The Most Adorable & Easy Pumpkin Whoopie Pies Recipe

Oh, fall! That magical time of year when the air gets crisp, the leaves turn fiery colors, and the scent of pumpkin spice fills everything. It always brings back such warm memories for me, like baking with my grandma on a chilly afternoon. And if there’s one treat that screams “fall comfort” louder than anything else, it’s a perfectly made pumpkin whoopie pie. These little gems are like a hug in dessert form, and I’m so excited to share my go-to recipe with you!

What I love most about these pumpkin whoopie pies is how incredibly easy they are to whip up. You don’t need any fancy equipment or baking skills. Seriously, if you can stir things in a bowl, you can make these! Plus, they’re super quick, making them perfect for a last-minute craving or an impromptu bake sale. Get ready to fill your kitchen with the most amazing autumnal aromas!

Why You’ll Love Pumpkin Whoopie Pies

• Fast: Ready in under an hour, from start to finish!
• Easy: Simple steps, perfect for beginners and busy bakers.
• Giftable: Package them up in a cute tin or bag for a thoughtful homemade gift.
• Crowd-pleasing: Everyone, from kids to adults, goes absolutely crazy for these.

Ingredients

For the Cookie Dough:

• 2 cups packed brown sugar: This is key for that lovely caramel-like sweetness and moist texture.
• 1 cup vegetable oil: Keeps the cakes wonderfully tender and moist.
• 1 ½ cups solid pack pumpkin puree: Make sure it’s the puree, not pumpkin pie filling! This is what gives them that signature flavor and color.
• 2 large eggs: The binder that holds everything together.
• 3 cups all-purpose flour: The base for our soft cookie cakes.
• 1 ½ tablespoons ground cinnamon: The star spice of fall, warming and fragrant.
• ½ tablespoon ground ginger: Adds a little zing and warmth.
• ½ tablespoon ground cloves: For that classic, cozy spice blend.
• 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1 teaspoon baking powder: Helps the cookies puff up nicely.
• 1 teaspoon baking soda: Works with the acidic ingredients to give them a good lift.
• 1 teaspoon vanilla extract: Always a must for rounding out sweet flavors!

For the Whoopie Pie Filling:

• 1 egg white: This helps create a light and airy frosting.
• 2 tablespoons milk: To get the perfect creamy consistency.
• 1 teaspoon vanilla extract: For an extra touch of sweetness.
• 2 cups confectioners’ sugar, divided: The base of our sweet and creamy filling.
• ¾ cup shortening: Makes the filling super smooth and pipeable.

How to Make Pumpkin Whoopie Pies

Alright, let’s get baking! It’s really as simple as mixing and baking.

1. First things first, let’s get that oven preheated to 350 degrees F (175 degrees C). Grab your baking sheets and give them a light greasing. This just ensures our little pumpkin cakes don’t stick.
2. In a large bowl, get friendly with your brown sugar and vegetable oil. Give them a good mix until they’re well combined. Then, it’s time to add the pumpkin puree and those lovely eggs. Beat it all together until it’s nice and smooth.
3. Now, in a separate bowl, let’s whisk together all the dry ingredients: the all-purpose flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda. Having everything measured out beforehand makes the process so much smoother.
4. Here comes the fun part! Gently fold the dry ingredients into the wet ingredients. Mix just until everything is combined – don’t overmix, or your whoopie pies might get a bit tough. A few streaks of flour are okay!
5. Time to scoop! Drop the dough by heaping teaspoons onto your prepared baking sheets. I like to use a cookie scoop for uniform sizes, but a spoon works just fine too. Leave a little space between them as they’ll puff up a bit.
6. Pop them into the preheated oven and bake for about 10 to 12 minutes. You want them to be set and slightly firm to the touch. Once they’re done, let them cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely. Patience is key here so they don’t break!
7. While those cookies are cooling, let’s whip up that dreamy filling. In a clean bowl, beat the egg white. Then, mix in the milk, vanilla, and 1 cup of the confectioners’ sugar.
8. Now, add the shortening and the remaining 1 cup of confectioners’ sugar. Beat it all together until it’s incredibly light and fluffy. It should look like soft clouds! This filling is so good, it reminds me a bit of the filling in our homemade cream cheese frosting, but with a bit more stability for sandwiching.
9. Once your pumpkin cookie cakes are completely cool, it’s time to assemble! Take two cookies, spread a generous dollop of the filling on one side, and gently sandwich them together. Voila! You’ve just made perfect pumpkin whoopie pies!

