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Pumpkin Whoopie Pie Recipe
Ash Tyrrell

Pumpkin Whoopie Pie Recipe

I still remember the first time I pulled a tray of these out of the oven my kitchen smelled like cinnamon, cloves, and cozy fall afternoons. I've made whoopie pies more times than I can count now, and this pumpkin version with a fluffy cream cheese filling is the one my family asks for every October.
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Prep Time 25 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour – this is the base of the cookie giving it structure without making it dense
  • 1 teaspoon baking powder – helps the cookies puff up into that signature cake-like texture
  • 1 teaspoon baking soda – reacts with the brown sugar and pumpkin for extra lift
  • 1 teaspoon salt – balances the sweetness and sharpens the spice flavors
  • 1 1/2 tablespoons ground cinnamon – the backbone of that classic fall flavor
  • 1/2 tablespoon ground ginger – adds warmth without overpowering the pumpkin
  • 1/2 tablespoon ground cloves – a little goes a long way so don't be tempted to add more
  • 2 cups packed brown sugar – keeps the cookies moist and gives a deep caramel note
  • 1 cup vegetable oil – oil keeps these cookies soft for days unlike butter which firms up
  • 1 1/2 cups pumpkin puree – use canned pure pumpkin not pumpkin pie filling, or the batter turns too sweet
  • 2 large eggs – bind everything together and add richness
  • 1 teaspoon pure vanilla extract – rounds out the spices with a warm background note
  • 8 ounces cream cheese softened – the star of the filling, so let it sit at room temp for a smooth mix
  • 1/2 cup unsalted butter softened – adds richness and helps the filling hold its shape
  • 3 cups powdered sugar – sweetens and thickens the filling to a pipeable consistency
  • 1 teaspoon vanilla extract for filling – ties the filling flavor back to the cookies

Method
 

  1. I always start by preheating my oven to 350°F and lining two baking sheets with parchment paper. This small step matters more than people think, since a properly heated oven gives the cookies that soft, even rise. While the oven warms up, I set my ingredients out so everything is ready to go.
  2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisking instead of just stirring helps distribute the spices evenly, so you don't end up with a bite that's overloaded with cloves. I set this bowl aside while I move on to the wet ingredients.
  3. In my stand mixer, I beat the brown sugar and oil together until they look smooth and combined. Then I add the pumpkin puree, eggs, and vanilla, mixing until the batter turns a rich, even orange color. This is the base flavor of your cookie, so take a moment to scrape down the bowl.
  4. I add the dry ingredients into the wet mixture in two batches, folding gently with a spatula instead of overmixing. Overmixing activates the gluten and can make your cookies tough instead of soft. The batter should look thick, glossy, and slightly sticky when you're done.
  5. Using my cookie scoop, I drop rounded portions of batter onto the prepared sheets, leaving about two inches between each one. I bake them for 10 to 12 minutes, until they spring back lightly when touched. I always rotate my trays halfway through for even baking.
  6. This step tests my patience every time, but it's non-negotiable. I let the cookies cool on the tray for a few minutes, then transfer them to a wire rack. Filling warm cookies melts the frosting instantly, so I always wait until they're fully cool.
  7. While the cookies cool, I beat the softened cream cheese and butter together until smooth and fluffy. Then I slowly add the powdered sugar and vanilla, beating until it holds soft peaks. If it feels too soft, I pop it in the fridge for ten minutes to firm up.
  8. Finally, I match cookies up by size, then pipe or spread the filling onto the flat side of one cookie before topping it with another. I press gently so the filling reaches the edges without oozing out everywhere. And that's it your pumpkin whoopie pies are ready to enjoy.

Notes

  • I always chill my dough for 15 minutes if it feels too soft to scoop, especially in warm weather.
  • I use an ice cream scoop for uniform cookies, so every whoopie pie pairs up nicely in size.
  • I never skip sifting the powdered sugar for the filling, since it keeps the frosting silky and lump-free.
  • I like adding a pinch of pumpkin pie spice to the filling for an extra flavor boost.
  • I always let my cream cheese and butter come fully to room temperature before mixing, or the filling turns lumpy.