This Pumpkin Whoopie Pies recipe is the perfect fall dessert! The classic New England dessert gets an update with pumpkin, spices, and maple.
Table of Contents
These Pumpkin Whoopie Pies Are A Fall Staple
As I’ve mentioned on my website before, I grew up in New England, and the cuisine found there has made a lasting impression on me. Now that it’s fall and I no longer live in New England, I tend to get nostalgic this time of year.
New England, hands down, is the capital of fall: the crisp smell of leaves and apples that permeates the air, harvest festivals, apple picking, fried dough, apple fritters, and the fantastic fall colors.
Yup, I miss home.
In honor of my New England roots, I wanted to adapt a treat that originated there: the whoopie pie! Some people call them the new cupcake, and I think they’re every bit as good (and cute) as the cupcake, so they may have something there! This Pumpkin Whoopie Pies recipe uses a lot of spices, but I think that’s what makes them so good.
PRO TIP! If you gather all of the ingredients to make this recipe, then you should be set for the entire fall baking season as far as spices go! Enjoy!
The moist layers of this part cookie and part cake dessert are the perfect Fall treat you did not know you were missing! Move over, Pumpkin Pie; these Pumpkin Whoopie Pies are here to stay!
Why You’ll Love This Pumpkin Whoopie Pie Recipe
- Flavor: These cake-like sandwiches are full of warm fall spices, and the pumpkin flavor layered between the cookies are perfect for enhancing the maple cream cheese frosting.
- Crowd Pleaser: Whoopie Pies are always a favorite wherever you take them.
- Bakery Style Recipe: This recipe rivals anything you can buy at your favorite recipe.
Ingredients and Estimated Cost
Per Serving Cost: $0.74
Recipe Cost: $17.82
- 3 cups all-purpose flour – $1.29
- 1 teaspoon salt – $0.01
- 1 teaspoon baking soda – $0.01
- 3 cups canned pumpkin puree – $5.13
- 1 teaspoon baking powder – $0.05
- 2 ½ Tablespoons pumpkin spice – $0.84
- 1 cup granulated sugar – $0.30
- 1 cup dark brown sugar – $0.74
- 2 large eggs – $0.20
- 1 cup vegetable oil – $0.65
- 2 large eggs – $0.72
- 2 teaspoons vanilla extract – $1.36
- 3 cups powdered sugar – $1.20
- ½ cup unsalted butter – $1.68
- 8 oz cream cheese – $3.00
- 3 Tablespoons maple syrup – $0.84
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients. I updated the pricing for this recipe in September 2025.
Essential Cook’s Tools:
- large mixing bowls
- whisk
- baking sheets
- parchment paper OR silicone baking mats
- Cookie scoop
- Stand Mixer OR handheld mixer
- large piping bag
- large circle icing tip
How To Make Pumpkin Whoopie Pies With Cream Cheese Fillings
*Scroll to the recipe card below to see the recipe video.
- First, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Next, whisk together the dry ingredients: flour, salt, baking soda, baking powder, and spices in a medium mixing bowl, and set aside.
- Using a large mixing bowl, whisk the sugars and oil together.
- Then, add the pumpkin puree, eggs, and vanilla and whisk until combined.
- Add the flour mixture to the pumpkin mixture and whisk until no flour streaks remain.
- Using a 1.5-2-inch cookie scoop, scoop the dough onto the prepared baking sheets. The dough should be about 1 inch apart.
- Bake one cookie sheet at a time for ten to twelve minutes. Allow the cookies to cool for ten minutes before transferring to a wire cooling rack to cool completely, and repeat the process with the remaining dough.
- Next, beat the butter at medium-high speed until smooth, and then beat in the cream cheese.
- Add the powdered sugar, maple syrup, and vanilla and beat until smooth.
- To assemble the sandwich cookies, turn half of the cooled cookies upside down and pipe the cream cheese filling onto the flat side of the cookies.
- Place another cookie, flat side down, on top of the filling, pressing down slightly. Roll the sides in sprinkles, if using.
- Finally, assemble the remaining cookies and chill for at least one hour before serving.
Recipe Tips
- If you gather all of the ingredients to make this recipe, then you should be set for the entire fall baking season as far as spices go!
- Chill the pumpkin puree before you add it to the batter.
- I do not recommend freezing these because of the cream cheese frosting and the outside of the whoopie pies will get stick when thawed.
