• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Bakery Recipes

    Published: Aug 23, 2022 by Paula Montenegro · Income from ads and affiliate links 10 Comments

    Pumpkin Whoopie Pies

    Jump to Recipe
    Partial view of half pumpkin whoopie pie on wire rack, image with text
    Eaten pumpkin whoopie pie on metal rack, whole pies in the background, image with text

    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.

    One pumpkin whoopie pie in focus and several others blurred on a round wire rack.

    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.

    Close-up of bitten pumpkin whoopie pie on a dark wire rack, other whoopies blurred in background.
    Table of Contents Hide
    Ingredients
    How to make whoopie pies
    Baking whoopie pies
    Cream cheese filling
    Kitchen notes
    Frequently asked questions
    Related recipes you might like:
    Pumpkin Whoopie Pies

    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. 
    Whitish surface with bowls containing ingredients for pumpkin cookies including sugar, vanilla, oil, spices, flour, egg.

    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.

    Glass bowl with oil and sugar being mixed with a whisk.

    Mix oil with sugar in a large bowl.

    Pumpkin batter with raw egg in a glass bowl with a whisk.

    Add pumpkin puree and egg. Mix until well integrated.

    Mixing spices into pumpkin batter with a whisk.

    Add spices and vanilla. Mix well.

    Close up of flour added to pumpkin batter in a glass bowl. A whisk.

    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.

    Cookie sheet collage with unbaked and baked pumpkin whoopie pies on parchment paper.

    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.

    Several pumpkin whoopie pie cookies on a wire rack, some with filling, some plain.

    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.
    Several pumpkin whoopie pies on a dark wire rack, grey background

    Frequently asked questions

    What is a whoopie pie?

    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.

    Why do they come out flat?

    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.

    Do they need to be refrigerated?

    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).

    Why do they stick?

    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.

    On a wire rack half a pumpkin whoopie pie, filling showing

    Related recipes you might like:

    • Close up of half a chocolate whoopie with cream filling, white surface, gold wire rack, more pies
      Whoopie Pies (easy recipe)
    • Slices of pumpkin bread on dark metal wire rack, walnuts, white surface
      Pumpkin Walnut Bread
    • Layered pumpkin cream trifle in a glass on white and grey background.
      Easy Pumpkin Trifle
    • Close up of eaten red velvet whoopie pie, white marble surface, pink and red confetti around
      Red Velvet Whoopie Pies

    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.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    On a metal wire rack, several pumpkin whoopie pies, greyish background

    Pumpkin Whoopie Pies

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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

    Units

    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

    1. Turn the oven to 350°F/180°C.
    2. Line a baking sheet with parchment paper.

    For the cookies:

    1. In a bowl, mix the oil with the sugar.
    2. Add the pumpkin puree and mix. 
    3. Add egg, vanilla, and spices and incorporate very well.
    4. 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.
    5. Spoon tablespoons onto the prepared sheets, leaving an inch or two between them. 
    6. Bake for 10 to 12 minutes, until dry and puffed.
    7. Let cool on a metal rack. 
    8. Fill half the rounds with 2 teaspoons per cookie and cover with a plain round, making a sandwich. They are squishy.
    9. Leftovers can be left covered at room temperature or refrigerated (my choice).

    For the filling: 

    1. Mix butter and cheese until creamy and smooth. 
    2. 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. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 12 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: pumpkin whoopie pies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Bakery Recipes

    • Sliced and half loaf of bread and hamburger buns on a white kitchen towel.
      Whole Wheat Oatmeal Bread (rolls, buns, and loaf)
    • Several stacked alfajores on a grey wire rack.
      The Best Alfajores Recipe
    • Three blueberry scones stacked on a white marble surface with greyish blue background.
      Blueberry Scones
    • Round wire rack with slices and half loaf of soda bread; green and white kitchen towel in the background.
      Easy Irish Soda Bread (4 ingredients!)

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Connie says

      November 02, 2020 at 3:23 am

      Love how pillowy soft these cookies are! Whoopie pies don't get nearly as much attention as they should. I just love them!

      ★★★★★

      Reply
    2. Leslie says

      November 01, 2020 at 8:34 pm

      These look so easy and so delicious! Pumpkin and cream cheese is the best combination!!

      ★★★★★

      Reply
    3. Nicoletta De Angelis Nardelli says

      November 01, 2020 at 7:22 pm

      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!

      ★★★★★

      Reply
    4. Jacqueline Debono says

      November 01, 2020 at 2:25 pm

      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!

      ★★★★★

      Reply
    5. Heather says

      November 01, 2020 at 10:15 am

      Omg This is one of my favorite Fall pumpkin treats and these look just perfect! Can’t wait to try!

      ★★★★★

      Reply
    6. Amanda says

      October 31, 2020 at 1:30 pm

      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!

      ★★★★★

      Reply
    7. Aleta says

      October 30, 2020 at 4:41 pm

      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!

      ★★★★★

      Reply
    8. Chef Dennis says

      October 29, 2020 at 5:04 pm

      I would love a few of those pumpkin whoopie pies to go with my coffee!

      ★★★★★

      Reply
    9. Denise says

      October 29, 2020 at 10:43 am

      My favorite! Pumpkin Whoopie pies are not only fun to make, but they taste absolutely incredible!

      ★★★★★

      Reply
    10. Sharon says

      October 27, 2020 at 11:58 am

      I love how whoopie pies can be made in so many different ways but these pumpkin whoopie pies are my favorite by far!

      ★★★★★

      Reply

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • A white bowl with peach dump cake, blue spoon
      Peach Dump Cake
    • Easy No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Easy Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • White round dish with peach crisp and silver spoon
      Easy Peach Crumble (or crisp)
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes