The Best Homemade Pumpkin Whoopie Pies with Cream Cheese Frosting
Welcome to the ultimate autumn indulgence: the **Pumpkin Whoopie Pie Recipe**. Imagine sinking your teeth into incredibly soft, perfectly spiced pumpkin cookies, generously sandwiched together with a luxurious, tangy cream cheese frosting. This isn’t just a dessert; it’s a quintessential fall experience, delivering a harmonious blend of flavors and textures that will transport you straight to cozy harvest evenings. If you’re searching for a show-stopping treat that’s guaranteed to impress, look no further than these irresistible whoopie pies.
author’s note
I Wasn’t Ready for How Good These Are!
It’s truly hard to believe that it took me so long to venture into the delightful world of whoopie pies. My journey began, as many great recipes do, with a happy accident: a partial can of pumpkin puree leftover from another recipe. As the crisp autumn air settled in, I found myself with a serious craving for something soft, profoundly sweet, and bursting with classic fall flavors.
I experimented with several different versions of pumpkin cookies, tirelessly refining the ratios until I achieved that elusive, perfect soft and fluffy texture. But I knew the cookie was only half the equation. A cookie this good deserved an equally magnificent partner. My thoughts immediately turned to a rich, tangy filling – and what could be more perfect than a classic cream cheese frosting? The combination was pure magic.
The very first time I presented these Homemade Pumpkin Whoopie Pies to my family, they vanished at a speed I’d never witnessed with any of my previous baked goods. My kids were utterly captivated, declaring them their new favorite treat. My husband, ever the discerning critic, remarked that they tasted like a pumpkin roll, but even better – a high compliment indeed! Since that day, they’ve become my absolute go-to for an easy yet elegant fall dessert, guaranteed to impress at any gathering, from casual family dinners to festive holiday parties.
While my mind is already buzzing with ideas for future whoopie pie adventures – perhaps chocolate, decadent red velvet, or even festive gingerbread versions – it’s this glorious pumpkin creation that truly started it all. It’s a recipe that has earned its permanent spot in my autumn baking rotation, and I’m so excited for you to experience the joy of these incredible treats!
Why You’ll Fall in Love with This Recipe
There are countless reasons why these Pumpkin Whoopie Pies stand out as the quintessential fall dessert. Beyond their incredible taste, this recipe offers simplicity, versatility, and a touch of nostalgic charm. Here’s what makes them truly special:
- Unrivaled Flavor: The cookies are infused with warm spices like cinnamon and pumpkin pie spice, perfectly balanced by the earthy sweetness of pumpkin puree. Paired with the bright, creamy tang of cream cheese frosting, it’s a flavor explosion that perfectly captures the essence of autumn.
- Perfect Texture: We’re talking about soft, cake-like cookies that are moist and tender, contrasting beautifully with the smooth, fluffy frosting. It’s a delightful interplay of textures that makes every bite heavenly.
- Easy to Make: Don’t let their impressive appearance fool you; these whoopie pies are surprisingly simple to whip up. With clear, step-by-step instructions, even novice bakers can achieve spectacular results.
- Crowd-Pleaser: From school bake sales to Thanksgiving gatherings, these treats are universally loved. They disappear quickly, making them ideal for sharing (or secretly hoarding for yourself!).
- Make-Ahead Friendly: Both the cookies and the frosting can be prepared in advance, allowing for stress-free assembly on the day of your event.
Essential Ingredients for Perfect Pumpkin Whoopie Pies
Creating these delectable whoopie pies starts with understanding the role of each ingredient. Quality matters, and a few simple tips can elevate your baking from good to extraordinary. Here’s a detailed look at what you’ll need and why:
| Ingredient | Why it Matters & Expert Tips |
|---|---|
| Pumpkin Puree | This is the heart of your whoopie pies! Always use 100% pure canned pumpkin puree, not pumpkin pie filling. Pie filling has added sweeteners and spices that will disrupt the balance of this recipe. Brands like Libby’s consistently deliver the best results for texture and flavor. |
| Brown Sugar | You can use either light or dark brown sugar. Dark brown sugar will impart a richer, deeper molasses flavor and a slightly chewier texture, complementing the pumpkin beautifully. Ensure it’s lightly packed. |
| Unsalted Butter | Using unsalted butter gives you full control over the salt content in your recipe. It’s crucial that your butter is softened, but not melted. Softened butter creams easily with sugar, incorporating air for a light, fluffy cookie. If it’s melted, your cookies will spread too much and become dense. |
| Pumpkin Pie Spice | This aromatic blend is key to the fall flavor profile. If you don’t have it on hand, you can easily make your own by combining cinnamon, nutmeg, ginger, and cloves. Freshly ground spices will always yield a more vibrant flavor. |
| Egg | The egg acts as a binder, adding structure, moisture, and richness to the cookies. There’s no good substitute for the egg in this recipe; it’s essential for achieving the right consistency. |
| All-Purpose Flour | Accurate flour measurement is critical for the cookie’s texture. Too much flour can lead to dry, dense cookies, while too little can make them spread excessively. Always spoon the flour into your measuring cup and level it off with a straight edge. |
| Cream Cheese | For the frosting, always opt for full-fat block cream cheese. The spreadable, whipped, or low-fat versions contain too much water and won’t give you the firm, creamy texture needed for a stable whoopie pie filling. Ensure it’s softened to room temperature for smooth beating. |
| Powdered Sugar | Also known as confectioners’ sugar, this provides sweetness and structure to the frosting. For the silkiest, smoothest frosting without any grittiness, it’s highly recommended to sift your powdered sugar before adding it to the mixture. |
| Vanilla Extract | Pure vanilla extract elevates the overall flavor of both the cookies and the frosting, adding a warm, aromatic depth. Avoid imitation vanilla for the best possible taste. |
Step-by-Step Guide: How To Make Pumpkin Whoopie Pies
Making these delightful Pumpkin Whoopie Pies is a straightforward process that yields incredibly satisfying results. Here’s a concise overview of the steps, with more detailed instructions in the recipe card below:
- Preheat Oven & Prepare Pans: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together your flour, leavening agents (baking soda and baking powder), spices (cinnamon and pumpkin pie spice), and salt. Set aside.
- Mix Wet Ingredients & Combine: In a separate medium bowl, cream together the softened butter with both granulated and brown sugars until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined and creamy. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Chill (Optional but Recommended): For easier handling and intensified flavors, cover the dough and chill it in the refrigerator for at least 30 minutes, or up to 10 hours.
- Scoop & Bake Cookies: Scoop the dough into uniform rounds (about 1 tablespoon each) onto your prepared baking sheets, leaving enough space between them. Slightly flatten each dough ball. Bake for 8-13 minutes, or until the edges are set and the tops are no longer shiny but still soft.
- Cool Completely: Allow the baked cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is crucial before frosting!
- Prepare Cream Cheese Frosting: While the cookies cool, beat softened cream cheese and butter together in a stand mixer (or with a hand mixer) until smooth and creamy. Gradually add powdered sugar, salt, and vanilla extract, beating until the frosting is light, fluffy, and perfectly smooth. Avoid over-beating.
- Assemble Whoopie Pies: Once the cookies are entirely cool, spread or pipe a generous amount of cream cheese frosting onto the flat bottom of half of the cookies. Top with the remaining cookies, gently pressing them together to create your delicious whoopie pies.
Expert Tips for Perfect Pumpkin Whoopie Pies Every Time
Achieving whoopie pie perfection is easier than you think with these insider tips and tricks:
- Mastering Baking Time: The key to incredibly soft, moist whoopie pie cookies is to slightly underbake them. Aim for cookies that are set around the edges but still very soft in the center, and no longer appear wet or shiny on top. Over-baking will result in dry, crumbly cookies. My oven usually hits the sweet spot around 9-10 minutes, but ovens vary, so keep a close eye on yours!
- The Right Pumpkin: As mentioned in the ingredients, always use 100% pure canned pumpkin puree. Do not confuse this with pumpkin pie filling, which is pre-spiced and sweetened, and will throw off the flavor and texture balance of your cookies. Libby’s® brand is a consistent favorite among bakers for a reason.
- Accurate Flour Measurement: This tip cannot be overstated! To avoid dense or dry cookies, always measure your flour correctly. Spoon the flour into your measuring cup, then level it off with the straight edge of a knife. Never scoop directly from the bag with your measuring cup, as this compacts the flour and results in using too much.
- Ideal Baking Surface: For even baking and to prevent the cookie bottoms from becoming too brown or sticking, always use a Silpat® silicone baking mat or parchment paper. Avoid using aluminum foil, as cookies tend to stick and can brown unevenly on it.
- Room Temperature Ingredients are Key: Ensure your butter, cream cheese, and egg are at proper room temperature. This allows them to cream together smoothly, creating a uniform batter and frosting without lumps, and ensures better emulsion.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, chewy cookies instead of soft, cake-like ones.
- Uniform Scooping: Use a 1-tablespoon cookie scoop to ensure all your cookie halves are the same size. This not only makes for beautifully matched whoopie pies but also ensures they bake evenly.
- Chill the Dough (Highly Recommended): While not strictly necessary, chilling the cookie dough for at least 30 minutes, or even a few hours, makes it much easier to handle and scoop. It also allows the flavors to meld and deepen, resulting in a richer tasting cookie.
- Cool Completely Before Frosting: This might be the hardest step because of impatience, but it’s essential! If the cookies are even slightly warm, the cream cheese frosting will melt and slide off, creating a messy situation.
Storage Solutions
Can You Freeze Pumpkin Whoopie Pies?
Proper storage is essential to keep your pumpkin whoopie pies fresh and delicious. Here’s how to do it:
- Assembled Whoopie Pies: These are best enjoyed the same day or within 1-2 days. Store them in an airtight container in the refrigerator. While tempting, avoid plastic containers for long-term storage of assembled pies, as the moisture can make them overly soft. Instead, place them on a plate and loosely cover with foil in the fridge.
- Baked (Unfrosted) Cookies: Allow the cookies to cool completely. Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. To freeze, place cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months. Thaw at room temperature before frosting.
- Unbaked Cookie Dough: You can prepare the dough in advance! Scoop dough balls onto a baking sheet, then freeze until solid. Once frozen, transfer the dough balls to an airtight container or freezer bag, separating them with parchment paper. They can be stored in the freezer for up to 3 months. When ready to bake, you can bake them directly from frozen, adding an extra 1-3 minutes to the baking time, or thaw them in the refrigerator first.
- Important Note on Frosting: Cream cheese frosting does not freeze well on its own or when assembled with the cookies. The texture can become grainy and separated upon thawing, and it can make the cookies soggy. It’s best to prepare the frosting fresh or make it just before assembling the pies.
Delicious Ways to Use Leftover Pumpkin
If you find yourself with extra pumpkin puree after making these whoopie pies, don’t let it go to waste! Pumpkin is a versatile ingredient that shines in both sweet and savory dishes. Here are some fantastic recipes to use up your leftovers and continue enjoying the taste of fall:
Desserts
Pumpkin Snickerdoodle Cookie Recipe
Desserts
Healthy Pumpkin Bread
Beverages
Pumpkin Spice Latte Steamer
Cakes And Cupcakes
Pumpkin Poke Cake
Rated 5 out of 5 stars by 3 votes
Pumpkin Whoopie Pies
Chelsea Lords
30 minutes
10 minutes
30 minutes
1 hour 10 minutes
25 whoopie pies
Video Overview
For a visual guide to making these delicious Pumpkin Whoopie Pies, watch our step-by-step video. It covers everything from preparing the dough to assembling the final treats, ensuring you achieve perfect results.
Equipment Needed
- Large sheet pan (15″ x 21″ or similar)
- Parchment paper or a silicone baking mat
- Stand mixer or a hand mixer
- Large mixing bowls
- Whisk
- 1-tablespoon cookie scoop
- Wire cooling rack
Ingredients
Below are the ingredients required for both the spiced pumpkin cookies and the luscious cream cheese frosting. Ensure all refrigerated ingredients are at room temperature unless otherwise specified for optimal mixing.
- 2-1/2 cups all-purpose flour (see Note 1 for accurate measuring)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 8 tablespoons unsalted butter, softened (not melted)
- 1 cup canned pumpkin puree (not pumpkin pie filling; this is about half of a standard 15oz can)
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces full-fat block cream cheese, softened (not melted or spreadable)
- 4 tablespoons unsalted butter, softened (not melted)
- 2 cups powdered sugar, sifted for best results
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Detailed Instructions
1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper or a silicone baking mat. This step is crucial to prevent the cookies from sticking and to ensure even heat distribution, which helps prevent over-browning on the bottom.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt. Whisk well to ensure all leavening agents and spices are evenly distributed. Set this bowl aside.
3. Cream Wet Ingredients: In a separate medium bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is light, fluffy, and creamy, usually about 2-3 minutes. Scrape down the sides of the bowl as needed.
