Pumpkin Whoopie Pies with Cream Cheese Filling

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Thick, soft pumpkin cookies filled with tangy cream cheese frosting make this EASY recipe for Pumpkin Whoopie Pies a perfect fall treat.

Pumpkin Whoopie Pies

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.

EASY Pumpkin Whoopie Pies

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

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.

Cream Cheese Filled Pumpkin Whoopie Pies are a fall favorite.

Pumpkin Whoopie Pie Recipe

  1. Preheat oven to 350°F. In a large bowl, beat together butter and sugars until well creamed. Beat in eggs, pumpkin, and vanilla.
  2. 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.
  3. 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

  1. Beat the butter and cream cheese with a mixer until light and fluffy. Beat in the vanilla and salt and powdered sugar until smooth.
  2. 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 Whoopie Pies

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

Cream Cheese Filled Pumpkin Whoopie Pies

3.67 from 3 votes
Pumpkin Whoopie Pies are thick, soft pumpkin cookies filled with tangy cream cheese frosting.
Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 24 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
  • 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

Serving: 1cookie · Calories: 377kcal · Carbohydrates: 57g · Protein: 4g · Fat: 15g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 55mg · Sodium: 376mg · Potassium: 101mg · Fiber: 1g · Sugar: 37g · Vitamin A: 3679IU · Vitamin C: 1mg · Calcium: 51mg · Iron: 2mg
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{originally published 9/15/17 – recipe notes and photos updated 9/10/21}

Pumpkin Whoopie Pies with Cream Cheese Filling

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  1. 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! 🙂

  2. 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!)

  3. Ruthie says

    1 star
    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.

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