Pumpkin Whoopie Pies

If you’re looking for a cozy fall dessert that hits all the right notes, this Pumpkin Whoopie Pies recipe is exactly what you need! This classic New England sweet treat gets an autumn twist with pumpkin, warm spices, and a hint of maple syrup in the filling.

In this post, I’m walking you through everything you need—from the ingredient list with cost estimates, to step-by-step instructions with photos, a short video tutorial, must-have tools, and helpful tips for troubleshooting and storing your pies. Expect to get about 24 whoopie pies and plan for around 2½ hours to make them start to finish (including prep, baking, cooling, filling, and chilling time).

• What you’ll taste: rich pumpkin and spice flavors paired with a creamy, subtly sweet maple cream-cheese filling.
• What you’ll get from this guide: clear ingredient costs, detailed photos, a helpful recipe video, pro tips, and answers to your common baking questions.
• Who this is for: anyone craving a bakery-quality fall dessert that’s fun to bake and share with family and friends.

Why You’ll Love Them

• Flavor: These soft, cake-like cupcakes sandwich warm fall spices and pumpkin flavor that perfectly complement the sweet maple cream-cheese icing. If you love that combo, try a classic pumpkin roll with cream cheese filling.
• Crowd Pleaser: No matter where you bring them, whoopie pies always win hearts and smiles.

• Bakery Style Recipe: This easy recipe will have you making whoopie pies that rival your favorite local bakery finds.

Essential Cook’s Tools:

• Large mixing bowls for easy whisking and combining
• A good whisk to keep things smooth
• Baking sheets for your cookies to bake evenly
• Parchment paper or silicone baking mats to keep things nonstick
• Cookie scoop (1.5–2 inch) to make uniform whoopie pies
• Stand mixer or handheld mixer to whip up your batter and filling with ease
• Large piping bag to fill the pies beautifully
• Wide circle icing tip for classic cream-cheese filling that looks as good as it tastes

Ingredients and Costs

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups canned pumpkin puree
• 1 teaspoon baking powder
• 2 ½ Tablespoons pumpkin spice
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups powdered sugar
• ½ cup unsalted butter
• 8 oz cream cheese
• 3 Tablespoons maple syrup

How To Make Pumpkin Whoopie Pies With Cream Cheese Fillings

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, salt, baking soda, baking powder, and pumpkin spice in a medium bowl; set aside.
3. Whisk granulated sugar, dark brown sugar, and vegetable oil in a large bowl until combined.
4. Add pumpkin puree, eggs, and vanilla to the sugar-oil mixture and whisk until smooth.
5. Pour the dry flour mixture into the pumpkin batter and whisk until no streaks of flour remain.

6. Using a 1.5–2 inch cookie scoop, drop batter rounds about 1 inch apart onto the prepared baking sheets.

7. Bake one sheet at a time for 10–12 minutes.
8. Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely; repeat with the remaining batter.
9. Beat softened butter on medium-high speed until smooth.
10. Add cream cheese and beat until fully combined.
11. Add powdered sugar, maple syrup, and vanilla to the cream cheese mixture and beat until smooth and fluffy.
12. Flip half of the cooled cookies to the flat side and pipe a generous swirl of filling onto each.
13. Top each filled cookie with another cookie, flat side down, pressing gently to form a sandwich; optionally roll edges in sprinkles.
14. Refrigerate assembled whoopie pies for at least 1 hour to chill before serving.

Baker’s Tips and Tricks

• When you stock up for this recipe, you’re basically ready for all your fall baking spices—talk about convenience! Those same pantry staples make these Easy Pumpkin Pie Twists a breeze.
• Chilling your canned pumpkin puree before adding it to the mix helps keep your batter nice and smooth. Got leftover puree? Put it to work in this Pumpkin Chili Recipe.
• I don’t recommend freezing these finished whoopie pies because the cream cheese frosting can make the outside sticky once thawed.
• If your dough feels sticky, sprinkle in a little extra flour—about ½ cup should do the trick.

