Pumpkin Whoopie Pies – Easy Fall Treat Recipe

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These Pumpkin Whoopie Pies are the ultimate fall dessert, combining the best flavors of pumpkin spice with a luscious maple cream cheese filling. Soft, cake-like cookies sandwich a velvety center, making them perfect for autumn gatherings, Halloween treats, or Thanksgiving dessert tables. If you love pumpkin desserts, this bakery-style treat is a must-try — and it’s easier to make than you think!

Why These Pumpkin Whoopie Pies Belong in Your Fall Baking Lineup

Pumpkin Whoopie Pies offer everything you crave during sweater weather — warm spices, creamy filling, and a tender texture that melts in your mouth. They’re a delightful twist on the traditional whoopie pie, infused with pumpkin puree and aromatic spices that evoke the comfort of homemade fall baking. Whether you’re hosting a harvest party or craving a cozy snack, this recipe is guaranteed to satisfy.

Soft and Pillowy: The cookies have a cake-like texture that’s soft and slightly chewy.
Warmly Spiced: Infused with pumpkin spice, cinnamon, and nutmeg — your kitchen will smell like autumn.
Creamy Maple Filling: The cream cheese frosting is boosted with real maple syrup for a decadent touch.
Make-Ahead Friendly: Store in the fridge and enjoy for days — or freeze for later!

Ingredients You’ll Need for the Best Pumpkin Whoopie Pies

• All-Purpose Flour: Forms the structure of the cookies without being too dense
• Pumpkin Puree: Adds moisture, a rich orange hue, and authentic pumpkin flavor
• Granulated & Brown Sugar: A balance of sweetness and depth; brown sugar enhances the softness
• Vegetable Oil: Keeps the cookies tender and moist
• Pumpkin Pie Spice: A fall essential; brings together cinnamon, ginger, nutmeg, and cloves
• Baking Soda & Baking Powder: Provide lift and lightness
• Eggs: Bind the dough and enrich the flavor
• Salt: Balances sweetness and enhances all the spices
• Vanilla Extract: Rounds out both the cookie and frosting flavors
• Unsalted Butter: Used in the filling for a smooth, rich texture
• Cream Cheese: Gives the filling its signature tang and creamy texture
• Powdered Sugar: Sweetens the frosting while maintaining a silky finish
• Maple Syrup: Adds warmth and depth to the frosting — a perfect pairing with pumpkin

Ingredient Swaps and Dietary Variations

• Gluten-Free Flour Blend: Use a 1:1 gluten-free mix if you’re avoiding wheat — check that it includes xanthan gum for structure.
• Dairy-Free Option: Swap the cream cheese and butter in the filling with plant-based alternatives. Many vegan versions taste just as rich.
• Homemade Pumpkin Spice: Mix 1.5 tbsp cinnamon, 1.5 tsp ginger, ¾ tsp nutmeg, and ¾ tsp cloves if you’re out of pumpkin spice.
• Healthier Sweeteners: Try coconut sugar in place of brown sugar for a more natural sweetness.

How to Make Pumpkin Whoopie Pies from Scratch

Preheat and Prep: Move your oven rack to the middle and preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Mix the Dry Ingredients: In a bowl, whisk flour, salt, baking soda, baking powder, and pumpkin pie spice together. Set aside.
Combine the Wet Ingredients: In a large mixing bowl, whisk granulated and brown sugars with vegetable oil. Add pumpkin puree, then whisk in eggs and vanilla until fully incorporated.
Create the Batter: Gradually sprinkle the flour mixture into the wet mixture and whisk until fully combined and no dry flour remains.
Scoop and Bake: Use a cookie scoop (1.5–2 tbsp size) to drop mounds of dough onto the prepared sheets, about 1 inch apart.
Bake in Batches: Bake one sheet at a time for 10–12 minutes. The cookies are ready when a toothpick inserted into the center comes out clean.
Cool: Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the Filling: Beat softened butter until smooth. Add cream cheese and beat again until combined. Gradually mix in powdered sugar, maple syrup, and vanilla. Chill if needed to firm.
Assemble the Whoopie Pies: Turn half the cookies upside down. Pipe filling onto the flat sides and top with another cookie. Press gently.
Chill Before Serving: Refrigerate the assembled whoopie pies for at least 1 hour for the best texture and flavor.

Tips for Pumpkin Whoopie Pie Success

Chill Your Pumpkin Puree: Cold puree helps the dough hold its shape while baking.
Avoid Overmixing: Stop mixing once the flour disappears — overmixing can toughen the cookies.
Sticky Dough Fix: If your dough feels too sticky, add ½ cup more flour until it’s manageable.
No Pumpkin Spice? Create your own blend from cinnamon, ginger, nutmeg, and cloves.
Pipe for Precision: Use a piping bag for neater, more evenly filled pies.

Perfect Pairings and Creative Variations

Serve with Apple Cider: The spiced sweetness of hot apple cider complements these pumpkin whoopie pies beautifully.
Add Crunch: Roll the frosting edges in chopped toasted pecans or crushed gingersnaps for texture.
Go Mini: Use a smaller scoop to create bite-sized versions — perfect for parties.
Make it Spicy: Add a pinch of cayenne to the filling for a subtle heat kick.
Add Chocolate Chips: Fold mini chocolate chips into the cookie batter for a pumpkin-chocolate twist.
Storage Tips: Keep in an airtight container in the fridge for up to 5 days. Freeze individually for up to 3 months and thaw in the fridge overnight.

A Fall Favorite with New England Roots

Did you know the whoopie pie hails from Maine? This updated version honors its roots while embracing the fall season with bold pumpkin and maple flavors. Whether you grew up enjoying these treats or are new to the whoopie pie world, this Pumpkin Whoopie Pies recipe brings a nostalgic yet fresh twist that’s worthy of any fall baking list.

Try them for your next bake sale, holiday party, or just because it’s pumpkin season. Either way, Pumpkin Whoopie Pies are bound to become a new seasonal staple in your kitchen.

Conclusion

Pumpkin Whoopie Pies are the perfect blend of nostalgia, comfort, and fall flavor. With their soft pumpkin-spiced cookies and rich maple cream cheese filling, they elevate any autumn gathering and satisfy every pumpkin lover’s craving. These bakery-worthy treats are easy to make at home and can be customized with a variety of fillings and textures. Whether you’re baking for a festive event or indulging in a cozy night in, this Pumpkin Whoopie Pies recipe is sure to become a seasonal favorite you’ll return to year after year.

Frequently Asked Questions About Pumpkin Whoopie Pies

How do I keep Pumpkin Whoopie Pies from turning out flat?

Flat whoopie pies are often the result of a batter that’s too thin. Make sure your pumpkin puree is well-drained and chilled before mixing, and avoid overmixing the batter. If needed, add up to ½ cup extra flour to help the dough hold its shape during baking.

Can I freeze Pumpkin Whoopie Pies?

Yes, you can freeze these whoopie pies. Wrap each pie individually in plastic wrap, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw in the refrigerator for several hours before serving to maintain the texture and flavor of the filling.

What’s the best way to store leftover Pumpkin Whoopie Pies?

Store them in an airtight container in the refrigerator for up to 5 days. To prevent the cookies from getting sticky, place parchment paper between the layers. Let them sit at room temperature for 10–15 minutes before serving for the best taste and texture.

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