Go Back
Pumpkin Whoopie Pies: A Cozy Fall Favorite

Pumpkin Whoopie Pies

Soft pumpkin cake rounds are sandwiched with rich cream-cheese filling for a classic fall dessert. This recipe yields about 18 filled whoopie pies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cake
  • 2 1/4 cups (270 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1 tablespoon Pumpkin pie spice
  • 1 cup (227 g) Unsalted butter, softened
  • 1 cup (213 g) Packed light brown sugar
  • 1 cup (198 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 15-ounce can (425 g) Solid-pack pumpkin purée
Cream-Cheese Filling
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (about 360 g) Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
  3. Beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and pumpkin purée.
  4. Add the dry ingredients to the pumpkin mixture and mix just until combined. Do not overmix.
  5. Scoop rounded portions of batter, about 2 tablespoons each, onto the prepared sheets, leaving about 2 inches between portions.
  6. Bake for 10 to 14 minutes, rotating the pan if needed, until the tops spring back lightly and a toothpick comes out clean. Cool the cakes on the sheet for several minutes, then transfer them to a rack to cool completely.
  7. Beat the cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar, then add the vanilla and salt.
  8. Spread or pipe filling onto the flat side of half the cakes. Top with the remaining cakes and gently press to make sandwiches.

Notes

Use pumpkin purée rather than pumpkin pie filling. If the purée is unusually wet, blot or drain it slightly. Cool the cakes completely before filling, and refrigerate cream-cheese-filled pies. For the softest texture, let assembled pies rest in an airtight container for several hours before serving.