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Pumpkin Whoopie Pies

These soft Pumpkin Whoopie Pies are filled with a cream cheese icing that makes them irresistible. Best of all, you don't need any special equipment!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 20 whoopie pies
Calories: 387 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Pumpkin Pies:
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 1 can pure pumpkin 15oz
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
For the Filling:
  • 1 package cream cheese, softened 8oz
  • ⅓ cup butter softened
  • 4 cups powdered sugar
  • 3 Tablespoons heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In large mixing bowl, mix all ingredients for whoopie pies until blended.
  3. Spoon batter into a large ziploc bag. Snip of corner of bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 1/2 inch). Bake in a 350 degree oven for 12-15 minutes. Remove and cool.
  4. When completely cooled, make the filling. Beat cream cheese and butter for 3 minutes in mixer.
  5. Add powdered sugar and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
  6. Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie.

Notes

  • Use a pencil and bowl to draw circles on parchment paper to create evenly sized cookies. Make the cookies as evenly sized as possible so that every cookie has a match! Be sure to flip paper over so pencil doesn't transfer to cookies.
  • Make sure to let the cakes cool completely before adding the filling, otherwise the filling will soften and ooze out the sides of the whoopie pies.
  • Want your filling to be thicker? Add less cream. Want it to be thinner? Add more cream while beating until the desired consistency is reached.
  • Swap out the ginger, nutmeg, and cloves for 1 1/4 teaspoon homemade pumpkin pie spice mix.
  • STORAGE: Store whoopie pies in airtight container in refrigerator for up to 5 days (they taste delicious cold)! Do not leave out for more than two hours.
  • FREEZE: Freeze in airtight container for up to two months. Thaw in refrigerator overnight.
  • See blog post for lots of recipe tips and tricks!

Nutrition Information

Serving 1whoopie pie Calories 387kcal (19%) Carbohydrates 59g (20%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 11g Cholesterol 31mg (10%) Sodium 164mg (7%) Fiber 1g (4%) Sugar 41g (82%)

Nutrition Facts

Serving: 20whoopie pies

Amount Per Serving

Calories 387

% Daily Value*

Serving 1whoopie pie
Calories 387kcal 19%
Carbohydrates 59g 20%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 11g 65%
Cholesterol 31mg 10%
Sodium 164mg 7%
Fiber 1g 4%
Sugar 41g 82%

* Percent Daily Values are based on a 2,000 calorie diet.