Pumpkin Spice Whoopie Pies with Cream Cheese Filling

Pumpkin Spice Whoopie Pies are the perfect autumn treat that encapsulates the cozy flavors of the season. With soft, spiced cookies filled with a creamy cream cheese frosting, these whoopie pies are not just a dessert; they’re a celebration of fall. Ideal for gatherings, these sweet delights are sure to impress friends and family alike.

Why You’ll Love This Recipe

These Pumpkin Spice Whoopie Pies are irresistible for many reasons. They combine the rich flavor of pumpkin with warm spices and a luscious filling that brings everything together in a delightful sandwich cookie.

• Cozy Flavors: Each bite bursts with pumpkin spice goodness.
• Soft Texture: The cookies are tender and cake-like.
• Easy to Make: Perfect for bakers of all levels.
• Perfect for Fall: A seasonal treat that’s great for gatherings.
• Customizable: Make them your own with different fillings or toppings.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Cinnamon, for sprinkling

How to Make Pumpkin Spice Whoopie Pies

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5. Using a cookie scoop or two tablespoons, drop rounded tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12-15 minutes or until the cookies are set and spring back when lightly touched. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
7. While the cookies are cooling, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy.
8. Once the cookies are completely cool, spread or pipe a generous amount of cream cheese filling onto the flat side of half of the cookies. Top with the remaining cookies, flat side down, to create sandwiches.
9. Sprinkle a little cinnamon on top of each whoopie pie for an extra touch. Enjoy!

Tips for the Best Results

• Make sure your cream cheese is softened for easy mixing.
• Don’t overmix the batter; mix until just combined to keep the cookies tender.
• For best results, cool the cookies completely before filling to prevent the filling from melting.

Easy Variations

• Swap the cream cheese filling for a maple buttercream for a different flavor twist.
• Add chopped nuts or chocolate chips to the cookie batter for added texture.
• Drizzle caramel sauce over the filled whoopie pies for an indulgent touch.

What to Serve With It

• A hot cup of spiced chai or coffee pairs perfectly.
• Serve with a scoop of vanilla ice cream for an extra decadent treat.
• Enjoy alongside a warm apple cider for a cozy fall experience.

Storage and Reheating

Store any leftover whoopie pies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. To enjoy, simply thaw in the refrigerator or let sit at room temperature for about 30 minutes.

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