Easy Pumpkin Cheesecake Whoopie Pies Recipe

Pumpkin cheesecake whoopie pies are a delightful treat that perfectly blend the comforting flavors of autumn with a creamy, indulgent twist. Embracing the taste of pumpkin in these soft, cake-like cookies, combined with the rich cheesecake filling, makes a dessert that’s hard to resist. These whoopie pies are an absolute must-try for any pumpkin spice lover.

I first stumbled upon this recipe during a cozy family gathering last fall. My aunt, known for her incredible baking skills, presented these charming pies as a surprise. One bite, and it instantly became a family favorite. The warm spices and creamy filling reminded us of cozy evenings by the fire, making these pies a cherished family tradition ever since.

Why You’ll Love This Recipe

These pumpkin cheesecake whoopie pies are a delightful marriage of flavors and textures. They’re unique because they bring together the seasonal appeal of pumpkin spice with the luxurious creaminess of cheesecake. Whether you’re hosting a party or simply indulging in a sweet craving, these whoopie pies are quick to prepare and sure to impress with their charming appearance.

Ingredients Notes

The ingredients for this recipe are simple yet crucial to achieving the perfect balance of flavors. Use high-quality pumpkin puree for the richest taste and look for a smooth cream cheese to ensure the filling is perfectly creamy. If you prefer a milder spice, adjust the amount of cinnamon or nutmeg to suit your taste. For added texture, consider mixing in chopped walnuts or pecans.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2

In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to ensure even distribution of ingredients.

Step 3

In a separate bowl, whisk together pumpkin puree, brown sugar, oil, and eggs until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4

Using a spoon or cookie scoop, drop rounded portions of batter onto the prepared baking sheets, leaving space between each.

Step 5

Bake for 10-12 minutes, or until the cookies are set and slightly browned. Allow to cool completely on a wire rack before filling with cheesecake mixture.

Storage Options

Store any leftover whoopie pies in an airtight container in the refrigerator for up to five days. For longer storage, freeze the individual cookies before filling them, then thaw and assemble when ready to serve. To enjoy warm, allow the whoopie pies to reach room temperature or heat gently in the microwave for a fresh-out-of-the-oven experience.

Variations & Substitutions

For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. If you have dietary restrictions, use dairy-free cream cheese and egg substitutes like flaxseed meal for a vegan-friendly version. For a flavor twist, try adding a teaspoon of ginger or cardamom to the batter.

Serving Suggestions

These whoopie pies are perfect for autumn gatherings or as a sweet finish to Thanksgiving dinner. Pair them with a hot cup of tea or coffee to complement their warm spices. For an extra festive touch, serve them on a rustic wooden platter adorned with autumn leaves or mini pumpkins.

Frequently Asked Questions

Can I use homemade pumpkin puree? Yes, you can use homemade pumpkin puree, though make sure it is well-drained to avoid making the batter too wet. Homemade puree tends to have more moisture than canned, so you might need to adjust the flour accordingly.

What is the best way to frost the whoopie pies? To achieve a neat appearance, use a piping bag fitted with a large round tip to pipe the cheesecake filling onto the cookies. Alternatively, a small spatula or a butter knife can also work if you prefer a more rustic look.

Can I make the whoopie pies gluten-free? Certainly! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Ensure that your other ingredients, such as baking powder and spice blends, are also certified gluten-free to avoid cross-contamination.

Easy Pumpkin Cheesecake Whoopie Pies Recipe

These pumpkin cheesecake whoopie pies combine the flavors of fall with a creamy cheesecake filling, perfect for any dessert lover.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 1 tbsp pumpkin pie spice
• ▢ 0.5 tsp salt
• ▢ 1 cup solid-pack pumpkin
• ▢ 1 cup brown sugar packed
• ▢ 0.5 cup vegetable oil
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ 8 oz cream cheese softened
• ▢ 4 tbsp butter softened
• ▢ 1 cup powdered sugar sifted
• ▢ 1 tsp vanilla extract (for filling)

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
• In another large bowl, combine pumpkin, brown sugar, oil, egg, and vanilla extract. Stir until smooth.
• Add dry ingredients to the pumpkin mixture and stir until just combined.
• Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes or until the edges are firm. Cool completely on wire racks.
• For the filling, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
• To assemble the whoopie pies, spread the filling on the flat side of one pumpkin cookie and top with another cookie.

Notes

Refrigerate assembled whoopie pies for up to 3 days. Serve chilled or at room temperature.