Why You’ll Love Pumpkin Whoopie Pies Recipe
These pumpkin whoopie pies combine everything you want in a fall dessert: warm spices, tender pumpkin cakes, and a creamy filling. Despite their impressive appearance, they’re surprisingly straightforward to prepare.
The pumpkin keeps the cookies soft rather than crisp, giving them the traditional cake-like texture that makes whoopie pies so distinctive. They’re also easy to prepare ahead of time, making them especially convenient when you’re baking for a party or holiday gathering.
Another advantage is how customizable they are. You can keep the classic filling, switch to cream cheese frosting, add maple flavor, or roll the edges in chopped nuts for an extra-special finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Cookies
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 1 ½ cups pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 ½ tablespoons ground cinnamon
- ½ tablespoon ground ginger
- ½ tablespoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Filling
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, divided
- ¾ cup shortening
For food-safety reasons, consider using pasteurized egg white when making a filling that will not be cooked. Alternatively, choose a cream cheese or buttercream filling that doesn’t contain raw egg.
Directions
- Preheat the oven to 350°F (175°C). Lightly grease your baking sheets or line them with parchment paper.
- In a large mixing bowl, combine the brown sugar and vegetable oil until evenly blended. Add the pumpkin puree and eggs, then mix until smooth.
- In a separate bowl, combine the flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda.
- Gradually incorporate the dry mixture into the pumpkin mixture. Add the vanilla and stir just until you have a smooth, evenly combined batter.
- Drop rounded or heaping teaspoonfuls of batter onto the prepared baking sheets, leaving enough room between each portion for slight spreading.
- Bake for approximately 10 to 12 minutes. The pumpkin cakes are ready when their tops spring back after being gently touched.
- Allow them to rest briefly on the baking sheets before transferring them to a wire rack. Let them cool completely before adding the filling.
- To prepare the filling, beat the egg white until loosened, then blend in the milk and vanilla. Gradually mix in half of the confectioners’ sugar.
- Add the shortening and remaining confectioners’ sugar. Continue beating until the filling becomes smooth, light, and fluffy.
- Pair similarly sized pumpkin cookies together. Spread or pipe filling onto the flat side of one cookie, then place the second cookie on top. Press very gently to create a sandwich.
Servings and timing
This recipe makes approximately 18 pumpkin whoopie pie sandwiches.
Prep time: 30 minutes
Cook time: 10–12 minutes per batch
Total time: approximately 40 minutes, plus cooling time
Servings: 18
Yield: approximately 18 sandwich cookies
Allow the pumpkin cookies to cool completely before assembling them. Adding filling while they’re still warm can cause it to soften or melt.
Variations
For a cream cheese version, replace the traditional filling with a simple cream cheese frosting. Its slight tanginess works especially well with sweet pumpkin and warm spices.
For maple pumpkin whoopie pies, add a little maple extract or maple syrup to a cream cheese or buttercream filling. Maple complements cinnamon, ginger, cloves, and pumpkin beautifully.
You can also replace the individual spices with pumpkin pie spice for a more streamlined ingredient list. Because spice blends vary in intensity, add it gradually according to your taste.
For extra texture, roll the exposed filling around the edges of each assembled whoopie pie in finely chopped pecans or walnuts.
For a sweeter dessert, mix mini chocolate chips into the pumpkin batter. White chocolate chips are another option that pairs particularly well with the warm spices.
You can also dust the finished pies lightly with confectioners’ sugar just before serving for a simple decorative touch.
Storage/Reheating
Store assembled pumpkin whoopie pies in an airtight container. Place parchment or wax paper between layers so the soft cakes don’t stick together.
At room temperature, storage depends on the filling you choose. If you use a perishable filling such as cream cheese frosting, keep the whoopie pies refrigerated rather than leaving them at room temperature for extended periods.
Refrigerated whoopie pies can generally be kept for about 3 to 5 days in a well-sealed container. For the best texture, let them sit at room temperature briefly before serving.
The unfilled pumpkin cakes can also be frozen. Arrange them in a freezer-safe container with parchment between the layers and freeze for up to about 2 to 3 months. Thaw completely before adding your chosen filling.
Reheating isn’t necessary. These treats are best enjoyed at room temperature or slightly chilled.
FAQs
1. What is a pumpkin whoopie pie?
A pumpkin whoopie pie consists of two soft, cake-like pumpkin cookies sandwiched around a creamy filling. Unlike traditional cookies, the outer pieces are tender and fluffy, giving the dessert a texture somewhere between cake and a cookie.
2. Why are my pumpkin whoopie pies flat?
Flat whoopie pies can result from overly loose batter, inaccurate flour measurements, or baking soda or baking powder that has lost its effectiveness. Giving the batter a short rest before scooping can also help it thicken slightly.
3. Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree can work well, but its moisture level can vary significantly. If your puree is particularly watery, strain off some excess liquid before adding it to the batter.
4. Is pumpkin pie filling the same as pumpkin puree?
No. Pumpkin puree is essentially cooked, pureed pumpkin without the sweeteners and spices found in prepared pumpkin pie filling. Use plain pumpkin puree for this recipe so you can control the sweetness and spices.
5. Can I make pumpkin whoopie pies ahead of time?
Yes. You can bake the pumpkin cakes a day or two in advance and store them in an airtight container before assembling. They’re an excellent make-ahead dessert for autumn gatherings and holiday parties.
6. Can I use cream cheese frosting for the filling?
Absolutely. Cream cheese frosting is one of the best alternatives because its tangy flavor balances the sweet, warmly spiced pumpkin cakes. Remember that desserts made with cream cheese frosting should be refrigerated.
7. How do I keep whoopie pies from sticking together?
Avoid stacking them directly on top of one another. Separate layers with parchment or wax paper and keep the container well sealed. Chilling assembled whoopie pies can also make them easier to handle.
8. How do I know when pumpkin whoopie pies are finished baking?
Gently touch the center of one of the cakes. It should spring back rather than leaving a deep indentation. Avoid overbaking, since maintaining moisture is important for the signature soft texture.
9. Can pumpkin whoopie pies be frozen?
Yes. For the most reliable results, freeze the pumpkin cakes without filling and assemble them after thawing. If you want to freeze assembled whoopie pies, make sure the particular filling you choose freezes well.
10. What can I serve with pumpkin whoopie pies?
They pair wonderfully with coffee, hot chocolate, chai, tea, or warm apple cider. Their pumpkin-and-spice flavor also makes them an easy addition to Halloween parties, Thanksgiving dessert spreads, and other fall celebrations.
Conclusion
Pumpkin whoopie pies bring together soft pumpkin cake, fragrant autumn spices, and creamy filling in an irresistible handheld dessert. They look festive enough for a holiday table while remaining simple enough for an afternoon baking project.
Whether you stick with the classic filling or experiment with cream cheese, maple, chocolate chips, or chopped nuts, these pumpkin whoopie pies are an easy way to turn pumpkin puree into a memorable fall treat.
Pumpkin Whoopie Pies
Soft, cake-like pumpkin whoopie pies filled with a light, sweet vanilla cream. Warm cinnamon, ginger, and cloves make these tender sandwich cookies a cozy fall favorite.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 40 minutes, plus cooling time
- Yield: 18 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 1 ½ cups pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 ½ tablespoons ground cinnamon
- ½ tablespoon ground ginger
- ½ tablespoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, divided
- ¾ cup shortening
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper.
- In a large mixing bowl, combine the brown sugar and vegetable oil until evenly blended. Add the pumpkin puree and eggs and mix until smooth.
- In a separate bowl, combine the flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the pumpkin mixture. Add the vanilla and stir just until the batter is smooth and evenly combined.
- Drop rounded or heaping teaspoonfuls of batter onto the prepared baking sheets, leaving room between each portion for slight spreading.
- Bake for 10 to 12 minutes, or until the tops spring back when gently touched.
- Let the pumpkin cakes rest briefly on the baking sheets, then transfer them to a wire rack and cool completely.
- For the filling, beat the egg white until loosened, then blend in the milk and vanilla. Gradually beat in half of the confectioners’ sugar.
- Add the shortening and remaining confectioners’ sugar. Continue beating until the filling is smooth, light, and fluffy.
- Pair similarly sized pumpkin cakes. Spread or pipe filling onto the flat side of one cake, top with another, and press gently to form a sandwich.
Notes
- For food safety, use pasteurized egg white when preparing the uncooked filling, or substitute a cream cheese or buttercream filling without raw egg.
- Cool the pumpkin cakes completely before filling to prevent the filling from softening or melting.
- For a cream cheese variation, replace the traditional filling with cream cheese frosting and keep the assembled pies refrigerated.
- For maple flavor, add maple extract or a little maple syrup to a cream cheese or buttercream filling.
- Pumpkin pie spice can replace the individual spices; adjust the amount to taste.
- For extra texture, roll the exposed filling edges in finely chopped pecans or walnuts.
- Mini chocolate chips or white chocolate chips can be folded into the pumpkin batter.
- Store assembled whoopie pies in an airtight container with parchment or wax paper between layers. Refrigerate pies made with perishable fillings and use within about 3 to 5 days.
- Unfilled pumpkin cakes can be frozen with parchment between layers for about 2 to 3 months. Thaw completely before filling.
- Serve at room temperature or slightly chilled; reheating is not necessary.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 390 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 22 mg
