Soft and Spiced Pumpkin Whoopie Pies with Cream Cheese Filling

Can I just say something bold? These Pumpkin Whoopie Pies might be the best fall treat I’ve ever baked. Yes, even better than pumpkin bread. There’s something magical about soft, spiced pumpkin cookies sandwiching a thick layer of sweet cream cheese frosting.

They’re nostalgic, cozy, and surprisingly easy to make. And honestly, once you try them, you’ll wonder why you ever waited so long to make whoopie pies at home.

I first started baking these when my kids were little — one bite and they were hooked. Now it’s our family’s official “first weekend of October” tradition. We bake a batch, wrap them in parchment, and sneak them into lunchboxes or drop them off to neighbors. It’s our way of saying: “Hey, fall’s here — let’s make it delicious.”

Whether you’re new to baking or a seasoned cookie queen, you’ll love how simple and satisfying these are. Let’s make some Pumpkin Whoopie Pies together.

What Are Pumpkin Whoopie Pies?

If you’ve never had a whoopie pie, you’re in for a treat. Think of it like a soft sandwich cookie — two pillowy pumpkin-spice cakes filled with a creamy, dreamy frosting.

They’re not quite cookies, not quite cupcakes. Just perfect little hand-held desserts.

These easy pumpkin whoopie pies are made with real pumpkin puree, warm spices, and a not-too-sweet cream cheese filling. They’re fluffy, moist, and seriously addictive.

And yes, they freeze beautifully (if you can resist eating them all in one sitting).

Why You’ll Love This Pumpkin Whoopie Pies Recipe

There are a million pumpkin recipes out there. But this one? It’s a keeper. Here’s why:

• Beginner-friendly – No mixer required for the cookies
• Soft & cakey – Not dry or crumbly like some store-bought versions
• Cozy spice blend – Just the right mix of cinnamon, ginger, and cloves
• Creamy filling – Sweet, tangy, and so easy to whip up
• Perfect for sharing – Lunchboxes, bake sales, or just-because treats

You can even make mini pumpkin whoopie pies for bite-sized snacks or use maple cream cheese filling for an extra fall twist.

Ingredients You’ll Need

Here’s everything you need to make these cozy treats.

For the Pumpkin Cookies:

• 3 cups all-purpose flour (360g)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground ginger
• 1½ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
• 2 cups packed light brown sugar (440g)
• ⅔ cup vegetable oil (160ml)
• 2 large eggs
• 1 tbsp vanilla extract

For the Cream Cheese Filling:

• ½ cup unsalted butter, softened (113g)
• 4 oz cream cheese, softened (113g)
• ½ tsp vanilla extract
• 3 cups confectioners’ sugar (360g)

Optional swaps:

• Use maple extract instead of vanilla for a pumpkin whoopie pie with maple cream cheese filling
• Swap cream cheese for marshmallow fluff if you prefer an Amish pumpkin whoopie pie style

How to Make Pumpkin Whoopie Pies

This recipe makes about 20–22 sandwich cookies.

1. Preheat the oven

Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

2. Mix the dry ingredients

In a large bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Ginger
• Cinnamon
• Cloves

Set it aside.

3. Whisk the wet ingredients

In another large bowl, combine:

• Pumpkin puree
• Brown sugar
• Oil
• Eggs
• Vanilla

Whisk until fully combined and smooth.

4. Combine wet and dry

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until no flour streaks remain.

5. Scoop the cookies

Use a small cookie or ice cream scoop (about 2 tablespoons) to portion the dough onto your baking sheets. Leave about 1 inch of space between each.

They don’t spread a ton, but you still want room for air flow and even baking.

6. Bake and cool

Bake one sheet at a time for 12–15 minutes. The tops should feel set and a toothpick should come out clean.

Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.

Baking tip: If your whoopie pies come out sticky, make sure they’re completely cool before storing. Warm cookies in a container = sticky tops.

Making the Cream Cheese Filling

This filling is dangerously good.

Steps:

1. In a large bowl or stand mixer, beat the butter, cream cheese, and vanilla until smooth.
2. With the mixer on low, gradually add the confectioners’ sugar.
3. Once combined, beat on medium speed for about 30 seconds until fluffy.

You can spread it with a spoon or pipe it for bakery-style swirls.

Assembling the Whoopie Pies

Now comes the fun part!

1. Flip half of the cookies over.
2. Pipe or spread a generous amount of filling on the flat side.
3. Press another cookie on top to make a sandwich.
4. Chill in the fridge for 30 minutes to help them set.

Storage Tips & Freezing Info

• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight.

*They’re actually *better* the next day once the flavors have had time to settle.*

My Favorite Variations

There are so many ways to make these your own:

• Mini pumpkin whoopie pies – Perfect for parties or portion control
• Pumpkin whoopie pies with marshmallow filling – Use marshmallow fluff instead of cream cheese
• Pumpkin whoopie pies with chocolate chips – Fold in mini chips for extra sweetness
• Pumpkin spice overload – Add nutmeg or allspice for extra warmth
• Gluten-free version – Use a 1:1 gluten-free flour blend

FAQs About Pumpkin Whoopie Pies

What’s the best filling for whoopie pies?

We love a tangy cream cheese frosting, but marshmallow or maple buttercream are great too.

Why are my whoopie pies sticky?

Sticky tops usually happen when they’re stored warm. Always let them cool completely before wrapping or stacking.

Can you freeze pumpkin whoopie pies?

Yes! Wrap each pie in parchment or plastic wrap and freeze. They thaw beautifully and taste just as good.

Are these cookies or cake?

They’re kind of both! Soft like cake, shaped like cookies, with frosting in the middle.

Can I use homemade pumpkin puree?

Absolutely! Just make sure it’s thick and well-drained to avoid excess moisture.

More Fall Dessert Ideas

If you’re loving these cozy bakes, try:

• 👉 Easy and moist pumpkin dump cake
• 👉 Maple glazed apple blondies for fall dessert tables
• 👉 Soft and chewy cinnamon roll sugar cookies

Pin It, Share It, Bake It Again

Don’t forget to save this recipe on Pinterest and follow me for more fall favorites!
📌 Ritzy Recipes on Pinterest

Tag your bakes with #PumpkinWhoopiePies – I LOVE seeing your delicious creations. Whether you’re baking solo or with your kids, these little pumpkin sandwiches are guaranteed to bring smiles.

Final Thoughts from My Kitchen to Yours

There’s something about baking with pumpkin that just feels… special. Cozy. Nostalgic.

These Pumpkin Whoopie Pies are one of those recipes that makes people pause after a bite and say, “Wow.” And isn’t that what baking’s all about?

Thanks for joining me in the kitchen today. I hope you and your family love these as much as mine does. And if you do, leave a comment below — or share this with a friend who loves fall baking as much as we do.

Now go enjoy your whoopie pies… preferably with fuzzy socks and a cup of chai. 🍂

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