Easy Pumpkin Whoopie Pies Recipe

If you’re looking for a cozy fall treat that’s just as fun to make as it is to eat, you’ll absolutely want to try this Easy Pumpkin Whoopie Pies Recipe. These pillowy little cake sandwiches have just the right balance of pumpkin spice and creamy frosting, making them an instant favorite with my family—and I bet they’ll win over yours, too! Whether you want a weekend baking project or a festive dessert for guests, stick around because I’m about to share all my tips to help you nail this recipe every time.

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Ingredients You’ll Need

Each ingredient in this Easy Pumpkin Whoopie Pies Recipe plays an important role, from giving that perfect pumpkin flavor to creating the soft cake texture. I like to use pure pumpkin purée and a blend of spices so every bite is cozy and just right.

• All-purpose flour: Properly measuring your flour is key to a tender cake, so spoon and level it for best results.
• Baking soda and baking powder: These give your whoopie pies just the right rise and lightness.
• Salt: Enhances the flavors and balances the sweetness.
• Pumpkin pie spice: If you don’t have a mix, use cinnamon, nutmeg, ginger, and cloves for a close approximation.
• Pure pumpkin purée: Make sure it’s pure pumpkin, not pumpkin pie filling which is sweeter and spiced.
• Light brown sugar: Adds moisture and a subtle caramel flavor.
• Unsalted butter: Room temperature butter creams beautifully with the sugar, giving a fluffy batter.
• Eggs: Also at room temperature to help your batter come together smoothly.
• Vanilla extract: Adds warmth and depth to the flavor.
• Cream cheese: The secret to that luscious, tangy filling.
• Confectioners’ sugar: Use sifted sugar for a smooth, creamy frosting without lumps.
• Pinch of salt in frosting: It wakes up the sweetness and balances the cream cheese.

Variations

One of my favorite things about this Easy Pumpkin Whoopie Pies Recipe is how easy it is to make your own tweaks—whether you want to add a little kick or make it allergy-friendly!

• Spice it up: I sometimes add a pinch of cayenne or extra ginger to the batter for a subtle spicy warmth that surprises everyone.
• Gluten-free: I’ve swapped in a 1-to-1 gluten-free flour blend with great results, just watch the bake time as it can vary slightly.
• Dairy-free filling: Using vegan cream cheese and dairy-free butter lets you enjoy these whoopie pies without dairy, and honestly, it’s delicious!
• Chocolate pumpkin twist: Mixing cocoa powder into the batter adds a rich chocolate note for those who love chocolate and pumpkin together.

How to Make Easy Pumpkin Whoopie Pies Recipe

Step 1: Prep and Measure Exactly

First things first, preheat your oven to 350°F and line your baking sheet with parchment paper—this makes cleanup a breeze. I always make sure to measure my flour the right way: spoon it into your cup and level it off with a knife rather than scooping directly. This little trick keeps your whoopie pies from turning out too dense or dry.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures the spices get evenly distributed throughout the batter, giving you a consistent burst of fall flavor in every bite.

Step 3: Cream Butter and Sugar, Then Add Wet Ingredients

Using a stand mixer or hand mixer, beat the softened butter and brown sugar until the mixture looks light and fluffy—about 3 minutes. This step is important because it traps air, making your whoopie pies soft. Then add in the pumpkin purée, eggs, and vanilla extract, mixing until smooth. Don’t forget to scrape down the sides of the bowl to keep everything well incorporated.

Step 4: Combine Wet and Dry Mixtures

Slowly add your dry ingredients into the wet mixture and stir until just combined. Overmixing can make the cakes tough, so stop when you don’t see any more flour streaks but the batter still looks soft and a little lumpy.

Step 5: Bake the Whoopie Pies

Use a medium cookie scoop to dollop mounds of the batter on your parchment-lined baking sheet, leaving about 2 inches apart so they don’t stick together. Pop them in the oven for 12–14 minutes. You’ll know they’re done when the tops spring back slightly when touched but feel soft rather than crisp. Let them cool completely on a wire rack—this is crucial to avoid melting your filling later.

Step 6: Make the Cream Cheese Filling

While your whoopie pies cool, whip up the filling. Beat cream cheese and butter in your mixer until creamy, then gradually add the sifted confectioners’ sugar. Mix until smooth and silky. Finish by stirring in vanilla extract and a pinch of salt to brighten the flavors. Trust me, this frosting is what makes these treats unforgettable.

Step 7: Assemble and Enjoy

Match your cooled whoopie pies in pairs that look similar in size. Using a piping bag (or a sturdy plastic bag with the corner snipped), pipe a generous dollop of filling onto one cookie, then gently press the matching cookie on top to sandwich them together. This step is where the fun really kicks in—you’ll want to eat one right away, but chilling them a bit helps the filling set beautifully.

How to Serve Easy Pumpkin Whoopie Pies Recipe

Garnishes

I love sprinkling a tiny pinch of cinnamon or a grating of nutmeg on top of the frosted whoopie pies just before serving—it adds a lovely autumn vibe and a touch of extra spice. Sometimes I dust a bit of powdered sugar for that classic bakery look.

Side Dishes

While these whoopie pies stand well on their own, pairing them with a warm cup of chai tea, pumpkin spice latte, or even a glass of cold milk makes for a perfect pairing. For a fall gathering, I like to serve them alongside spiced nuts or cinnamon roasted apples for an autumnal spread.

Creative Ways to Present

For holiday parties or special occasions, I’ve wrapped individual whoopie pies in clear cellophane tied with a festive ribbon—it’s such a charming way to share with friends and family. You could also arrange them on a tiered dessert stand with colorful fall leaves or mini pumpkins for an eye-catching display.

Make Ahead and Storage

Storing Leftovers

Leftover whoopie pies keep best in an airtight container in the refrigerator for up to 4 days. I make sure to layer them gently with parchment paper so they don’t stick or smush the creamy filling.

Freezing

These whoopie pies freeze wonderfully! I freeze them individually on a baking sheet, then transfer to a freezer-safe bag once solid. When you’re ready, just thaw in the fridge overnight. This trick saves me time during busy holidays when I want homemade treats on demand.

Reheating

If you like your whoopie pies a little warm, I recommend microwaving one wrapped in a damp paper towel for 10-15 seconds—just enough to soften without melting the frosting too much. This brings back that freshly baked feeling in no time.

FAQs

Final Thoughts

I absolutely love how this Easy Pumpkin Whoopie Pies Recipe fills my kitchen with the warm, comforting scents of fall and delivers a sweet, spiced treat that’s soft enough to melt in your mouth. When I first tried making them, I was amazed at how simple the process was, and how impressed everyone was with the results. You’ll find that with just a bit of care, you can turn basic ingredients into little pockets of autumn joy that are perfect for sharing—or savoring quietly with a cup of your favorite tea. Give it a try, and I’m pretty sure these whoopie pies will become a signature in your recipe rotation, just like they are in mine.

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