Pumpkin whoopie pies feel like a secret weapon for autumn gatherings. They carry that nostalgic pumpkin flavor but get a playful upgrade with a fluffy cream cheese filling. I love how they’re both charming and surprisingly simple to make, especially when you want something cozy but not overly sweet.
Why these pies are worth making again and again
They remind me of cozy autumn afternoons, the smell of spices filling the house. The perfect balance of pumpkin sweetness and tangy cream keeps you reaching for another. Plus, they’re forgiving enough to tweak—more spice, less sugar, a handful of chopped nuts—whatever makes it yours.
Ingredients and their secrets
- Canned pumpkin purée: Adds moistness and a gentle sweetness; opt for pure pumpkin, not pie filling.
- Ground cinnamon: Warm, fragrant, essential for that cozy fall aroma.
- Cream cheese: Rich and tangy, balances the sweetness; soften before mixing.
- Brown sugar: Gives a caramel warmth; light or dark works, but dark adds depth.
- Spiced filling: A playful twist—think nutmeg, ginger, or allspice for more complexity.
- Parchment paper: Prevents sticking and promotes even baking.
- Piping bag: Makes filling neat and fun to pipe.
Tools and equipment for pumpkin whoopie pies
- Mixing bowls: For whisking and combining ingredients.
- Electric hand mixer: To beat the butter and sugar until fluffy.
- Baking sheets: To bake the cookie rounds evenly.
- Parchment paper: Prevents sticking and makes cleanup easy.
- Piping bag: For neatly filling the pies.
Step-by-step guide to perfect pumpkin whoopie pies
Step 1: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
Step 2: In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
Step 3: In another bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar until creamy and fragrant, about 2 minutes.
Step 4: Add 1 cup canned pumpkin purée, 1 large egg, and 1 teaspoon vanilla extract. Mix until well combined.
Cooking checkpoints and tips for best results
- The cookies should be golden around the edges but still soft in the middle.
- The filling should be smooth, not runny, and hold its shape when piped.
- Avoid overbaking; they firm up as they cool, so take them out early if they’re just lightly golden.
- Ensure the filling is fully chilled before spreading to prevent melting.
Common mistakes and how to fix them
- Cold butter clumps in the batter.? Use room temperature butter for smooth mixing.
- Tough, dense cookies.? Don’t overmix after adding flour.
- Cookies burn or underbake.? Check oven temperature with a thermometer.
- Filling melts or slides off.? Allow cookies to cool completely before filling.
Pumpkin Whoopie Pies with Cream Cheese Filling
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. This ensures even distribution of the spices and leavening agents.
- In a separate bowl, beat the softened butter and brown sugar with an electric hand mixer until the mixture is fluffy, light, and fragrant, about 2 minutes. Listen for the gentle whir of the mixer and watch the mixture turn creamy.
- Add the pumpkin purée, egg, and vanilla extract to the butter mixture. Mix until the ingredients are fully incorporated, and the batter looks smooth with a slightly thick consistency.
- Gradually add the dry ingredients into the wet mixture, folding gently with a spatula or using the mixer on low speed. Mix just until the flour is barely combined to keep the batter light and airy.
- Using a spoon or cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers.
- Bake for 12 minutes, or until the edges are golden and the centers feel firm when gently pressed. The cookies will be soft but set, and will firm up as they cool.
- While the cookies cool on a wire rack, prepare the cream cheese filling. Beat the softened cream cheese, butter, and confectioners' sugar together until smooth, creamy, and slightly fluffy. This should take about 2-3 minutes and fill your kitchen with a sweet, tangy aroma.
- Once the cookies are completely cooled, transfer the cream cheese filling to a piping bag fitted with a decorative tip. Pipe generous dollops onto the flat side of one cookie, then sandwich with another cookie to form a pie.
- Press gently to spread the filling evenly and ensure the pies hold their shape. Repeat with remaining cookies and filling.
- Serve the pumpkin whoopie pies at room temperature to enjoy the perfect balance of moist cookie and creamy filling. They’re best enjoyed within a few days for optimal freshness and flavor.
Notes
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
