Easy Pumpkin Whoopie Pies
Add Preferred SourceOnce the weather starts cooling down, I start craving pumpkin recipes that are both comforting and easy to eat without making a mess. Easy Pumpkin Whoopie Pies are my go-to for that. They’re soft, full of warm spice, and sandwiched with creamy cream cheese frosting. The best part? You can make them ahead so they’re ready the moment the craving kicks in.
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If you’ve never made a whoopie pie, think of it as cake meets cookie in a neat little package. You get the tender texture of cake in a handheld treat, perfect for bake sales, after-school snacks, or enjoying with coffee while the house smells like fall.
These are easier to make than most people expect. All you really need is a can of pure pumpkin puree, the big 28-ounce one. You might have a bit left over, but that’s easy to stir into soup, rice, or freeze for the next baking day.
Ingredients
For the cookies
- Sugar – White granulated sugar. You can cut it to ¾ cup if you want them a little less sweet.
- Brown sugar – Not packed. There is enough sweetness without pressing it down.
- Oil – Vegetable or canola works best, or any neutral-flavored oil.
- Pumpkin puree – From one 28-ounce can. Be sure it is pure pumpkin, not pumpkin pie filling.
- Eggs – Large eggs.
- Vanilla – I often use artificial vanilla extract; the flavor works just fine.
- Flour – All-purpose flour, no sifting needed.
- Salt – Fine table salt blends best here.
- Baking soda – Helps the cookies puff up into the right shape.
- Baking powder – Make sure it is fresh or they will not rise properly.
- Pumpkin pie spice – Fresh spices make a noticeable difference.
For the frosting filling
- Unsalted butter – Salted butter works too if that is what you have.
- Cream cheese – Room temperature is best to avoid lumps.
- Powdered sugar – No need to sift; lumps break up as you mix.
- Vanilla – Artificial extract works fine here as well.
How To Make Easy Pumpkin Whoopie Pies
Scroll to the recipe card for exact measurements and printable instructions.
Preheat your oven to 350°F and line two baking sheets with pre-cut parchment sheets. They fit the pan perfectly, save trimming time, and keep cookies from sticking without needing extra grease.
In the bowl of a stand mixer, combine the sugar, brown sugar, and oil until smooth. I love my stand mixer because it keeps the batter consistent and saves my arms from a workout.
Add the pumpkin puree, eggs, and vanilla, mixing until well blended. A silicone scraper makes sure nothing clings to the sides so everything gets mixed in evenly.
Add the flour, salt, baking soda, baking powder, and pumpkin pie spice. Mix until just combined. Using a digital scale for the dry ingredients gives me precise measurements every time, which is crucial for baking success.
Scoop the batter onto the baking sheets with a cookie scoop so the cookies bake evenly and match up neatly when assembled.
Bake for 10 to 12 minutes, or until the centers are set. Rotate the pans halfway through for even results. I stick with lightweight aluminum baking sheets because they heat evenly every time. Let the cookies cool completely on the parchment before moving them.
For the frosting, beat the butter until smooth, then add the softened cream cheese, powdered sugar, and vanilla. My flex-edge beater attachment makes this faster and cleaner, scraping the bowl as it mixes.
Transfer the frosting to a disposable piping bag, match cookies of similar size, then pipe a mound of frosting on one before topping with the other. Disposable piping bags make cleanup quick, which is especially nice with sticky cream cheese frosting.
Chef Jenn’s Tips
- Use a cookie scoop for evenly sized cookies so every whoopie pie matches perfectly.
- Make sure the cookies are fully cooled before adding frosting or the filling will melt.
- For a fluffier filling, chill the frosting for 10 minutes before piping.
- Add a little extra pumpkin pie spice to the batter if you like more spice flavor.
Recommended
Serving Suggestions
These go perfectly with a mug of hot apple cider or a pumpkin spice latte. I also love serving them after a hearty fall soup or stew for a cozy finish to the meal.
Storage
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap each one individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge before eating.
Easy Pumpkin Whoopie Pies
Equipment
Ingredients
For the cookies:
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oil
- 3 cups pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons pumpkin pie spice
For the frosting filling:
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mix sugar, brown sugar, and oil in a stand mixer until smooth.
- Add pumpkin puree, eggs, and vanilla. Mix until blended.
- Combine flour, salt, baking soda, baking powder, and pumpkin pie spice, in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Scrape sides as needed.
- Scoop batter using an ice cream scoop and place mounds on baking sheets with space for spreading.
- Bake for 10 to 12 minutes until centers are set. Cool completely on parchment before removing.
- Beat softened butter in a stand mixer until smooth. Add cream cheese and beat until lump-free.
- Add powdered sugar and vanilla, mixing until combined. Increase speed to medium and whip until smooth and fluffy, scraping sides as needed. Transfer to a piping bag.
- Match cookies by size, pipe frosting on one, and sandwich with another.
Notes
Chef Jenn’s Tips
- Use a cookie scoop for evenly sized cookies so every whoopie pie matches perfectly.
- Make sure the cookies are fully cooled before adding frosting or the filling will melt.
- For a fluffier filling, chill the frosting for 10 minutes before piping.
- Add a little extra pumpkin pie spice to the batter if you like more spice flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
