I love bringing these Pumpkin Whoopie Pies to the Thanksgiving dessert table, where their warm spices and creamy centers feel right at home. They’re soft, easy to make ahead, and just the right size to enjoy after a big holiday meal.
Why You’ll Love These Pumpkin Whoopie Pies
Each pie has two tender, cake-like pumpkin cookies sandwiched around a smooth cream cheese filling. The batter comes together with pantry spices and canned pumpkin, so you can make a festive dessert without complicated steps. They’re also easy to portion and share, whether you’re serving a crowd or packing a few for later.
Pumpkin Whoopie Pies Ingredients & Substitutions
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened, for the filling
- 2 cups powdered sugar
- 1/2 teaspoon alcohol-free vanilla, for the filling
For the best texture, use pumpkin puree rather than sweetened pie filling. You can use a neutral plant-based butter in place of butter, though the cookies and filling may taste slightly different.
Step-by-Step Instructions to Make Pumpkin Whoopie Pies
1. Prepare the oven and baking sheets
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
2. Mix the pumpkin batter
In a large bowl, beat the butter and brown sugar until light and creamy. Beat in the egg, then mix in the pumpkin puree and alcohol-free vanilla. Add the dry ingredients and stir just until no streaks of flour remain.
3. Bake the cookies
Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each portion. Bake for 10 to 12 minutes, until the tops spring back lightly when touched. Cool the cookies on the baking sheets for a few minutes, then transfer them to a rack to cool completely.
4. Make the cream cheese filling
Beat the cream cheese and 1/4 cup softened butter until smooth. Add the powdered sugar gradually, then beat in the alcohol-free vanilla until the filling is creamy and spreadable.
5. Assemble the whoopie pies
Pair the cooled cookies by size. Spread or pipe filling onto the flat side of half of them, then top with the remaining cookies. Chill briefly if you’d like a firmer filling.
Tips for Success
- Measure the flour by spooning it into the measuring cup and leveling the top, rather than packing it down.
- Use room-temperature egg, butter, and cream cheese so the batter and filling mix evenly.
- Let the cookies cool completely before filling, or the cream cheese mixture may soften too much.
- Keep the cookie portions similar in size so the finished pies look neat and bake evenly.
Variations of Pumpkin Whoopie Pies
For extra warmth, add a pinch of ground cloves to the dry ingredients. Fold a handful of finely chopped toasted pecans into the filling for a little crunch, or add a light dusting of cinnamon to the assembled pies. For a simpler filling, use vanilla buttercream instead of cream cheese filling.
Serving Suggestions: What to Pair with Pumpkin Whoopie Pies
Serve these pies as part of a Thanksgiving dessert spread alongside apple crisp, pecan pie, or a bowl of fresh fruit. They’re lovely with coffee, tea, or warm apple cider, and their individual portions make them easy to pass around after dinner.
Storage & Reheating Instructions
Because the filling contains cream cheese, store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15 minutes before serving for a softer bite. You can freeze the unfilled cookies in a sealed freezer-safe container for up to 2 months. Thaw them at room temperature, prepare the filling, and assemble before serving.
Memories Made Around the Table
I like to set these out on a platter while everyone is still lingering around the table after Thanksgiving dinner. The pumpkin spice aroma brings a cozy note to the celebration, and the little sandwiches are easy to pick up while sharing stories and reaching for another cup of tea.
FAQs
Can I make Pumpkin Whoopie Pies ahead of time?
Yes. Bake the cookies a day ahead and keep them in an airtight container. You can also make the filling ahead and refrigerate it, then let it soften slightly and beat it until smooth before assembling.
How do I keep the cookies a similar size?
Use a tablespoon measure or small cookie scoop to portion the batter. Leave enough room between portions because the cookies spread as they bake.
Can I freeze assembled whoopie pies?
You can freeze them in a single layer until firm, then move them to a freezer-safe container with parchment between layers. Thaw in the refrigerator before serving. For the freshest texture, freezing the unfilled cookies and assembling later works especially well.
Why are my pumpkin cookies too soft to fill?
They may still be warm, or the batter may have had extra moisture. Cool the cookies completely before filling. Be sure to use pumpkin puree and avoid adding extra liquid to the batter.
Final Thoughts
With soft pumpkin cookies, familiar fall spices, and a creamy center, these whoopie pies make a welcoming addition to Thanksgiving dessert ideas. Bake them ahead, chill until serving, and let everyone choose their own little treat.
Pumpkin Whoopie Pies
Equipment
- 2 Baking sheets lined with parchment paper
- 1 Mixing Bowls medium and large
- 1 Whisk
- 1 Electric Mixer or hand mixer
- 1 Wire rack
- 1 Small cookie scoop or tablespoon measure
Ingredients
Pumpkin Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg at room temperature
- 1 cup pumpkin puree canned; not pumpkin pie filling
- 1 teaspoon alcohol-free vanilla
Cream Cheese Filling
- 4 ounces cream cheese softened
- 0.25 cup unsalted butter softened
- 2 cups powdered sugar
- 0.5 teaspoon alcohol-free vanilla
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- In a large bowl, beat the butter and brown sugar until light and creamy. Beat in the egg, then mix in the pumpkin puree and alcohol-free vanilla. Add the dry ingredients and stir just until no streaks of flour remain.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each portion. Bake for 10 to 12 minutes, until the tops spring back lightly when touched. Cool the cookies on the baking sheets for a few minutes, then transfer them to a rack to cool completely.
- Beat the cream cheese and 1/4 cup softened butter until smooth. Add the powdered sugar gradually, then beat in the alcohol-free vanilla until the filling is creamy and spreadable.
- Pair the cooled cookies by size. Spread or pipe filling onto the flat side of half of them, then top with the remaining cookies. Chill briefly if you’d like a firmer filling.