Substitutions & Additions

Feel free to make these your own! Here are a few ideas:

• Spices: If you don’t have all the individual spices, a good quality pumpkin pie spice blend works wonders. Use about 2 ½ tablespoons total.
• Filling Flavor: Want to switch up the filling? A little cream cheese can be added for a tangy twist, similar to what we do in our strawberry cream cheese frosting.
• Add-ins: Fold in some chopped pecans or walnuts into the cookie dough for a little crunch. Mini chocolate chips are also a delicious addition!
• Glaze: Instead of a cream cheese filling, you could drizzle them with a simple powdered sugar glaze for a lighter touch.

Tips for Success

• Don’t Overmix: This is probably the most important tip for tender baked goods. Mix until just combined.
• Cool Completely: Make sure the cookie cakes are completely cool before adding the filling, otherwise, the filling will melt and slide right off.
• Uniform Size: Using a tablespoon or cookie scoop helps ensure your whoopie pies are the same size, making assembly easier and more uniform.
• Prep Ahead: You can bake the cookie cakes a day in advance and store them in an airtight container at room temperature. Make the filling closer to when you plan to assemble.

How to Store Pumpkin Whoopie Pies

Once assembled, these little delights are best stored in an airtight container in the refrigerator. They’ll stay fresh and delicious for about 3-4 days. If you’ve just baked the cookies and haven’t filled them yet, you can store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. They also freeze beautifully once assembled!

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: It’s best to stick with pure pumpkin puree. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and texture of the cookies.

Q: How do I get my whoopie pies to be perfectly round?

A: Using a cookie scoop or a tablespoon to drop the dough helps create uniform shapes. You can also gently shape them with a damp finger before baking if you like.

Q: Can I make these dairy-free?

A: For the cookie part, you can try using a plant-based oil and omitting the eggs (though this might affect texture). For the filling, you’d need to substitute the shortening and milk with dairy-free alternatives. It might require some experimentation!

I hope you have as much fun making and eating these pumpkin whoopie pies as I do! They’re truly a taste of autumn in every bite. If you try this recipe, I’d love to see your creations! Don’t forget to follow us on Pinterest for more delicious recipes and baking inspiration!

The Most Adorable & Easy Pumpkin Whoopie Pies Recipe

Oh, fall! That magical time of year when the air gets crisp, the leaves turn fiery colors, and the scent of pumpkin spice fills everything. It always brings back such warm memories for me, like baking with my grandma on a chilly afternoon. And if there’s one treat that screams "fall comfort" louder than anything else, it’s a perfectly made pumpkin whoopie pie. These little gems are like a hug in dessert form, and I’m so excited to share my go-to recipe with you!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 40 minutes mins

Servings: 24 whoopie pies

Course: Cookies, Dessert

Cuisine: American, Fall

Ingredients Equipment Method Notes

Ingredients

  

For the Cookie Dough

• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1.5 cups solid pack pumpkin puree not pumpkin pie filling
• 2 large eggs
• 3 cups all-purpose flour
• 1.5 tablespoons ground cinnamon
• 0.5 tablespoons ground ginger
• 0.5 tablespoons ground cloves
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the Whoopie Pie Filling

• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar divided
• 0.75 cup shortening

Equipment

• Large bowl
• Separate Bowl
• Whisk
• Baking sheets
• Wire rack
• Clean Bowl
• Electric mixer (optional)
• Cookie scoop (optional)

Method

 

1. Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Step 2: In a large bowl, mix brown sugar and vegetable oil. Add pumpkin puree and eggs; beat until smooth.
3. Step 3: In a separate bowl, whisk together flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda.
4. Step 4: Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
5. Step 5: Drop dough by heaping teaspoons onto prepared baking sheets, leaving space between them.
6. Step 6: Bake for 10-12 minutes, or until set and slightly firm. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the filling, beat egg white in a clean bowl. Mix in milk, vanilla, and 1 cup of confectioners' sugar.
8. Step 8: Add shortening and remaining 1 cup of confectioners' sugar. Beat until light and fluffy.
9. Step 9: Assemble by spreading filling on one cookie and sandwiching with another.

Notes

Spices: Use about 2 ½ tablespoons of pumpkin pie spice blend if you don't have individual spices. Filling Flavor: Add a little cream cheese for a tangy twist. Add-ins: Fold in chopped pecans, walnuts, or mini chocolate chips into the dough. Glaze: Drizzle with a simple powdered sugar glaze instead of filling.