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Pumpkin Whoopie Pies

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!

side view of pumpkin whoopie pies on a wire rack

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.
pumpkin whoopie pies on parchment paper

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.

pumpkin whoopie pies stacked on parchment paper

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.

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side view of pumpkin whoopie pies on a wire rack

Pumpkin Whoopie Pies

Yield: 37 cookies
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

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!

Ingredients

For the cookies

  • ½ cup unsalted butter, softened
  • ⅓ cup vegetable oil
  • 1 and ¾ cups light brown sugar, packed
  • 2 tablespoons unsulphured molasses
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 3 and ⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

For the filling

  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or a silicone mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Nutrition Information:
Yield: 37 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 82mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 1g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Kristin

Thursday 24th of November 2016

Is it 375 for 16-18 minutes? 'Mine started smoking and were completely burnt around 12 minutes

Jen Sobjack

Friday 25th of November 2016

It sounds like your oven runs hot. I suggest you invest in an oven thermometer.

mary

Monday 3rd of October 2016

What a great sweet snack for a party and no mess afterwards!

Laura @ Laura's Culinary Adventures

Monday 5th of October 2015

What a great fall cookie! I really like that there is molasses in these cookies!

Zainab

Friday 2nd of October 2015

Jen these are just beautiful and perfect!!

Mir

Wednesday 30th of September 2015

I don't mind getting feedback from readers about a recipe, unless they didn't do the recipe EXACTLY as I wrote it. Then I'm kind of like, "Okay, so you used this instead of that and now you're wondering why it didn't work?" But otherwise, yep. Altitude, oven fussiness, ingredients, everything. So much margin for error! These look great. I want to redo photos on SO many of my recipes!

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