Easy Pumpkin Whoopie Pies with Cream Cheese Filling

I didn’t know whoopie pies could be made with pumpkin until I moved to Portland and went to a fall bake sale. Someone brought a tray of these soft, cakey cookies sandwiched with cream cheese filling, and I ate three before I even thought to ask what was in them.

Turns out, pumpkin whoopie pies are just regular whoopie pies with pumpkin puree and fall spices mixed into the batter. The cream cheese filling is what really makes them special, though. It’s tangy enough to balance out the sweetness, and it doesn’t get as sugary as the marshmallow filling you usually see. Plus, they’re way easier to make than you’d think—no fancy equipment needed, just two bowls and a cookie sheet.

What Kind of Pumpkin Purée Should I Use?

For whoopie pies, you’ll want to use plain canned pumpkin purée, not pumpkin pie filling which already has sugar and spices added. Look for a can that just says “100% pure pumpkin” on the label. If you’re feeling ambitious, you can make your own purée from scratch using sugar pumpkins (not the big carving kind), but honestly, canned pumpkin works just as well and saves you a ton of time. One important tip: if your canned pumpkin seems watery, drain it through a fine-mesh strainer for about 15 minutes before using it in the recipe to avoid ending up with soggy cookies.

Options for Substitutions

These whoopie pies are pretty forgiving when it comes to swaps:

• Pumpkin purée: Make sure you’re using pure pumpkin purée, not pumpkin pie filling. If you can’t find it, sweet potato purée works great as a substitute with the same measurements.
• Dark brown sugar: Light brown sugar works just fine here – you’ll lose a tiny bit of molasses flavor, but the cookies will still taste great. In a pinch, you can even use all granulated sugar, though the texture will be slightly less chewy.
• Whole milk: Any milk you have on hand will work – 2%, skim, or even a non-dairy option like oat or almond milk. The cookies might be slightly less rich with lower-fat options, but they’ll still turn out well.
• Spices: If you don’t have all the individual spices, you can use 2 tablespoons of pumpkin pie spice instead. Or just use what you have – cinnamon alone will still give you that cozy fall flavor.
• Cream cheese: Mascarpone makes the filling extra creamy and a bit sweeter. If you don’t have either, you can make a buttercream filling by using all butter (1 ½ cups total) and adding an extra ½ cup of powdered sugar.
• Vegetable oil: Canola oil, melted coconut oil, or even melted butter can replace the vegetable oil without any issues.

Watch Out for These Mistakes While Baking

The biggest mistake when making whoopie pies is overbaking them, which turns these soft, cake-like cookies into dry hockey pucks – pull them from the oven when they spring back lightly to the touch but still look slightly underdone in the center, as they’ll continue cooking on the baking sheet. Another common error is using cold butter and cream cheese for the filling, which creates a lumpy, difficult-to-spread mess instead of a smooth, creamy filling, so make sure both are truly at room temperature before mixing. To prevent your whoopie pies from spreading too much and losing their shape, chill the dough for 15-20 minutes before scooping, and use a cookie scoop to keep them uniform in size so they bake evenly. Finally, resist the urge to assemble them right away – let the cookies cool completely or the filling will melt and squish out the sides, turning your pretty dessert into a sticky situation.

What to Serve With Pumpkin Whoopie Pies?

These pumpkin whoopie pies are perfect alongside a hot cup of coffee or spiced chai latte, especially on a crisp fall afternoon. I love serving them at gatherings with apple cider (warm or cold) and a cheese board with sharp cheddar and crackers for a nice sweet-and-savory balance. If you’re putting together a dessert spread, they pair beautifully with other fall treats like apple crisp or pecan pie, and they’re always a hit at potlucks when served on a platter with some cinnamon sticks scattered around for decoration. For a cozy movie night, just grab a glass of cold milk and you’re all set.

Storage Instructions

Store: Keep your whoopie pies in an airtight container in the fridge for up to 5 days. The cream cheese filling needs to stay cold, so don’t leave them out on the counter for too long. They actually taste amazing straight from the fridge when the filling is nice and firm!

Freeze: These freeze really well for up to 3 months. Wrap each whoopie pie individually in plastic wrap, then place them all in a freezer-safe container or bag. This way you can grab just one or two whenever a craving hits without thawing the whole batch.

