Pumpkin Whoopie Pies with cream cheese filling are made with easy ingredients to deliver your favorite fall flavors in a hand-held treat!
Here in Maine, we LOVE whoopie pies! But you don’t have to live here in order to enjoy these, a Classic Maine Whoopie Pie or even Gingerbread Whoopie Pies With Brown Sugar Filling since they can all be easily made right in your own kitchen!
Pumpkin Whoopie Pies With Cream Cheese Filling are a deliciously cozy dessert that’s overflowing with the warm flavors of fall such as pumpkin pie and cinnamon! Moist, tender cakes sandwich a creamy, sweet cream cheese frosting for the ultimate fall flavor combination that’s easy to make!
As soon as the leaves start to fall off of the trees it’s excuse enough for me to start reaching for my favorite Fall recipes! These whoopie pies along with Apple Crisp and Pumpkin Cream Cheese Bread are must-have treats that you’re family will thank you for!
Why This Recipe Works!
- Easy Ingredients! All you need is pumpkin pie filling and pantry staple ingredients that you likely have on hand!
- Fall Flavors! Every single bite is loaded with the warm flavors of fall that you look forward to every year!
- Big or Mini! You can make these whoopie pies big or mini! Either way, they’ll disappear quickly!
- Hand-held! I love that there’s no slicing and serving, plates, or forks. Just an easy hand-held dessert that you can even eat on the go!
This Pumpkin Whoopie Pie Recipe has a short list of ingredients while delivering BIG on delicious flavor! To make the cakes you’ll need pumpkin pie filling, baking powder, baking soda, cinnamon, olive oil, all-purpose flour, salt, light brown sugar, and an egg.
Maybe you’re thinking you can just swap out the pumpkin pie filling for pumpkin puree but I really recommend sticking with the pumpkin pie filling. Pumpkin puree is 100% pumpkin whereas pumpkin pie filling has been sweetened and has added spices such as nutmeg, cloves, and cinnamon which gives this dessert the best flavor!
Sweet, smooth cream cheese filling then gets sandwiched between two baked pumpkin cakes. This is made just by beating powdered sugar, cream cheese, vanilla extract, and unsalted butter together.
How To Make Pumpkin Whoopie Pies
- Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- Sift the flour, cinnamon, baking powder, baking soda, and salt together in a medium bowl. Set it aside.
- Beat the oil and sugar together before adding in the pumpkin and egg. Then add in the flour mixture gradually, mixing until just combined.
- Pipe the batter onto the prepared baking sheets.
- Bake until the cakes are slightly brown on the edges and spring back when touched.
- Cool on the baking sheets before moving them to wire racks to cool completely to room temperature.
- Add all of the filling ingredients into a mixing bowl. Using the paddle attachment beat until the frosting is smooth and creamy.
- Assemble the whoopie pies by piping the frosting onto the flat side of one whoopie pie cake and topping it with a second whoopie pie cake.
Frequently Asked Questions
How To Store Pumpkin whoopie Pies
Store these Pumpkin Whoopie Pies in the refrigerator in an airtight container. Enjoy them for up to one week.
You can also freeze them by wrapping them tightly in plastic wrap and placing them in a Ziploc freezer bag. Then place them in the freezer for 2 to 3 months.
Do I need To Increase The Baking Time If I Make Bigger Whoopie Pies?
Yes, you will! The cakes will be done baking when you touch them and they spring back.
Can I Use An Ice Cream Scoop To Scoop Out The Batter?
Absolutely! Keep in mind this will result in bigger whoopie pies so it will yield fewer servings.
Nothing welcomes in Fall like these delicious Pumpkin Whoopie Pies! Try another pumpkin-flavored recipe that’s just as delicious!
- Pumpkin Bundt Cake with Brown Sugar Icing – Homemade decadent brown sugar icing covers a pumpkin pound cake that’s overflowing with warm fall spices!
- Best Pumpkin Cheesecake Bars – A silky pumpkin spice layer covers creamy cheesecake that’s all layered ontop of a buttery graham cracker crust!
- The Perfect Pumpkin Pie – Smooth, creamy spiced pumpkin custard baked in a flaky pie crust!
- Vanilla Pumpkin Coffee Cake – Kick off every fall morning with a slice of this coffee cake that has a spicy butter crumble topping!
- Easy Chocolate Chip Pumpkin Muffins – Loaded with chocolate chips and spices, ready in just 30 minutes!
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Pumpkin Whoopie Pies
- 1 cup canned pumpkin pie filling
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup olive oil
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup light brown sugar
- 1 large egg
- 1½ cups powdered sugar
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter softened
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- With an electric mixer, beat oil and sugar together. Addthe pumpkin and egg and mix well. Gradually add flour mixture, mixing until just combined.
- With a piping bag, pipe 2-inch diameter circles onto baking sheet approximately 2 inches apart.
- Bake 8 to 10 minutes, until slightly browned on edges and spring back when touched. Cool 5 minutes before moving to cooling rack. Cool completely before icing.
- Beat all ingredients together until smooth and creamy.
- Pipe on spread filling onto one cookie. Top with a second. Do this with remaining cookies.
- These are mini whoopie pies. You could make them larger by piping bigger amounts onto the pan but you will need to increase the bake time. The cakes are done when they spring back after being touched.
- Vegetable or canola oil can be used in place of olive oil for a milder flavor.
Did You Make This Recipe?
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Comments & Reviews
Is this pumpkin pie filling or plain canned pumpkin?
Rebecca Hubbell says
Either can be used but we like the added spice from the pumpkin pie mix. If using regular pumpkin you could add additional cinnamon or pumpkin spice mix.