Pumpkin Whoopie Pies are soft sandwich cookies made with moist, cake-like pumpkin rounds and a creamy vanilla cream cheese filling. Cinnamon, ginger, and nutmeg give the pumpkin cookies warm fall flavor, while the tangy filling balances their gentle sweetness.
This recipe makes 12 generous sandwich cookies. The dough chills briefly before baking to help the rounds hold their shape, and the baked cookies must cool completely before filling so the cream cheese mixture stays thick and neat.
Why This Recipe Works
- Pumpkin puree keeps the cookies soft. Its moisture creates the tender, cake-like texture associated with whoopie pies.
- Brown sugar adds depth and moisture. Its mild molasses flavor complements the pumpkin and helps prevent dry cookie cakes.
- A short chill controls spreading. Resting the dough firms it slightly so the rounds bake thicker and more evenly.
- Warm spices balance the pumpkin. Cinnamon, ginger, and nutmeg add flavor without overpowering the cream cheese filling.
- Cream cheese filling adds contrast. Its slight tang cuts through the sweetness and pairs naturally with pumpkin.
Equipment Needed
- 2 large rimmed baking sheets, approximately 18 × 13 inches
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer fitted with a paddle attachment
- Rubber spatula
- 2-tablespoon cookie scoop
- Wire cooling rack
- Piping bag with a large round tip or small offset spatula
Ingredients List
For the Pumpkin Cookies
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (about 1.5 g) kosher salt
- 1½ teaspoons (about 4 g) ground cinnamon
- ½ teaspoon (about 1 g) ground ginger
- ¼ teaspoon (about 0.5 g) ground nutmeg
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg (about 50 g without the shell), at room temperature
- 1 teaspoon (5 mL) pure vanilla extract
- 1 cup (240 g) plain pumpkin puree
For the Cream Cheese Filling
- 6 ounces (170 g) full-fat block cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar, sifted
- 1 teaspoon (5 mL) pure vanilla extract
- ⅛ teaspoon (about 0.75 g) fine salt
Optional Garnish
- 2 tablespoons (15 g) powdered sugar, optional, for dusting
Ingredient Notes and Substitutions
- Pumpkin Puree: Use plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices. Pumpkin provides flavor, moisture, and color. Thick homemade puree can work, but drain it if it looks watery because excess moisture may make the cookies spread too much.
- Brown Sugar: Light brown sugar helps keep the cookie cakes soft and adds a mild caramel note. Dark brown sugar can be substituted in the same amount for a stronger molasses flavor and slightly darker color.
- Unsalted Butter: Butter adds richness to both the cookies and filling. Salted butter can be substituted, but reduce the added kosher salt in the cookies and omit the fine salt in the filling. Avoid melted butter because it can make the dough too loose.
- Cream Cheese: Full-fat block cream cheese produces a thick filling that holds well between the cookies. Neufchâtel cheese can be substituted, although the filling may be softer. Whipped cream cheese from a tub is not recommended because its higher moisture can make the filling loose.
- Ground Spices: Cinnamon, ginger, and nutmeg give the cookies their warm fall flavor. Pumpkin pie spice can replace the three individual spices; use about 2¼ teaspoons total. The flavor will vary depending on the blend.
Step-by-Step Instructions
1. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
Whisk thoroughly so the leavening agents and spices are evenly distributed. Set aside.
2. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes.
The mixture should look creamy, smooth, and slightly lighter in color.
Scrape down the sides of the bowl as needed.
3. Add the Egg, Vanilla, and Pumpkin
Beat in the egg and vanilla extract until combined.
Add the pumpkin puree and mix on low speed just until smooth.
The mixture may look slightly separated because pumpkin contains a lot of moisture. This is normal and will come together once the flour is added.
4. Make the Dough
Add the dry ingredients to the pumpkin mixture in two additions.
Mix on low speed or fold with a rubber spatula until no dry flour remains.
The dough should be thick, soft, and sticky, more like a very thick cake batter than traditional cookie dough.
5. Chill the Dough
Cover the bowl and refrigerate the dough for 30 minutes.
The chilled dough should be noticeably firmer and easier to scoop. This helps the cookies bake into rounded cakes rather than spreading excessively.
6. Prepare the Oven and Baking Sheets
Preheat the oven to 350°F (175°C).
Line two large baking sheets with parchment paper.
Position one rack in the center of the oven for the most even baking.
7. Portion the Cookies
Use a 2-tablespoon cookie scoop to divide the dough into 24 portions.
Place 12 portions on each baking sheet, leaving about 2 inches between them.
If necessary, gently smooth the tops with the back of a lightly dampened spoon so the rounds bake evenly.
8. Bake the Pumpkin Cookies
Bake one sheet at a time for 10–12 minutes.
The cookies should look puffed and matte on top, with set edges and centers that spring back lightly when touched.
Do not wait for deep browning; pumpkin cookies remain fairly soft and lightly colored even when fully baked.
9. Cool Completely
Let the cookies rest on the baking sheet for 5 minutes.
Transfer them to a wire cooling rack and cool for another 25 minutes.
