If you’re craving a cozy, spiced treat that wraps autumn in every bite, this Pumpkin Whoopie Pies Recipe is just what you need. Soft, cakey pumpkin cookies sandwiched with a creamy, fluffy filling come together in a way that’s utterly irresistible. Let me walk you through why these little delights might just become your new seasonal obsession!
Why You’ll Love This Recipe
- Perfect Pumpkin Flavor: The natural sweetness and subtle earthiness from pumpkin puree shine through in every bite.
- Spices that Warm Your Soul: Cinnamon, ginger, and cloves come together to give these whoopie pies that cozy, comforting autumn vibe.
- Light and Fluffy Filling: The classic whoopie pie filling is creamy and airy, balancing the pumpkin cookies perfectly.
- Simple to Make: With straightforward ingredients and quick prep, you can have these baking in no time!
Ingredients You’ll Need
This Pumpkin Whoopie Pies Recipe calls for a handful of pantry staples and familiar fall flavors that come together beautifully. Each ingredient plays a crucial role—whether it’s the pumpkin that keeps the cookies moist or the blend of warming spices that makes the flavor pop.
- Brown Sugar: Adds deep molasses notes and keeps the cookies soft and tender.
- Vegetable Oil: Ensures moistness and a tender crumb without overpowering other flavors.
- Pumpkin Puree: The star ingredient offering that delicious, natural pumpkin flavor and moisture.
- Eggs: Bind the cookies together while adding richness.
- All-Purpose Flour: The base of your cookies that holds everything together perfectly.
- Spices (Cinnamon, Ginger, Cloves): Classic autumn spices that bring warmth and depth.
- Baking Powder & Baking Soda: Leavening agents that help the cookies rise fluffy and soft.
- Vanilla Extract: Enhances all the flavors with its sweet aroma.
- Egg White, Milk, Shortening & Confectioners’ Sugar: These ingredients come together in the luscious, fluffy filling that’s the perfect sweet counterpart.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The beauty of this Pumpkin Whoopie Pies Recipe is how flexible it can be. Feel free to personalize it to suit your tastes or dietary needs—there are so many delicious ways to mix things up without losing that classic appeal.
- Swap the Filling: Try cream cheese frosting or mascarpone filling for a tangier, richer flavor.
- Make Them Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to accommodate gluten sensitivities.
- Add Mix-Ins: Incorporate mini chocolate chips, chopped nuts, or dried cranberries into the cookie batter for extra texture and flavor.
- Spice It Up: Increase or reduce the spices based on your preference or add nutmeg for a little extra warmth.
How to Make Pumpkin Whoopie Pies Recipe
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Lightly grease your baking sheets or line them with parchment paper to prevent the pumpkin cookies from sticking. This ensures easy removal and maintains the cookie shape perfectly.
Step 2: Mix the Wet Ingredients
In a large bowl, blend together the brown sugar and vegetable oil until smooth and well combined. Beat in the pumpkin puree and eggs, stirring until the mixture is silky and thoroughly mixed. This creates the moist, flavorful base for our whoopie pies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda. This aromatic spice mix is what gives these pumpkin whoopie pies their signature cozy flavor and tender texture.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet pumpkin mixture just until combined. Be careful not to overmix; you want a soft, thick batter that holds its shape when dropped onto the baking sheets.
Step 5: Bake the Cookies
Drop heaping teaspoons of dough onto your prepared baking sheets, spaced a couple of inches apart. Bake for 10 to 12 minutes until they’re set but still soft in the center. Once baked, allow the cookies to cool completely before adding the filling.
Step 6: Make the Fluffy Filling
While the cookies cool, beat the egg white in a bowl until frothy. Add milk, vanilla, and half of the confectioners’ sugar, mixing until smooth. Beat in the shortening followed by the remaining confectioners’ sugar, continuing to whip until your filling is light, creamy, and fluffy – perfect for spreading.
Step 7: Assemble Your Pumpkin Whoopie Pies
Pair up the cooled pumpkin cookies by size and sandwich a generous dollop of cream filling between two cookies. Gently press them together without squishing out all the filling. Voila! Your classic pumpkin whoopie pies are ready to enjoy.
Pro Tips for Making Pumpkin Whoopie Pies Recipe
- Perfect Cookie Size: Use a cookie scoop or heaping teaspoon to ensure all cookies bake evenly and pair nicely.
- Don’t Overmix: Fold the dry and wet ingredients gently to keep cookies tender, not tough.
- Chill the Dough: If time allows, refrigerate the batter for 20 minutes before baking to help cookies hold their shape.
- Filling Consistency: Beat the filling until light but make sure it’s firm enough to spread easily without running out.
