Name: Easy Pumpkin Whoopie Pies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 54 min
Cuisine: American
Ingredients: 3 cups (375 g) all-purpose flour (properly measured); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 Tablespoon pumpkin pie spice; 2 cups (425 g) pure pumpkin purée (one 15 oz can); 2 cups (400 g) packed light brown sugar; 3/4 cup (170 g) unsalted butter (room temperature); 2 large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup (225 g or 8 oz) block cream cheese (room temperature); ¼ cup (57 g) unsalted butter (room temperature); 2 cups (240 g) confectioners’ sugar (sifted); ½ teaspoon pure vanilla extract; Pinch of salt

If you’re anything like me and adore easy, cozy treats that scream fall, you’re going to flip for this Easy Pumpkin Whoopie Pies Recipe. These soft, pumpkin-spiced cookies filled with tangy yet sweet cream cheese frosting are pure heaven. I love how they’re perfectly pillowy and just the right size for snacking or sharing. Plus, they’re surprisingly simple to make, even if you’ve never tackled whoopie pies before. Keep reading—I’ll walk you through every step, sprinkle in some honest tips, and help you nail this delicious autumn favorite.

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Why You’ll Love This Recipe

Simplicity Meets Flavor: This Easy Pumpkin Whoopie Pies Recipe brings together classic pumpkin pie spices and creamy filling without any complicated steps.
Soft and Pillowy Texture: You’ll enjoy moist, tender cookies that practically melt in your mouth every time.
Perfect for Any Occasion: Whether it’s a holiday treat or just a cozy afternoon snack, these whoopie pies steal the show.
Family Favorite: I’ve seen even the pickiest eaters ask for seconds—and you will too.

A white bowl filled with many sandwich cookies, each made of two round, soft brown layers with a smooth white cream filling in the middle. The cookies look soft and slightly bumpy on the surface. Nearby, on a white marbled surface, there is a white plate with three more cookies, one of which shows the inside with the cream and brown layers visible. In the corner, you see a white and beige cloth and a small glass with cinnamon sticks. The overall scene is light and cozy, with warm tones. photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Whoopie Pies, Pumpkin Whoopie Pies Recipe, Fall Pumpkin Cookies, Pumpkin Pie Cookies, Pumpkin Spiced Treats

Ingredients You’ll Need

The blend of warming spices and pumpkin puree is what really sets these whoopie pies apart. Plus, the cream cheese filling balances out the sweetness perfectly. Make sure to measure your flour properly—that’s a game changer for getting the right texture!

Flat lay of bright orange pumpkin purée in a glass jar, a small mound of warm brown sugar, a stick of creamy unsalted butter, two large fresh eggs, a block of smooth cream cheese, a pile of sifted white confectioners’ sugar, golden pumpkin pie spice scattered artistically, and vanilla beans arranged neatly, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Whoopie Pies, Pumpkin Whoopie Pies Recipe, Fall Pumpkin Cookies, Pumpkin Pie Cookies, Pumpkin Spiced Treats

All-purpose flour: Properly measuring this keeps your cookies from turning out dense or crumbly.
Baking soda and baking powder: These leavening agents work together to give the pies just the right lift.
Salt: Enhances all the flavors without being noticeable.
Pumpkin pie spice: I always recommend fresh or good-quality, packed spice blend for that authentic fall flavor.
Pure pumpkin purée: Canned pumpkin works wonderfully here—no need for fresh unless you want extra prep.
Light brown sugar: Adds moisture and a subtle caramel note.
Unsalted butter: Always use room temperature for smoother batter and frosting.
Large eggs: Bring these to room temperature for even mixing and better structure.
Vanilla extract: A splash in the batter and frosting elevates the flavor beautifully.
Cream cheese (block): Use block style, not spreadable for the creamiest frosting.
Confectioners’ sugar: Sifted for smooth frosting without lumps.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season or what I have on hand. You can easily tweak it without losing that classic pumpkin whoopie pie vibe.

Gluten-Free Version: I swapped the flour for a 1-to-1 gluten-free blend once, and it worked beautifully though the texture was a tad more delicate.
Dairy-Free Twist: Using vegan butter and dairy-free cream cheese, I still got creamy filling and soft cookies—who says you have to miss out?
Spice it Up: If you like things a bit bolder, I add an extra ½ teaspoon of cinnamon or a pinch of nutmeg for that warm kick.
Chocolate Whoopie Pies: I once mixed cocoa into the batter for a pumpkin-chocolate mashup—your guests won’t believe how good it is!

How to Make Easy Pumpkin Whoopie Pies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by preheating your oven to 350℉ and lining your baking sheet with parchment paper. In a large bowl, whisk together your flour, baking soda, baking powder, salt, and pumpkin pie spice. This mix smells like fall by itself! Setting this aside helps you add it easily when you combine everything later.

Step 2: Cream Butter, Brown Sugar, and Mix Wet Ingredients

Using a stand or hand mixer, beat the room temperature butter and brown sugar on medium-high speed until they’re light and fluffy—usually about 3 minutes. This step is so important because it creates that light texture you want. Then, add the pumpkin puree, eggs, and vanilla extract. Mix everything until smooth and don’t forget to scrape down the bowl with a spatula so nothing gets left behind.

Step 3: Combine Dry and Wet Ingredients

Slowly add your dry mix to the wet ingredients and mix just until combined. Overmixing here can make the whoopie pies tough instead of tender, so keep an eye on your batter—it should be smooth but not overly stirred.

Step 4: Scoop and Bake

Use a medium cookie scoop to portion your batter onto the lined baking sheets, leaving about two inches of space between each dollop so they can spread slightly. Bake for 12 to 14 minutes—look for that soft, slightly springy feel when you gently press the tops. This is where patience pays off because underbaking leaves them too gooey, but overbaking drys them out. Once baked, transfer to a wire rack to cool completely before frosting.

Step 5: Make the Cream Cheese Filling

While the cookies cool, whip the cream cheese and butter together until creamy. Gradually add sifted confectioners’ sugar, then mix in the vanilla and a pinch of salt to balance sweetness. The frosting should be smooth and thick enough to pipe without running.

Step 6: Assemble Your Whoopie Pies

Fit a piping bag with your favorite tip and pipe frosting onto the flat side of one cookie. Gently sandwich it with another cookie of similar size. Repeat until all pies are assembled. The frosting is just the right amount—not too overwhelming and perfectly tangy.

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Pro Tips for Making Easy Pumpkin Whoopie Pies Recipe

Measuring Flour Correctly: I learned to spoon and level the flour instead of scooping directly with the measuring cup—it keeps the texture soft and not dense.
Room Temperature Ingredients: Using room temp eggs, butter, and cream cheese helps them blend in seamlessly without lumps or curdling.
Baking Timing: Start checking the cookies at 12 minutes because even just a minute or two can make a difference in softness.
Matching Cookie Sizes: Pair up cookies of similar diameter to avoid awkward whoopie pies that are too thick or thin on one side.

How to Serve Easy Pumpkin Whoopie Pies Recipe

The image shows a close-up of three soft, round pumpkin sandwich cookies stacked on a white plate with a white marbled background. Each cookie has two golden-brown layers with a soft texture, filled with a thick layer of smooth, white cream in the middle. One cookie leans on the stack, displaying the cream filling clearly. In the background, more cookies with white drizzle are visible, adding to the cozy feel. Photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Whoopie Pies, Pumpkin Whoopie Pies Recipe, Fall Pumpkin Cookies, Pumpkin Pie Cookies, Pumpkin Spiced Treats

Garnishes

I like to dust a light sprinkle of pumpkin pie spice or cinnamon on top of the frosting for an extra pop of fall aroma and color. Sometimes a little extra drizzle of melted white or dark chocolate turns these into festive treats for parties.

Side Dishes

Pair your whoopie pies with a warm cup of chai latte or spiced apple cider. For a brunch twist, serve alongside pumpkin pancakes or a fresh fruit salad to balance the richness of the dessert.

Creative Ways to Present

For holiday gatherings, I arrange the whoopie pies on a rustic wooden board surrounded by autumn leaves and mini pumpkins. Wrapping each pie in parchment paper tied with twine makes a charming homemade gift too!

Make Ahead and Storage

Storing Leftovers

I keep leftover whoopie pies in an airtight container in the fridge—they stay fresh for about 4-5 days. Let them come to room temperature before eating, and they taste just like freshly made.

Freezing

These freeze wonderfully! I flash-freeze the assembled pies on a baking sheet then transfer them to a zip-top bag. When you want a sweet fix, just thaw them overnight in the fridge.

Reheating

If you want to warm a whoopie pie, give it a quick 10 seconds in the microwave—it softens the frosting slightly and brings out the pumpkin spice aroma without melting the filling.

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works great as long as it’s thick and not watery. If it’s very wet, consider draining off excess moisture to keep the batter from becoming too runny and affecting texture.
What’s the difference between whoopie pies and regular cookies?

Whoopie pies are soft, cake-like cookies sandwiched with a creamy filling, unlike traditional cookies that are usually crisper or more solid. Their texture is more tender and pillowy—imagine a mini cake with frosting in between.
Can I make the filling ahead of time?

Yes! The cream cheese frosting can be made a day ahead and stored in the fridge. Just give it a quick whip before assembling to restore its fluffy texture.
How do I prevent whoopie pies from sticking to the pan?

I recommend lining your baking sheet with parchment paper or a silicone baking mat. This ensures easy release without breaking the delicate cookies.
Can I substitute pumpkin pie spice with individual spices?

Definitely! A mix of cinnamon, ginger, nutmeg, and cloves replicates pumpkin pie spice. I usually mix these fresh for a stronger and more vibrant flavor.

Final Thoughts

This Easy Pumpkin Whoopie Pies Recipe is one of those cozy classics that never fails to impress. I love how approachable it is—you don’t need to be a baking pro to make something that tastes so indulgent and special. My family can’t get enough of them, especially during chilly autumn evenings with a hot cup of tea. Give it a try, enjoy every step, and get ready for lots of compliments. Trust me, you’ll want to keep this in your fall baking rotation for years to come!