Homemade pumpkin whoopie pies are spiced like pumpkin pie using cinnamon, nutmeg, cloves, pumpkin pie spice, and ginger with cream cheese frosting in the middle. These whoopie pies are easy to make at home and great to enjoy for a fall party. When you see how easy they are to make you will not look for other recipes. Here's the recipe for the Best Pumpkin Whoopie Pie recipe which is like the best Fall Cookie of the year!!! 😋😋😋
This Pumpkin Whoopie Pie is a wonderful cross between Pumpkin Pie and Pumpkin Cake. All served in the form of a cookie! These are soft and spongy treats which are so versatile, delicious, creamy and a fall favorite. 😋
These can be made with a seasonal twist using Sweet Potatoes or Chocolate for a perfect Christmas dessert.
This beautiful fall season has got me so excited to bake amazing fall cookies. From Pumpkin Snickerdoodles to Pumpkin Chocolate Chip Cookies to Pumpkin Scones to Pumpkin Muffins, Pumpkin Cupcakes with Cream Cheese Frosting and so much more. 😋🍁
These Ultimate Pumpkin Whoopie Pies are the best of the season. Perfectly spiced with warm fall spices, soft, fluffy with a creamy Cream Cheese Frosting. Each bite of this Pumpkin Whoopie Pie feels like biting into a pumpkin cake which just melts in your mouth!
I think I have a weakness for everything Pumpkin Spice! Also try my Pumpkin White Hot Chocolate with Chai Spice - my go-to fall drink or Pumpkin Spice Cupcakes with Maple Buttercream Frosting the best fall cupcake, or this Easy Pumpkin Bread Pudding with Caramel Sauce & White Chocolate Chips which is my favourite fall morning breakfast!! Come October and November, its just the time for cosy Pumpkin recipes. 😋
I love my Pumpkin Whoopie Pies to be soft and fluffy. And do you know the secret to these fluffy whoopie pies? I use Vegetable Oil in place of butter. Oil makes the whoopie pies so fluffy and soft.
🤔 What are Whoopie Pies?
Whoopie pie is a traditional Pennsylvania Dutch dessert with a light cake layer enclosed by a rich, sweet frosting.
Whoopie pies are a traditional Easter treat. We make a healthier fall version with whole wheat flour and pumpkin. We also add a cinnamon-spiked pumpkin pie filling, and a fluffy vanilla cream cheese frosting.😋😋
😋 What do these Pumpkin Whoopie Pies taste like?
Well, obviously this tastes just like Pumpkin spiced cake or somewhat similar to a pumpkin pie. Yes, its light and fluffy like a cake or a pie and the cream cheese frosting makes it even creamy and delicious.
They are rich and deep seated with pumpkin spice flavors. 😋😋
- All Purpose Flour use gluten free baking flour for GF Version
- Fresh or Canned Pumpkin Puree
- Baking Powder
- Baking Soda
- Kosher Salt
- Eggs at room temp.
- Dark Brown Sugar packed
- Granulated Sugar
- Pure Vanilla Extract
- Pumpkin Pie Spice
- All Spice
- Ground Cinnamon
- Ground Nutmeg
- Vegetable Oil
Cream Cheese Frosting
- Cream Cheese
- Unsalted Butter softened
- Granulated Sugar
See recipe card for quantities. Also, watch the video for a quick visual.
👩🍳 How to make Pumpkin Whoopie Pies
STEP 1: WHISK THE DRY INGREDIENTS
- Preheat the oven to 350F or 180C and line a baking dish with Parchment Paper or Silicone Mat
- Whisk the dry ingredients - flour, baking soda, baking powder, and kosher salt in a bowl. Keep it aside
STEP 2: MIX THE WET INGREDIENTS
- In a separate mixing bowl, beat Brown Sugar, Granulated Sugar, Vegetable Oil, Vanilla Extract, All Spice, Pumpkin Pie Spice, Cinnamon, Nutmeg, Cloves, Ginger, Eggs and Pumpkin Puree
- Beat until combined using a stand mixer or hand held mixer or just by using a whisk.
STEP 3: COMBINE THE WET & DRY INGREDIENTS
- Combine the wet and dry mixture
- Fold using a rubber or wooden spatula just until combined. The Cookie dough will be thick and sticky.