Thaw: Let frozen whoopie pies thaw in the fridge overnight, or leave them at room temperature for about 30 minutes if you’re in a hurry. The cookies soften up nicely as they come to temperature, and the filling gets creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4800-5200
• Protein: 40-48 g
• Fat: 320-350 g
• Carbohydrates: 495-530 g

Ingredients

For the pumpkin cakes:

• 3/4 cup unsalted butter, room temp (170 grams)
• 1/2 cup white sugar (110 grams)
• 3/4 cup packed dark or light brown sugar (154 grams)
• 2 large eggs, room temp
• 2 3/4 cups all-purpose flour (346 grams)
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp cinnamon, ground
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg, ground
• 1/4 tsp ground ginger
• 1/2 cup whole milk (120 ml)
• 1/4 cup vegetable oil (60 ml)
• 1 cup pumpkin purée (250 grams; see note)
• 1 tsp vanilla extract

For the cream filling:

• 1 cup unsalted butter, room temp (226 grams)
• 8 oz cream cheese or mascarpone, room temp (do not use spreadable)
• 1 cup confectioners’ sugar (120 grams)
• 1 tsp vanilla extract
• 1 pinch kosher salt

Step 1: Prepare for Baking

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper and set aside.

This step ensures your equipment and oven are ready for baking once the batter is made.

Step 2: Mix Dry and Wet Ingredients Separately

• 2 3/4 cups all-purpose flour (346 grams)
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp cinnamon, ground
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg, ground
• 1/4 tsp ground ginger
• 1/2 cup whole milk (120 ml)
• 1/4 cup vegetable oil (60 ml)
• 1 cup pumpkin purée (250 grams; see note)
• 1 tsp vanilla extract

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ground cloves, nutmeg, and ground ginger until thoroughly combined.

In a separate glass measuring cup or small bowl, combine the whole milk, vegetable oil, 1 teaspoon vanilla extract, and pumpkin purée, mixing well until smooth.

Set both mixtures aside to use in later steps.

Step 3: Cream Butter and Sugars, Then Incorporate Eggs

• 3/4 cup unsalted butter, room temp (170 grams)
• 1/2 cup white sugar (110 grams)
• 3/4 cup packed dark or light brown sugar (154 grams)
• 2 large eggs, room temp

In the bowl of a stand mixer fitted with the paddle attachment, cream together 3/4 cup unsalted butter (room temperature), white sugar, and brown sugar on medium speed until the mixture is lighter in color and fluffy.

Add one egg, beating on medium-low speed until fully combined.

Scrape the bottom and sides of the bowl, then repeat with the second egg, ensuring everything is well-incorporated.

Step 4: Combine Dry and Wet Mixtures to Finish Batter

• dry mixture from Step 2
• wet pumpkin mixture from Step 2
• creamed butter and egg mixture from Step 3

With the mixer on low speed, add one-third of the dry ingredient mixture (from Step 2) to the creamed butter and egg mixture (from Step 3).

After it incorporates, pour in half of the wet pumpkin mixture (from Step 2).

Alternate adding the remaining dry and wet mixtures, starting and ending with the dry mixture.

Mix only until the last bits of flour disappear, then turn off the mixer and gently stir to ensure everything is fully combined, scraping down the sides and bottom.

Do not over-mix.

I like to give the batter one last gentle fold by hand to avoid overworking the gluten for soft, tender whoopies.

Step 5: Portion and Bake the Whoopie Pies

• batter from Step 4

Using a 1/4-cup muffin or cookie scoop, portion out six rounds of batter per prepared sheet, keeping them as circular as possible.

Use a spoon to help shape if needed.

Bake for 16 minutes, rotating and switching the trays halfway through for even baking.

The edges should be slightly browned and the tops should spring back when gently touched, even if pale.

Let them cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.

Repeat with the remaining batter.

Step 6: Make the Cream Cheese or Mascarpone Filling

• 1 cup unsalted butter, room temp (226 grams)
• 8 oz cream cheese or mascarpone, room temp (do not use spreadable)
• 1 cup confectioners’ sugar (120 grams)
• 1 tsp vanilla extract
• 1 pinch kosher salt

In a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter (room temp) and 1 cup confectioners’ sugar until light in color and fluffy.

