This yummy and easy recipe is a cross between a soft cookie and a cake with a sweet cream cheese filling. It is a great way to start if you have never tried whoopie pies and like Fall flavors. They are ready in under an hour and can be frozen.
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It took me a while to start making whoopie pies, but now I'm hooked.
Is it a cookie? Why is it called a pie? Yes, I know. None of it makes sense-except for the fact that these are fantastic! So, let's wing the naming issue.
I'm not a huge lover of soft cookies, so I was almost sure I would try them and forget about them, as happens with so many new recipes. Well, I was wrong. Especially when it comes to this recipe, with that fantastic spiced pumpkin flavor we all love.
Also called pumpkin gobs or pumpkin whoopies, they are a fantastic fall bake and can make a great Thanksgiving dessert if you want to add some small, finger sweets to the table.
Sometimes I use them for the individual pumpkin trifles instead of pumpkin bread.
FAQ
It usually depends on the batter recipe, which should be thicker. If it's not thick enough the rounds will spread out too much during baking.
They need a high moisture content to be soft and tender. This inevitably results in sticky cookies. Refrigerating or freezing them is a good option. If not wrapping individually, make sure you put freezer sheets between them.
Step-by-step VIDEO
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pumpkin: You can use canned or fresh pumpkin puree. I also sometimes use butternut squash if you like it.
- Spices: You can use homemade pumpkin spice mix or store-bought. It's your palate, so adjust to what you like. Ground cinnamon and ginger work well if that's all you have.
- Oil: I use a neutral oil, like sunflower, but this recipe works with coconut oil, canola, or even a mild olive oil.
- Baking powder and baking soda: make sure they aren't expired.
How to make whoopie pies
The batter is simple and mixed in one bowl. There's no need for an electric mixer; a whisk will do. So it's super easy and quick.
Pumpkin whoopie batter: you can bake the cookies immediately or refrigerate the batter for up to a day. I tested them both ways and found no significant difference as the batter doesn't firm up much in the fridge.
- Stir oil with sugar in a large bowl. It's grainy.
- Add pumpkin puree and egg. Mix until well integrated. It will be smooth.
- Add spices and vanilla. Stir to integrate.
- Add the sifted dry ingredients and incorporate them until no dry spots remain. Don't overmix.
The mixture will be softer than you probably think it should be. More like a thick cake batter than a cookie, and that is fine. You can see in the images below that they do hold their shape before and after being baked.
Preparing the pan: I find that parchment paper works very well. Another option is a buttered and floured cookie sheet.
Cooling down: these are sticky and similar to soft cookies, so let them cool a bit before trying to remove them from the pan. Cool them completely on a wire rack before filling.
- The mixture will be softer than you probably think it should be-more like a thick cake batter than a cookie-and that is fine.
Place them an inch or more apart to allow them to grow.
- But they do hold their shape before and after being baked. And that fluid batter is what makes them soft.
Cream cheese filling
I use a simple cream cheese frosting for these pumpkin whoopie pies.
It's easy to make, keeps well, and I usually have some leftovers because I use it to fill and frost other cakes like the Red Velvet Bundt Cake or the wonderful Hummingbird Layer Cake.
How much filling? That's up to you! I find that 2 teaspoons are enough for me, but I have friends who pile one or two tablespoons. So let your sweet tooth decide.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Pumpkin: fresh or canned puree; both work. You can also use butternut squash puree.
- Batter: you can keep it refrigerated for up to a day (well covered) before baking the cookies. They will turn out perfect.
- Cooling down: these are sticky and similar to soft cookies, so let them cool a bit before trying to remove them from the pan. Cool them completely on a wire rack before filling them.
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Pumpkin Whoopie Pies
Ingredients
For the cookies:
- 1 ½ cups all-purpose or cake flour
- 1 ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch of ground nutmeg
- pinch of ground cloves
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup sunflower oil
- 1 ½ cups pumpkin puree, fresh or canned
- 1 egg, at room temperature
- ½ teaspoon vanilla extract
For the filling:
- 2 tablespoons unsalted butter, at room temperature
- 4 tablespoons cream cheese, at room temperature
- 2 cups powdered sugar
Instructions
- Turn the oven to 350°F (180°C). Line a baking sheet with parchment paper.
