Pumpkin whoopie pies are a little indulgence that feels like a warm blanket on a chilly day. I love the way the spices and pumpkin meld into a tender cookie, with a creamy filling that’s not too sweet. It’s a recipe that’s perfect for fall, but honestly, I crave it year-round. Making them is a cozy ritual that always smells like cinnamon and sugar in my kitchen.
Why These Pumpkin Whoopie Pies Keep Coming Back
They remind me of cozy family gatherings, the smell alone takes me right back to autumns of childhood. The combination of spices and pumpkin feels like a warm hug after a long day. I keep making them because they strike a perfect balance between indulgence and comfort, and they never fail to impress at gatherings or quiet weekends.
Inside the Pumpkin Whoopie Pie Bowl
- Canned pumpkin: Brings a moist, earthy sweetness that’s essential. Swap with sweet potato puree if you need a different vibe.
- Brown sugar: Adds deep molasses notes and moisture. Honey or maple syrup can substitute, but expect a slightly different flavor.
- Cinnamon & spices: Warm, fragrant, makes every bite smell like fall. Nutmeg, ginger, or allspice work well here.
- Butter: Creamy richness that balances the spices. Use vegan butter for a dairy-free version.
- Flour & baking soda: Foundation for structure and lift. Almond flour can add nuttiness but may change texture.
- Cream cheese or butter for filling: Smooth, tangy, complements the pumpkin. For dairy-free, try coconut cream.
- Powdered sugar: Sweetens and thickens the filling. Adjust for desired sweetness.
Tools & Equipment for Pumpkin Whoopie Pies
- Mixing bowls: For combining the wet and dry ingredients.
- Electric mixer or whisk: To beat the butter and sugar until fluffy.
- Cookies scoop or spoon: For portioning the dough evenly.
- Baking sheet & parchment paper: To bake the cookies evenly without sticking.
- Cooling rack: To cool the baked cookies properly.
- Spatula: For spreading the filling smoothly.
Crafting the Perfect Pumpkin Whoopie Pie
Step 1: Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
Step 2: In a large bowl, whisk together 1 1/2 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.
Step 3: In another bowl, beat 1/2 cup softened butter with 1 cup brown sugar until creamy. Mix in 1 cup canned pumpkin and 1 teaspoon vanilla.
Step 4: Gradually add dry ingredients to wet, just until combined. Scoop dough onto sheets in 2-tablespoon mounds, spacing well.
Step 5: Bake for 12-15 minutes, until the edges turn golden and the tops are set. Cool completely on wire racks.
Cooking Checkpoints & Tips
- Ensure the cookies are lightly golden around the edges but still soft in the center.
- The filling should be smooth, not runny; chill if necessary to stiffen.
- Test the bake time with a toothpick—no wet batter should cling.
- Watch for cracks on the cookie tops—these are signs they’re baked through.
Common Mistakes & How to Fix Them
- Baking too long, cookies turn hard and dry.? Use a timer to prevent overbaking; cookies should be tender.
- Filling is too loose and oozes out.? Chill the filling if it’s too runny; it helps set better.
- Overmixed dough leading to dense cookies.? Don’t overmix the batter; it causes tough cookies.
- Uneven baking or burnt edges.? Check oven temperature with an oven thermometer; ovens vary.
Pumpkin Whoopie Pies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper to ensure easy removal.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. This creates a flavorful dry base for the cookies.
- In another bowl, beat the softened butter and brown sugar together using an electric mixer or whisk until the mixture is fluffy, light, and slightly pale—about 2-3 minutes. The sound should be a gentle whir, and the mixture will look creamy.
- Mix in the canned pumpkin and vanilla extract to the butter-sugar mixture until well incorporated, creating a thick, moist batter with a warm aroma of spices.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined—avoid overmixing to keep the cookies tender and soft.
- Using a cookie scoop or two spoons, portion the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. The dough should look like rounded mounds.
- Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and the tops are set but still slightly soft. You’ll hear a gentle sizzle as they bake.
- Remove the baking sheets from the oven and let the cookies cool on a wire rack for at least 30 minutes until completely cooled and firm enough to handle.
- While the cookies cool, prepare the filling by beating the softened cream cheese and powdered sugar together until smooth and creamy, about 2 minutes. The filling should be fluffy and spreadable.
- Once the cookies are cooled, spread a generous layer of the cream cheese filling on the flat side of one cookie, then top with a second cookie to create a sandwich. Gently press together to secure.
- Repeat with the remaining cookies and filling. For best flavor, chill the assembled whoopie pies for at least 30 minutes before serving, allowing the flavors to meld and the filling to set.
