Pumpkin Whoopie Pies for Fall

These pumpkin whoopie pies are a fun and delicious part of autumn baking! Make these fun whoopie cakes as a cute holiday or fall dessert.

It’s fall, and that means things are getting pretty exciting around here. Why is that? Because each year, I try one or more new pumpkin desserts I’ve never made before!

This year? The chosen recipe was pumpkin whoopie pies. And it totally made sense . . . we’ve done carrot cake for Easter, Halloween whoopie pies, and Christmas whoopie pies.

It was time to make something just for autumn!

This recipe is perfect. You’ll love combination of soft, spiced pumpkin cookies and luscious cream cheese filling. These are perfect for autumn gatherings, dessert tables, or a special treat anytime.

Add these to the stable of pumpkin spice delights that includes sugar cookies, mousse, fudge, creme brulee, icebox cake, monkey bread, and blondies.

You HAVE to make these, especially if you’ve never had whoopie pies.

You’re going to love them, I promise! Before we get into making the whoopies, I want to give you some tips for success. If you don’t need them, just scroll down to the recipe.

Tips for Making Whoopie Pies

Use a Liner or Whoopie Pie Pan

Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to aid in even baking. You can also use a whoopie pie pan, meant just for this type of recipe.

Don’t Overmix Batter

Mix the batter until the ingredients are just combined – you’re looking for right when all the dry ingredients are mixed into the wet and disappear. Overmixing can result in dense and tough cookies.

The cookie batter should be creamy and slightly sticky. It should easily drop from a spoon but not be too runny. If the batter is too too thick, your cookies might be dry; if it’s too thin, they may spread too much.

You can adjust the consistency by adding more powdered sugar or liquid as needed.

Use a Cookie Scoop

Use a cookie scoop or large spoon to drop uniform scoops of batter onto the baking sheet. This will help ensure even-sized cookies, and that your whoopie pies look more even.

Leave Space

Leave enough space between each cookie to allow for spreading. Generally, around 2 inches apart on the baking sheet should be sufficient.

Watch as They Bake

Keep an eye on the cookies as they bake. They should be slightly puffed and spring back when gently touched. You don’t want to overbake, or the whoopies will get dry.

Now that you know all the secrets of success, are you ready for the recipe? Here’s what ingredients you’re going to need for these pumpkin pie whoopie pies:

For the Pumpkin Cookies

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Things to Remember

• Pair up cookies that are similar in size and shape to make the best looking sandwiches.
• Don’t overfill the whoopie pies as this can make them messy to eat. A few tablespoons of filling should be sufficient for each cookie.
• These pies tend to taste better (to me) after the flavors have melded together. You can store them in the refrigerator for a few hours or overnight before serving.
• Store the assembled whoopie pies in an airtight container to prevent them from drying out and to maintain their freshness. They can stay refrigerated for up to ten days, and can be frozen for up to two months.

The bright and colorful holiday sprinkles really add something, don’t you think? You can use any small or large sprinkle mix you like! It’s fun to use shapes, too.

Get the printable recipe for these whoopie pies below:

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If you enjoyed these pumpkin whoopie pies, I’d love for you to check out these other pumpkin recipes:

Bagels • Bread • Cheesecake Brownies • Chocolate Bread • Chocolate Chip Cookies • Cranberry Muffins • Cream Cheese Bars • Cupcakes • Dessert Dip • Donut Holes • Fat Bombs • Linzer Cookies • Mini Pies • Mug Cake • Pancakes • Pecan Bars • Pie Spice • Pudding • Rice Pudding • Seeds • Smoothie • Soup • Trifle •