Pumpkin Whoopie Pies Recipe: Soft Spiced Cream-Filled Treats

These Pumpkin Whoopie Pies are an irresistible fall treat: soft pumpkin “cookies” lightly sugared and sandwiched with a creamy cream cheese filling. They’re tender, festive, and get raves from everyone who tries them.

These whoopie pies are a real showstopper—perfect for fall gatherings, school treats, or a cozy weekend baking project.

Ingredients

The recipe includes several components: the pumpkin cookie batter, a spiced sugar topping, and a cream cheese buttercream. Some butter is used in the cookies and more in the filling. The spiced sugar gives the finished pies a delicate crunch and a warm autumn flavor. While the ingredient list is a bit long, active hands-on time is moderate and the results are well worth it.

For the full ingredient measurements and the printable recipe card, use the recipe section below.

Method

Start by making the whoopie pie cookies. Cream the butter and brown sugar until light and fluffy, then add the pumpkin and egg. Mix in the dry ingredients just until combined to form the cookie batter.

Portion the batter onto parchment-lined sheet pans—use a 1-ounce cookie scoop for even rounds—and gently press each mound to flatten slightly. Bake until the edges are lightly golden and the tops are dry, then allow the cookies to cool completely on the pan.

While the cookies cool, combine granulated sugar with pumpkin spice, freshly grated nutmeg, and a pinch of kosher salt. Lightly brush the cooled cookie tops and edges with melted butter—just enough to make the sugar stick—and immediately dip them top-side down into the spiced sugar. The salt helps balance the sweetness, so don’t skip it.

For the filling, beat softened butter until smooth, then add room-temperature cream cheese and beat until combined. Gradually add powdered sugar, starting on low to avoid a powdered-sugar cloud, then increase speed and add vanilla until the filling is light and pillowy. Transfer the buttercream to a piping bag.

Assemble the pies by turning half of the cookies over and piping the filling onto the flat sides. Pipe in dollops, stars, or a swirl—there’s no wrong way. Top each filled cookie with another cookie, flat side down, pressing gently to spread the filling to the edges.

You can enjoy the pies right away or store them in an airtight container in the refrigerator for up to five days.

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📖 Recipe

Yield: 1 dozen pies

Pumpkin Whoopie Pies

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Soft pumpkin cookies coated in a spiced sugar and filled with a light cream cheese buttercream—these Pumpkin Whoopie Pies are a fall favorite.

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
• 1 recipe Cream Cheese Buttercream

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 (or vanilla extract)

Instructions

for the cookies:

1. Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper or silicone liners.
2. Cream the butter and brown sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3–4 minutes, scraping the bowl as needed.
3. Add the egg and pumpkin puree and beat until combined.
4. Add the flour, pumpkin spice, baking powder, baking soda, salt, and vanilla. Mix on low until the flour is fully incorporated.
5. Using a 1-ounce cookie scoop, place level scoops of batter onto the prepared baking sheets and lightly press each to flatten slightly.
6. Bake 12–14 minutes, rotating pans halfway through, until the bottoms are lightly golden and the tops are dry. Cool completely on the pans before removing.
7. While the cookies cool, stir together the granulated sugar, pumpkin spice, nutmeg, and salt.
8. Brush the top and edges of each cooled cookie with a small amount of melted butter, then immediately dredge the top side down through the spiced sugar.
9. Pipe filling onto the flat side of half the cookies, then sandwich with the remaining cookies, flat side down. Serve or refrigerate in an airtight container for up to 5 days.

for the buttercream filling:

1. Beat the butter in the mixer on medium until smooth, about 1 minute.
2. Add the cream cheese and beat until smooth, scraping the bowl.
3. On low speed, add the powdered sugar until incorporated, then increase to medium and beat 30–45 seconds until light and fluffy. Add vanilla and mix briefly. Transfer to a piping bag.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving:
Calories: 417
Total Fat: 19g
Saturated Fat: 12g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 61mg
Sodium: 196mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 42g
Protein: 4g

Estimated values; actual nutrition may vary based on ingredients used.