Easy Pumpkin Whoopie Pies for Fall Treats

Pumpkin whoopie pies are like little edible hugs: soft, cakey pumpkin cookies sandwiched with tangy cream cheese frosting. They smell like the best parts of fall and come together without any fancy equipment—just bowls, a whisk, and a scoop if you’ve got one. These are cozy, party-friendly, bake-ahead friendly, and the kind of treat that makes people go “who made these?” with crumbs on their sweater.

My husband calls these “pumpkin pillows” and will absolutely hover around the cooling rack like a raccoon at a campsite. The first time I made them, I thought they’d be too sweet, but once that tangy frosting hits the spiced pumpkin cakes… chef’s kiss. The kids “help” by matching cookie tops and bottoms, which is mostly just them taking bites and saying they’re “testing for quality.” Honestly fair.

How to Make It

Think of the cookies as mini pumpkin cakes. Whisk your dry stuff in one bowl—flour, baking powder, baking soda, salt, and all the cozy spices. In another bowl, whisk the wet crew: brown sugar + a little white sugar, oil, an egg, pumpkin puree (canned is perfect), and vanilla. Pour dry into wet and fold just until the flour disappears. It’s a thick, fluffy batter—more like a cake than a cookie dough.

Scoop about 1.5 tablespoons per cookie (a small cookie scoop is dreamy), leaving space because they puff. Bake at 350°F for about 10–12 minutes until they’re set and spring back when you poke them. Let them cool completely—if the frosting melts off, we cry.

For the filling, beat softened cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and a pinch of salt. You want it spreadable but not runny. If it’s too loose, chill it for 10 minutes. Pair up cookies by size (little matchmaking moment), dollop or pipe the frosting onto one, cap with its partner, and give it a gentle smush. Chill the whole batch for 15–20 minutes so they set up and don’t squish when you bite.

Makes about 12 whoopie pies (24 cookies). Active time ~20 minutes, bake time ~10–12 minutes per tray, and a tiny pause for cooling/chilling if you can stand it.

✔Ingredient Notes

– Pumpkin puree: Use 100% pumpkin, not pumpkin pie filling. If yours looks watery, blot it with paper towels—too much moisture makes the cookies flat.
– Brown sugar: Adds that caramelly thing and keeps the cookies soft. I like a mix of brown + a bit of white for balance.
– Neutral oil: Oil keeps the cakes tender for days. Melted butter works, but they’ll dry out faster.
– Egg: Binds and lifts. Room temp helps the batter come together smooth.
– All-purpose flour: Spoon-and-level so you don’t pack it. Too much flour = domes that feel bready.
– Baking powder + baking soda: The duo. Fresh is key—old leaveners make sad, flat pies.
– Spices (cinnamon, ginger, nutmeg, cloves): Go warm, not overwhelming. Cloves can take over—pinch only.
– Salt: Don’t skip. It makes the pumpkin and spices pop.
– Vanilla: In both batter and frosting. It rounds everything out.
– Cream cheese: Full-fat gives the best body. Low-fat can make the filling runny; chill it if needed.
– Unsalted butter: Soft, not melty. If it’s shiny, it’s too warm—your frosting will slump.
– Powdered sugar: Sift if lumpy. Add a little at a time to control sweetness and texture.

✔Recipe Steps

1. Heat oven to 350°F and line 2 baking sheets with parchment.
2. Whisk 1 2/3 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves.
3. Whisk 3/4 cup packed brown sugar, 1/4 cup granulated sugar, 1/2 cup neutral oil, 1 large egg, 1 cup pumpkin puree, and 2 tsp vanilla until smooth.
4. Fold dry ingredients into wet just until combined; rest batter 5 minutes to thicken.
5. Scoop 1.5-tbsp mounds 2 inches apart; bake 10–12 minutes until set and springy; cool completely on racks.
6. Beat 8 oz cream cheese and 1/2 cup softened butter until smooth; mix in 2 cups powdered sugar, 1 tsp vanilla, and a pinch of salt; pipe or spread onto half the cookies, cap with partners, and chill 15–20 minutes.

What to Serve It With

– A mug of hot coffee or apple cider—basic fall behavior encouraged.
– A drizzle of warm salted caramel if you’re feeling extra.
– Vanilla ice cream on the side for dessert-dessert.
– Sharp cheddar slices for the sweet-salty people (do not knock it till).

✔Tips & Mistakes

– Measure flour right—too much and they get puffy and dry. Spoon, level, breathe.
– Don’t overmix. Stop when the flour disappears or you’ll lose that tender crumb.
– Use parchment so the bottoms don’t over-brown and stick.
– Match sizes before you frost. It’s like speed dating for cookies.
– If the frosting feels loose, chill it 10 minutes, then beat briefly.
– Let them cool completely before filling. Warm cookies + frosting = slide city.

✔Storage Tips

Pop them in an airtight container in the fridge, layered with parchment so they don’t smooch into each other. They’re dreamy cold—like fudgey-pumpkin vibes. They last 4–5 days. Freeze up to 2 months (wrapped individually), and thaw in the fridge. No judgment if you accidentally eat one for breakfast. Protein? Sure. We’ll allow it.

✔Variations and Substitutions

– Cream cheese too much? Swap half for marshmallow fluff for a fluffier, sweeter filling.
– Dairy-free: Use plant butter and dairy-free cream cheese; add 1–2 tablespoons powdered sugar if it’s too soft.
– Gluten-free: A good 1:1 baking blend works; let the batter rest 10 minutes so it hydrates.
– Less sweet: Cut the powdered sugar in the filling to 1 1/2 cups and add a pinch more salt.
– Maple twist: Add 1 tablespoon maple syrup to the frosting and reduce the milk/cream (if using) so it doesn’t loosen too much.
– Chocolate chip situation: Fold 1/2 cup mini chips into the batter. Pumpkin + chocolate = forever.
– Spice swap: Out of cloves? Skip them. Add a little extra cinnamon or a whisper of allspice.
– Honey ↔ sugar: You can replace up to 2 tablespoons of the granulated sugar with honey; batter will be slightly looser—bake an extra minute.

Write me the frequently asked questions and answers Easy Pumpkin Whoopie Pies for Fall Treats in the same way as the example below.

Frequently Asked Questions

Easy Pumpkin Whoopie Pies for Fall Treats

Soft, spiced pumpkin whoopie pies sandwiched with a cinnamon-vanilla cream cheese filling. An easy, cozy fall dessert ready in about half an hour.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 18

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon fine sea salt
• ▢ 2 teaspoon ground cinnamon
• ▢ 1 teaspoon ground ginger
• ▢ 0.5 teaspoon ground nutmeg
• ▢ 0.25 teaspoon ground cloves
• ▢ 1.75 cup canned pumpkin puree use 100% pumpkin, not pie filling
• ▢ 1 cup light brown sugar packed
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 8 ounce cream cheese softened, for filling
• ▢ 0.5 cup unsalted butter softened, for filling
• ▢ 2 cup powdered sugar for filling
• ▢ 1.5 teaspoon vanilla extract for filling
• ▢ 0.5 teaspoon ground cinnamon for filling, optional
• ▢ 0.125 teaspoon fine sea salt for filling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
• In a large bowl, whisk brown sugar, granulated sugar, and vegetable oil until sandy. Whisk in eggs and 2.0 teaspoons vanilla, then whisk in pumpkin puree until smooth.
• Add dry ingredients to wet and fold just until no dry streaks remain. Let batter rest 5 minutes to thicken.
• Scoop batter in 2.0 tablespoon mounds onto prepared sheets, spacing about 2 inches apart. Smooth tops with a damp fingertip for even rounds.
• Bake until tops spring back and edges are set, 10 to 12 minutes. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
• Make the filling: Beat softened cream cheese and butter on medium-high until creamy, about 2 minutes. Gradually beat in powdered sugar, then 1.5 teaspoons vanilla, cinnamon, and salt until light and fluffy, 1 to 2 minutes.
• Assemble: Pair cookies by size. Pipe or spread about 2.0 tablespoons filling onto the flat side of half the cookies; top with remaining cookies and gently press to sandwich.
• Chill sandwiches 20 minutes to set. Store covered in the refrigerator up to 3 days; bring to room temperature before serving.

Notes

For the best texture, avoid overmixing the batter and be sure the cookies are completely cool before filling. Use full-fat cream cheese for a stable filling. You can dust edges with sanding sugar or roll in chopped pecans for a festive finish.