How to Serve Pumpkin Whoopie Pies Recipe
Garnishes
Sprinkle a light dusting of cinnamon or powdered sugar on top of your whoopie pies for an elegant touch. For festive occasions, a drizzle of white chocolate or a few chopped toasted pecans on the filling make for a gorgeous, tasty presentation.
Side Dishes
These pumpkin whoopie pies pair beautifully with a hot cup of coffee, chai tea, or even a glass of cold milk. For holiday gatherings, serve alongside a harvest-themed platter of spiced nuts, apple slices, or cinnamon-dusted popcorn to complement the warm flavors.
Creative Ways to Present
Stack the whoopie pies on a tiered dessert tray to create a show-stopping centerpiece. Wrap individual pies in parchment paper tied with ribbon for charming party favors. Or even try mini versions for bite-sized treats perfect for holiday parties and potlucks.
Make Ahead and Storage
Storing Leftovers
Place leftover pumpkin whoopie pies in an airtight container and store them in the refrigerator for up to 5 days. This keeps the filling fresh and the cookies soft, so you can enjoy them later just as much as when they’re fresh out of the oven.
Freezing
For longer storage, freeze the assembled whoopie pies in a single layer on a baking sheet first, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months—just thaw overnight in the fridge before serving.
Reheating
If you prefer your whoopie pies a little warm, pop them in the microwave for 10–15 seconds or enjoy at room temperature. The filling softens slightly when warmed, making them even more indulgent.
FAQs
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Can I substitute canned pumpkin for fresh pumpkin puree?
Absolutely! Canned pumpkin puree is actually preferred in many recipes because it’s smooth and consistent, offering a reliable texture and flavor. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling, which contains extra spices and sugar.
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What if I don’t have shortening for the filling?
You can substitute softened unsalted butter or even coconut oil for shortening, though the flavor and texture will vary slightly. Butter adds a richer taste but can be softer; coconut oil gives a subtle tropical twist and keeps things dairy-free.
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How do I prevent my whoopie pies from being dry?
Using pumpkin puree and oil in the batter ensures moisture, but be sure to avoid overbaking — pull the cookies out when they’re set but still soft. Also, don’t overmix the dough as this can develop gluten and cause dryness.
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Can I make this Pumpkin Whoopie Pies Recipe vegan?
With some ingredient swaps, yes! Replace eggs with flax eggs or applesauce, use plant-based shortening and milk substitutes in the filling, and ensure your sugar is vegan-friendly. Keep in mind texture and taste might differ slightly but still delicious.
Final Thoughts
There’s something so heartwarming about baking a batch of pumpkin whoopie pies, with their soft, spiced cakes and fluffy filling that just feels like a hug in dessert form. I hope this Pumpkin Whoopie Pies Recipe brings a little extra coziness your way this season—and that you find as much joy making and sharing them as I do. Happy baking!
PrintPumpkin Whoopie Pies Recipe
Pumpkin Whoopie Pies are a delightful autumn treat featuring soft, spiced pumpkin cookies sandwiched with a creamy, sweet filling. These moist, flavorful pies are perfect for seasonal gatherings or a cozy dessert.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 3 dozen whoopie pies (18 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough:
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 1 1/2 cups solid pack pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 1/2 tablespoons ground cinnamon
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Whoopie Pie Filling:
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, divided
- 3/4 cup shortening
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease baking sheets to prepare for baking the cookies.
- Make Cookie Dough: In a large bowl, combine the brown sugar and vegetable oil. Mix in the pumpkin puree and eggs, beating well until fully incorporated. In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients and mix until combined to form the spiced pumpkin dough.
- Shape Cookies: Drop the dough by heaping teaspoons onto the prepared baking sheets, spacing them sufficiently apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until they are set but still soft. Once baked, remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare Filling: While the cookies cool, beat the egg white in a mixing bowl until frothy. Add the milk and vanilla extract, then mix in 1 cup of the confectioners’ sugar. Beat in the shortening, followed by the remaining 1 cup of confectioners’ sugar. Continue beating until the filling is light, fluffy, and smooth.
- Assemble Whoopie Pies: Once the cookies are cool, create sandwiches by spreading a generous amount of the filling onto the flat side of one cookie, then topping it with another cookie to form a whoopie pie.
Notes
- Ensure the cookies are completely cooled before assembling to prevent the filling from melting.
- Use solid pack pumpkin puree for best texture and moisture.
- Shortening in the filling helps maintain a sturdy, pipeable texture.
- Cookies can be stored in an airtight container for up to 3 days.
- For a dairy-free option, substitute milk with a plant-based milk and use a vegan shortening or margarine.
