Pumpkin Whoopie Pies with Cream Cheese Filling are a delightful twist on classic whoopie pies, combining the warm spices of fall with a creamy, luscious filling. These little treats are soft, cake-like cookies—rich and flavorful with just the right amount of sweetness. With their inviting aroma wafting through your kitchen, they’re the perfect indulgence for any autumn gathering or cozy evening at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Whoopie Pies with Cream Cheese Filling
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

The first time I made these whoopie pies, I was captivated by how effortlessly they came together. The combination of pumpkin puree and pumpkin pie spice creates a flavor reminiscent of cherished holiday desserts, while the creamy filling adds a delightful contrast that leaves you reaching for just one more bite. Perfectly portioned and utterly satisfying, Pumpkin Whoopie Pies with Cream Cheese Filling are sure to delight family and friends alike. I can’t wait for you to give them a try!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in about 20 minutes of prep time, making it easy to whip up a batch anytime you have a craving.
Irresistible Flavor: With the warm flavors of pumpkin and a creamy filling, every bite is a delightful taste of fall.
Eye-Catching Appeal: These whoopie pies look adorable as a sweet treat for gatherings or a cozy dessert at home.
Flexible Serving: Enjoy them as a snack, dessert, or even breakfast treat—who wouldn’t love that?
Diet-Friendly Options: Feel free to experiment with gluten-free flour or dairy-free cream cheese for your dietary needs.

Ingredients You’ll Need

2 1/2 cups all-purpose flour: This is the base for the whoopie pie cookies. For gluten-free options, consider using a 1:1 gluten-free flour blend.
1 tsp baking soda: Helps the cookies rise and adds a lightness to the texture.
1 tsp baking powder: Works alongside baking soda for optimal leavening.
2 tsp pumpkin pie spice: A blend of spices that gives the cookies that quintessential fall flavor; feel free to make your own mix!
3/4 cup granulated sugar: Adds sweetness without overpowering the pumpkin flavor.
3/4 cup brown sugar: The molasses in brown sugar adds warmth and depth.
1 cup pure pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie filling for a true pumpkin flavor.
1/2 cup vegetable oil: Keeps the cookies moist and tender; you can substitute with melted coconut oil if you prefer.
1 large egg: Binds the ingredients together and helps with the cookie’s structure.
1 1/2 tsp vanilla extract: Enhances the sweetness and complements the pumpkin flavor beautifully.
4 oz cream cheese, softened: The star ingredient of the filling, adding richness and tang.
1/4 cup unsalted butter, softened: Fluffs the filling and provides a creamy texture.
2 tsp vanilla extract: Adds flavor to the cream filling; you can increase this for a more pronounced vanilla taste.
2-3 cups powdered sugar: Sweetens the filling. Start with 2 cups and adjust to your desired sweetness.

How to Make Pumpkin Whoopie Pies with Cream Cheese Filling

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Mix Dry Ingredients: In a small bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice. This mixture adds flavorful depth to your cookies.
Combine Wet Ingredients: In a large bowl, beat together 3/4 cup granulated sugar, 3/4 cup brown sugar, 1 cup pure pumpkin puree, and 1/2 cup vegetable oil. You want this mixture to be smooth and homogeneous.
Add Egg and Vanilla: Mix in 1 large egg and 1 1/2 tsp vanilla extract until thoroughly combined. The mixture should be thick and slightly glossy.
Combine Wet and Dry: Slowly beat the dry ingredient mixture into the wet mixture until everything is well-combined. The dough will be somewhat sticky, which is perfect for our whoopie pies.
Scoop Dough onto Baking Sheet: Using a spoon or cookie scoop, drop tablespoons (1 1/2 tbsp) of dough onto the prepared baking sheet. Make sure to leave enough space between each dollop, as these cookies will spread slightly while baking.
Bake: Place the baking sheet in the oven and bake for about 10 minutes. Keep an eye on them; they should be set and lightly golden around the edges.
Cool Cookies: Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up and makes them easier to handle.
Make the Filling: In the meantime, beat together 4 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth and creamy.
Add Vanilla and Sugar: Mix in 2 tsp vanilla extract and 1 cup powdered sugar. Gradually add in more powdered sugar, 1-2 cups, until the filling is spreadable but not too runny.
Assemble Your Whoopie Pies: Spread a generous layer of the cream cheese filling onto the flat side of one cookie. Place another cookie on top with the flat side facing the filling. Voilà! Whoopie pies are ready to enjoy!

