These soft and spiced pumpkin whoopie pies with cream cheese frosting are the ultimate fall dessert—easy to make, cozy to eat, and perfect for festive gatherings or everyday indulgence.
Fall is when my kitchen fills with the cozy scents of fall baking—warm spices, golden cookies, and the unmistakable aroma of pumpkin. The crisp air, shorter days, and abundance of seasonal ingredients make it the perfect time to whip up something special.
If you’re craving a fun twist on classic pumpkin pie or pumpkin bread, these pumpkin whoopie pies are the answer. Soft, light, and fluffy cookies bursting with pumpkin flavor sandwich a creamy layer of homemade cream cheese frosting, capturing all the rich, spiced goodness of your favorite pumpkin desserts.
They’re quick to make, fun to share, and effortlessly festive—ideal for holiday gatherings, school lunches, or simply enjoying with a cup of coffee. I reach for these pumpkin whoopie pies anytime I want something festive without the fuss—far simpler than piping fall cupcakes, but just as charming.
With their light, cakey texture and cozy cinnamon-pumpkin flavor, they’re always a hit at Thanksgiving or any fall celebration. If you’re curating your fall baking lineup, these are the must-make treats that’ll have everyone asking for seconds.
Ingredients for Pumpkin Whoopie Pies
Let’s start with the basics—no fancy ingredients here, just tried-and-true pantry staples that come together to create a fall treat that feels extra special.
For the Cookies:
- 7 oz pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 large egg, room temperature
- 16 tbsp unsalted butter, softened
- 1/2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
I love canned pumpkin puree for convenience, but if you’re feeling ambitious, roast and blend your own—just make sure it’s thick, not watery. Want to add some flair? Toss in white chocolate chips or chopped pecans for a little crunch. It’s optional, but oh-so-delicious for fall treats.
For the Cream Cheese Frosting:
- 4 oz (113g) full-fat cream cheese, softened
- ¾ cup (170g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- ½ teaspoon (7.5ml) vanilla extract
- Pinch of salt
- Pinch of cinnamon (optional, for extra fall dessert warmth)
Tools Needed:
- Baking Sheet
- Parchment Paper (for lining the baking sheets to prevent sticking and ensure easy cleanup—key for perfect fall treats)
- Mixing Bowls
- Hand Mixer (to beat the butter and sugar until creamy and blend the wet ingredients smoothly)
- Whisk (for combining the dry ingredients evenly)
- Spatula or Wooden Spoon (for gently mixing the dry ingredients into the wet to avoid overmixing and keep the cookies light and moist)
- Cookie Scoop (to portion out small, uniform dough balls for consistent cookie sizes), or you can obviously use a regular spoon too.
- Measuring Cups and Spoons
- Sifter (for sifting powdered sugar for the cream cheese frosting to avoid lumps, though you can whisk it if you don’t have one)
- Piping Bag (optional, if you want to pipe the frosting, though spreading works fine too)
- Wire Cooling Rack (to cool the cookies completely before assembling, keeping them soft and preventing sogginess)
Step-by-Step Pumpkin Whoopie Pie Recipe
This recipe takes about 25-30 minutes of prep and 10–12 minutes of baking. You’ll get roughly 30 cookies (15 whoopie pies), depending on your scoop size.
As for cleaning up the mess—well, that totally depends on who’s doing the cleaning. 🙂
Here’s how to do it:
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
- Cream Wet Ingredients: In a large bowl, use a mixer to beat the softened butter and sugar until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, blending until fully incorporated. Mix in the pumpkin puree until evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet in four portions, stirring until just mixed. The dough will be soft and slightly sticky—perfect for cakey pumpkin whoopie pies, so no chilling needed!
- Shape Cookies: Using a cookie scoop (about 1/2 Tbsp per cookie), drop dough balls onto the prepared baking sheet, spacing them 2 inches apart. Gently press the tops to flatten slightly for thin, round cookies that pair well for sandwiching. Aim for 30 cookies.
- Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Your kitchen will smell like a fall dessert dream!
- Make the Frosting: While the cookies cool, make your frosting. Whisk (or use a mixer on medium speed to beat) the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then stir in vanilla extract. If the frosting feels too soft, chill it for 15 minutes before using. For a complete, easy, step-by-step walkthrough, check out this guide to my Homemade Cream Cheese Frosting — no mixer needed!
- Assemble Whoopie Pies: Once cookies are fully cooled, spread or pipe about 1 Tbsp of frosting onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Press gently to secure. Repeat for all cookies.
- Decorate: I love to dust powdered sugar as a simple finishing touch—something I picked up from my mom. It’s simple, yet instantly elegant. (See below for optional toppings!)
- Enjoy: Your pumpkin whoopie pies are ready! Store in an airtight container in the fridge for up to 5 days or freeze for up to a month—just thaw in the fridge before serving.
Tips for Perfect Light and Fluffy Pumpkin Whoopie Pies
These pumpkin whoopie pies are all about that soft and fluffy texture, and a few tricks make them perfect every time:
- Don’t Overmix: Stir wet and dry ingredients until just combined to keep the cookies light and fluffy. Overmixing can make them dense.
