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Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin whoopie pies are soft, chewy cookies flavored with warm spices and moist pumpkin purée, sandwiched with a tangy, creamy cheese filling. They capture the cozy essence of autumn with their spiced aroma and melt-in-your-mouth texture, making them perfect for seasonal gatherings. The recipe emphasizes simple mixing, gentle scooping, and careful baking to achieve their charming appearance and delightful taste.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup softened butter
  • 1/2 cup brown sugar light or dark
  • 1 cup canned pumpkin purée pure pumpkin, not pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups confectioners' sugar

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Baking sheets
  • Parchment paper
  • Piping bag

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Press gently to spread the filling evenly and ensure the pies hold their shape. Repeat with remaining cookies and filling.
  11. 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

Ensure the cookies are fully cooled before filling to prevent melting. Feel free to add chopped nuts or extra spices to customize your pies.