Storing & Reheating

Store your pumpkin whoopie pies in an airtight container at room temperature for up to 3 days. For longer storage, transfer them to the refrigerator where they can stay fresh for up to a week. If you need to keep them longer, consider freezing them! Wrap each whoopie pie in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy, let them thaw in the refrigerator and consider warming them slightly in the microwave for a few seconds to refresh the soft texture and filling!

Chef’s Helpful Tips

Be sure to use room temperature ingredients like the cream cheese and butter for a smoother filling.
Don’t overmix your cookie dough! This helps keep your whoopie pies tender.
Check your cookies early, as oven temperatures can vary. They should be firm to the touch with a slight spring when done.
For a more intense pumpkin flavor, you could even add a bit more pumpkin puree; just adjust the flour if necessary.
Consider adding a pinch of salt to the filling to balance the sweetness.

Pumpkin Whoopie Pies with Cream Cheese Filling offer an irresistible taste of autumn. Whether you share them at a gathering or enjoy them with a cup of coffee at home, these treats are sure to put a smile on your face. Don’t hesitate to let your imagination run wild—try adding nuts or chocolate chips to the cookies for a personal touch. Happy baking!

Recipe FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree for this recipe. Canned pumpkin pie filling contains extra sugars, spices, and preservatives that can alter the flavor and texture of your whoopie pies.

How can I make the filling fluffier?

To make the cream cheese filling fluffier, beat the butter and cream cheese for an extra minute. Also, ensure both ingredients are at room temperature for optimal creaminess.

Can I freeze the whoopie pies?

Yes! Freeze them wrapped individually in plastic wrap or in a freezer-safe container. They can be frozen for up to three months. Just let them thaw at room temperature when you’re ready to enjoy.

What’s the best way to store leftover whoopie pies?

Place them in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week. This keeps their texture soft and the filling creamy!

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Pumpkin Whoopie Pies with Cream Cheese Filling

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Author: Anna
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 15 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Pumpkin Whoopie Pies with Cream Cheese Filling offer delightful flavors with simple prep. Enjoy the satisfying combination of pumpkin and spices in every bite, perfect for parties or a cozy treat at home.

Ingredients

Scale

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice
3/4 cup sugar
3/4 cup brown sugar
1 cup pumpkin puree
1/2 cup oil
1 egg
1 1/2 tsp vanilla
4 oz cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla
2–3 cups powdered sugar

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Instructions

Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
In a small bowl, combine flour, baking soda, baking powder, and pumpkin pie spice.
In a large bowl, mix together sugar, brown sugar, pumpkin puree, and oil until smooth.
Incorporate the egg and vanilla into the mixture.
Gradually blend the dry ingredients into the wet ingredients until fully combined.
Scoop 1 1/2 tablespoons of dough onto the prepared baking sheet, leaving space for spreading.
Bake in the preheated oven for 10 minutes.
Allow the cookies to sit briefly before transferring them to a cooling rack.
For the filling, beat softened cream cheese and butter together until creamy.
Stir in vanilla and 1 cup of powdered sugar, adjusting with an additional 1-2 cups for desired consistency.
Spread the cream cheese filling on the flat side of one cookie, then top with another cookie to form a sandwich.

Notes

For best flavor, use fresh pumpkin puree.
Adjust the amount of powdered sugar in the filling to achieve the desired sweetness and consistency.
Store whoopie pies in an airtight container to maintain freshness.