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Pumpkin Whoopie Pies for Fall

Pumpkin Whoopie Pies for Fall

Soft pumpkin-spice cakes sandwich a plush cream cheese filling for the coziest fall treat. Perfect with coffee or cider.
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Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.25 tsp baking powder
  • 0.75 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter, softened for the cakes
  • 0.8 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 1.25 cup pumpkin puree not pie filling
  • 2 tsp vanilla extract divided between batter and filling
  • 0.33 cup buttermilk
  • 8 oz cream cheese, softened for the filling
  • 0.25 cup unsalted butter, softened for the filling
  • 1.75 cup powdered sugar sifted if lumpy
  • 1.25 tsp vanilla extract for the filling
  • 0.13 tsp fine salt for the filling
  • 0.25 tsp ground cinnamon optional, for the filling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line two baking sheets with parchment.
  • Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
  • Beat softened butter with brown sugar and granulated sugar until fluffy, about 2 minutes.
  • Mix in pumpkin puree and 1 teaspoon vanilla until smooth and creamy.
  • Add dry ingredients in two additions, alternating with buttermilk. Stir just until combined.
  • Scoop 2-tablespoon mounds onto sheets, spacing 2 inches apart. Smooth tops if needed.
  • Bake 12–14 minutes until set and springy. Cool on sheets 5 minutes, then on racks.
  • Beat cream cheese and 1/4 cup butter until silky. Add powdered sugar, 1 1/4 teaspoons vanilla, salt, and cinnamon; beat until thick and spreadable.
  • Pair similar-sized cakes. Spread or pipe filling on one half and cap with its mate.
  • Chill assembled whoopie pies 15 minutes to help the filling set before serving.

Notes

Variation: Add 1–2 tbsp maple syrup to the filling for a maple-cream twist, or roll the edges in finely chopped pecans. Storage: Keep covered in the refrigerator up to 4 days; bring to room temp before serving. Freeze individually wrapped pies up to 2 months.
This recipe is an original creation inspired by classic Pumpkin Whoopie Pies for Fall flavors. All ingredient ratios and instructions are independently developed.