For the cookies:
- In a bowl, mix ½ cup sunflower oil with ¼ cup granulated sugar and ¾ cup brown sugar. Add 1 ½ cups pumpkin puree and mix.
- Add 1 egg, ½ teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground gingerpinch of ground nutmeg and pinch of ground cloves and incorporate very well.
- Add the sifted dry ingredients (1 ½ cups all-purpose or cake flour, 1 ¼ teaspoon salt, ½ teaspoon baking powder and ¼ teaspoon baking soda) in 2 parts and mix without beating. You will have a soft mixture. Sift the flour mixture before or have it measured and sift it directly over the pumpkin batter, as I do.
- Spoon tablespoons onto the prepared sheets, leaving an inch or two between them.
- Bake for 10 to 12 minutes, until dry and puffed. Let cool on a wire rack.
- Fill half the rounds with 2 teaspoons per cookie and cover with a plain round, making a sandwich. They are squishy.
- Leftovers can be left covered at room temperature or refrigerated (my choice).
For the filling:
- Beat 2 tablespoons unsalted butter and 4 tablespoons cream cheese until creamy and smooth.
- Add 2 cups powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture.
Karen W says
Yummy😋! Made these for my sister’s grad party. Replaced the pumpkin for mashed up steamed carrots. This made them a bit dry, so I also added a splash of rum. Dyed the cakes orange and the frosting blue to match her colleges colors. My sister loved them!
Toddy says
Has anyone tried this recipe with butter instead of other oils?
Patricia Ergas says
I made this recipe for family & friends for their Christmas treats. I had to make them two days in a row because they were so delicious and in demand for more! The recipe is appealing because the ingredients are simple and not too exotic. I chose to bake them for ten minutes making them soft to bite into. The frosting was easy to prepare and I chose to fancy its up by adding one teaspoon of pure vanilla extract and one tablespoon of pure maple syrup. Yum!
Marlene Gris says
They are very tasty. Unfortunately mine turned out flat and didn't look cakey like yours. Maybe I should replace my baking soda and baking powder and try again.
I want them to look like yours!
Paula Montenegro says
Hi Marlene! It might be the consistency of the pumpkin puree you used that made the dough too wet. Use an extra tablespoon of flour or drain the puree before using to release some extra liquid. Also, overbeating or incorrect oven temperature can flatten them as the dough will not rise of bake correctly. And checking the baking soda and powder is a great idea if you think they've been there for a long time.
Connie says
Love how pillowy soft these cookies are! Whoopie pies don't get nearly as much attention as they should. I just love them!
Leslie says
These look so easy and so delicious! Pumpkin and cream cheese is the best combination!!
Nicoletta De Angelis Nardelli says
I've always wanted to try making whoopie pies, and now that I've seen how easy it is, and the wonderful result, I will no longer wait! That cream cheese filling sounds awesome, too!
Jacqueline Debono says
I have never made whoopie pies but these are so tempting. Love the autumn flavours and that they look pretty easy to make! Def going to give them a try!
Heather says
Omg This is one of my favorite Fall pumpkin treats and these look just perfect! Can’t wait to try!
Amanda says
These pumpkin whoopie pies turned out beautifully! The cookie had such a nice tender crumb with the perfect spice level, and the filling was so creamy and delicious. Definitely recommend!
Aleta says
I am crazy about pumpkin flavour and also soft cookies, though have never tried a whoopie pie myself. I can't wait to make these with my girls, they are going to be a hit!
Chef Dennis says
I would love a few of those pumpkin whoopie pies to go with my coffee!
Denise says
My favorite! Pumpkin Whoopie pies are not only fun to make, but they taste absolutely incredible!
Sharon says
I love how whoopie pies can be made in so many different ways but these pumpkin whoopie pies are my favorite by far!