- Wrap the cookie dough with plastic wrap and store it in the freezer for 15 minutes.
STEP 4: BAKE THE COOKIES
- Scoop out 1 tablespoon of the cookie dough and arrange on the baking dish 3 inches apart.
- Bake the cookies for 10 to 12 minutes or until the top springs up when lightly touched.
- I love the cookies to cool down on a wire rack while you make the cream cheese frosting.
STEP 5: ADD THE FROSTING
- Learn how to make the best homemade Cream Cheese Frosting. You can use this recipe to make the best Cream Cheese frosting, take it up in a piping bag, snap the edge and use it to frost the cookies. You can also use a spoon to frost the cookies
- Pair cookies as per their sizes and spread the frosting on the flat side of a cookie and sandwich with the other.
- Repeat with the remaining cookies.
Remember to chill the cookie dough either in the freezer or in the refrigerator. The Whoopie Pie Cookie dough is supposed to be a little cakey. So chilling the dough will make sure your cookies do not spread in the oven.
Hint: You can chill the cookie dough overnight or for 2-3 days in the refrigerator. If you're in a rush and need to get them done right now, then just freeze for 15-30 min and then use it.
🌱 Is this Pumpkin Whoopie Pie Vegan & Gluten Free?
No. But here's an healthier alternative to these Pumpkin Whoopie Pies. Use Whole Wheat Flour instead of White Flour, Yogurt instead of Eggs. For vegan version, replace Eggs with Applesauce.
You can also use Coconut Flour to bake these Gluten Free Pumpkin Whoopie pies which are low carb and gluten free.
🧊How to store Pumpkin Whoopie pies?
- Store in an airtight jar which is set on a parchment paper
- You can store this in the refrigerator for 3-4 days
- You can also store these at room temperature for 1-2 days.
- Store these cookies in a single layer to avoid clumping.
💯 Top tips to bake the Best Pumpkin Whoopie Pies
If you have leftover pumpkin pie filling or pumpkin pie spice and you wish to use it up, then these Pumpkin Whoopie Pies are the best way to use it.
- The cookie dough will be very thick and sticky. Refrigerate the cookie dough to get rid of excess moisture
- Use a medium sized cookie dough scooper to scoop out the cookie dough
- Do not overmix the cookie dough. Overmixing the cookie dough will not make the cookies fluffy.
The Best Pumpkin Whoopie Pies
- 2 cups All Purpose Flour use gluten free baking flour for GF Version
- 1½ cup Fresh or Canned Pumpkin Puree
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Kosher Salt
- 2 Large Eggs at room temp.
- 1 cup Dark Brown Sugar packed
- ½ cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon All Spice
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ cup Vegetable Oil
Cream Cheese Frosting
- 8 oz Cream Cheese
- 1 stick Unsalted Butter softened
- 1 cup Granulated Sugar
- Preheat the oven to 350F or 180C and line a baking dish with Parchment Paper or Silicone Mat.
- Whisk, Flour with Baking Soda, Baking Powder and Salt until combined
- In a separate mixing bowl, beat Brown Sugar, Granulated Sugar, Vanilla Extract, Oil, Eggs, Spices & Pumpkin Puree together using a stand mixer or hand held mixer. Beat until combined.
- Fold the dry ingredients in the wet mixture using a rubber or silicone spatula. Fold until combined. The Cookie dough will be thick and cakey. Cover the cookie dough with plastic wrap and freeze for 15-20 minutes.
- Scoop out 1 tablespoon of the cookie dough and place on the baking sheet. Bake the cookies for 10-12 minutes. The top should spring back upon touch. Allow them to cool down on a wire rack and make the frosting
- In a stand mixer beat together softened butter, cream cheese and granulated sugar over low speed for 2-3 minutes Whisk until the sugar dissolves and the frosting is thick and creamy. Add more Cream Cheese if the frosting is too thick.
- Pair cookies based on their sizes. Spread the cream cheese frosting onto the flat side of a cookie and sandwich with the other. Repeat with the remaining cookies.
- Leftover Whoopie Pies can be stored in the refrigerator for upto 1 week.