Whoopie pies are a classic treat here in Lancaster County. Authentic ones are delicious, typically chocolate and with a very sweet fluffy white filling.
For those of you who have never had one, the sandwich cookie part is basically like eating cake, soft and fluffy, while the filling is sweet and puffy, sort of like a marshmallow cloud.
Pumpkin Whoopie Pies
Traditional whoopie pies require a special mold for baking and you’ve probably caught on by now that I hate buying special tools for just one kind of recipe.
This recipe simplifies the whole process by simply baking the soft fluffy cookies on a baking sheet.
Have you noticed the way pumpkin gives nearly everything it is baked with a soft, cake-like texture, that is evident in these pumpkin cookies.
At the first bite, I realized just how perfect these cookies are for EASY pumpkin whoopie pies.
Pumpkin Whoopie Pies with Cream Cheese Filling
I love cream cheese paired with pumpkin, so I prefer this quick cream cheese frosting filling in my whoopie pies.
These pumpkin sandwich cookies are a perfect fall treat for those of us who crave pumpkin.
And truthfully, I think they beat the traditional filling – hands down. The cookie is soft and the cream cheese filling is a perfect pairing to the pumpkin.
Pumpkin Whoopie Pie Recipe
- Preheat oven to 350°F. In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin, and vanilla.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Add dry ingredients to the wet and stir until combined.
- Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until the edges are slightly browned. Do not overbake. Let cool completely.
Filling Directions
- Beat the butter and cream cheese with a mixer until light and fluffy. Beat in the vanilla and salt and powdered sugar until smooth.
- To assemble the whoopie pies, spread a thick layer of cream cheese filling on the bottom half of a cookie, top with the other half.
Easy Pumpkin Desserts
If you’re looking for a simple as can be pumpkin cookie recipe, try my soft glazed pumpkin cookies.
Classic Pumpkin Bars are soft, moist bars spread with a thick layer of tangy cream cheese frosting.
Simple and elegant, these Pumpkin Puff Pastry Turnovers are perfect for dessert or as a weekend brunch treat.
Cream Cheese Filled Pumpkin Whoopie Pies
Ingredients
For the Cookies
- 1 cup butter, softened
- 2 cups white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 cups pumpkin puree
- 1 tsp vanilla
- 4 ¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp salt
For the Cream Cheese Filling
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 tsp vanilla
- ⅛ tsp kosher salt
- 2 ½ cups powdered sugar
Instructions
Cookie Directions
- Preheat oven to 350°F. In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin, and vanilla.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. Add dry ingredients to the wet and stir until combined.
- Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until the edges are slightly browned. Do not overbake. Let cool completely.
Filling Directions
- Beat the butter and cream cheese with a mixer until light and fluffy. Beat in the vanilla and salt and powdered sugar until smooth.
- To assemble the whoopie pies, spread a thick layer of cream cheese filling on the bottom half of a cookie, top with the other half.
Nutrition
{originally published 9/15/17 – recipe notes and photos updated 9/10/21}
Heather says
Great job Mallory! These are delicious!
Emily says
Can these be put in the freezer after they are made?
Kat says
How did you get your cookies s perfectly round my dough was very sticky
Mallory says
Using a cookie dough scoop makes it easy.
BlakeH says
Hi, can I make these a day ahead and they still be soft enough? They sound amazing!
Debie Munecas? says
Hi, my filling looks more like icing than frosting like it looks in your picture. Any idea why? Thans!
Mallory says
It could need more powdered sugar. Or your butter was slightly melted, or too much milk.
Liz says
These look amazing!!! I have fond memories of eating pumpkin whoopie pies in Maine during the fall. I can’t wait to try your recipe! 🙂
Lynn says
I’d love to find a way to make these gluten free but with a good texture and taste
Mallory says
you could try a cup for cup substitution of gluten free flour. But I can’t help you beyond that, as I’ve never worked with gluten free flours.
Marianna says
When you say Pumpkin pack, do you mean pumpkin puree? If not, can pumpkin puree be used?
Karen Klinck says
Knowing my friends, I’m going have to quadruple the recipe. At least. (And that may be just to get anything out of the kitchen if my housemate’s home!)
Ruthie says
These were too doughy. Even with ice cream scoop, were not cookie shaped. Terrible, really. My husband would not eat them. Luckily I didn’t make up the cream cheese filling. As it was I had to throw out the ingredients 🙁👎
Mary says
Hi Ruthie, I can appreciate your frustration. Were they cooked all the way through? If they were doughy, it sounds like they may not have been cooked through.