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Pumpkin Whoopie Pies

Pumpkin whoopie pies are tender, cookie-like treats with a warm, spicy pumpkin flavor and a creamy filling. The baking process creates soft, cracked tops with a moist interior, perfect for autumn gatherings. These homemade cookies are forgiving and bring cozy fall nostalgia with every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar
  • 0.5 cup maple syrup
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened

Equipment

  • Mixing bowls
  • Whisk and hand mixer
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Wire Rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
  3. In another bowl, beat the softened butter, brown sugar, and maple syrup with a hand mixer until the mixture is fluffy and light, about 2-3 minutes. You’ll notice it becomes pale and airy.
  4. Mix in the canned pumpkin and vanilla extract until the batter is smooth and well combined, with a slightly thick, moist texture.
  5. Gradually add the dry ingredients into the wet mixture, folding gently until just combined. The dough should be thick but scoopable, similar to soft cookie dough.
  6. Using a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly if desired.
  7. Bake in the preheated oven for 12-15 minutes, or until the tops crack slightly and edges turn a light golden brown. You’ll hear a gentle sizzle as they bake.
  8. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. They should feel firm but tender to the touch.
  9. Meanwhile, beat the softened cream cheese until smooth and creamy. You can add a little powdered sugar if you prefer a sweeter filling, but this classic tangy cream is perfect as is.
  10. Once the cookies are completely cooled, spread or pipe a generous dollop of the cream cheese filling onto the flat side of one cookie, then top with another cookie to form a sandwich.
  11. Press gently to spread the filling to the edges, then serve these cozy pumpkin whoopie pies and enjoy their soft, spicy, creamy goodness.

Notes

For best results, chill the filled pies for 30 minutes to help the filling set. These treats are perfect for fall gatherings or a cozy afternoon tea.