Pumpkin Spice Whoopie Pies
Pumpkin spice whoopie pies are an easy and delicious fall dessert. The pumpkin whoopie pies are made with soft pumpkin cookies and filled with cinnamon cream cheese frosting.
Ingredients for Pumpkin Spice Whoopie Pies
Pumpkin Spice Cookies
- All-purpose flour
- Pumpkin pie spice – A combination of cinnamon, nutmeg, cloves, ginger, and allspice. Use store-bought or make your own homemade pumpkin pie spice.
- Baking soda + baking powder
- Salt
- Unsalted butter – Room temperature.
- Granulated sugar + light brown sugar
- Pumpkin puree – 100% pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
- Egg – Large egg, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract – Vanilla extract adds great flavor to the cookies.
- Milk – Room temperature.
Cinnamon Cream Cheese Frosting
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor and enhances the flavor of the cinnamon.
- Cinnamon
- Salt – A bit of salt contrasts the sweetness of the frosting.
How to Make Pumpkin Spice Whoopie Pies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the pumpkin spice cookie batter: Stir together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Cream the unsalted butter, brown sugar, and granulated sugar until creamy. Add the pumpkin puree, egg, vegetable oil, and vanilla extract and mix until smooth. Alternate adding the dry ingredients and the milk, mixing in between each addition. Mix until the batter is smooth.
- Bake the cookies: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the baking pans, allowing room for spreading. Bake the cookies for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the cinnamon cream cheese filling: Cream the unsalted butter and cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, cinnamon, and salt. Mix on low speed until the ingredients are well combined. Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until it is smooth and creamy.
- Assemble the cookies: Fill a piping bag with a Wilton 1M piping tip with the cinnamon cream cheese frosting. Pipe the frosting on the bottom of one of the cookies and create a sandwich with another cookie.
Recipe Tips
- Use a large cookie scoop to create round, uniform cookies.
- To create perfectly round cookies, use the back of a spoon to gently nudge the edges of the cookies immediately when they come out of the oven to create a round shape.
Frequently Asked Questions
How should I store the whoopie pies?
- Store the whoopie pies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
How many whoopie pies does this recipe make?
- The recipe as written below makes 20 cookies which yields 10 whoopie pies.
- Click on the “2X” or “3X” buttons to double or triple the recipe.
Other Recipes You Will Love
- Chocolate whoopie pies
- Pumpkin spice cupcakes
- Frosted pumpkin cookies
- Funfetti whoopie pies
- Pumpkin spice oatmeal cream pies
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Pumpkin Spice Whoopie Pies
Yield: 10 whoopie pies
Pumpkin spice whoopie pies are an easy and delicious fall dessert. The pumpkin whoopie pies are made with soft pumpkin cookies and filled with cinnamon cream cheese frosting.
Equipment
Ingredients
Pumpkin Spice Cookies
- 2 cups (250 g) all-purpose flour
- 2 tsp (3 g) pumpkin pie spice
- 1 tsp (4 g) baking soda
- ½ tsp (2 g) baking powder
- ½ tsp (3 g) salt
- ½ cup (114 g) unsalted butter room temperature
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg room temperature
- 1 tbsp (14 g) vegetable oil
- 2 tsp (8 g) vanilla extract
- 1 cup (245 g) pumpkin puree
- ½ cup (122 g) milk room temperature
Cinnamon Cream Cheese Frosting
- 1 cup (227 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 3 ½ cups (420 g) powdered sugar
- 2 tsp (8 g) vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp (2 g) salt
Instructions
Pumpkin Spice Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until combined and smooth. Add in the pumpkin puree, egg, vegetable oil, and vanilla extract and mix until smooth.
- Add in ⅓ of the flour mixture, mixing on low speed until mostly combined. Add in ½ of the milk and mix until mostly combined. Add another ⅓ of the flour mixture and mix, then the remaining milk, and the remaining ⅓ of the flour mixture, mixing in between each addition. Scrape the sides and bottom of the bowl and mix until the batter is smooth.
- Portion the cookie batter using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Bake the cookies for 11 to 12 minutes until the cookies are puffed up and the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Cinnamon Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until it is light and creamy.
- Add the powdered sugar and mix on low speed until fully combined. Add in the vanilla extract, cinnamon, and salt and mix well. Scrape the sides and bottom of the bowl as needed.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Turn the mixer to the lowest speed and mix the frosting for several minutes to remove any air bubbles.
Assembling the Pumpkin Spice Whoopie Pies
- Fill a piping bag fitted with a Wilton 1M piping tip with the cinnamon cream cheese frosting. Pipe a generous swirl of frosting on the bottom of one of the cookies. Add another cookie on top of the frosting, creating a sandwich. Repeat with all of the cookies.
Notes
- Store the whoopie pies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Do these freeze well?
Hi Raelynn! Yes, they do freeze well. I recommend chilling them in the refrigerator until the frosting is solid and then wrap them individually for freezing.
I love your recipes!!! Always something new and everything is so delicious. Thank you for sharing your talent!!
Thank you so much! That is very kind of you to say! 🙂
Hi would I be able to fry these??
I am not sure! I have never tried that so I can’t say for certain how that would work but that sounds interesting! If you try it out, please let me know how it goes!
OMG!!! These whoppie pies are amazing. Been putting off making any kind of whoppie pies but these gave me confidence to hit it head on. Thank you so much 🥰 This is a great recipe 💕
Aww yay! Thanks so much for trying the recipe! I am happy to hear that you enjoyed it! Thanks for leaving a comment and positive review as well! It is much appreciated!