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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are delightful, soft sandwich cookies filled with creamy frosting. They are perfect for fall gatherings and are sure to impress your family and friends with their pumpkin flavor and fluffy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 baking sheet
  • 1 parchment paper
  • 1 cookie scoop or tablespoon
  • 1 stand or hand mixer
  • 1 spatula
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup pumpkin puree canned or fresh
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese softened

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a mixer to beat the mixture until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Do not overmix.
  • Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the cookies are set and a toothpick inserted comes out clean. Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack.
  • While the cookies are cooling, prepare the filling. In a mixing bowl, beat the softened butter and cream cheese together until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
  • Once the cookies are completely cooled, spread a generous amount of filling on the flat side of one cookie and sandwich it with another cookie, flat side down. Repeat for the remaining cookies.
  • Serve and enjoy your delicious Pumpkin Whoopie Pies!

Notes

These whoopie pies can be stored in an airtight container in the refrigerator for up to 4 days.
You can add a pinch of cloves for extra spice if desired.
Feel free to experiment with flavored fillings, such as maple or caramel, for a twist on the classic recipe.