Cream Cheese Filled Pumpkin Whoopie Pies

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

Cream Cheese Filled Pumpkin Whoopie Pies | Easy Thanksgiving Dessert | Pumpkin Whoopie Pie Recipe

Whoopie pies are a classic treat here in Lancaster County. Authentic ones are delicious, typically chocolate with a cloud-like 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. If done wrong they are bad: dense, dry and tasteless. 

I’m not sure whether it’s baking cake batter on a flat cookie sheet (whoopie pie molds are for cheaters) or using raw eggs whites and shorting in the filling that is intimidating, but I’ve never actually tried to make traditional whoopie pies.

Cream Cheese Filled Pumpkin Whoopie Pies | Easy Thanksgiving Dessert | Pumpkin Whoopie Pie Recipe

Pumpkin gives everything it touches a soft, cake-like texture, including these pumpkin cookies. After making them, I thought how perfect they would be for pumpkin whoopie pies. I wasn’t brave enough to try the traditional filling, but I love cream cheese paired with pumpkin, so I whipped up a quick cream cheese frosting to go between them.
Cream Cheese Filled Pumpkin Whoopie Pies | Easy Thanksgiving Dessert | Pumpkin Whoopie Pie Recipe

While they’re definitely not traditional with their cream cheese filling, these pumpkin whoopie pies are a perfect fall treat for those of us who crave pumpkin. The cookie is soft and the cream cheese filling is a perfect pairing to the pumpkin.

Cream Cheese Filled Pumpkin Whoopie Pies | Easy Thanksgiving Dessert | Pumpkin Whoopie Pie Recipe

Cream Cheese Filled Pumpkin Whoopie Pies

Thick, soft pumpkin cookies filled with tangy cream cheese frosting.
Pin Print Review
Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Cuisine: American
Servings: 2 dozen sandwiches

Ingredients 

For the Cookies

  • 1 cup butter softened
  • 2 cups white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 cups solid pack pumpkin
  • 1 tsp vanilla
  • 4 and ¾ cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 and ½ tsp cinnamon
  • 1 tsp salt

For the Cream Cheese Filling

  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 1/2 cups powdered sugar

Instructions

  • 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.
  • Preheat oven to 350 F. Drop dough by rounded tablespoons onto cookie sheets. Bake for 13-14 minutes or until edges are slightly browned. Do not over bake. Let cool completely.
  • To make the filling, 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
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Pumpkin Whoopie Pies | easy Thanksgiving dessert recipe | traditional pumpkin whoopie pies | cream cheese frosted pumpkin whoopie pies.

When I’m brave enough to tackle a traditional chocolate whoopie pie, I’m going to use this recipe from Floating Kitchen. This chocolate salted caramel version from Sally’s Baking Addiction also looks delicious!

If you’re looking for a simple pumpkin recipe, try my famous, soft glazed pumpkin cookies.

The Famous Soft Glazed Pumpkin Cookies that get compliments wherever I take them. A quick and easy pumpkin cookie recipe.
Pumpkin Whoopie Pies | easy Thanksgiving dessert recipe | traditional pumpkin whoopie pies | cream cheese frosted pumpkin whoopie pies.

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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!)

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