Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are the perfect fall treat! Make soft mini pumpkin disks and fill them with a decadent cream cheese frosting. Then, bring these mini cakes to a halloween party or Thanksgiving.

Bring these mini pumpkin cakes to your next fall party

If you’ve never had a whoopie pie, they are like a delicious mini cake. They look like a cookie sandwich, but the sides are cake instead of cookie.

Traditionally the cake is chocolate and the filling is a buttercream frosting. I put a fall twist on it by making pumpkin cake filled with cream cheese frosting.

These pumpkin whoopie pies are the perfect item to bring to a Halloween party or even Thanksgiving! They are great for a buffet or dinner party because each one is like a mini pumpkin cake.

Kitchen tools

• Mixing bowls
• Measuring cups and measuring spoons
• Sheet pan and parchment paper
• Whisk
• Flat spatula
• Plastic bag or piping bag
• Electric mixer

who created whoopie pies?

Whoopie pies are said to be created by Pennsylvania Dutch women. They used any leftover cake batter to make little disks and baked them.

Then, they put leftover cake icing between the disks. It was an easy and delicious way to prevent ingredient waste.

Serving suggestions

This recipe for pumpkin whoopie pies is such a fun and festive fall dessert. It would be an awesome dessert to bring to a halloween gathering.

You could plan a full fall dinner with a fall harvest salad, spicy pumpkin pasta and these fluffy pumpkin spice whoopie pies.

Ingredients

• Sugar
• Brown sugar
• Vegetable oil
• Eggs
• Pumpkin puree
• All purpose flour
• Salt
• Baking soda and baking powder
• Pumpkin pie spice
• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract

Ingredient substitutions

For best results, I recommend following the amounts and ingredients as listed here. If you want to make this gluten free you can use a gluten free all purpose flour.

If you do not have any canned pumpkin puree, feel free to use canned butternut squash or canned sweet potato puree. To simplify this recipe, you can use a pre-made cream cheese frosting for the filling.

How to make pumpkin whoopie Pies

Step 1: Prepare pumpkin batter

To begin, preheat oven to 350F and line 2 baking sheets with parchment paper. Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a mixing bowl and set aside.

In a separate bowl, whisk together sugars and oil until well combined. Whisk in the eggs until fully incorporated and smooth. Whisk in the pumpkin puree.

Then, fold dry ingredients into wet and mix until the batter is smooth and no clumps remain.

Step 2: bake whoopie pie disks

Pour batter into either a large piping bag or plastic bag. Cut a small tip off the corner. Pipe the batter out into roughly 2 inch sized discs spaced 2 inches apart on parchment lined baking sheets. You should be able to make 32 discs.

Then, wet a clean finger and smooth out the tops rewetting as necessary so the batter doesn’t stick to your finger

Bake in the oven for 13-15 minutes. They should deepen slightly in color. Allow to cool fully.

Step 3: prepare cream cheese frosting and assemble whoopie pies

Next, make the frosting by beating the butter and cream cheese together with an electric mixer. Beat powdered sugar and vanilla extract in.

Continue beating on hight for 3 minutes until a smooth and fluffy frosting remains. Pipe the frosting onto half of the disks and top with the other half. 

Allow the whoopie pies to rest for 30-45 minutes in a cool place for the icing to set up then enjoy!

Storage

These pumpkin whoopie pies are made with a cream cheese frosting so it is best to store them in the refrigerator. Place them in an airtight container and store in the fridge for up to one week.

You can also store the cake disks and filling separately. Then, allow them to come to room temperature and fill the disks as they are enjoyed.

Check out these other pumpkin Dessert Recipes

• Chocolate Chip Pumpkin Scones
• Easy Pumpkin Cake with Yellow Cake Mix
• Healthy Pumpkin Chocolate Chip Muffins
• Pumpkin Spice Chocolate Chip Cookies

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Pumpkin Whoopie Pies

Make pillowy soft pumpkin whoopie pies with a rich cream cheese frosting in the middle.

Recipe By: Madeline

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Servings: 16 servings 1x

1x2x3x

Ingredients

Ingredients:

• 1/2 cup sugar
• 1 cup brown sugar
• 3/4 cup neutral oil (canola, vegetable, avocado)
• 2 eggs
• 1 (15oz) can pure pumpkin puree
• 3 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp pumpkin pie spice

Filling Ingredients

• 4oz cream cheese, softened
• 4oz butter (1/2 stick), softened
• 2 cup powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350F and line 2 baking sheets with parchment paper. 
2. Combine flour, salt, baking soda, baking powder, and pumpkin pie spice in a mixing bowl and set aside.
3. In a separate bowl, whisk together sugars and oil until well combined. Whisk in the eggs until fully incorporated and smooth. Whisk in the pumpkin puree.
4. Fold dry ingredients into wet and mix until the batter is smooth and no clumps remain.
5. Add batter to either a large piping bag or plastic bag. Cut a small tip off the corner.
6. Pipe the batter out into roughly 2 inch sized discs spaced 2 inches apart on parchment lined baking sheets. You should be able to make 32 discs.
7. Wet a clean finger and smooth out the tops rewetting as necessary so the batter doesn’t stick to your finger
8. Bake in the oven for 13-15 minutes. They should deepen slightly in color. Allow to cool fully.
9. Make the frosting by beating the butter and cream cheese together with an electric mixer. Beat powdered sugar and vanilla extract in. Continue beating on hight for 3 minutes until a smooth and fluffy frosting remains
10. Pipe the frosting onto half of the disks and top with the other half. 
11. Allow the whoopie pies to rest for 30-45 minutes in a cool place for the icing to set up then enjoy!

Notes

• You can use a store bought frosting to simplify this recipe
• Store in an airtight container in the fridge for up to one week

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.