Pumpkin Whoopie Pies Recipe

I absolutely love this Pumpkin Whoopie Pies Recipe because it’s that perfect blend of soft, spiced cake and creamy, dreamy filling that just feels like a hug in dessert form. Whether you’re cozying up on a cool autumn afternoon or planning a festive fall party, these whoopie pies bring everyone together around the table with smiles and second (okay, third) helpings. The combination of warm spices and luscious pumpkin is the ultimate seasonal treat that’s both nostalgic and fresh.

When I first tried this recipe, I was amazed at how easy it was to whip up — no complicated steps, just straightforward ingredients that come together beautifully every time. You’ll find that the pumpkin puree adds moisture without making the pies heavy, keeping the texture light and fluffy. It’s a versatile dessert you can prepare ahead or make last-minute, perfect for impressing guests or indulging in a personal sweet moment.

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Ingredients You’ll Need

Each ingredient plays a key role in balancing flavor, texture, and moisture to make the best Pumpkin Whoopie Pies Recipe. Having fresh spices and good-quality butter will really elevate the final taste, so keep that in mind when shopping!

• All-purpose flour: Gives the whoopie pies their soft yet sturdy structure.
• Ground cinnamon: Essential for that warm, cozy spice.
• Baking powder & baking soda: Work together to create the ideal lift and fluffiness.
• Ground ginger, allspice, cloves, nutmeg: These spices combine for a complex, autumnal flavor profile.
• Kosher salt: Balances sweetness and enhances the spices.
• Dark brown sugar: Adds deep, molasses-like richness and moisture.
• Unsalted butter (for both dough and filling): Using unsalted lets you control the salt levels perfectly.
• Large eggs: Bind everything together while adding richness.
• Pumpkin puree: The star ingredient that keeps the whoopie pies moist and flavorful.
• Vegetable or neutral oil: Adds extra tenderness and keeps cakes soft longer.
• Pure vanilla extract: Rounds out the flavor beautifully.
• Cream cheese: Makes the filling smooth and tangy, balancing the sweetness.
• Confectioners’ sugar: Sweetens the frosting without grittiness.
• Honey: Adds a subtle floral note to the filling.

Variations

I like to play around with the filling sometimes, depending on my mood or who’s coming over. You can easily switch things up to suit your tastes or dietary needs without losing the essence of what makes this Pumpkin Whoopie Pies Recipe so delicious.

• Simpler Filling: I’ve swapped the cream cheese for whipped mascarpone when I want a lighter texture and it turns out great!
• Spice it up: Adding a pinch more cayenne or black pepper for a subtle warmth gives these a little kick that surprises everyone.
• Gluten-Free: Try a 1:1 gluten-free baking flour blend and watch how well the pies hold together, though texture can be a bit more delicate.
• Vegan Twist: Use a dairy-free cream cheese and egg replacer, plus a flaxseed “egg” in the dough—while slightly different, it’s still wonderfully tasty.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Mix Your Dry Ingredients

Start by preheating your oven to 350°F. In a medium bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, ginger, salt, allspice, cloves, and nutmeg until evenly combined. This step ensures your spices are distributed right through the dough, giving every bite that perfect blend of flavor.

Step 2: Cream the Sugar and Butter, Then Add Wet Ingredients

Using your stand mixer fitted with the whisk attachment, beat the dark brown sugar and softened butter on medium-high until creamy and combined, about 2 minutes. Then, add the eggs, pumpkin puree, vegetable oil, and vanilla extract. Beat again until the mixture feels smooth and silky, making sure no lumps are left.

Step 3: Incorporate Dry Ingredients Gently

Reduce your mixer speed to medium-low and gradually add in the dry ingredient mixture. Mix just until combined — the dough should come together smooth and sticky but avoid overmixing to keep the whoopie pies tender. A sticky dough means moist pies, so don’t shy away if it’s a little tacky.

Step 4: Pipe and Bake the Whoopie Pies

Transfer the dough into a large piping bag or a gallon-sized freezer bag and snip about an inch off the tip. Pipe rounds about 2 inches wide onto two large parchment-lined baking sheets. I like to put about 2 inches between each so they have room to puff but not spread too thin. If needed, smooth the tops gently with a wet finger or the back of a spoon to get perfect rounds.

Bake for 15 to 20 minutes, until the whoopie pies spring back lightly when you press them. Don’t overbake — you want them soft and tender, not dry.

Step 5: Cool Completely Before Filling

Once baked, allow your whoopie pies to cool on the pans for a few minutes, then transfer to a wire rack to cool completely. This prevents the filling from melting and keeps everything neat and delicious when you assemble your whoopie pies.

Step 6: Whip Up the Cream Cheese Filling

In the clean bowl of your stand mixer with the whisk attachment, beat the softened cream cheese and butter on medium-high until very smooth and creamy. Add confectioners’ sugar, cinnamon, vanilla, and honey, then continue beating until the filling is light and fluffy. Refrigerate the filling until the pies are completely cool and you’re ready to assemble.

Step 7: Assemble Your Pumpkin Whoopie Pies

Flip half of the whoopie pies so the domed sides are facing down, creating a flat surface. Spread a generous amount of filling on the flat side, then top with the remaining pies, domed side up. Gently press to sandwich them together — the filling should peek out just a little.

How to Serve Pumpkin Whoopie Pies Recipe

Garnishes

I love to sprinkle a little extra cinnamon or finely chopped toasted pecans on top of the filling just before sandwiching the pies — it adds a lovely crunch and aroma. Dusting confectioners’ sugar over the top makes them look extra inviting for guests, too.

Side Dishes

These Pumpkin Whoopie Pies are great alongside hot drinks like spiced chai latte, apple cider, or a robust cup of coffee. I sometimes serve them with a small bowl of vanilla ice cream or a scoop of cinnamon whipped cream for an indulgent pairing.

Creative Ways to Present

For holiday gatherings, I’ve arranged these whoopie pies on a rustic wooden platter layered with autumn leaves and mini pumpkins to set a festive scene. Wrapping them individually in parchment and tying with twine makes them perfect for gift-giving or grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pumpkin Whoopie Pies in an airtight container in the fridge. They stay delicious and fresh for up to 4 days, though honestly, they rarely last that long in my house!

Freezing

Freezing these whoopie pies works beautifully. I wrap each sandwich tightly in plastic wrap, then place them in a freezer-safe bag. When properly frozen, they maintain flavor and texture for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

If you want to warm them slightly, I pop the whoopie pies in the microwave for about 10 seconds — just enough to soften the filling without melting it completely. This revives the soft texture and intensifies the spices wonderfully.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies Recipe holds a special place in my kitchen, especially during fall when the spices and pumpkin are at their peak. It’s a recipe that brings warmth and a little indulgence without demanding too much fuss. I’m confident that once you try it, you’ll find yourself coming back year after year — it’s truly that kind of dessert that feels like home.

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