Pumpkin Spice Whoopie Pies with Cream Cheese Filling

We’re not sure if these pumpkin spice whoopie pies with cream cheese filling are more like a cake or a cookie. But we do know that they’re completely irresistible.

Two plates each with four pumpkin spice whoopie pies with cream cheese filling stacked on them.

Whoopie! The super moist spiced cookies used for these pumpkin spice whoopie pies start out with cookie dough that’s quite similar in texture to cake batter. While the cakey cookies are wonderful on their own, they’re not complete until you add a generous layer of cream cheese frosting between them.–Sally McKenney

Pumpkin Spice Whoopie Pies with Cream Cheese Filling

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • Makes 12 whoopie pies
Print RecipeBuy the Sally’s Cookie Addiction cookbook

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Ingredients

  • For the pumpkin cookies
  • For the cream cheese filling

Directions

Make the pumpkin whoopie pies

Preheat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.

In a medium bowl, whisk together the oil, pumpkin purée, egg, brown sugar, granulated sugar, and vanilla extract.

Pour the wet ingredients into the dry ingredients and whisk until completely combined. The batter will be like thick muffin or pancake batter.

Using a cookie or ice cream scoop if you have one, spoon mounds of batter (1 1/2 to 2 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.

Tester tip: If you don’t have a scoop, simply give the mound of batter a little swirl with the back of your spoon to result in a much prettier top to the cookie.

Bake the cookies until they appear set in the center, 13 to 15 minutes.

Transfer the baking sheets to wire racks to cool for 5 minutes. Use a spatula to gently transfer the cookies to a wire rack to cool completely, about 30 minutes.

Make the cream cheese frosting

In a medium bowl using a handheld mixer or a stand mixer fitted with a whisk attachment on medium-high speed, beat the cream cheese and butter until completely smooth, about 2 minutes.

Reduce the speed to low, add the confectioners’ sugar and vanilla, and beat for 20 seconds. Increase the speed to high until combined, about 1 minute more.

Pair the cookies up to make sets of approximately the same shapes and sizes. Spread 1 tablespoon cream cheese frosting on the flat side of 1 cookie and sandwich it with the other. Repeat with the remaining cookies and frosting.

There you go. Pumpkin whoopie pies. These are best enjoyed the day they’re made. (We don’t recommend stashing them in the fridge as the cookie gets mushy. You can individually wrap and freeze the whoopie pies for up to 3 months; let them to thaw overnight in the refrigerator. Or you can instead make just the cookies, freeze and thaw them, and then make the filling just before assembling.)

Print RecipeBuy the Sally’s Cookie Addiction cookbook

Want it? Click it.

Recipe Testers' Reviews

These are crazy delicious and have a wonderful cake-like texture. This is a well-spiced pumpkin cake sandwich cookie with a nicely balanced cream cheese frosting in the middle. They’re delicious.

At 11 minutes and then 13 minutes I felt the cookies were underbaked and stuck to the parchment paper. At 15 minutes the cookies were set and there was no sticking to the parchment. These cookies need to be baked in the middle or upper level of the oven. Those baked on the lowest level of the oven began to burn on the bottom before fully baked.

I’ve never actually made a whoopie pie before, though I do like to buy them at farmer’s markets. I remember in the fall, Whole Foods sometimes comes out with pumpkin whoopie pies, which I was obsessed with for a while. Had I known how easy this was to make, I definitely would’ve made this much sooner and with more frequency.

I do have a quick question regarding whoopie pies–are they considered a cake or a cookie? I always assumed that they were more closely associated with cakes, but according to this recipe, they are referred to as cookies.

This whole recipe came together really quickly and there was no special equipment necessary. I have seen whoopie pie pans sold at cookware stores, like Williams Sonoma, but that is absolutely unnecessary. I used a 2 tablespoon scoop to spoon batter onto prepared baking sheets. I swirled the batter out a bit to make each mound about 3 inches and equal in size.

Because the cakes were pretty sweet on their own, I would have preferred a little less frosting, but I was able to match up the frosting amount with the cakes. If it were up to me, I would’ve had some extra frosting leftover. I placed a 1 tablespoon scoop of frosting in between each pair of cookies, the amount of frosting was exactly enough with maybe a bit extra.

These cookies are super moist, tasty, and just the right spice with a perfect cream cheese frosting center. I had 12 cookies in total. I placed any leftovers covered in the fridge and they kept for another 2 days and were just as tasty. I kept them unrefrigerated for the first day and overnight, which kept the consistency of the frosting soft and the cake became very moist after a day. But, since the frosting has dairy, I did refrigerate it the following day. Not sure if it would actually keep for a week of refrigeration (it most likely will) because the whoopie pies did not last a full week. I shared 4 with my neighbors, and the other 8 just magically disappeared within 3 days. If refrigerating, I would recommend keeping them out and letting them get to room temp before eating to get the frosting consistency right.

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