Go Back
–+ servings
Pumpkin Whoopie Pie

Delicious Pumpkin Whoopie Pie for Cozy Fall Gatherings

This Pumpkin Whoopie Pie is a delightful dessert perfect for cozy fall gatherings, featuring soft cookies and creamy filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Use whole wheat for added nutrition.
  • 1 teaspoon Baking powder Ensure it’s fresh for optimal rising.
  • 1 teaspoon Baking soda Works with acidic ingredients like pumpkin.
  • ½ teaspoon Salt Use kosher or sea salt for best taste.
  • 2 teaspoons Pumpkin pie spice Can substitute with cinnamon and nutmeg.
  • 1 cup Granulated sugar Coconut sugar works well for a lower glycemic index.
  • ½ cup Dark brown sugar Light brown sugar is a suitable alternative.
  • ½ cup Vegetable oil Can be replaced with melted coconut oil.
  • 1 cup Pumpkin puree Fresh puree can be cubed and roasted.
  • 2 large Eggs Flax eggs can be substituted for a vegan option.
  • 1 teaspoon Vanilla extract Almond extract is a fragrant substitute.
For the Filling
  • ½ cup Unsalted butter Use margarine for a dairy-free option.
  • 4 ounces Cream cheese Non-dairy alternatives available for a vegan version.
  • 2 cups Confectioners’ sugar Can use powdered erythritol for a low-carb option.
  • ¼ cup Maple syrup Agave nectar or honey can be used for sweetness.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Wire racks

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl, mix granulated sugar, dark brown sugar, and vegetable oil until creamy.
  4. Add pumpkin puree, eggs, and vanilla extract to the sugar mixture and whisk until creamy.
  5. Gradually fold the dry ingredients into the wet mixture until just blended.
  6. Drop 1.5 to 2 tablespoons of dough onto prepared baking sheets, spaced one inch apart.
  7. Bake for 10–12 minutes, or until a toothpick comes out clean.
  8. Cool on baking sheets for about 10 minutes, then transfer to wire racks to cool completely.
  9. Beat unsalted butter until smooth, then blend in cream cheese, confectioners’ sugar, maple syrup, and vanilla extract until fluffy.
  10. Spread filling on flat side of half the cookies and press remaining cookies on top to create sandwiches.
  11. Chill assembled pumpkin whoopie pies in the refrigerator for at least an hour before serving.
  12. Serve and enjoy these delightful treats with a warming beverage.

Nutrition

Serving: 1pieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

For best results, chill the filling if it feels too loose during assembly.

Tried this recipe?

Let us know how it was!