4. Incorporate Pumpkin and Egg: Add the 1 cup of pumpkin puree, large egg, and vanilla extract to the creamed butter and sugar mixture. Continue to beat until the mixture is well combined and creamy, ensuring no streaks of egg or pumpkin remain. This should take another 1-2 minutes.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients from the first bowl to the wet mixture in the second bowl. Mix on low speed until *just combined*. It’s vital not to overmix the dough, as overworking the flour can result in tough, dense cookies rather than the soft, cake-like texture we want.
6. Chill the Dough (Optional but Recommended): For easier handling and enhanced flavor, cover the bowl of dough tightly with plastic wrap and chill it in the refrigerator for a minimum of 30 minutes, or even up to 10 hours. While not strictly necessary, chilling the dough makes it less sticky and firms it up, making it much easier to scoop and shape uniform cookie balls.
7. Scoop and Bake Cookies: Using a 1-tablespoon measuring spoon or a small cookie scoop, drop balls of dough onto your prepared baking sheet. Aim for approximately 2 inches of space between each cookie, as they will spread slightly. Gently smooth or round the dough balls, but don’t worry if they’re a bit bumpy; they’ll even out during baking. (If the dough is still too soft to handle, chill it for a bit longer.) I recommend baking in batches of 8-10 cookies at a time to avoid overcrowding the oven and ensure even baking. Bake for 8–13 minutes (9–10 minutes is often perfect in my oven). Watch carefully to avoid over-baking. The cookies should be set around the edges and no longer look shiny or wet on top, but still feel very soft in the center. Remove from the oven and allow cookies to stand on the hot baking sheet for 3–5 minutes. This allows them to set slightly before moving, preventing breakage. After this initial cooling, transfer them to a wire cooling rack to cool completely. They must be entirely cool before frosting!
8. Prepare Cream Cheese Frosting: While the cookies are cooling, prepare your frosting. In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), beat the softened cream cheese and softened unsalted butter together. Beat on medium-high speed for about 2 minutes, until the mixture is exceptionally creamy, smooth, and free of lumps. Next, add the sifted powdered sugar, salt, and vanilla extract. Begin beating on low speed until the sugar is incorporated, then increase to medium-high and beat until the frosting is light, fluffy, and perfectly smooth. Be careful not to over-beat the mixture, as this can incorporate too much air and lead to a “whipped” frosting that is less stable.
9. Assemble the Whoopie Pies: Once the pumpkin cookies are completely cooled, take half of them and turn them flat-side up. Generously spread or pipe a dollop of the cream cheese frosting onto the flat bottom of each cookie. Then, gently place another cookie on top, flat-side down, to create a sandwich. Lightly press to secure the filling. Repeat with the remaining cookies and frosting. Serve immediately or store as directed.
Recipe Notes & Important Information
Note 1: Accurate Flour Measurement: To avoid compacting the flour and using too much (which leads to dry cookies), always spoon flour into your measuring cup. Once filled, level the top off with the back of a straight-edged knife. Never scoop directly from the flour bag with your measuring cup.
Storage: Do not store assembled whoopie pies in plastic containers for extended periods, as they tend to become overly soft and lose texture. Instead, store them on plates, loosely covered with foil, in the refrigerator. For the best flavor and texture, these whoopie pies are best eaten the same day they are made or within 1–2 days. After that, they tend to soften too much, and the texture can degrade. Unbaked cookie dough balls can be frozen for up to 3 months; bake them straight from the freezer for an additional 1–3 minutes, or thaw in the fridge before baking as usual.
Nutrition Information
Per serving (1 whoopie pie, approximate):
- Calories: 278 kcal
- Carbohydrates: 52g
- Protein: 4g
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 23mg
- Sodium: 158mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 33g
- Vitamin A: 1663 IU
- Vitamin C: 1mg
- Calcium: 42mg
- Iron: 1mg
Nutrition information is automatically calculated based on the ingredients listed and should only be used as an approximation. It may vary depending on exact ingredient brands and preparation methods.
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Embrace the Flavors of Fall
These Homemade Pumpkin Whoopie Pies are more than just a dessert; they are a celebration of autumn’s bounty. The comforting blend of pumpkin and warm spices, coupled with the rich cream cheese frosting, creates a treat that feels both nostalgic and excitingly fresh. Whether you’re baking for a special occasion, a holiday feast, or simply to satisfy a sweet craving, this recipe promises to deliver pure delight. So roll up your sleeves, gather your ingredients, and prepare to create a fall masterpiece that everyone will adore. Happy baking!