- If the dough is too sticky, add an extra ½ cup of flour.
- If you don’t have pumpkin spice, then use 1 ½ Tablespoons of ground cinnamon, 1 ½ teaspoons of ground ginger, and ¾ teaspoon of nutmeg and cloves.
More Pumpkin Dessert Recipes:
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Pumpkin Whoopie Pie
Video
Equipment
- large mixing bowls
- whisk
- baking sheets
- parchment paper or silicone baking mats
- Cookie scoop
- stand mixer or handheld mixer
- large piping bag
- large circle icing tip
Ingredients
FOR PUMPKIN COOKIES:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ Tablespoons Pumpkin Pie Spice
- 1 cup granulated sugar
- 1 cup dark brown sugar firmly packed
- 1 cup vegetable oil
- 3 cups canned pumpkin puree chilled
- 2 large eggs
- 1 teaspoon vanilla extract
FOR MAPLE CREAM CHEESE FILLING:
- 3 cups confectioners' sugar
- ½ cup unsalted butter at room temperature
- 8 oz cream cheese at room temperature
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- Sprinkles or jimmies for garnish optional
Instructions
MAKE PUMPKIN COOKIES:
- Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder, and spices.
- In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined.
- Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
- Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart.
- Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
- Remove from the oven and cool on the pan for about 10 minutes. Transfer to wire cooling racks to cool completely. Repeat with the remaining dough.
MAKE CREAM CHEESE FILLING:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium-high speed until smooth with no visible lumps.
- Add cream cheese and beat until combined. Add confectioners' sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling, or it will thin out. If the filling is too loose, put it in the fridge for about 30 minutes to firm up.
ASSEMBLE:
- Turn half of the cooled cookies upside down. Pipe filling onto the flat side of overturned cookies.
- Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges.
- Repeat until all cookies are used. If you’re using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all exposed frosting is covered.
- Refrigerate at least 1 hour before serving.
Notes
Storage and Freezing Pumpkin Whoopie Pies
- Store: Keep in the fridge in an airtight container, layered with parchment if needed. Best within 3 to 4 days.
- Freeze: Wrap each pie in plastic wrap and freeze in a container for up to 2 months. You can also freeze the unfilled cookies separately and fill them later.
- Thaw: Place in the fridge overnight, or let sit at room temperature (still wrapped) for about an hour.
- Make ahead: Bake cookies in advance, freeze, and fill just before serving for the freshest taste.
Nutrition
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Pumpkin Whoopie Pies Recipe FAQs
It is not named after Whoopie Goldberg, as some mistakenly believe! The first Whoopie pies were served at the Labadie’s Bakery in Maine in 1925.
Whoopie pies are two small cakes sandwiched together with buttercream. The cakes don’t form a crust on them as cookies do. Consequently, while you eat a whoopie pie, the cake gets a little sticky in your hands.
The most likely cause of the whoopie pies coming out flat is due to the batter being too thin. When the batter is too thin, it does not hold up well in the oven. A thicker batter will hold its shape and puff up as it should during the baking process.
Whoopie pie filling can be made of almost anything from chocolate to buttercream. For this recipe, I use a maple cream cheese frosting to complement the pumpkin flavor of the cake sandwich layers.
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Can I freeze these after they are filled with the frosting?
1. Wrap Individually: Wrap each whoopie pie individually in plastic wrap to prevent freezer burn and to maintain their shape.
2. Store in an Airtight Container: Place the wrapped whoopie pies in an airtight container or a freezer-safe bag.
3. Label and Date: Label the container with the date to keep track of how long they have been frozen.
4. Freeze Up to 3 Months: The whoopie pies can be stored in the freezer for up to 3 months.
When you’re ready to enjoy them, thaw the whoopie pies in the refrigerator for a few hours or overnight to maintain their texture and flavor.
Do these freeze well if made ahead of time?
Yes, freezing them individually helps maintain their shape and texture. This makes it easy to grab just one or a few at a time without having to thaw the entire batch.
Woman! These are absolutely sinfully exquisitely delicious! I am SO glad I happened across your recipe, thank you!
OMG! You’ll need to go to confession after eating these naughty whoopie pies!
Haha, I love it. Your comment made my day!
These are AMAZING! The filling is absolutely delicious!
I made these for Sunday dinner to see if they were a good choice for Thanksgiving. EVERYONE loved them. Even people who don’t love pumpkin loved them. They are soft and fluffy and so delicious.