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Pumpkin Whoopie Pies

These soft, cake-like cookies sandwich a luscious cream filling, bringing together the comforting flavors of pumpkin, cinnamon, and nutmeg in every bite.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall, Pumpkin
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Wire Rack

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour Provides structure and stability.
  • 1 teaspoon Baking powder Helps the cookies rise.
  • 1 teaspoon Baking soda Works with pumpkin for a tender crumb.
  • 1 teaspoon Ground cinnamon Enhances pumpkin flavor.
  • 1/2 teaspoon Ground nutmeg Adds warmth and earthiness.
  • 1/2 teaspoon Ground ginger Adds a slight zing.
  • 1/2 teaspoon Salt Enhances overall flavors.

Wet Ingredients

  • 1 cup Granulated sugar Provides sweetness.
  • 1/2 cup Packed brown sugar Adds moisture and flavor.
  • 1 cup Pumpkin puree The star ingredient.
  • 1/2 cup Vegetable oil Contributes to moisture.
  • 2 large Eggs Adds structure and richness.
  • 1 teaspoon Vanilla extract Enhances flavor.

Cream Filling

  • 1/2 cup Unsalted butter, softened Base for the filling.
  • 1 cup Powdered sugar Sweetens the filling.
  • 1 teaspoon Vanilla extract Adds flavor to the filling.
  • 4 ounces Cream cheese, softened Adds richness to the filling.

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended, then add the pumpkin puree and eggs. Beat until smooth, then add the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Using a cookie scoop, drop rounded tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12-15 minutes or until the edges are set and the tops are slightly springy. Let cool on the baking sheets for a few minutes before transferring to a wire rack.
  • While the cookies cool, prepare the cream filling by beating the softened butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
  • Once cookies are cool, pair them by size. Spread a generous dollop of cream filling on one cookie and top with another cookie, flat side down.
  • Repeat until all cookies are filled. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

For an extra touch, roll the edges of the cream filling in powdered sugar or chopped nuts.