Pumpkin whoopie pies with cream cheese filling are the perfect autumn treat that brings together the warmth of fall spices and the delightful sweetness of cream cheese frosting. These little cake-like sandwiches boast a soft, tender texture with a hint of spice from pumpkin pie spice, and the creamy filling is simply irresistible. Whether you’re hosting a cozy gathering with friends, needing a snack for family movie night, or just craving something sweet, these whoopie pies are sure to satisfy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Whoopie Pies with Cream Cheese Filling
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

My love for pumpkin whoopie pies began on a chilly October afternoon when I decided to whip up something festive for my family. One bite of those pillowy cookies filled with tangy cream cheese frosting, and I was hooked! Not only are they easy to make, but the look of these desserts is so charming; they’re perfect for any occasion. So, let’s get started on crafting these delicious treats that will bring the comforts of fall right to your kitchen!

Why You’ll Love This Recipe

Simple & Quick: These whoopie pies come together in just a short time, making them perfect for unexpected cravings.
Irresistible Flavor: The combination of warm pumpkin, fragrant spices, and creamy filling is a match made in dessert heaven.
Eye-Catching Appeal: Soft, rounded, and filled to perfection; they are as fun to look at as they are to eat!
Flexible Serving: Enjoy them as an afternoon treat, a delightful dessert at parties, or even as breakfast with a cup of coffee.
Diet-Friendly Options: Swap in gluten-free flour or vegan alternatives for a dessert that accommodates various dietary needs.

Ingredients You’ll Need

2 1/2 cups Flour: All-purpose flour provides structure and richness. You can substitute with a gluten-free blend if desired.
1 tsp Baking Soda: This leavening agent helps the cookies rise for that lovely soft texture.
1 tsp Baking Powder: Works in tandem with baking soda to ensure the pies are fluffy.
2 tsp Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, and ginger that encapsulates fall flavors.
3/4 cup Sugar: Granulated sugar sweetens the mixture and contributes to browning.
3/4 cup Brown Sugar: Adds moisture and a rich flavor, making the cookies chewy.
1 cup Pumpkin Puree: Be sure to use pure pumpkin puree for the best flavor – steer clear of pumpkin pie filling that contains added sugars and spices.
1/2 cup Oil: Vegetable oil keeps the cookies moist and adds richness. You can use melted coconut oil for a different flavor.
1 Egg: Binds the ingredients together for a cohesive dough.
1 1/2 tsp Vanilla: Enhances sweetness with its aromatic flavor.
4 oz Cream Cheese, Softened: The star of the filling, giving it that creamy and smooth texture.
1/4 cup Butter, Softened: Adds richness to the filling; ensure it’s at room temperature for easy mixing.
2 tsp Vanilla for the Filling: A splash of vanilla elevates the flavor of the cream cheese filling.
2-3 cups Powdered Sugar: Sifted for a lump-free filling, allowing you to achieve your desired sweetness.

How to Make Pumpkin Whoopie Pies with Cream Cheese Filling

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper for an easy release later.
Mix the Dry Ingredients: In a small bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice until evenly combined.
Combine Wet Ingredients: In a separate large bowl, beat together 3/4 cup granulated sugar, 3/4 cup brown sugar, 1 cup pure pumpkin puree, and 1/2 cup oil until smooth and creamy.
Add Egg and Vanilla: To the wet mixture, add in 1 egg and 1 1/2 tsp vanilla extract. Mix well until integrated.
Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, beating on low speed until everything is well combined. The dough will be thick, yet soft.
Scoop the Dough: Using a cookie scoop or tablespoon, scoop 1 1/2 tablespoons of dough onto your prepared baking sheet, leaving enough space between each scoop to allow them to spread.
Bake: Place in the preheated oven and bake for about 10 minutes or until the edges are lightly golden and the centers are set. The aroma will fill your kitchen and make your mouth water!
Cool the Cookies: Allow the baked cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up and makes them easier to handle.
Prepare the Filling: While the cookies cool, make the filling by beating together 4 oz softened cream cheese and 1/4 cup softened butter until creamy and smooth.
Sweeten the Filling: To the cream cheese mixture, mix in 2 tsp vanilla and 1 cup of powdered sugar. Add more powdered sugar, 1-2 cups, until the filling reaches a spreadable consistency, yet thick enough to hold its shape.
Assemble the Whoopie Pies: To assemble, spread a generous amount of the cream cheese filling onto the flat side of one cookie. Gently place another cookie, flat side down, on top to create a delicious sandwich. Press lightly so the filling oozes a bit from the edges.

