well in advance, or if you’re short on time, microwave it on low power in 10-second intervals until softened. Cold cream cheese will result in a clumpy filling.
• Butter: Softened butter is equally important for a smooth, homogenous filling. You can use either unsalted or salted butter. If you opt for unsalted butter, I recommend adding about ¼ teaspoon of fine salt to the filling to enhance the flavors and cut through the sweetness. If using salted butter, you can likely omit the extra salt.
• Vanilla Extract: Just like in the cakes, high-quality vanilla extract is a game-changer for the filling. It adds warmth and depth, complementing the tang of the cream cheese and the sweetness of the sugar. Use the best vanilla you can find – it makes a noticeable difference!
• Confectioners’ Sugar: Also known as powdered sugar or icing sugar, this finely milled sugar provides the sweetness and structure for our creamy filling. This recipe calls for a full pound (approximately 4 cups), which creates a generous and stable filling. However, feel free to adjust the amount to your personal taste; if you prefer a less sweet filling, you can certainly use a bit less.
• Marshmallow Fluff or Marshmallow Cream: This secret ingredient is what gives the filling an extra layer of lightness, a unique chewy texture, and helps stabilize it. I typically use marshmallow fluff and often “eyeball” the measurement, adding it until the filling reaches my desired consistency and fluffiness. It contributes to that quintessential whoopie pie filling experience.

• Chocolate Whoopie Pies
• Peanut Butter Whoopie Pies
• An Older Recipe
• Blueberry Spice Whoopie Pies
• Sandwich Cookies

Pumpkin Whoopie Pies Recipe

Here’s the detailed recipe to guide you through making these incredible pumpkin whoopie pies from scratch. Follow these steps carefully for the best results.

Pumpkin Whoopie Pies

Anna

These classic American Pumpkin Whoopie Pies feature a perfectly spiced, soft pumpkin cake base filled with a luscious, tangy-sweet cream cheese filling enhanced with marshmallow fluff. An ideal treat for autumn and holiday gatherings.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert

Cuisine American

Servings 14

Ingredients

 

• 3 cups all-purpose flour (380-420 grams, depending on flour type and measurement method; 380g is a good starting point for King Arthur)
• 1 tablespoon pumpkin pie spice (or homemade: 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, pinch cloves)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs (at room temperature)
• 2 cups golden brown sugar (lightly packed, approx. 400 grams; use half light/half dark for more molasses flavor)
• 1 scant cup neutral oil (grapeseed, canola, or vegetable oil work best for flavor neutrality)
• 1 teaspoon vanilla extract
• 15 oz can 100% pumpkin puree (not pumpkin pie filling)

For the Cream Cheese Filling:

• 4 oz cream cheese (full-fat, very softened)
• 1 stick unsalted or salted butter (114 grams, very softened; if using unsalted, add ¼ tsp salt to filling)
• 2 tsp. vanilla extract
• 4 cups confectioners’ sugar (approx. 1 pound, adjust to taste)
• ⅓ cup Marshmallow Fluff (or Marshmallow Cream)

Instructions

 

• Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. It’s important to use ungreased sheets because whoopie pies, unlike traditional cookies, are more cake-like and need a surface to grip slightly, preventing them from spreading too much. Having two sheets ready ensures a smooth baking process.
• Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, preventing pockets of leavening agents or spices in your final whoopie pies.
• Mix Wet and Incorporate Dry: In a separate large bowl, using a hand-held electric mixer (or stand mixer with paddle attachment), beat the room temperature eggs, golden brown sugar, oil, and vanilla extract together until the mixture is smooth, light, and well combined. This usually takes about 2-3 minutes. Next, stir in the canned pumpkin puree until it’s fully incorporated. Finally, with a mixing spoon or a rubber scraper, gradually add the dry flour mixture to the wet ingredients. Mix just until everything is blended and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten in the flour, leading to tougher whoopie pie cakes.
• Shape and Bake the Cakes: Drop the batter by heaping tablespoons onto your prepared baking sheets, leaving about 2 inches between each dollop to allow for spreading. For uniform and perfectly round whoopie pies, dampen your fingers with a little water and gently shape the pumpkin blobs into neat, round discs. This simple step makes a big difference in presentation. Bake for 12 minutes, or until the whoopie pies appear set and spring back lightly when gently touched in the center. The edges should be firm but the center still soft. Let them cool completely on the baking sheets before handling further.
• Prepare and Assemble the Filling: To make the luscious cream cheese filling, combine the very softened cream cheese, softened butter, and vanilla extract in a clean bowl. Beat with an electric mixer until the mixture is light, fluffy, and completely smooth – ensure there are no lumps of cream cheese or butter. Gradually add the confectioners’ sugar, beating on low speed until combined, then increase to medium-high and beat until smooth and creamy. Finally, add the marshmallow fluff and beat until the filling is wonderfully airy and smooth. Once the pumpkin whoopie pie cakes are completely cool, spoon a generous heaping spoonful of filling onto the flat side of one cookie. Gently top with another cookie, pressing lightly to create a perfect sandwich. Repeat with the remaining cookies and filling.

Tips for Perfect Pumpkin Whoopie Pies

Achieving whoopie pie perfection is easier than you think with these expert tips:

• Room Temperature Ingredients are Key: For both the cookie batter and the filling, ensure eggs, cream cheese, and butter are at room temperature. This allows for better emulsification, leading to a smoother batter and a lump-free, creamy filling.
• Measure Flour Accurately: As mentioned, flour weight can vary. Use a kitchen scale for precision, or spoon flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag.
• Do Not Overmix the Batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops gluten, which can make your whoopie pies tough instead of tender.
• Uniform Cookie Size: Use a cookie scoop or consistently sized heaping tablespoons for dropping batter. This ensures all your whoopie pies bake evenly and form pairs easily.
• Cool Completely: Resist the urge to fill warm whoopie pies! The heat will melt your delicious cream cheese filling, causing a sticky mess. Patience is a virtue here.
• Storage: Store filled whoopie pies in an airtight container in the refrigerator for up to 3-4 days. They are often even better the next day as the flavors meld. You can also freeze unfrosted whoopie pie cakes for up to 3 months, thawing them before filling.

Delicious Variations & Serving Suggestions

While these pumpkin whoopie pies are perfect as is, you can always get creative!

• Spice it Up: For an extra kick, add a pinch of black pepper or a dash of cardamom to your pumpkin pie spice blend.
• Chocolate Chip Surprise: Fold ½ cup of mini chocolate chips into the whoopie pie batter for a delightful chocolatey twist.
• Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts to the batter for added texture and flavor.
• Maple Cream Cheese Filling: Swap out some of the vanilla in the filling for maple extract, or add a tablespoon of pure maple syrup (reduce confectioners’ sugar slightly to maintain consistency) for a cozy maple flavor.
• Drizzle with Caramel: A light drizzle of store-bought or homemade caramel sauce over the finished whoopie pies adds an extra layer of indulgence.

Pumpkin Whoopie Pies are an ideal dessert for any fall occasion, from casual family gatherings to Thanksgiving feasts. They make wonderful additions to bake sales, potlucks, or simply enjoyed with a warm cup of coffee or tea on a chilly afternoon. Their individual serving size makes them easy to share and enjoy without fuss.

Keyword Pumpkin, Whoopie Pies, Fall Dessert, Cream Cheese Filling, Homemade, Autumn Baking

Tried this recipe?Let us know how it was! Share your baking experience and tips in the comments below!

These Pumpkin Whoopie Pies are more than just a dessert; they are a celebration of autumn flavors and a testament to comforting homemade treats. With their perfectly spiced, moist cake-like cookies and rich, tangy cream cheese filling, they are guaranteed to become a cherished part of your fall baking repertoire. Enjoy the process of creating these delightful sandwich cookies and savor every irresistible bite!