Delicious Homemade Pumpkin Whoopie Pies with Dreamy Cream Cheese Filling

There’s nothing quite like the cozy embrace of fall, and these Pumpkin Whoopie Pies are truly the quintessential treat to celebrate the season. Imagine sinking your teeth into a soft, spiced pumpkin cake-like cookie, lightly coated in a sweet, seasoned sugar, perfectly complemented by a luscious, tangy cream cheese filling. It’s a flavor and texture combination that will transport you straight to autumn bliss!

These aren’t just any fall dessert; they are a true showstopper. Every time I share these Pumpkin Whoopie Pies, they receive rave reviews and disappear in a flash. While the recipe involves a few steps, the process is incredibly rewarding, and the active preparation time is surprisingly manageable. Don’t be intimidated by the ingredient list; the result is a labor of love that is absolutely worth every moment once you experience that first delightful bite.

Ready to dive in? Use the JUMP TO RECIPE button below, or scroll to the bottom of the post to find the complete recipe card with detailed ingredient measurements and instructions.

Key Ingredients for the Perfect Pumpkin Whoopie Pies

Crafting these delectable whoopie pies means working with a slightly longer ingredient list than some recipes, as you’re essentially making three components: the pumpkin cookie halves, a spiced sugar coating, and the creamy filling. Each ingredient plays a crucial role in building the layers of flavor and texture that make these treats so special. We’ll be using butter in both the cookie and the filling, along with pumpkin puree for that signature fall taste, and a medley of spices that evoke the essence of autumn.

One of the secrets to baking success, especially with recipes like this, is ensuring all your dairy and eggs are at room temperature. This allows for smoother mixing, better emulsification, and a lighter, fluffier end product. Don’t skip the small amount of salt in the seasoned sugar; it’s a brilliant touch that cuts through the sweetness, enhancing all the other wonderful flavors. While there are a few components, the active time in the kitchen isn’t overwhelming, and you’ll find these homemade whoopie pies are easier to make than you might think!

Crafting Your Homemade Pumpkin Whoopie Pies: A Detailed Method

Part 1: Preparing the Fluffy Pumpkin Cookie Halves

The foundation of any great whoopie pie is its cake-like cookie shell. For our pumpkin whoopie pies, these soft, spiced bases are a dream. We begin by creaming together the softened butter and sugars until they are light and fluffy. This aeration is key to achieving that tender, cake-like texture. Next, incorporate the rich pumpkin puree and a large egg, ensuring everything is thoroughly blended. Finally, gently fold in your dry ingredients – flour, pumpkin spice mix, baking powder, baking soda, and kosher salt – just until the batter comes together. Overmixing at this stage can lead to tough cookies, so mix until just combined.

Once your batter is ready, it’s time to portion it out. Using a cookie scoop helps ensure uniform size, which is important for even baking and easy assembly later. Drop the batter onto prepared baking sheets, leaving a little space between each mound. Give them a gentle press to slightly flatten them; this helps them bake into nice, even rounds. Bake until they are beautifully puffed and their edges turn a light golden brown. Let them cool completely on the baking sheet before attempting to move them. This prevents breakage and ensures they hold their shape.

With the cookie halves cooled, it’s time for a special touch: the seasoned sugar coating. Lightly brush the tops of the cooled pumpkin cakes with a very thin layer of melted butter. The key here is “lightly”—just enough to make the sugar adhere without making the surface greasy. Then, gently dip each buttered cookie half, top-side down, into a mixture of granulated sugar seasoned with extra pumpkin spice and a touch of salt. The salt is a secret ingredient here, wonderfully balancing the sweetness of the pumpkin and filling, creating a more complex and satisfying flavor profile. Do not omit it!

Part 2: Whipping Up the Dreamy Cream Cheese Filling

No whoopie pie is complete without its signature filling, and for these pumpkin delights, a rich and tangy cream cheese buttercream is an absolute must. In the bowl of your stand mixer, whip together softened butter and room temperature cream cheese until the mixture is incredibly light and fluffy. This aeration process is crucial for a smooth, pillowy filling. Gradually add the powdered sugar, mixing on low speed to prevent a sugar cloud, then increase speed to fully incorporate. Finish by beating in vanilla extract or, for an extra layer of flavor, vanilla bean paste, until the filling is wonderfully light, airy, and cloud-like.

Part 3: Assembling Your Perfect Pumpkin Whoopie Pies

Now for the most exciting part: assembling your beautiful Pumpkin Whoopie Pies! Take half of your cooled, sugared pumpkin cookie halves and turn them flat-side up. Using a piping bag fitted with your favorite tip (a round or star tip works wonderfully), pipe a generous dollop of the cream cheese filling onto the center of each. You can be as creative as you like with your piping – simple swirls, elegant stars, or just a neat mound – there’s no wrong way to fill them! Then, gently place another sugared pumpkin cookie half on top, flat-side down, to create the sandwich. Press down just enough to lightly secure the top cookie to the filling.

Once assembled, these delightful treats can be enjoyed immediately, offering a soft, fresh experience. For best results and to allow the flavors to meld beautifully, you can also refrigerate them in an airtight container. They will keep wonderfully for up to 5 days, making them perfect for preparing ahead for parties, gatherings, or simply to have a delicious fall snack ready when cravings strike.

Did you try this amazing Pumpkin Whoopie Pie recipe? I would absolutely love to hear about your experience! Please leave a review or comment below, and don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes fun!

📖 Recipe Card

Yield: 18 whoopie pies

Pumpkin Whoopie Pies

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

These Pumpkin Whoopie Pies are the tastiest fall treat. Soft pumpkin cookies that have been lightly sugared with a cream cheese filling, YUM!

Ingredients

for the cookies:

• 12 tablespoons Unsalted Butter, soft room temp
• ¾ cup Light Brown Sugar, packed
• 1 large Egg, room temperature
• ½ cup Pumpkin Puree
• 3 cups All-Purpose Flour
• 1 tablespoon Pumpkin Spice Mix
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Kosher Salt, Morton

for the cookie topping:

• 1 tablespoon Unsalted Butter, melted
• ¾ cup Granulated Sugar
• ¾ teaspoon Pumpkin Spice Mix
• ¼ teaspoon Nutmeg, freshly grated
• ¼ teaspoon Kosher Salt

for the buttercream filling:

• 8 tablespoons Unsalted Butter, soft room temp
• 1, 8-ounce package Cream Cheese, room temp
• 4 cups Powdered Sugar
• ½ teaspoon Vanilla Bean Paste

Instructions

for the cookies:

1. Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper or Silpat baking liner.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar at medium speed until fluffy, 3 to 4 minutes. Scrape down the sides of the bowl 2-3 times during the creaming.
3. Beat the egg and pumpkin puree in until well combined.
4. Add the flour, pumpkin spice mix, baking powder, soda, salt, and vanilla to the mixer bowl.
5. With the mixer on low speed, blend just until the flour is completely worked into the wet mixture.
6. Using a 1-ounce cookie scoop, place level scoops of the cookie batter onto your prepared baking sheets.
7. Bake immediately in the preheated oven until the bottom edges are lightly golden and the tops are dry, 12 to 14 minutes. Rotate the pans halfway through baking, turning them around and changing from the bottom and top oven racks.
8. When the cookies are done baking, let the cookies cool completely on the pans before trying to remove them.
9. While the cookies cool, stir together the granulated sugar, pumpkin spice mix, nutmeg, and salt in a small bowl.
10. Working with one cookie at a time, brush the top and edges of each with a little melted butter and immediately dredge the cookies, top side down through the spiced sugar.
11. Pipe filling onto the flat side of half of the cookies using a piping bag and your favorite piping tip. Place the remaining cookies, flat side down, onto the buttercream to connect the two cookies.
12. Serve immediately, or refrigerate in an airtight container for up to 5 days.

for the buttercream filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 1 minute.
2. Add the cream cheese to the bowl and beat until smooth. Scrape down the bowl.
3. Place the powdered sugar in the bowl and turn the mixer on low until worked into the butter and cream cheese.
4. Add the vanilla and turn the mixer up to medium speed for 30-45 seconds until the mixture is fluffy. Place the mixture in a piping back fitted with your favorite piping tip.

Notes

Notes & Tips

As usual, when baking, be sure that all of your ingredients are at room temperature. Having one thing too cold, like the eggs, can make the butter seize up. And cream cheese that is too cold will end up lumpy.

To make quick and easy work of the few steps this recipe has, stir up the sugar topping and make the filling while the cookies bake and cool. And place the filling in a piping bag, or even a zip-top bag so it is ready to pipe when they are cooled.

I like to use this recipe as an opportunity to put my homemade Pumpkin Spice Mix in it. It is a great mix, that is just a LITTLE different than what you can buy in the store. I just mix up one batch a season for all my pumpkin baking.

When brushing the baked cookies with the butter, be sure to do a very light layer, you are just putting enough on to make the sugar stick. Too much butter and it will make the sugar cakey.

Be sure the cookies are fully cool before adding the filling. If they are at all warm the filling will melt and ooze out of them instead of just smoshing in the middle.

Substitutions

If you don’t have pumpkin spice mix or the ingredients to whip some up, replace it with some cinnamon and nutmeg.

I like to use vanilla bean paste for a little extra flavor in this recipe, but simple vanilla extract will do the job too.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• CFS 4038000-E Sparta Round Basting/Pastry Brush with Boar Bristles, 1
• Vollrath 2 oz Stainless Steel Disher – Size 16,Dark Blue
• Norpro Stainless Steel Scoop, 25MM (.5 Tablespoon)
• SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)
• KitchenAid KSM3316XER Artisan Mini Stand Mixers, 3.5 quart, Empire Red

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving:
Calories: 417Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 196mgCarbohydrates: 59gFiber: 1gSugar: 42gProtein: 4g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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