Description
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’re after quick breakfast treats, cozy dessert ideas, or fun food ideas for parties, this easy recipe brings sweet autumn comfort to your table.
Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
4 ounces cream cheese
1/4 cup unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract (for filling)
1 tablespoon heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
3. In a separate bowl, beat brown sugar, granulated sugar, and oil until smooth.
4. Add egg, vanilla, and pumpkin puree. Mix until fully combined.
5. Gradually stir in dry ingredients until batter forms.
6. Drop 1.5-inch rounds of batter onto baking sheets, spaced 2 inches apart.
7. Bake for 11–13 minutes, until tops spring back when touched. Cool completely.
8. To make filling, beat cream cheese and butter until fluffy.
9. Add powdered sugar, vanilla, and cream. Beat until light and airy.
10. Pair cookies by size. Pipe filling on one half, then sandwich with the other.
Notes
Let cookies cool fully before assembling to avoid melting the filling.
For neater pies, use a piping bag for the cream cheese filling.
Store assembled whoopie pies in the fridge and bring to room temp before serving.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 whoopie pies
- Calories: 320
- Sugar: 26g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin dessert, fall recipe, whoopie pies, cream cheese filling