Pumpkin Whoopie Pies with Cream Cheese Filling

Indulge in an irresistible fall favorite with these pumpkin whoopie pies: soft, fluffy pumpkin cookies sandwiched with a brown sugar cream cheese frosting. This easy-to-make recipe highlights real pumpkin puree and warm spices for a cozy autumn dessert perfect for holiday gatherings and weeknight baking alike.

I developed this recipe by adapting elements from a chocolate chip pumpkin cookie and swapping in a creamy brown sugar frosting for a classic whoopie pie finish. The result is soft pumpkin cookies with a rich, slightly caramelized cream cheese filling that’s sure to become a seasonal staple.

Why We Love This Recipe

• Soft, tender pumpkin cookies that stay fluffy and moist.
• Deep pumpkin flavor—this recipe uses real pumpkin puree, not pie filling.
• Brown sugar cream cheese frosting adds a caramel-like richness that pairs perfectly with warm spices.
• No special equipment or hard-to-find ingredients—great for home bakers.

Ingredients

Notes on key ingredients for the cookies and the frosting:

• Unsalted butter at room temperature gives the best texture in both the cookies and the frosting.
• Use light or dark brown sugar for the cookies and frosting; granulated sugar is used only in the cookie dough.
• One large room-temperature egg keeps the cookies tender and helps them hold together.
• Use 100% pure pumpkin puree (canned is recommended). Do not use pumpkin pie filling, which contains added sugar and spices.
• For the frosting, use full-fat, brick-style cream cheese at room temperature for a stable, smooth filling.
• Sift powdered sugar before adding it to the frosting or using it to dust the finished pies to avoid lumps.

See the full recipe card below for exact measurements and detailed instructions.

Substitutions & Variations

• Make it gluten-free by substituting a 1:1 gluten-free all-purpose flour blend.
• Swap pumpkin pie spice for extra cinnamon or create a custom mix with ginger, cardamom, or nutmeg to suit your taste.
• Add 1–2 tablespoons finely chopped toasted pecans or walnuts to the frosting for crunch.

How to Make Pumpkin Whoopie Pies

Quick Video Recap

This recipe is straightforward: make the pumpkin cookie dough, chill briefly for better shape, bake until set, prepare the brown sugar cream cheese frosting, then assemble into sandwiches. Follow the step-by-step instructions below for best results.

Instructions

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, cinnamon, pumpkin pie spice (or extra cinnamon), nutmeg, and salt until evenly mixed.
3. Cream butter and sugars: In the bowl of an electric mixer, cream room-temperature unsalted butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2 minutes.
4. Add egg and pumpkin: Add the room-temperature egg and vanilla, mixing until combined. Add the pumpkin puree and mix on low speed until just combined.
5. Combine dough: Add the dry ingredients and mix on low speed just until no flour streaks remain. Cover and chill the dough in the refrigerator for 20–30 minutes (optional but recommended for thicker, puffier cookies).
6. Portion and bake: Use a #40 scoop (about 1½ tablespoons) to portion dough onto prepared baking sheets, spacing cookies about 2 inches apart. Bake 10–13 minutes, until tops are set. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30–40 minutes) before filling.
7. Make the frosting: In a bowl or stand mixer fitted with the paddle attachment, beat room-temperature cream cheese and butter until smooth. Add brown sugar and vanilla and mix until combined. On low speed, gradually add sifted powdered sugar until the frosting is thick and creamy.
8. Assemble whoopie pies: Use a cookie scoop to place frosting on the bottom of half the cookies. Leave a 1/4‑inch border so the filling spreads without overflowing. Gently press a top cookie onto the filling—just enough to spread the frosting. Dust with powdered sugar if desired. For best texture, refrigerate assembled pies 30–60 minutes before serving.

Expert Tips

• Always use 100% pure pumpkin puree, not pumpkin pie filling.
• A #40 scoop helps make uniform cookies and speeds up assembly.
• Chill dough 20–30 minutes for thicker, rounder cookies, but you can skip chilling if short on time.
• Space dough 2 inches apart to prevent cookies from spreading into each other.
• Cool cookies completely before frosting to avoid melting the filling.
• Leave a 1/4‑inch border when scooping frosting to prevent overflow when assembling.
• Store in an airtight container in the refrigerator up to 4 days; bring to room temperature 10–15 minutes before serving.

Recipe FAQs

More Recipes You’ll Love

• Apple Cider Whoopie Pies
• Easy Pumpkin Chocolate Chip Cookies
• Pumpkin Bread with Maple Walnut Streusel
• Pumpkin Peanut Butter Cookies

Did you try this recipe? Please leave a star rating and a comment below—I’d love to hear how your whoopie pies turned out!

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