- Check Pumpkin Puree: Use thick puree (canned or homemade) to avoid excess moisture. Pat it dry with a paper towel if it’s watery.
- Measure Flour Right: Spoon flour into your measuring cup and level it off to prevent heavy cookies.
- Use Room-Temperature Ingredients: Ensure butter, egg, and cream cheese are at room temperature for smooth blending and a creamy, moist texture.
- Don’t Skip Parchment: It ensures even baking and no sticking, keeping your fall cookies golden and intact.
- Pair Evenly (if you don’t use scoop but a regular spoon): Match cookies of similar size for uniform whoopie pies that look as good as they taste.
- Store Smart: Keep in the fridge due to the frosting, in an airtight container for up to 5 days, or freeze for longer-lasting fall treats.
- Try Add-Ins: Fold in white chocolate chips or pecans gently after mixing the dough for a fun twist on this easy fall dessert.
With these tips, your pumpkin whoopie pies will be fluffy, flavorful, and ready to shine at any autumn gathering!
Easy Decorating Ideas for Pumpkin Whoopie Pies
Elevate your pumpkin whoopie pies with these quick, eye-catching decorating ideas that scream fall. They’re beginner-friendly and perfect for making your fall treats pop at Thanksgiving, school events, or even a cozy family gathering.
I usually keep it simple with just the frosting and a dusting of powdered sugar, but my kid loves anything “different,” so these are for him! Each idea takes less than 5 minutes to pull off and uses ingredients you might already have in your pantry.
#1. Mini Chocolate Chips: Gently press them into the filling edges for a fun twist and extra texture.
Mini chocolate chips add a pop of sweetness and a slight crunch that kids (and adults!) love. Use about 1/4 cup of mini semi-sweet chocolate chips for a batch of 15 whoopie pies. After sandwiching the pies with your cream cheese filling, lightly press the chips into the exposed edges of the filling. They’ll stick easily to the soft frosting—no extra tools needed. If you’re feeling fancy, you can mix in a teaspoon of cinnamon to the chips for a subtle spiced kick that pairs perfectly with the pumpkin flavor.
#2. Drizzle of Caramel: A little drizzle over the top whoopie half adds a rich, gooey finish.
A caramel drizzle brings a glossy, golden touch that makes your whoopie pies look bakery-worthy. You’ll need about 1/4 cup of store-bought caramel sauce (or make your own by melting 10 caramel candies with 1 tablespoon of heavy cream over low heat). Let the caramel cool slightly so it’s thick but still pourable, then use a spoon to drizzle thin, zigzag lines (or any pattern) over the top of each whoopie pie. Aim for about 1 teaspoon per pie to avoid overpowering the pumpkin flavor. For extra flair, sprinkle a pinch of sea salt on the caramel before it sets—it’ll enhance the sweetness and add a trendy salted caramel vibe.
#3. Festive Sprinkles: Perfect for fall parties—sprinkle orange, gold, or leaf-shaped sprinkles over the exposed filling.
Fall-themed sprinkles are an easy way to make your whoopie pies party-ready. Pick up a 2-ounce container of orange and gold sprinkles, or look for leaf-shaped ones at a baking supply store (Wilton has a convenient Autumn-Themed Sprinkles Mix!). After assembling your whoopie pies with filling, lightly press the exposed edges of the cream cheese frosting into a small bowl of sprinkles—about 2 tablespoons should be enough for a dozen pies. The sprinkles will stick to the frosting and add a festive, autumnal pop of color. These are especially great for school bake sales or Halloween parties, as they’re mess-free and kid-friendly.
#4. Toasted Pecan Pieces: Press finely chopped, toasted pecan pieces into the top of each whoopie pie for a nutty crunch and autumnal vibe.
Toasted pecans add a warm, nutty flavor that screams fall harvest. Start with 1/3 cup of pecan halves, spread them on a baking sheet, and toast at 350°F for 6-8 minutes until fragrant—watch closely so they don’t burn! Once cooled, chop them into small pieces (a food processor works, or just use a knife). After assembling your whoopie pies, gently press about 1 teaspoon of the chopped pecans onto the top of each pie. The pecans will stick to the slightly soft surface of the cookie, adding a satisfying crunch that pairs beautifully with the pumpkin spice. This decoration is perfect for a Thanksgiving dessert table and adds a touch of rustic elegance.
These ideas are quick, fun, and make your pumpkin whoopie pies the star of any fall dessert spread! They’re all simple enough for beginners but look impressive enough to wow your guests—or just make your kid smile.
These Might Just Be Your New Fall Favorite
These pumpkin whoopie pies are everything a fall dessert should be—soft, sweet, spiced, and comforting. I hope they bring all the warmth, coziness, and nostalgic flavor of the season to your table. With their tender, cakey texture and creamy filling, they’re perfect for sharing, savoring, and celebrating autumn in every bite. Let these whoopie pies be your go-to for a little fall-inspired joy, straight from the kitchen
