Pumpkin Whoopie Pies with Cream Cheese Filling are a delightful autumn treat that combines the soft, cake-like texture of spiced pumpkin cookies with a rich cream cheese filling. They’re sweet, flavorful, and perfect for snacking or serving at gatherings. With their vibrant orange hue and creamy white centers, these whoopie pies not only taste incredible, but they also look beautiful on any dessert platter. Whether you’re making them for a fall celebration, a school bake sale, or just to satisfy your sweet tooth, this recipe is sure to impress.

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

I still remember the first time I tasted a whoopie pie. My friend brought a batch over during pumpkin season, and I couldn’t get enough of the warm spices layered within each fluffy bite. What sets these Pumpkin Whoopie Pies with Cream Cheese Filling apart is how well the pumpkin pairs with that creamy filling, creating a sweet balance that leaves you wanting more. They’re easy to make, fuss-free, and are a real crowd-pleaser. I can’t wait for you to try these; you’ll be making them all season long!

Why You’ll Love This Recipe

Simple & Quick: These whoopie pies come together in just about 30 minutes of prep and baking.
Irresistible Flavor: The combination of pumpkin puree and pumpkin pie spice creates a cozy, inviting taste that’s full of warm spices.
Eye-Catching Appeal: With their charming orange and white colors, these treats are perfect for any festive occasion.
Flexible Serving: Enjoy them as a sweet snack, dessert after dinner, or even at breakfast with your morning coffee!
Diet-Friendly Options: You can make dairy-free adaptations by substituting with coconut cream and dairy-free margarine.

Ingredients You’ll Need

2 1/2 cups all-purpose flour: This forms the bulk of the cookies. Use a spoon to measure accurately and avoid packing the flour tightly.
1 tsp baking soda: This helps the cookies rise and gives them a soft texture.
1 tsp baking powder: Works with baking soda to provide a light and fluffy texture.
2 tsp pumpkin pie spice: A blend of cinnamon, nutmeg, and ginger that brings that irresistible fall flavor.
3/4 cup granulated sugar: This adds sweetness and aids in creating a good texture.
3/4 cup packed brown sugar: The molasses in brown sugar contributes to a soft, chewy texture and deep flavor.
1 cup pure pumpkin puree: Essential for that classic pumpkin flavor, make sure not to use pumpkin pie filling, which is already sweetened and spiced.
1/2 cup vegetable oil: This keeps the cookies moist. You can substitute with melted coconut oil for a different flavor.
1 large egg: Binds the ingredients together and adds richness.
1 1/2 tsp vanilla extract: Enhances the flavor profile; vanilla makes everything taste better!
4 oz cream cheese, softened: The base for the filling that provides a rich and tangy contrast to the sweetness of the cookies.
1/4 cup unsalted butter, softened: Adds creaminess to the filling; be sure it’s at room temperature for easy mixing.
2 tsp vanilla extract for filling: Just like in the cookies, it brings a lovely flavor to the filling.
2-3 cups powdered sugar: Sweetens the filling; adjust the amount depending on your desired sweetness.

How to Make Pumpkin Whoopie Pies with Cream Cheese Filling

Preheat the Oven: Begin by preheating your oven to 350 degrees F. Line a baking sheet with parchment paper for easy removal later.
Mix Dry Ingredients: In a small bowl, whisk together 2 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice until evenly blended.
Combine Wet Ingredients: In a separate large bowl, beat together 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 cup pumpkin puree, and 1/2 cup vegetable oil until smooth.
Add Egg and Vanilla: Beat in 1 large egg and 1 1/2 tsp vanilla extract until fully incorporated.
Combine All Ingredients: Gradually mix the dry ingredients into the wet until just combined — don’t overmix!
Scoop Dough: Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each to allow for spreading.
Bake: Bake in the preheated oven for 10 minutes, or until the edges are set and lightly golden.
Cool Cookies: Let the cookies sit on the sheet for a few minutes before transferring them to a cooling rack to cool completely.
Prepare the Filling: While the cookies cool, make the cream cheese filling by beating together 4 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth and creamy.
Sweeten the Filling: Add in 2 tsp vanilla extract and 1 cup of powdered sugar. Mix until combined, then add additional powdered sugar (1-2 cups) until the filling is smooth and spreadable.
Assemble the Whoopie Pies: To assemble, spread a generous amount of filling onto the flat side of one cookie, then top it with another cookie, flat side down to create a sandwich.

Storing & Reheating

To store your Pumpkin Whoopie Pies, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, ensuring they stay fresh. If you’d like to keep them longer, freeze the assembled whoopie pies in a single layer, then wrap them tightly and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to refresh their soft texture.

Chef’s Helpful Tips

Avoid overmixing the dough to keep your whoopie pies soft and tender. Mix until just combined!
For the best texture, use room temperature cream cheese and butter for your filling — it blends in seamlessly.
If the cookies are spreading too much, try chilling the dough for about 30 minutes before baking.
To enhance the spice profile, consider adding a pinch of cinnamon or nutmeg to the cream cheese filling.
These also make a wonderful make-ahead treat, as the flavors develop even more after a day in the fridge.

These Pumpkin Whoopie Pies with Cream Cheese Filling are sure to become a beloved recipe in your collection. The flavors of pumpkin combined with warm spices and creamy filling create a delightful experience for anyone who enjoys them. Don’t hesitate to experiment with different spices or fillings. Each batch is an opportunity to create something a little different, while staying cozy and delicious. Happy baking, friends!

Recipe FAQs

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

No, it’s best to use pure pumpkin puree in this recipe. Pumpkin pie filling is already sweetened and spiced, which could alter the taste and texture of your whoopie pies.

How do I know when my whoopie pies are done baking?

Look for the edges to be set and slightly golden, while the center should be soft but not wet. A toothpick inserted in the center should come out clean.

Can I make these whoopie pies gluten-free?

Absolutely! You can replace the all-purpose flour with a 1:1 gluten-free flour blend to make them gluten-free without affecting the texture.

How should I store leftover whoopie pies?

Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, they can be frozen for up to 3 months—just let them thaw before serving!

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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 servings 1x
Category: Cookies
Method: Baking
Cuisine: American

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Description

These Pumpkin Whoopie Pies with Cream Cheese Filling feature a delightful combination of pumpkin puree, warm spices, and a creamy filling. Perfect for a cozy dessert or as a festive fall treat, they are easy to make and sure to please anyone who loves homemade goodies.

Ingredients

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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 your oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, combine the flour, baking soda, baking powder, and pumpkin pie spice by whisking together.
In a large mixing bowl, beat together the sugars, pumpkin puree, and oil until smooth.
Add the egg and vanilla extract to the mixture and combine well.
Gradually mix in the dry ingredients until everything is well incorporated.
Using a scoop, place 1 1/2 tablespoons of dough onto the prepared baking sheet, leaving enough space between each.
Bake in the oven for 10 minutes; then allow them to cool on a wire rack for a few minutes before transferring them.
Meanwhile, prepare the cream cheese filling by beating the softened cream cheese and butter together until smooth.
Mix in the vanilla and 1 cup of powdered sugar, adjusting the consistency with additional powdered sugar until it's spreadable but not too thin.
To assemble, spread the filling on the flat side of one cookie and top it with another cookie, flat side down, to create a sandwich.

Notes

For a richer flavor, consider adding a pinch of nutmeg to the dough.
Make sure the cream cheese and butter are softened for easy mixing.
Store any leftovers in an airtight container in the refrigerator.