Pumpkin Cream Whoopie Pies

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Pumpkin Cream Whoopie Pies are a fall dream come true: pillowy soft pumpkin-spiced cakes sandwiched around a rich and fluffy cream cheese filling. The warm spices in the cookie-cakes paired with the smooth, tangy sweetness of the filling make them a seasonal favorite, perfect for holiday gatherings or a cozy night in.

Each bite delivers that irresistible combination of moist texture, warm spice, and creamy decadence. Whether you serve them at Thanksgiving, gift them to friends, or treat yourself with a batch just because, these whoopie pies capture the magic of autumn in a handheld dessert.

Why You’ll Love This Pumpkin Cream Whoopie Pies Recipe

• They have a tender, cake-like texture with just the right amount of pumpkin spice.
• The creamy filling balances the warmth of the cookie perfectly.
• Great make-ahead dessert that stores beautifully.
• Ideal for fall entertaining, bake sales, or lunchbox treats.
• Simple ingredients but bakery-worthy results.

Can I Use Canned Pumpkin or Fresh?

Yes, you can use either, but canned pumpkin puree is highly recommended for consistent texture and moisture. Be sure to use pure pumpkin, not pumpkin pie filling, which contains added sugars and spices that may alter the flavor and consistency of your whoopie pies.

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Ingredients

• All-purpose flour – Provides the structure for the cookie-cakes.
• Baking powder and baking soda – Essential leavening agents to make the whoopie pies light and fluffy.
• Ground cinnamon, nutmeg, ginger, and cloves – Classic warm spices that give the cookies their autumnal flavor.
• Salt – Balances sweetness and enhances the flavors.
• Brown sugar – Adds moisture and a deep caramel-like sweetness.
• Granulated sugar – Helps balance the flavor and gives a slight crisp edge.
• Vegetable oil – Keeps the cookie-cakes moist and tender.
• Egg – Acts as a binder and gives structure.
• Vanilla extract – Enhances the overall flavor.
• Pumpkin puree – Adds moisture and the signature pumpkin taste.
• Cream cheese – Forms the base of the tangy, smooth filling.
• Unsalted butter – Adds creaminess and stability to the filling.
• Powdered sugar – Sweetens and thickens the filling.
• Heavy cream – Makes the filling light and fluffy.

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How To Make the Pumpkin Cream Whoopie Pies

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Make the Pumpkin Batter

In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. In a separate bowl, beat together brown sugar, granulated sugar, and oil until smooth. Add the egg, vanilla extract, and pumpkin puree, mixing until well combined. Gradually add the dry ingredients into the wet ingredients and mix until just combined.

Step 3: Scoop and Bake

Use a small cookie scoop or tablespoon to drop 1.5-inch rounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11–13 minutes until the tops spring back lightly when touched. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Cream Cheese Filling

Beat cream cheese and softened butter until smooth and fluffy. Add powdered sugar and mix until combined. Add vanilla extract and heavy cream, and beat until light and airy.

Step 5: Assemble the Whoopie Pies

Once cookies are completely cooled, pair them by size. Pipe or spoon a generous dollop of cream cheese filling onto one half and gently press the other half on top to sandwich.

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How to Serve Pumpkin Cream Whoopie Pies

These whoopie pies make 18 sandwiches and serve about 9 people (2 per person for a generous portion). Dust with powdered sugar just before serving for a festive touch. Serve them chilled or at room temperature with coffee, hot cider, or even a glass of milk.

Storing Pumpkin Cream Whoopie Pies

Store whoopie pies in an airtight container in the refrigerator for up to 4 days. For the freshest texture, let them sit at room temperature for 15 minutes before serving. You can also freeze assembled whoopie pies for up to 2 months. Wrap each in plastic wrap and place in a zip-top bag or airtight container before freezing.

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Frequently Asked Questions

Can I make the whoopie pies ahead of time?
Yes! You can bake the cookie-cakes a day ahead and store them at room temperature in an airtight container. Assemble with filling the next day for optimal freshness.

Can I use a different filling instead of cream cheese?
Absolutely. Marshmallow fluff or buttercream are great alternatives if you prefer something sweeter or simpler.

Why are my whoopie pies spreading too much?
Make sure your batter isn’t too wet. Always use pure pumpkin puree and measure flour correctly using the spoon-and-level method.

Can I double this recipe?
Yes, this recipe doubles well. Just make sure to bake in batches and rotate your baking sheets halfway through for even cooking.

Do I need to chill the dough?
No chilling is needed. The batter is ready to scoop and bake right away, making this a great quick dessert option.

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Want More Pumpkin Dessert Ideas?

If you loved these Pumpkin Cream Whoopie Pies, check out these other cozy fall favorites:

• Pumpkin Cheesecake Swirl Brownies for a rich and fudgy twist.
• Chewy Pumpkin Blondies with Warm Spices if you love dense, chewy bars.
• Layered Pumpkin Cheesecake for the ultimate Thanksgiving centerpiece.
• Soft Pumpkin Snickerdoodles with Cinnamon Sugar for the coziest cookie version.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swirl in caramel? Add mini chocolate chips? Or stick to the classic cream cheese?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find even more sweet seasonal recipes on Life With Livia.

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