Add the cream cheese or mascarpone (room temp) and 1 teaspoon vanilla extract, beating until smooth and combined.

Scrape down the bowl, then add another cup of confectioners’ sugar and a pinch of kosher salt.

Beat at medium speed until the mixture comes together, then turn the mixer to low and let it run for about three minutes to eliminate air bubbles and achieve a creamy filling.

For even more flavor, I sometimes add a tiny splash of lemon juice to brighten up the filling.

Step 7: Assemble and Finish the Whoopie Pies

• cooled whoopie pies from Step 5
• cream cheese or mascarpone filling from Step 6

Using a piping bag fitted with a circular tip, or a resealable plastic bag with the corner snipped off, pipe the cream cheese or mascarpone filling onto half of the cooled whoopie pies.

Top each filled half with a plain pie to make a sandwich.

Serve and enjoy!

Easy Pumpkin Whoopie Pies with Cream Cheese Filling

Delicious Easy Pumpkin Whoopie Pies with Cream Cheese Filling recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 29 minutes mins

Total Time 43 minutes mins

Servings: 4

Calories: 5000

Ingredients Method

Ingredients

  

For the pumpkin cakes:

• 3/4 cup unsalted butter, room temp (170 grams)
• 1/2 cup white sugar (110 grams)
• 3/4 cup packed dark or light brown sugar (154 grams)
• 2 large eggs, room temp
• 2 3/4 cups all-purpose flour (346 grams)
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp cinnamon, ground
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg, ground
• 1/4 tsp ground ginger
• 1/2 cup whole milk (120 ml)
• 1/4 cup vegetable oil (60 ml)
• 1 cup pumpkin purée (250 grams; see note)
• 1 tsp vanilla extract

For the cream filling:

• 1 cup unsalted butter, room temp (226 grams)
• 8 oz cream cheese or mascarpone, room temp (do not use spreadable)
• 1 cup confectioners’ sugar (120 grams)
• 1 tsp vanilla extract
• 1 pinch kosher salt

Method

 

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. This step ensures your equipment and oven are ready for baking once the batter is made.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, ground cloves, nutmeg, and ground ginger until thoroughly combined. In a separate glass measuring cup or small bowl, combine the whole milk, vegetable oil, 1 teaspoon vanilla extract, and pumpkin purée, mixing well until smooth. Set both mixtures aside to use in later steps.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together 3/4 cup unsalted butter (room temperature), white sugar, and brown sugar on medium speed until the mixture is lighter in color and fluffy. Add one egg, beating on medium-low speed until fully combined. Scrape the bottom and sides of the bowl, then repeat with the second egg, ensuring everything is well-incorporated.
4. With the mixer on low speed, add one-third of the dry ingredient mixture (from Step 2) to the creamed butter and egg mixture (from Step 3). After it incorporates, pour in half of the wet pumpkin mixture (from Step 2). Alternate adding the remaining dry and wet mixtures, starting and ending with the dry mixture. Mix only until the last bits of flour disappear, then turn off the mixer and gently stir to ensure everything is fully combined, scraping down the sides and bottom. Do not over-mix. I like to give the batter one last gentle fold by hand to avoid overworking the gluten for soft, tender whoopies.
5. Using a 1/4-cup muffin or cookie scoop, portion out six rounds of batter per prepared sheet, keeping them as circular as possible. Use a spoon to help shape if needed. Bake for 16 minutes, rotating and switching the trays halfway through for even baking. The edges should be slightly browned and the tops should spring back when gently touched, even if pale. Let them cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining batter.
6. In a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter (room temp) and 1 cup confectioners’ sugar until light in color and fluffy. Add the cream cheese or mascarpone (room temp) and 1 teaspoon vanilla extract, beating until smooth and combined. Scrape down the bowl, then add another cup of confectioners’ sugar and a pinch of kosher salt. Beat at medium speed until the mixture comes together, then turn the mixer to low and let it run for about three minutes to eliminate air bubbles and achieve a creamy filling. For even more flavor, I sometimes add a tiny splash of lemon juice to brighten up the filling.
7. Using a piping bag fitted with a circular tip, or a resealable plastic bag with the corner snipped off, pipe the cream cheese or mascarpone filling onto half of the cooled whoopie pies. Top each filled half with a plain pie to make a sandwich. Serve and enjoy!