Pumpkin Whoopie Pies with Creamy Filling

There’s something extra comforting about fall baking, and this Pumpkin Whoopie Pies recipe is one of those treats that instantly feels like a cozy hug. These soft, cake-like pumpkin cookies are lightly spiced and sandwiched with a smooth, creamy filling that melts in your mouth.

The best part? They’re surprisingly easy to make, even if you’re a beginner baker. No fancy tools, no complicated steps—just simple ingredients and big flavor. Perfect for autumn gatherings, holiday dessert tables, or a sweet treat with your evening tea, these pumpkin whoopie pies are guaranteed to impress without the stress.

Why You’ll Love It

Ingredients List

For the Pumpkin Cookies

• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1½ tsp pumpkin spice
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp vanilla extract

For the Cream Filling

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp cream or milk

Step-by-Step Instructions

1. Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
3. In another bowl, mix oil, granulated sugar, and brown sugar until smooth.
4. Add pumpkin puree, egg, and vanilla extract. Mix well.
5. Slowly add the dry ingredients to the wet mixture. Stir until just combined.
6. Scoop spoonfuls of batter onto the baking tray, leaving space between each.
7. Bake for 10–12 minutes until the tops spring back when touched.
8. Let cookies cool completely before filling.
9. For the filling, beat butter until creamy. Add powdered sugar, vanilla, and cream. Beat until fluffy.
10. Spread filling on one cookie and sandwich with another. Repeat with remaining cookies.

Pro Tips & Variations

• Substitution: Use cream cheese instead of butter for a tangy filling.
• Flavor upgrade: Add a pinch of nutmeg or ginger for extra warmth.
• Make-ahead tip: Bake cookies a day early and fill them before serving.

Serving Suggestions

Serve pumpkin whoopie pies slightly chilled or at room temperature. They pair beautifully with hot coffee, chai tea, or a glass of milk. These are great for dessert tables, lunchbox treats, or cozy weekend baking sessions.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Keep for up to 4 days.
• Freezer: Freeze unfilled cookies for up to 2 months. Thaw and fill before serving.

FAQs

Can I use homemade pumpkin puree?

Yes! Just make sure it’s thick and not watery for best results.

Why are my whoopie pies flat?

Overmixing the batter can cause this. Mix gently until just combined.

Can I make them smaller?

Absolutely. Use a smaller scoop and reduce baking time by 1–2 minutes.

Can I skip the filling?

You can, but the creamy center is what makes whoopie pies special.

Conclusion

This Pumpkin Whoopie Pies recipe is a must-try for fall baking lovers. It’s simple, cozy, and packed with seasonal flavor. If you give it a try, let me know how it turned out! Don’t forget to save it to Pinterest, share with friends, and leave a comment with your favorite variation