Categorized:

  • Cookies
  • Desserts
  • Fall Faves
  • Halloween
  • Thanksgiving

Tagged:

  • brown sugar
  • butter
  • cinnamon
  • cloves
  • cream cheese
  • eggs
  • flour
  • ginger
  • nutmeg
  • powdered sugar
  • pumpkin
  • vanilla extract
  • vegetable oil
Pumpkin Whoopie Pies stacked on a large plate. They are filled with cream cheese frosting and some are covered with chopped pecans. - 1

Pumpkin Whoopie Pies

Ingredients

  • 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (200g) packed light brown sugar
  • 1 1/4 cups (300g) canned pumpkin puree (not pie filling!)
  • 1/2 cup (120 ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract

Filling

  • 6 oz cream cheese, nearly room temperature
  • 6 Tbsp unsalted butter, nearly room temperature
  • 1 3/4 cups (210g) powdered sugar
  • 1 tsp vanilla extract
  • Chopped pecans or walnuts (for rolling, optional)

Instructions

  • For the cookies: Set oven rack in center of oven and preheat oven to 350 degrees. Line 18 by 13-inch baking sheets with parchment paper .
  • In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  • Add brown sugar to a separate large mixing bowl. Break up brown sugar with fingertips to ensure there are no clumps. Add pumpkin, vegetable oil, egg and 1 tsp vanilla extract. Whisk mixture until well combined.
  • Pour flour mixture into pumpkin mixture then stir and fold with a rubber spatula until mixture is combined.
  • Scoop dough out with a 1.5 Tbsp cookie scoop and drop onto prepared baking sheets spacing 2-inches a part.
  • Bake one sheet at a time until cookies have set completely, about 14 to 16 minutes.
  • Let cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Repeat process with remaining cookie dough.
  • For the filling: In a large mixing bowl using an electric hand mixer whip together cream cheese and butter on medium-low speed until smooth.
  • Add powdered sugar and 1 tsp vanilla and whip mixture on high speed until light and fluffy for several minutes. Transfer to freezer to firm up, stirring occasionally, about 10 to 15 minutes.
  • Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting over bottom side of half of the cookies then top with a second cookie. If frosting is runny transfer to fridge to set.
  • Store cookies in the fridge in an airtight container.

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