Pumpkin Whoopie Pies made of soft pumpkin spiced cookies filled with fluffy and luscious cream cheese filling. These irresistible cake-like cookies are the perfect fun handheld treat for fall season!
This post is sponsored in conjunction with #FallFlavors. I received product from sponsors to aid in the creation of recipes. All opinions are my own.
These delicious Pumpkin Whoopie Pies combine pumpkin puree, the warm flavors of pumpkin spice and orange zest sandwiched together with sweet vanilla cream cheese frosting.
These tasty treats are like mini pumpkin cakes in a sandwich cookie form. Incredibly soft, moist, cakey and loaded with pumpkin flavor.
For this recipe, I used Taylor and Colledge Organic Vanilla Bean Paste with seeds. Made with only the purity of 100% vanilla beans, this paste can be used in place of traditional vanilla extract. Taylor and Colledge premium quality pastes are made with only the finest ingredients from around the world. You must try their almond paste and lavender extract paste. They definitely add the best flavors to all your baked goods.
What Are Whoopie Pies?
Whoopie pie (also known as gobs) is a hybrid of a soft-baked cookie and the springy top of a cupcake. States like Pennsylvania and Maine claim its origin but it seems we will never know for sure.
Some say that Amish women created this treat from leftover cake batter and frosting. Amish men would find these delicious cookies in their lunch boxes and would shout “whoopie!” I am not sure if this story is accurate, but I love it so I am sticking to it!
Whoopie Pie Recipe Ingredients
Ingredients for the Whoopie Pies Cookie
- Dry Ingredients: All Purpose Flour, Salt, Baking Powder, Baking Soda, Dark Brown Sugar
- Spices: Cinnamon, Ground Ginger, Ground All-Spice
- Wet Ingredients: Vegetable Oil, Pumpkin Puree, Eggs
- Flavorings: Taylor and Colledge Organic Vanilla Bean Paste with Seeds, Orange Zest
Ingredients for the Whoopie Pie Filling
- Cream Cheese
- Confectioner’s Sugar
- Butter
- Taylor and Colledge Organic Vanilla Bean Paste with Seeds
How to Make Pumpkin Whoopie Pies
Detailed instructions can be found in the recipe card below.
To Make The Cookies
- Preheat the oven and line two baking sheets with parchment paper.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and all-spice together and set aside.
- In a separate bowl, whisk the brown sugar and oil together until well combined. Add the pumpkin puree and orange zest and whisk to combine thoroughly. Add the eggs and vanilla paste and mix until combined.
- Sprinkle the flour mixture over the pumpkin mixture and whisk until all the ingredients are well combined.
- Using a small ice cream scoop, drop the dough onto the prepared baking sheets at about one-inch apart.
- Bake then remove from the oven and allow the cookies to cool completely on a cooling rack while you make the filling.
To Make The Filling
- Sift the confectioners’ sugar and set aside.
- In the bowl of an electric mixer, beat the butter until it’s completely smooth. Add the cream cheese and beat until the mixture is well combined.
- Add the confectioners’ sugar and the vanilla paste and beat until smooth. Don’t over beat as the filling can separate.
Assemble Your Pumpkin Whoopie Pies
- Turn half of the cooled cookies upside down (flat side facing up). Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.
You have questions? We have answers!
How To Store This Whoopie Pie Recipe
You can keep whoopie pies at room temperature on your kitchen counter for about 5 days. Keep them in an airtight container to prevent them from drying out.
Do Pumpkin Whoopie Pies need to be refrigerated?
You can refrigerate your homemade whoopie pies. They will keep longer refrigerated and they are actually quite tasty when chilled.
Pumpkin Whoopie Pies Recipe Tips
- Don’t overmix your pumpkin whoopie pie batter or the filling.
- Make sure the brown sugar doesn’t have any clumps.
- You can use pumpkin pie spice instead of the different spices listed in the recipe.
- You can make the cream cheese filling ahead of time. Place the filling in an airtight container and refrigerate for up to 2 days. When ready to use, allow the filling to become soft before using it.
- You can use a piping bag to pipe the cream cheese filling.
Take A Look At These Other Pumpkin Recipes
- Pumpkin French Toast
- Pumpkin Cake
- Pumpkin Cheesecake
- Pumpkin Spice Snack Mix
- Best Pumpkin Pancakes
- Pumpkin Pie
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Pumpkin Whoopie Pies Recipe
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground all-spice
- 2 cups packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups chilled pumpkin puree
- 2 teaspoons orange zest
- 2 large eggs
- 1/2 teaspoon vanilla paste
For The Cream Cheese Filling
- 3 cups confectioners’ sugar
- 1/2 cup 1 stick unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla paste
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and all-spice together and set aside.
- In a separate bowl, whisk the brown sugar and oil together until well combined. Add the pumpkin puree and orange zest and whisk to combine thoroughly. Add the eggs and vanilla paste and mix until combined.
- Sprinkle the flour mixture over the pumpkin mixture and whisk until all the ingredients are well combined.
- Using a small ice cream scoop with a release mechanism, drop the dough onto the prepared baking sheets at about one-inch apart.
- (Optional) Alternatively, you can use a medium size ice cream scoop or a piping bag and pipe round mounds of batter that are about 1-ounce in volume.
- Place the baking sheets in the preheated oven and bake for 15 to 17 minutes or until a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and allow the cookies to cool completely on a cooling rack while you make the filling.
For the Cream Cheese Filling:
- In a medium mixing bowl, sift the confectioners' sugar and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it's completely smooth. Add the cream cheese and beat until the mixture is smooth and well combined.
- Add the confectioners' sugar and the vanilla paste and beat until smooth. Don't over beat the filling or it may separate.
Assemble:
- Turn half of the cooled cookies upside down (flat side facing up).Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
Chef’s Tips
- You can make the cream cheese filling ahead of time. Place the filling in an airtight container and refrigerate for up to 2 days. When ready to use, allow the filling to become soft before using it.
Nutrition
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Allison says
I could not stop eating them! So good! I don’t like pumpkin pie but this I could eat any time!
Kathy says
Glad you enjoyed them! Perfect sub for pie 🙂