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Pumpkin Whoopie Pies

A delicious seasonal cookie made with plenty of pumpkin, warm spices, and a sweet cream cheese frosting. These cake-like, decadent sandwich cookies are a highlight of fall!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings: 16
Course: Dessert
Cuisine: American

Ingredients

  • 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (200g) packed light brown sugar
  • 1 1/4 cups (300g) canned pumpkin puree (not pie filling!)
  • 1/2 cup (120 ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
Filling
  • 6 oz cream cheese, nearly room temperature
  • 6 Tbsp unsalted butter, nearly room temperature
  • 1 3/4 cups (210g) powdered sugar
  • 1 tsp vanilla extract
  • Chopped Pecans or walnuts (for rolling, optional)

Instructions

    Cup of Yum
  1. For the cookies: Set oven rack in center of oven and preheat oven to 350 degrees. Line 18 by 13-inch baking sheets with parchment paper.
  2. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Add brown sugar to a separate large mixing bowl. Break up brown sugar with fingertips to ensure there are no clumps. Add pumpkin, vegetable oil, egg and 1 tsp vanilla extract. Whisk mixture until well combined.
  4. Pour flour mixture into pumpkin mixture then stir and fold with a rubber spatula until mixture is combined.
  5. Scoop dough out with a 1.5 Tbsp cookie scoop and drop onto prepared baking sheets spacing 2-inches a part.
  6. Bake one sheet at a time until cookies have set completely, about 14 to 16 minutes.
  7. Let cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Repeat process with remaining cookie dough.
  8. For the filling: In a large mixing bowl using an electric hand mixer whip together cream cheese and butter on medium-low speed until smooth.
  9. Add powdered sugar and 1 tsp vanilla and whip mixture on high speed until light and fluffy for several minutes. Transfer to freezer to firm up, stirring occasionally, about 10 to 15 minutes.
  10. Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting over bottom side of half of the cookies then top with a second cookie. If frosting is runny transfer to fridge to set.
  11. Store cookies in the fridge in an airtight container.