Name: Pumpkin Whoopie Pies Recipe: Sinfully Delicious in 45
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup vegetable oil; 1 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; For the filling: 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

Okay, friends, let’s talk fall baking! Is there anything better than the smell of pumpkin spice wafting through your kitchen? I don’t think so! And trust me, I’ve baked *a lot* of pumpkin-y things in my day. This *Pumpkin Whoopie Pies Recipe* is my latest obsession, and it’s a total winner. Think of it as a modern, extra-delicious twist on those classic whoopie pies we all know and love.

These aren’t your average cookies, oh no. We’re talking super soft, almost cake-like pumpkin “pies” that are just begging to be filled with the most dreamy, sweet cream cheese frosting. Seriously, the combination is out of this world! You’ve GOT to try this *Pumpkin Whoopie Pies Recipe*!

Pumpkin Whoopie Pies Recipe - detail 1

Why You’ll Love This Pumpkin Whoopie Pies Recipe

Quick and Easy Pumpkin Whoopie Pies Recipe

Seriously, who has time for complicated baking projects? Not me! This recipe is surprisingly simple. You’ll be enjoying warm, delicious pumpkin whoopie pies in no time!

Delicious Fall Flavors in this Pumpkin Whoopie Pies Recipe

Oh my goodness, the FLAVOR! The pumpkin spice is just perfect, and that cream cheese filling? Don’t even get me started. It’s a match made in fall baking heaven!

Perfect for Sharing

This recipe makes a nice batch of whoopie pies, so it’s great for parties, potlucks, or just surprising your neighbors with a sweet treat. If you want to make less, you can always halve the recipe!

Ingredients for Your Pumpkin Whoopie Pies Recipe

For the Pumpkin Pies

Alright, gather ’round, bakers! Here’s what you’ll need for the actual pumpkin-y “pies”: You’ll want 2 cups of all-purpose flour, 1 teaspoon each of baking powder and baking soda (don’t mix ’em up!), 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves (just a pinch!), and ½ teaspoon of salt. Then grab 1 cup of granulated sugar, ½ cup of *packed* brown sugar (that’s important!), ½ cup of vegetable oil, 1 cup of pumpkin puree (NOT pumpkin pie filling, okay?), 1 large egg, and 1 teaspoon of vanilla extract. Got it? Good!

For the Cream Cheese Filling

Now, for that dreamy filling! You’re gonna need 8 ounces of cream cheese (make sure it’s softened!), ½ cup of unsalted butter (also softened, please!), 3 cups of powdered sugar (yes, that’s a lot, but trust me!), and another teaspoon of vanilla extract. Mmm, I can almost taste it already!

How to Make This Pumpkin Whoopie Pies Recipe: Step-by-Step Instructions

Preparing the Pumpkin Pies

Okay, first things first: crank that oven up to 350°F (175°C) and let it preheat. Trust me, you don’t want to skip this step! While that’s heating up, grab a big bowl and whisk together all those dry ingredients – the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Get it all nice and combined!

In a separate, slightly smaller bowl, mix together the granulated sugar, brown sugar, oil, pumpkin puree, egg, and vanilla extract. Now, slowly add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! You’ll want to drop rounded tablespoons of batter onto your baking sheets. I like to use a cookie scoop for this – makes life so much easier! Pop them in the oven for 10-12 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let them cool completely on wire racks. This is super important, otherwise the filling will melt!

Making the Cream Cheese Filling

While those pumpkin pies are cooling, let’s whip up that dreamy cream cheese filling! In a large bowl (or using a stand mixer, if you’re fancy!), beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until it’s all light and fluffy. Wow, this is the best part!

Assembling the Pumpkin Whoopie Pies

Alright, the moment we’ve all been waiting for! Once those pumpkin pies are completely cool, grab one and spread a generous amount of that cream cheese filling onto the flat side. Then, top it with another pumpkin pie, flat-side down, to make a little sandwich. Repeat until you’ve used all the pies and filling. And that’s it! You’ve officially made *Pumpkin Whoopie Pies*! Now, try not to eat them all at once (but I totally understand if you do!).

Tips for the Best Pumpkin Whoopie Pies Recipe

Don’t Overmix the Batter

Okay, listen up! This is a big one. Overmixing the batter is a *major* no-no. If you mix it too much, the gluten in the flour will develop, and you’ll end up with tough, chewy whoopie pies. And nobody wants that! Just mix until everything is *barely* combined, okay?

Use Room Temperature Ingredients

Seriously, this makes a difference! Room temperature ingredients blend together much more evenly. So, take out your cream cheese and butter ahead of time and let them soften up a bit. Trust me, it’s worth the extra few minutes!

Let the Pies Cool Completely

Patience, my friend! I know it’s hard to wait, but you *have* to let those pumpkin pies cool completely before you add the filling. Otherwise, that beautiful cream cheese frosting will melt into a gooey mess. Nobody wants a melty mess!

Variations on This Pumpkin Whoopie Pies Recipe

Spice It Up

Feeling adventurous? You can totally play around with the spices in this recipe! Try adding a pinch of nutmeg or cardamom to the batter for a little extra warmth. My favorite is a dash of both, but hey, experiment and see what *you* like best!

Add Nuts

For a little crunch, toss some chopped walnuts or pecans into the cream cheese filling. It adds a nice texture and a nutty flavor that goes perfectly with the pumpkin spice. Toasting the nuts beforehand really brings out their flavor, too!

Chocolate Chip Pumpkin Whoopie Pies

Okay, this one’s a game-changer. Add some chocolate chips to the batter for a chocolatey twist! I like to use mini chocolate chips so they’re evenly distributed, but regular-sized ones work just fine too. Trust me, chocolate and pumpkin are a match made in heaven!

Storing Your Delicious Pumpkin Whoopie Pies

Refrigerating Pumpkin Whoopie Pies

Got leftovers? Lucky you! To keep your *Pumpkin Whoopie Pies* fresh for a few days, just pop them in an airtight container and store them in the fridge. They’re actually pretty darn good cold!

Freezing Pumpkin Whoopie Pies

Want to save some for later? You can totally freeze these! Wrap each whoopie pie individually in plastic wrap, then place them in a freezer bag. They’ll keep for a couple of months. Just let them thaw in the fridge before you enjoy them. You can thank me later!

Frequently Asked Questions About Pumpkin Whoopie Pies Recipe

Can I use canned pumpkin pie filling instead of pumpkin puree in this Pumpkin Whoopie Pies Recipe?

Okay, so you *could* use pumpkin pie filling in a pinch, but I really don’t recommend it. Pumpkin puree is just plain pumpkin, while pumpkin pie filling has added spices and sugar. It’ll mess with the flavor and texture of your whoopie pies, and not in a good way! Trust me, stick with the puree!

How do I prevent my Pumpkin Whoopie Pies from being dry?

Dry whoopie pies are a total bummer! The key is to make sure you’re measuring your ingredients accurately. Too much flour is the usual culprit. Also, don’t overbake them! Start checking for doneness around 10 minutes, and pull them out of the oven as soon as a toothpick comes out clean. Remember, slightly underbaked is better than dry and overbaked!

Can I make the cream cheese filling ahead of time?

Yep, you sure can! