Pumpkin Whoopie Pie Recipe

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.

Pumpkin whoopie cookies stack up on a wooden board.

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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.

Close up of a pumpkin whoopie pie filled with cream cheese frosting.

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.

Whoopie cookie next to a vanilla bean container.

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!

A group of homemade whoopie cookies on a cake platter.

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.

Step by step photos for making whoopie pie cookies

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.

Step by step photos for making whoopie pie cookie filling

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.

Eight homemade whoopie cookies on a white dish

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

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