Name: Easy Pumpkin Whoopie Pies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: 3 cups (375 g) all-purpose flour (properly measured); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 Tablespoon pumpkin pie spice; 2 cups (425 g) pure pumpkin purée (one 15 oz can); 2 cups (400 g) packed light brown sugar; 3/4 cup (170 g) unsalted butter (room temperature); 2 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup (225 g or 8 oz) block cream cheese (room temperature); 1/4 cup (57 g) unsalted butter (room temperature); 2 cups (240 g) confectioners’ sugar (sifted); 1/2 teaspoon pure vanilla extract; Pinch of salt

If you love the cozy flavors of autumn and want a dessert that’s soft, sweet, and totally irresistible, you’re going to adore this Easy Pumpkin Whoopie Pies Recipe. These pillowy pumpkin-spiced cookies sandwich a dreamy cream cheese filling that will have your family and friends begging for seconds. Trust me, once you make these, they’ll become your go-to fall treat — and I’m here to guide you through every step so you nail it perfectly every time!

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Why You’ll Love This Recipe

Super Soft & Moist: The pumpkin puree keeps these cookies unbelievably tender and moist every single time.
Perfectly Spiced: The pumpkin pie spice adds just the right amount of warmth without overwhelming the flavor.
Cream Cheese Filling: That rich, tangy frosting is the cherry on top of every bite, making it addictive.
Simple Steps: This Easy Pumpkin Whoopie Pies Recipe is straightforward, even if you’re a baking newbie.

A white bowl filled with many sandwich cookies, each made of two round, soft brown layers with a smooth white cream filling in the middle. The cookies look soft and slightly bumpy on the surface. Nearby, on a white marbled surface, there is a white plate with three more cookies, one of which shows the inside with the cream and brown layers visible. In the corner, you see a white and beige cloth and a small glass with cinnamon sticks. The overall scene is light and cozy, with warm tones. photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Whoopie Pies, pumpkin whoopie pies, fall dessert recipes, pumpkin spice treats, homemade pumpkin cookies

Ingredients You’ll Need

These ingredients come together like old friends, creating that classic pumpkin whoopie pie experience. A little shopping tip: Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture. Also, measuring your flour properly can make a huge difference in the size and softness of your pies.

Flat lay of bright orange pumpkin purée in a glass jar, a small mound of warm brown sugar, a stick of creamy unsalted butter, two large fresh eggs, a block of smooth cream cheese, a pile of sifted white confectioners’ sugar, golden pumpkin pie spice scattered artistically, and vanilla beans arranged neatly, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Whoopie Pies, pumpkin whoopie pies, fall dessert recipes, pumpkin spice treats, homemade pumpkin cookies

All-purpose flour: Make sure to spoon and level it for accurate measurement to keep pies soft.
Baking soda & baking powder: These give the whoopie pies their light rise and fluffiness.
Salt: Enhances all the flavors beautifully.
Pumpkin pie spice: The key to that warm pumpkin flavor without needing extra spices.
Pure pumpkin purée: Adds moisture, flavor, and that pretty pumpkin color.
Light brown sugar: Brings natural sweetness and a hint of caramel for depth.
Unsalted butter: Room temp butter creamed for perfect batter consistency.
Large eggs: Also at room temp to keep batter smooth and help with rise.
Vanilla extract: Lifts the flavor wonderfully in both batter and filling.
Cream cheese: For the luscious frosting that ties it all together.
Confectioners’ sugar: Makes that filling sweet and silky.
Pinch of salt (for filling): Balances the sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Easy Pumpkin Whoopie Pies Recipe is how it lends itself to fun tweaks. I usually stick close to the original, but my friends swear by adding some chopped nuts or swapping the cream cheese filling for a marshmallow fluff mix. Feel free to make it truly yours!

Nutty Pumpkin: I added finely chopped pecans once, and the texture was fantastic without overpowering the pumpkin.
Vegan Version: Replace butter and eggs with plant-based alternatives; using a vegan cream cheese keeps it just as creamy.
Spice It Up: Adding a pinch of cinnamon or cloves intensifies the fall vibe if you love bold spices.
Frosting Swap: Try vanilla buttercream instead of cream cheese for a sweeter, classic twist.

How to Make Easy Pumpkin Whoopie Pies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350℉ and lining a baking sheet with parchment paper. Then, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl. This ensures the spices and leavening agents are evenly distributed and ready to mingle with the wet ingredients.

Step 2: Cream Butter and Sugar, Then Add Pumpkin & Eggs

Using a stand mixer or hand mixer, beat the butter and light brown sugar on medium-high speed until the mixture is light and fluffy—about three minutes. Don’t rush this step; the airiness here makes a big difference in how soft your pies turn out. Next, add the pumpkin puree, eggs, and vanilla extract, beating until everything is nicely combined and smooth. Be sure to scrape down the sides of your bowl to keep everything evenly mixed.

Step 3: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to your wet ingredients, mixing just until everything is combined. Don’t overmix — you want a tender texture, not a tough one. The batter will be thick but scoopable.

Step 4: Scoop and Bake Your Whoopie Pies

Grab a medium cookie scoop for evenly-sized whoopie pies and drop mounds onto your lined baking sheet, leaving about 2 inches between each. Bake in your preheated oven for 12 to 14 minutes. You’ll know they’re done when they’re soft and bounce back slightly when gently pressed. Let them cool completely on a wire rack—that cooling step is key before filling.

Step 5: Whip Up the Cream Cheese Filling

While the cookies cool, beat together room-temperature cream cheese and butter until creamy. Gradually add the sifted confectioners’ sugar, mixing until smooth. Finally, stir in vanilla extract and a pinch of salt to balance the sweetness — this frosting is what makes the Easy Pumpkin Whoopie Pies Recipe magical.

Step 6: Assemble Your Whoopie Pies

Match up your cooled cookies by size, and using a piping bag fitted with your favorite tip, pipe a generous dollop of cream cheese filling onto one cookie. Sandwich it gently with its match. Repeat until all the pies are filled, then enjoy the best part—tasting your creation!

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Pro Tips for Making Easy Pumpkin Whoopie Pies Recipe

Room Temperature Ingredients: Using room temp butter, eggs, and cream cheese helps everything blend smoothly and avoids lumps.
Don’t Overmix: I learned this the hard way—overmixing makes the cookies dense, so mix just until combined.
Uniform Cookie Size: Using a cookie scoop ensures your pies bake evenly and match perfectly for assembling.
Cool Completely Before Filling: Filling warm cookies can melt the frosting, so patience really pays off here.

How to Serve Easy Pumpkin Whoopie Pies Recipe

The image shows a close-up of three soft, round pumpkin sandwich cookies stacked on a white plate with a white marbled background. Each cookie has two golden-brown layers with a soft texture, filled with a thick layer of smooth, white cream in the middle. One cookie leans on the stack, displaying the cream filling clearly. In the background, more cookies with white drizzle are visible, adding to the cozy feel. Photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Whoopie Pies, pumpkin whoopie pies, fall dessert recipes, pumpkin spice treats, homemade pumpkin cookies

Garnishes

I love to dust a little cinnamon or pumpkin pie spice over the top of the assembled whoopie pies just before serving to give them that final festive touch. Sometimes, a light drizzle of melted white chocolate adds a fancy flair that always impresses guests.

Side Dishes

These pies are sweet enough on their own, but I like pairing them with a warm cup of apple cider or a latte. They also go wonderfully alongside a scoop of vanilla ice cream if you want to turn up the indulgence.

Creative Ways to Present

For a party, assemble mini whoopie pies using smaller scoops and arrange them on a vintage cake stand. Wrapping each pie individually in parchment and tying with a ribbon makes for an adorable autumn treat to take home. I tried this for a fall brunch and it was a total hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover whoopie pies in an airtight container in the fridge—they stay fresh for up to 4 days. Because of the cream cheese filling, refrigeration is important to keep them safe and tasty.

Freezing

I’ve frozen fully assembled whoopie pies by wrapping each tightly in plastic wrap and placing them in a freezer bag. They freeze beautifully for up to 2 months. When you’re ready, just thaw them overnight in the fridge.

Reheating

To enjoy leftover whoopie pies closer to freshly made, I let them come to room temperature for about 30 minutes before serving. If you want them warmer, a quick 10-second zap in the microwave works—but be careful not to melt the filling!

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! If using fresh pumpkin, roast and puree it until smooth before measuring the amount specified in the recipe. Just be sure it’s well-drained so your batter doesn’t get too wet.
How do I prevent the filling from making the whoopie pies soggy?

Let the cookies cool completely before filling them. Also, piping the filling just before serving helps keep everything fresh and prevents sogginess.
Can I make the batter ahead of time?

You can prepare the batter the day before and keep it covered in the fridge. Before scooping, give it a gentle stir and bring it to room temperature for best results.
What if I don’t have pumpkin pie spice?

No worries! You can mix ground cinnamon, ginger, nutmeg, and cloves yourself to mimic pumpkin pie spice. About 2 teaspoons total will do the trick.
Can I substitute the cream cheese filling?

Yes, you can try a classic buttercream or marshmallow fluff filling if you prefer. The tangy cream cheese is traditional and delicious, but feel free to experiment!

Final Thoughts

This Easy Pumpkin Whoopie Pies Recipe has quickly become a cherished fall staple in my kitchen. There’s something so comforting about that tender pumpkin cookie paired with creamy frosting—each bite feels like a little celebration of autumn. I hope you’ll make these pies for your next cozy gathering or just because you deserve a delicious treat. Once you try making them, I promise they’ll find a permanent spot in your seasonal baking rotation. Happy baking, friend!