Kick off autumn by embracing the season's signature flavor with tender, spiced pumpkin whoopie pies.
It's no secret that Southerners are enthusiastic about all things pumpkin dessert. In fact, we can't seem to get enough of it. With pumpkin in mind, we've created the ultimate fall treat: pumpkin whoopie pies.
Similar to a classic whoopie pie, but made with light brown sugar, pumpkin spice, and pumpkin puree, these certainly pack in the flavors of the season. This tasty confection consists of two soft pumpkin cookies that are bonded together by velvety and rich cream cheese frosting.
This seasonal cookie transforms pumpkin spice into a highly prized grab-and-go treat that's perfect to serve at holiday or fall gatherings. Eat this sweet day or night, we won't judge! They are so good that you can't help but to scream "Whoopie!" after eating this special pumpkin dessert.
![Southern Living Pumpkin Whoopie Pies on a black platter](https://www.southernliving.com/thmb/nyf3oaqEaAU52q9F580KJw_vWs0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pumpkin_Whoopie_Pies_014-d1e62569a2a34bb0bcb4a105e22e50da.jpg)
Photography: Caitlin Bensel; Food Styling: Torie Cox
Ingredients for Pumpkin Whoopie Pies
For these whoopie pies, you'll need:
- All-purpose flour: The base of the whoopie pies.
- Ground cinnamon: A little extra spice to amp up the pumpkin pie spice.
- Pumpkin pie spice: Grab store-bought or make your own.
- Baking soda: Gives the whoopies their rise and spread.
- Kosher salt: Salt is key to balance the sweetness.
- Light brown sugar: Adds a hint of molasses.
- Granulated sugar: Sweetens the mix.
- Canola oil: Adds moisture and tenderness.
- Canned pumpkin puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, which comes pre-sweetened.
- Eggs: Binds the batter.
- Vanilla extract: Adds a floral note. Can substitute with rum or bourbon in a pinch.
For the cream cheese frosting, you'll need:
- Cream cheese: At room temperature for a smooth finish.
- Salted butter: If using unsalted, add a pinch or two of kosher salt to amp up the flavor of the frosting.
- Powdered sugar: Melts easily into the frosting for a smooth mix.
- Ground cinnamon: A hint of spice.
- Vanilla extract: See note above.
![ingredients for Pumpkin Whoopie Pies](https://www.southernliving.com/thmb/CeCqiw_qLbH9eLxZK3JgHwi_P9U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pumpkin_Whoopie_Pies_001-8cc400eb2c914e3aa36e96d089a3f78b.jpg)
Photography: Caitlin Bensel; Food Styling: Torie Cox
How To Make Pumpkin Whoopie Pies
Full instructions are below, but here's a brief recap before you get started:
- Step 1. Make batter: Preheat oven to 350°F. Whisk to combine flour, cinnamon, pumpkin pie spice, baking soda, and salt; set aside. Beat sugars, oil, and pumpkin to combine. Beat in eggs one at time; stir in vanilla. Gradually beat in flour mixture on low speed until just combined.
- Step 2. Bake cookies: Pipe batter in 2-inch circles, 2 inches apart onto parchment-lined baking sheets. Bake 11 minutes or until tops are set, rotating halfway through. Cool on baking sheets 5 minutes, then cool completely on a wire rack.
- Step 3. Prepare the frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar; stir in vanilla and cinnamon.
- Step 4. Build whoopie pies: Pipe frosting onto the flat side of half of the cookies. Sandwich with remaining whoopie pies.
What Type of Canned Pumpkin is Best?
We could go on and on about Libby's 100% Pure Pumpkin Puree, but we’ll just say this: it’ll never let you down. While other brands may vary in terms of moisture content and flavor, Libby’s is consistently smooth, thick, and deeply pumpkin-y.
That said, you can also make your own pumpkin puree, which is a great option if you pick up too many pumpkins at the farmers' market or visit a pumpkin patch and bring home more than you can use for decorations.
Want to know more? Check out how it stacked up against its competitors.
How To Store Pumpkin Whoopie Pies
Once filled, refrigerate whoopie pies until serving (and leftovers up to four days), or freeze in an airtight container for up to one month.
For picture-perfect whoopie pies, make the cookies ahead, stack and freeze between layers of parchment paper in an airtight container. Prepare the frosting and assemble fresh before serving.
Filling Variations
The tanginess of the cream cheese frosting is a classic pairing that helps bring pumpkin flavor to life, and balances the rich sweetness of these whoopie pies. If you're looking for alternatives, store-bought frostings, marshmallow fluff, or any of these delicious buttercreams will pair nicely:
- Bourbon-Vanilla Bean Buttercream
- Browned Buttercream Frosting
- Caramel Buttercream
- Rum Buttercream
- Seven-Minute Frosting
- Orange Buttercream
Editorial contributions by Katie Rosenhouse.
Ingredients
Cookies:
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3 cups all-purpose flour
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1 tsp. ground cinnamon
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1 tsp. pumpkin pie spice
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1 tsp. baking soda
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1/2 tsp. kosher salt
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1 cup packed light brown sugar
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1 cup granulated sugar
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1 cup canola oil
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1 (15-oz.) can pure pumpkin puree
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2 large eggs
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1 tsp. vanilla extract
Cream Cheese Frosting:
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1 (8-oz.) pkg. cream cheese, at room temperature
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1/2 cup salted butter, at room temperature
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1 (16-oz.) box powdered sugar
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1/8 tsp. ground cinnamon
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1/2 tsp. vanilla extract
Directions
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Make batter:
Preheat oven to 350°F. Whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl; set aside.
Caitlin Bensel; Food Stylist: Torie Cox
Beat sugars, oil, and pumpkin with an electric mixer on medium speed until well combined, about 1 minute. Beat in eggs one at time, beating well after each addition; stir in vanilla.
Gradually beat in flour mixture on low speed until just combined.
Caitlin Bensel; Food Stylist: Torie Cox
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Pipe cookies:
Transfer mixture to a large piping bag or zip-top plastic bag fitted with a medium round tip. Pipe batter in 2-inch circles 2 inches apart on 2 parchment-lined baking sheets.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake cookies:
Bake in preheated oven 11 minutes or until tops are set, rotating baking sheets halfway through baking time. Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Prepare the Cream Cheese Frosting:
Beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth, about 1 minute. Stir in vanilla and cinnamon.
Caitlin Bensel; Food Stylist: Torie Cox
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Build whoopie pies:
Place frosting in a large piping bag or zip-top bag fitted with a medium round tip. Pipe frosting onto the flat side of half of the cookies.
Caitlin Bensel; Food Stylist: Torie Cox
Top frosting with another cookie to create whoopie pies. Serve immediately, or chill overnight. Store in the refrigerator up to 4 days.
Caitlin Bensel; Food Stylist: Torie Cox
Frequently Asked Questions
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Take care to cool your whoopie pies completely before filling. Slightly warm cookies will immediately start to soften the cream cheese frosting, causing the whoopie pies to slide.
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While fresh pumpkin is delicious, this recipe has been formulated using canned pumpkin, which is pre-cooked, with a consistent flavor and moisture content.
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The batter for these whoopie pies can also scooped onto the baking sheets instead of piped.
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Overmixing batter can cause gluten development, causing the batter to tighten up and spread less while baking. Be careful to only mix until the batter is combined. Don't overwork it.