Pumpkin whoopie pies with cream cheese filling are the perfect autumn treat, capturing the essence of pumpkin spice season in every bite. Soft, cake-like cookies encase a luscious cream cheese filling, creating a delightful and nostalgic experience. These whoopie pies not only deliver a satisfying texture, but they also boast vibrant flavors that transport you to the heart of fall.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Whoopie Pies with Cream Cheese Filling
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

One of my fondest memories is of baking whoopie pies with friends during crisp October afternoons. The aroma of cinnamon and pumpkin wafting through the kitchen always brought a sense of warmth and happiness. If you’re seeking a cozy dessert that warms both the heart and the soul, look no further! I invite you to channel that same joy and share these scrumptious pumpkin whoopie pies with someone special this season.

Why You’ll Love This Recipe

Simple & Quick: With a total time of about 30 minutes, you can whip these up easily any day of the week!
Irresistible Flavor: The combination of pumpkin spice and creamy filling creates a match made in heaven.
Eye-Catching Appeal: These adorable pies are perfect for gatherings and add a festive touch to your dessert spread.
Flexible Serving: Whether as an afternoon snack, at a holiday party, or even for breakfast, they fit every occasion.
Diet-Friendly Options: Easily adaptable for gluten-free needs by using a suitable flour blend.

Ingredients You’ll Need

2 1/2 cups all-purpose flour: This forms the base, giving structure and texture to the cookies.
1 tsp baking soda: Helps the cookies rise and become tender.
1 tsp baking powder: Works alongside baking soda for an airy texture.
2 tsp pumpkin pie spice: Blends cinnamon, nutmeg, and ginger, infusing warm flavors that scream fall.
3/4 cup granulated sugar: Adds sweetness and helps achieve a tender crumb.
3/4 cup packed brown sugar: Imparts moisture and a hint of caramel flavor.
1 cup pure pumpkin puree: Not just for flavor, this adds moisture, keeping the cookies soft.
1/2 cup vegetable oil: Keeps the cookies moist and rich without being heavy.
1 large egg: Acts as a binder while also providing moisture.
1 1/2 tsp vanilla extract: Enhances the overall flavor profile with a sweet bouquet.
4 oz cream cheese, softened: The star of the filling for a deliciously tangy twist.
1/4 cup unsalted butter, softened: Adds creaminess to the filling.
2 tsp vanilla extract: Infuses an inviting aroma into the frosting.
2-3 cups powdered sugar: Sweetens the filling, providing a delightful contrast to the spiced cookies.

How to Make Pumpkin Whoopie Pies with Cream Cheese Filling

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly from the first batch.
Prepare the Baking Sheet: Line a baking sheet with parchment paper. This makes cleanup easier and prevents sticking.
Mix Dry Ingredients:
- In a small bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice until well combined.
Combine Wet Ingredients:
- In a larger bowl, beat together 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1 cup pure pumpkin puree, and 1/2 cup vegetable oil until smooth and creamy.
Add Egg and Vanilla:
- Mix in 1 large egg and 1 1/2 tsp vanilla extract until fully incorporated.
Combine Both Mixtures: Gradually blend the dry ingredients into the wet mixture, stirring until no flour streaks remain. Be sure not to overmix; we want tender cookies!
Scoop the Dough:
- Using a cookie scoop or tablespoon, drop 1 1/2 tbsp of dough onto the prepared baking sheet. Leave space between them as they will spread while baking.
Bake:
- Place in the preheated oven and bake for 10 minutes or until the edges are set and the tops look slightly puffed. They should not be brown but might look a little glossy.
Cool Cookies: Allow them to sit for a few minutes, then transfer to a cooling rack to cool completely.
Make the Filling:
- In a bowl, beat together 4 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth. Add in 2 tsp vanilla and 1 cup powdered sugar.
Adjust the Filling: Gradually add enough additional powdered sugar (1-2 cups total) until the mixture reaches a spreadable consistency.
Assemble the Whoopie Pies:
- Spread a generous amount of filling onto the flat side of one cookie. Place another cookie on top, flat side down, to create a sandwich.

Storing & Reheating

Store your pumpkin whoopie pies in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week, but keep them in the fridge for optimal texture. If you’d like to preserve them more, these delightful treats can be frozen in a freezer-safe container for up to three months. When you’re ready to enjoy, simply thaw them at room temperature for a bit, then, if desired, give them a quick pop in the microwave for about 10-15 seconds. Just know that freezing might slightly affect their softness, and reheating can help revive their delightful creaminess.

Chef’s Helpful Tips

Be sure your cream cheese and butter are at room temperature for the filling to mix easily.
If your dough is too thick, you may need to add a teaspoon of water to reach the right consistency.
Keep an eye on the cookies while baking since they can overbake quickly. They should feel firm to touch but slightly spring back.
Experiment with different spices in the filling – a pinch of cinnamon or nutmeg can add a wonderful extra layer of flavor.
If you want to make them in advance, bake the cookies and freeze them, then add the filling just before serving for the freshest taste.

Pumpkin whoopie pies with cream cheese filling are a delightful treat that perfectly encapsulates the flavors of fall. They’re easy to whip up, ideal for any gathering or cozy night in, and they beckon for a second helping! So grab your baking ingredients, perhaps invite a friend or two, and enjoy bringing these lovable cookies to life. You won’t regret it!

Recipe FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

Using canned pumpkin pie filling will alter the flavor and sweetness due to added spices and sugar. If you prefer to keep the recipe authentic, stick with pure pumpkin puree for the best results.

Can I freeze whoopie pies?

Absolutely! To freeze, allow the whoopie pies to cool completely, then store them in a freezer-safe container or bag, separated by parchment paper. They can last up to three months in the freezer.

What can I substitute for cream cheese in the filling?

If you’re looking for a dairy-free option, consider using a vegan cream cheese alternative or even coconut cream mixed with a bit of powdered sugar. This will still give you a delicious filling!

How do I know when my cookies are done baking?

You’ll know the cookies are done when the edges feel firm to touch, and the tops are no longer shiny but still appear soft. They will continue to firm as they cool. Enjoy the making and sharing!

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Pumpkin Whoopie Pies with Cream Cheese Filling

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Author: Peter
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 15 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Pumpkin Whoopie Pies with Cream Cheese Filling are deliciously soft and flavorful, featuring pumpkin puree and warm spices. Perfect for quick desserts!

Ingredients

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2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice
3/4 cup sugar
3/4 cup brown sugar
1 cup pumpkin puree
1/2 cup oil
1 egg
1 1/2 tsp vanilla
4 oz cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla
2–3 cups powdered sugar

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Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice.
In a separate large bowl, beat together sugar, brown sugar, pumpkin puree, and oil until smooth.
Incorporate the egg and vanilla into the mixture, beating until well blended.
Gradually mix the dry ingredients into the wet mixture until combined.
Scoop 1 1/2 tbsp portions of dough onto the prepared baking sheet, spacing them out to allow for spreading during baking.
Bake for 10 minutes, then allow to cool slightly before transferring to a cooling rack.
In another bowl, beat together softened cream cheese and butter until smooth.
Stir in vanilla and 1 cup of powdered sugar, adding more powdered sugar to reach the desired spreadable consistency.
To assemble, spread the filling on the flat side of one cookie, then top with another cookie to create a sandwich.

Notes

Ensure the cream cheese is softened for easy mixing.
Use a cookie scoop for uniform cookie sizes.
Adjust the amount of powdered sugar in the filling to taste.