Bake and cool the second sheet the same way.
The cookies must be completely cool before filling.
10. Make the Cream Cheese Filling
In a clean mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth.
Add the sifted powdered sugar, vanilla extract, and fine salt.
Beat on low speed until incorporated, then increase to medium speed and mix until thick and creamy.
If the filling feels too soft to pipe, refrigerate it for 10–15 minutes.
11. Assemble the Whoopie Pies
Pair the cooled pumpkin cookies by similar size.
Pipe or spread about 2 tablespoons of cream cheese filling onto the flat side of one cookie from each pair.
Top with the matching cookie, flat-side down, and press gently until the filling reaches near the edges.
12. Chill Before Serving
Arrange the assembled whoopie pies in a single layer and refrigerate for 20 minutes.
This firms the filling and helps the sandwiches hold together neatly.
Dust lightly with the optional powdered sugar just before serving, if desired.
Storage, Freezing, and Make-Ahead Instructions
- Refrigeration: Because Pumpkin Whoopie Pies contain cream cheese filling, store them in an airtight container in the refrigerator. Keep them in a single layer when possible, or separate layers with parchment paper. They will keep for up to 4 days. For the softest texture, let them stand at room temperature for about 10–15 minutes before serving.
- Freezing: For the best texture, freeze the pumpkin cookies before filling. Cool them completely, then place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw the cookies at room temperature in their covered container, then fill with freshly prepared cream cheese filling. Assembled whoopie pies can also be frozen, although the filling may be slightly softer after thawing.
- Make-Ahead Preparation: Bake the pumpkin cookies up to 2 days ahead and store them in an airtight container in the refrigerator. The cream cheese filling can be prepared up to 2 days in advance and refrigerated separately. Let it soften slightly, then beat briefly until smooth before assembling. For the neatest appearance and freshest texture, assemble the whoopie pies on the day you plan to serve them.
FAQ
Can I make Pumpkin Whoopie Pies ahead of time?
Yes. Bake the pumpkin cookies up to 2 days ahead and refrigerate them in an airtight container. Prepare the filling separately, then assemble the whoopie pies the day you plan to serve them.
Why did my pumpkin cookies spread too much?
The dough may have been too warm or the pumpkin puree may have contained excess moisture. Chill the dough for the full 30 minutes and use thick pumpkin puree.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices that would change the sweetness, moisture, and flavor of the dough. Use plain pumpkin puree.
How do I keep the cream cheese filling from being too soft?
Use full-fat block cream cheese and properly softened, not melted, butter. If the filling still feels loose, refrigerate it for 10–15 minutes before piping.
Can I make smaller whoopie pies?
Yes. Use about 1 tablespoon of dough per cookie instead of 2 tablespoons. The recipe will make more sandwiches, and the cookies will bake faster, so begin checking them around 8 minutes.
Pumpkin Whoopie Pies
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg. Whisk thoroughly so the leavening agents and spices are evenly distributed. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes. The mixture should look creamy, smooth, and slightly lighter in color. Scrape down the sides of the bowl as needed.
- Beat in the egg and vanilla extract until combined. Add the pumpkin puree and mix on low speed just until smooth. The mixture may look slightly separated because pumpkin contains a lot of moisture. This is normal and will come together once the flour is added.
- Add the dry ingredients to the pumpkin mixture in two additions. Mix on low speed or fold with a rubber spatula until no dry flour remains. The dough should be thick, soft, and sticky, more like a very thick cake batter than traditional cookie dough.
- Cover the bowl and refrigerate the dough for 30 minutes. The chilled dough should be noticeably firmer and easier to scoop. This helps the cookies bake into rounded cakes rather than spreading excessively.
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Position one rack in the center of the oven for the most even baking.
- Use a 2-tablespoon cookie scoop to divide the dough into 24 portions. Place 12 portions on each baking sheet, leaving about 2 inches between them. If necessary, gently smooth the tops with the back of a lightly dampened spoon so the rounds bake evenly.
- Bake one sheet at a time for 10–12 minutes. The cookies should look puffed and matte on top, with set edges and centers that spring back lightly when touched. Do not wait for deep browning; pumpkin cookies remain fairly soft and lightly colored even when fully baked.
- Let the cookies rest on the baking sheet for 5 minutes. Transfer them to a wire cooling rack and cool for another 25 minutes. Bake and cool the second sheet the same way. The cookies must be completely cool before filling.
- In a clean mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth. Add the sifted powdered sugar, vanilla extract, and fine salt. Beat on low speed until incorporated, then increase to medium speed and mix until thick and creamy. If the filling feels too soft to pipe, refrigerate it for 10–15 minutes.
- Pair the cooled pumpkin cookies by similar size: Pipe or spread about 2 tablespoons of cream cheese filling onto the flat side of one cookie from each pair. Top with the matching cookie, flat-side down, and press gently until the filling reaches near the edges.
- Arrange the assembled whoopie pies in a single layer and refrigerate for 20 minutes. This firms the filling and helps the sandwiches hold together neatly. Dust lightly with the optional powdered sugar just before serving, if desired.
