Enjoy a soft pumpkin whoopie pie and quickly become hooked. The pumpkin cookie uses canned pumpkin, which results in a soft cakey texture. Brown sugar, molasses, and spices give the cookie a warm fall flavor. The filling is made with cream cheese and cinnamon, along with a few other ingredients, to complement the flavors in the cookie. These Pumpkin Whoopie Pies are amazing!
Pumpkin Whoopie Pies recipe highlights:
- The cookies are laced with molasses, cinnamon, cloves, nutmeg, and ginger. These spices give the pumpkin cookies a fragrant aroma similar to that of a pumpkin pie. These cookies are great on their own if you like cakey cookies.
- They bake up really fluffy with dome-shaped tops. Since I prefer a flatter cookie, I simply smashed them down gently with a spatula after baking. This is totally optional, though.
- The filling is by far the best part. It’s a mixture of cream cheese, butter, confectioner’s sugar, vanilla paste, and cinnamon. It’s lusciously soft and creamy.
I decided to update the photography for this recipe which was originally posted October 2014. As I was remaking the pumpkin whoopie pies, I realized the recipe needed an update as well. I’m working harder than ever to present quality recipes for my readers. I want each and every person who makes something from this site to achieve success.
I love getting positive feedback from readers who try my recipes. I also appreciate hearing about your failed attempts. There are many factors which could cause you to end up with different results than I do. Ingredient quality plays a major factor in why some recipes fail. Differences in oven ranges, climate, and improper technique can also play a role in why recipes don’t turn out. When you write me and tell about your experience, it gives me a chance to review the recipe and help you troubleshoot the issue.
There are the cases where I need to revise the recipe entirely. While helping you troubleshoot, I may realize there are changes I can make to the recipe that will benefit the next person who tries to make it. That is what I did for these pumpkin whoopie pies. They received a recipe makeover so to say.
Pumpkin Whoopie Pies
For the cookies
- 1/2 cup unsalted butter softened
- 1/3 cup vegetable oil
- 1 and 3/4 cups light brown sugar packed
- 2 tablespoons unsulfered molasses
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 3 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the filling
- 1 (8 ounce) package cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or a silicone mat.
In a large mixing bowl beat together the butter, oil, sugar, and molasses. Beat in the eggs one at a time, until combined. Stir in the pumpkin puree.
In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir with a whisk. Add the flour mixture to the pumpkin mixture, stir just until moistened.
Using a 1 tablespoon size cookie scoop, drop mixture 2 inches apart onto the prepared baking sheet. Bake for 16 to 18 minutes, until the cookies feel firm. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the filling: Beat together the cream cheese and butter until fluffy. Slowly beat in the confectioner's sugar until smooth. Add the vanilla and cinnamon. Beat until blended. Spread the filling onto the bottom of one cookie. Top with a second cookie.