• No pumpkin spice on hand? No worries. Mix 1 ½ tablespoons cinnamon, 1 ½ teaspoons ginger, and ¾ teaspoon nutmeg and cloves for a perfect homemade blend.

Flavor Swaps and Add-Ins

If you want to shake it up or keep things interesting, here are some easy ways to switch or add ingredients that still pair beautifully with the pumpkin and maple flavors.

• Fillings: Try vanilla buttercream, marshmallow fluff, brown-butter frosting, or a rich chocolate ganache instead of maple cream-cheese.
• Spices: No pumpkin spice? Use 1½ Tbsp cinnamon, 1½ tsp ginger, and ¾ tsp nutmeg plus cloves, or add ¼ tsp cardamom for a subtle floral twist. For another cozy fall-spice profile, take inspiration from our Apple Cider Cupcakes.
• Fats: Swap out vegetable oil for the same amount of melted unsalted butter for a creamier, richer cake texture.
• Sugars: Use light brown sugar for a gentler molasses flavor, or cut back granulated sugar a bit if you want less sweetness.
• Mix-ins & toppings: Toss in ½ cup chopped toasted pecans or walnuts into the batter, or roll filled edges in crushed nuts or graham crackers instead of sprinkles.
• Sizing: Use smaller scoops for bite-sized minis or bigger ones for jumbo pies; just adjust baking time—shorter for minis, longer for large cookies.
• Dietary swaps: For gluten-free, use a 1:1 gluten-free flour blend and keep an eye on batter thickness. For dairy-free, replace butter and cream cheese with dairy-free versions and choose neutral oil or margarine.
• Adult Twist: Stir in 1–2 tablespoons bourbon, rum, or maple liqueur into the filling for a grown-up flair.

Storage and Make-Ahead Advice

Keep your Pumpkin Whoopie Pies tasting fresh and perfect with these handy storage and make-ahead tips.

• Refrigerate (assembled): Store in an airtight container layered with parchment paper to prevent sticking. Best eaten within 3–4 days.
• Freeze (assembled): Wrap each pie tightly in plastic wrap and freeze in a sealed container for up to 2 months. Keep in mind the outside may become a little sticky when thawed.
• Freeze (recommended): Freeze the baked, unfilled cookies on a baking sheet until solid, then transfer to a freezer bag or container. Freeze filling separately. Assemble just before serving.
• Thaw & serve: Defrost in the fridge overnight, then bring to room temperature for 30–60 minutes before serving. For a slightly warm treat, microwave individual sandwiches (loosely wrapped) for 5–8 seconds—careful not to melt the filling too much.
• Make ahead: Prepare cookie layers weeks in advance and freeze or store unfilled cookies for 1–2 days at room temp. Make filling 1–3 days ahead and keep refrigerated. Assemble right before serving for utterly fresh pies.

FAQs and Troubleshooting

Why do whoopie pies get sticky?

Whoopie pies are made of two soft cakes filled with creamy frosting. Unlike cookies, they don’t develop a crust, so it’s totally normal for them to feel a little sticky when you hold them.

Why do my whoopie pies come out flat?

If your whoopie pies end up flat, your batter might be too thin. Thicker batter holds its shape better, so if your mix feels loose, add a bit more flour until it looks thicker before baking.

What is whoopie pie filling made of?

Fillings can be anything from buttercream to chocolate ganache. For this recipe, I use a maple cream cheese frosting that complements the pumpkin flavor perfectly. If you have leftover pumpkin puree, try it in this Indian Pumpkin Curry.

Why do whoopie pies get sticky?

Because whoopie pies are soft cake layers filled with creamy frosting, they don’t develop a crispy outer crust like cookies. This softness means they can feel a bit sticky when you hold or eat them, which is totally normal.

Why do my whoopie pies come out flat?

Flat whoopie pies usually happen when the batter is too thin. A thicker batter holds its shape better and puffs up nicely while baking, so adding a bit more flour can help keep them round and fluffy.

What is whoopie pie filling made of?

Fillings vary widely—some use buttercream, others chocolate ganache. Here, I go for a maple cream cheese frosting that pairs perfectly with the spiced pumpkin cake layers for a classic, comforting flavor.