This recipe is delicious and easy to make, a mix between a soft cookie and a cake with a sweet cream cheese filling. This 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.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
It took me a while to start making whoopie pies, and the truth is that now I'm hooked.
I'm not a huge lover of soft cookies, so I was almost sure I would try them and forget about them, as it happens with so many new recipes.
Boy, was I wrong! Especially this recipe here, 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 desserts to the table.
Ingredients
- Pumpkin: fresh or canned puree, both work. If you like butternut squash, I also use it sometimes. Here's the perfect homemade recipe for pumpkin puree.
- Spices: use a homemade pumpkin spice mix or store-bought. It's your palate, so adjust to what you like. Also, just ground cinnamon and ginger work if that's all you have.
- Oil: I use a neutral oil, like sunflower, but this recipe works with coconut oil, canola, or even mild olive oil.
- Sugar: the flavor of white and brown sugars together is unbeatable, IMO, but use only one if that's all you have.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder and baking soda: are used as leaveners to help the cookies rise, so make sure they aren't expired.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
Watch our video tutorials 👇🏻
How to make whoopie pies
The batter is simple and is mixed in one bowl. There's no need for an electric mixer, a whisk will do. Super easy and quick.
Pumpkin whoopie batter: you can bake the cookies immediately or refrigerate the batter for up to a day. I baked them both ways and found no significant difference between them. The batter doesn't firm up much in the fridge either.
Mix oil with sugar in a large bowl.
Add pumpkin puree and egg. Mix until well integrated.
Add spices and vanilla. Mix well.
Add the sifted dry ingredients and incorporate them until no dry spots remain. Don't overmix.
Baking whoopie pies
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.
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 right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of 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.
Frequently asked questions
It's a sweet sandwich that consists of two rounds of soft, thick, cakey cookies with a vanilla filling (marshmallow or cream cheese). The most common ones are chocolate, but pumpkin, red velvet, and gingerbread are popular flavors.
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.
My experience is that they are sticky no matter how you keep them. But if not eating them after a day, do refrigerate them, wrapped individually for best results. Or freeze them (what I do).
To be soft and tender, they need high moisture content. That inevitably results in sticky cookies. Refrigerating or freezing them is a good option. Make sure you put freezer sheets between them if not wrapping individually.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.
Pumpkin Whoopie Pies
This recipe is delicious and easy to make, a mix between a soft cookie and a cake with a sweet cream cheese filling. This 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.
- Total Time: 27 minutes
- Yield: 25 medium
Ingredients
For the cookies:
- 1 ½ cups all-purpose or cake flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of nutmeg and cloves
- OR use 1 ¾ teaspoon pumpkin spice mix instead of the cinnamon, ginger and nutmeg/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 (30g) butter, at room temperature
- 4 tablespoons (60g) 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 the oil with the sugar.
- Add the pumpkin puree and mix.
- Add egg, vanilla, and spices and incorporate very well.
- Add the sifted dry ingredients (flour, salt, baking powder, and 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 metal 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:
- Mix butter and cheese until creamy and smooth.
- Add powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture.
Notes
- Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pumpkin: fresh or canned puree, both work. And you can use butternut squash puree. Here's the perfect homemade recipe for pumpkin puree.
- Spices: use a homemade pumpkin spice mix or store-bought. It's your palate, so adjust to what you like. Also, just ground cinnamon and ginger work 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.
- Sugar: the flavor of white and brown sugars together is unbeatable, IMO, but use only one if that's all you have.
- 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.
- Refrigerated dough: I have baked this immediately after mixing the batter and refrigerating it for 12 hours. I had pretty much the same result.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: pumpkin whoopie pies
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!
★★★★★