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Pumpkin Spice Whoopie Pies

Prep Time 30 minutes
Cook Time 10 minutes
Yield: 10 whoopie pies
Pumpkin spice whoopie pies are an easy and delicious fall treat! Soft, cakey cookies flavored with pumpkin and pumpkin pie spice paired with sweet and tangy cream cheese frosting. A perfect combination for fall!

Equipment

  • Stand mixer fitted with a whisk attachment and paddle attachment or electric hand mixer

Ingredients 

Pumpkin Spice Cookies

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice
  • ½ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg room temperature
  • 2 tsp vanilla extract
  • 1 cup pumpkin puree
  • ½ cup milk room temperature

Cinnamon Cream Cheese Frosting

  • 1 cup unsalted butter room temperature
  • 4 oz cream cheese room temperature
  • 3 ½ cups powdered sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • ½ tsp cinnamon

Instructions

Pumpkin Spice Cookies

  • Preheat oven to 350° F. Prepare baking sheet pans with parchment paper or silicone baking mats.
  • In a large mixing bowl whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, combine unsalted butter, granulated sugar, brown sugar. Cream on medium speed until combined.
  • Add in egg, vanilla extract, and pumpkin puree. Mix on low until combined.
  • Add half of the flour mixture to the pumpkin mixture and mix on low speed until most of the dry ingredients are combined.
  • Pour in milk and mix on low until combined and smooth.
  • Add the remaining half of the dry ingredients and mix on low until just combined. Scrape the bottom and sides of the bowl to ensure all of the ingredients are well incorporated.
  • Use a large (3 tbsp) cookie scoop or spoon and portion the batter onto the prepared baking sheet pans. Be sure to allow room between the cookies to account for spreading.
  • Bake for 13 minutes until the cookies have puffed up and are set.
  • Remove the pan from the oven and allow the cookies to cool on the pan for about 5 minutes. Transfer to a wire rack to cool completely.

Cinnamon Cream Cheese Frosting

  • In a mixing bowl or bowl of a stand mixer fitted with a whisk attachment, combine unsalted butter and cream cheese. Whip on medium-high speed with an electric hand mixer or stand mixer until light and creamy.
  • Add in powdered sugar and mix on low speed until combined.
  • Add in vanilla extract, salt, and cinnamon.
  • Turn the mixer on medium-high speed and whip for approximately 2 minutes until the frosting is light and fluffy. Scrape the bowl periodically.

Assembling the Pumpkin Spice Whoopie Pies

  • Spread or pipe cream cheese frosting onto the bottom of the pumpkin spice cookie and top with another cookie to create a sandwich. For the whoopie pies pictured, I used a Wilton 1M piping tip to pipe the cream cheese frosting.

Notes

Pumpkin spice whoopie pies can be stored in an airtight container in the refrigerator for up to 4 days. 
 
These whoopie pies are best served at room temperature. I recommend removing them from the refrigerator about 30 minutes to an hour before serving. 
 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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