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.
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.
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FAQ
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 flavor is chocolate, but pumpkin, red velvet, and gingerbread are also popular.
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 you don't eat them after a day, refrigerate them, wrapped individually, for best results. Or freeze them (what I do).
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.
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: You can use homemade pumpkin spice mix or store-bought. It's your palate, so adjust to what you like. Or, if that's all you have, ground cinnamon and ginger work well.
- 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.
- Baking powder and baking soda: are used as leaveners to help the cookies rise, so make sure they aren't expired.
- Vanilla extract.
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 keeping 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.
Related recipes you might like:
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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 nutmeg and cloves
- OR use 1 ¾ teaspoon pumpkin spice mix instead of the spices above
- 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.
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!