Pumpkin Whoopie Pies with Cream Cheese Filling – Easy Fall Dessert Recipe
You know that cozy feeling when fall finally hits and all you want is something pumpkin-y and sweet? These pumpkin whoopie pies totally hit the spot. The cookies are soft and full of warm spices, and the cream cheese filling is so smooth and dreamy.
I make these every year once the leaves start to change, and they never last long, my family devours them! If you’ve never made whoopie pies before, don’t worry, they’re super easy and so worth it.
This easy fall baking recipe is perfect for a get-together, Thanksgiving dessert table, bake sale or when you just want to treat yourself to something cozy and sweet,
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If you’re looking for the perfect fall dessert, these pumpkin whoopie pies with cream cheese filling are it!
How to Make Pumpkin Whoopie Pies with Cream Cheese Filling
Here are the ingredients you need to make these pumpkin whoopie pies, plus step by step instructions for how to make them.
Ingredients
For the Cookies
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oil
- 3 cups pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
For the Frosting Filling
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla
Step by Step Instructions
1. Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
2. In the bowl of a stand mixer, beat together the granulated sugar, brown sugar, and oil until the mixture is well blended.
3. Add the pumpkin puree, eggs, and vanilla extract, mixing until everything is smooth and combined.
4. Gradually stir in the flour, salt, baking soda, baking powder, and pumpkin pie spice. Mix until everything is just blended. Scrape down the sides of the bowl as needed, but be careful not to overmix the dough.
5. Using a cookie or ice cream scoop, drop dollops of the batter on your prepared baking sheets, spacing them out slightly.
6. Bake for 10-12 minutes, or until the centers are set and no longer look wet. Let the cookies cool completely on the baking sheets before handling.
7. While the cookies cool, prepare the cream cheese filling. In a stand mixer fitted with the paddle attachment, beat the softened butter until smooth.
8. Add the cream cheese and continue mixing until silky and lump-free.
9. Add the powdered sugar and vanilla, and mix on low until combined. Then increase the speed to medium and mix until the frosting becomes fluffy and light, scraping down the bowl as needed.
10. Spoon the frosting into a piping bag and set it aside until you’re ready to assemble.
11. Once your cookies are fully cooled, pair them up by size to create sandwich tops and bottoms.
12. Snip the tip off your piping bag and pipe a generous swirl of filling onto the flat side of half the cookies.
13. Gently press the remaining cookies on top to create soft, delicious pumpkin whoopie pies.
These pumpkin whoopie pies are a fall dessert dream, perfect for gifting, entertaining, or enjoying with a cup of coffee (or tea) on a crisp afternoon. They are one of those treats that make fall feel extra special. You can store any leftovers in an airtight container in the fridge for up to 3 days!
More Fall Treats
Pumpkin Whoopie Pies
Ingredients
For the Cookies
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oil
- 3 cups pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
For the Frosting Filling
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- In the bowl of a stand mixer, beat together the granulated sugar, brown sugar, and oil until the mixture is well blended.
- Add the pumpkin puree, eggs, and vanilla extract, mixing until everything is smooth and combined.
- Gradually stir in the flour, salt, baking soda, baking powder, and pumpkin pie spice. Mix until everything is just blended. Scrape down the sides of the bowl as needed, but be careful not to overmix the dough.
- Using a cookie or ice cream scoop, drop dollops of the batter on the prepared baking sheets, spacing them out slightly.
- Bake for 10-12 minutes, or until the centers are set and no longer look wet. Let the cookies cool completely on the baking sheets before handling.
- While the cookies cool, prepare the cream cheese filling. In a stand mixer fitted with the paddle attachment, beat the softened butter until smooth.
- Add the cream cheese and continue mixing until silky and lump-free.
- Add the powdered sugar and vanilla, and mix on low until combined. Then increase the speed to medium and mix until the frosting becomes fluffy and light, scraping down the bowl as needed.
- Spoon the frosting into a piping bag and set it aside until you’re ready to assemble.
- Once your cookies are fully cooled, pair them up by size to create sandwich tops and bottoms.
- Snip the tip off your piping bag and pipe a generous swirl of filling onto the flat side of half the cookies.
- Gently press the remaining cookies on top to create soft, delicious pumpkin whoopie pies.
