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Pumpkin Cream Cheese Whoopie Pies

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These pumpkin cream cheese whoopie pies are soft, cakey, and filled with a tangy cream cheese center—perfect for fall gatherings or cozy nights in. With warm pumpkin spice flavors and a luscious filling, they’re the ultimate autumn treat.

Ingredients

Scale
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup vegetable oil (canola or sunflower oil recommended)
  • 1 1/4 cups packed brown sugar (light brown sugar preferred)
  • 1 cup granulated sugar
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 8 ounces cream cheese, softened (full-fat recommended)
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Bring eggs, butter, and cream cheese to room temperature.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In another large bowl, whisk together vegetable oil, brown sugar, granulated sugar, pumpkin puree, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  5. Using a medium cookie scoop or two spoons, drop 2-tablespoon mounds of batter onto prepared baking sheets, spacing about 2 inches apart. Smooth tops if desired.
  6. Bake for 12-15 minutes, until cakes are set and spring back when touched lightly. Rotate pans halfway through baking for even results.
  7. Let cakes cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the filling: In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until fluffy and smooth (about 2-3 minutes). If too soft, chill for 10 minutes.
  9. Pair up cakes by size. Spread or pipe about 2 tablespoons of cream cheese filling onto the flat side of one cake, then top with another to make a sandwich. Gently press together.
  10. Optional: Chill assembled whoopie pies in the fridge for 30 minutes before serving for best texture.

Notes

For gluten-free or dairy-free adaptations, substitute with appropriate flour and dairy alternatives. Let cakes cool completely before filling to avoid melting. Chill the filling if it becomes too soft. Store assembled pies in the fridge for up to 4 days or freeze individually wrapped for up to 2 months. For best results, serve slightly chilled.

Nutrition

Keywords: pumpkin whoopie pies, cream cheese filling, fall dessert, pumpkin spice, easy whoopie pies, autumn baking, pumpkin dessert, Thanksgiving dessert

Find it online: https://tessierecipes.com/pumpkin-cream-cheese-whoopie-pies-recipe-easy-fall-dessert-idea/