Pumpkin Whoopie Pies

A Delicious Fall Treat

Pumpkin Whoopie Pies With Cream Cheese Filling are a deliciously cozy dessert that’s overflowing with the warm flavors of fall such as pumpkin pie and cinnamon! Moist, tender cakes sandwich a creamy, sweet cream cheese frosting for the ultimate fall flavor combination that’s easy to make!

As soon as the leaves start to fall off the trees, it’s an excuse enough for me to start reaching for my favorite Fall recipes! These whoopie pies, along with Apple Crisp and Pumpkin Cream Cheese Bread are must-have treats that your family will thank you for!

These are fantastic I like easy to fix an easy to eat especially for on the go an kid’s

– Sharon

Ingredients For Pumpkin Whoopie Pies

This Pumpkin Whoopie Pie Recipe has a short list of ingredients while delivering BIG on delicious flavor! To make the cakes, you’ll need pumpkin pie filling, baking powder, baking soda, cinnamon, oil, all-purpose flour, salt, light brown sugar, and an egg.

Maybe you’re thinking you can just swap out the pumpkin pie filling for pumpkin puree but I really recommend sticking with the pumpkin pie filling. Pumpkin puree is 100% pumpkin whereas pumpkin pie filling has been sweetened and has added spices such as nutmeg, cloves, and cinnamon which gives this dessert the best flavor!

Sweet, smooth cream cheese filling then gets sandwiched between two baked pumpkin cakes. This is made just by beating powdered sugar, cream cheese, vanilla extract, and unsalted butter together.

How To Make Pumpkin Whoopie Pies

1. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
2. Sift the flour, cinnamon, baking powder, baking soda, and salt together in a medium bowl. Set it aside.
3. Beat the oil and sugar together before adding in the pumpkin and egg. Then add in the flour mixture gradually, mixing until just combined.
4. Pipe the batter onto the prepared baking sheets.
5. Bake until the cakes are slightly brown on the edges and spring back when touched.
6. Cool on the baking sheets before moving them to wire racks to cool completely to room temperature.
7. Add all of the filling ingredients into a mixing bowl. Using the paddle attachment beat until the frosting is smooth and creamy.
8. Assemble the whoopie pies by piping the frosting onto the flat side of one whoopie pie cake and topping it with a second whoopie pie cake.

How To Store Pumpkin Whoopie Pies

Store these Pumpkin Whoopie Pies in the refrigerator in an airtight container. Enjoy them for up to one week.

You can also freeze them by wrapping them tightly in plastic wrap and placing them in a Ziploc freezer bag. Then place them in the freezer for 2 to 3 months.

Do I Need To Increase The Baking Time If I Make Bigger Whoopie Pies?

Yes, you will! The cakes will be done baking when you touch them and they spring back.

Can I Use An Ice Cream Scoop To Scoop Out The Batter?

Absolutely! Keep in mind this will result in bigger whoopie pies so it will yield fewer servings.

Try another pumpkin-flavored recipe that’s just as delicious!

• Pumpkin Bundt Cake with Brown Sugar Icing – Pumpkin pound cake filled with warm fall spices!
• Best Pumpkin Cheesecake Bars – A silky pumpkin spice layer covers creamy cheesecake!
• The Perfect Pumpkin Pie – Smooth, creamy spiced pumpkin custard baked in a flaky pie crust!
• Vanilla Pumpkin Coffee Cake – Delicious coffee cake that has a spicy butter crumble topping!
• Easy Chocolate Chip Pumpkin Muffins – A 30-minute recipe loaded with chocolate chips and spices!