Storing & Reheating

To keep your pumpkin whoopie pies fresh, store them in an airtight container at room temperature for about 2 days. For longer storage, place them in the refrigerator for up to 5 days, ensuring they are in a container with a lid to maintain moisture. You can also freeze these whoopie pies for up to 3 months! Just separate them with parchment paper in an airtight container. To reheat, pop them in the microwave for about 15-20 seconds; keep in mind the filling might become softer after freezing, but the flavor will still be delightful.

Chef’s Helpful Tips

Check the freshness of your baking soda and baking powder to ensure maximum rise.
Use room temperature ingredients for the best texture, especially for the butter when making the cream cheese filling; it’ll blend better!
If your whoopie pie cookies seem too dry, consider adding a tad more puree next time.
Feel free to spice things up by adding chocolate chips or chopped walnuts into the cookie dough for extra flavor and texture.
These whoopie pies can be made ahead of time. Just assemble them the day you plan to serve for the best texture!

Pumpkin whoopie pies with cream cheese filling deliver everything you love about fall desserts in a delightful bite. Soft cookies sandwiched with creamy filling create an explosion of flavor and joy! Don’t hesitate to experiment with flavors or toppings, and enjoy the sweet satisfaction that comes with creating perfect fall treats.

Recipe FAQs

Can I make these whoopie pies ahead of time?

Yes! You can bake the cookies a day or two in advance. Simply store them in an airtight container. When you’re ready to serve, whip up the filling fresh and sandwich them right before serving for optimal freshness.

What is the best way to store leftover whoopie pies?

Keep your leftover whoopie pies in an airtight container at room temperature for up to 2 days. For longer storage, move them to the refrigerator, where they will stay good for about a week.

Can I freeze the whoopie pies?

Absolutely! You can freeze the assembled pumpkin whoopie pies. Just be sure to separate each pie with parchment paper in an airtight container. They will stay fresh for up to 3 months.

What can I use instead of cream cheese for the filling?

If you want a lighter option, you can use Greek yogurt mixed with a bit of powdered sugar. Alternatively, silken tofu blended until smooth can create a dairy-free filling that is still creamy.

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Pumpkin Whoopie Pies with Cream Cheese Filling

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Author: Peter
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 15 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Pumpkin Whoopie Pies with Cream Cheese Filling are irresistible, featuring a delightful combination of pumpkin puree, spices, and a creamy filling. Perfect for any occasion, this homemade treat brings comfort and flavor in every bite.

Ingredients

Scale

2 1/2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice
3/4 cup Sugar
3/4 cup Brown Sugar
1 cup Pumpkin Puree
1/2 cup Oil
1 Egg
1 1/2 tsp Vanilla
4 oz Cream Cheese, Softened
1/4 cup Butter, Softened
2 tsp Vanilla
2–3 cups Powdered Sugar

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Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, whisk flour, baking soda, baking powder, and pumpkin pie spice together.
In a large bowl, combine sugar, brown sugar, pumpkin puree, and oil, beating until smooth.
Mix in egg and vanilla.
Gradually add dry ingredients to wet, beating until fully combined.
Scoop 1 1/2 tbsp amounts of dough onto the prepared baking sheet, leaving space for spreading.
Bake in the oven for 10 minutes.
Allow cookies to cool on a rack for a few minutes before transferring them.
While cooling, prepare the filling by beating together softened cream cheese and butter until smooth.
Incorporate vanilla and 1 cup of powdered sugar, then adjust with additional powdered sugar until spreadable but not too thin.
Assemble the whoopie pies by spreading filling on one cookie and topping it with another, flat side down.

Notes

Make sure the cream cheese and butter are at room temperature for easier beating.
Feel free to adjust the amount of pumpkin pie spice to taste.
Store any leftover whoopie pies in an airtight container to retain freshness.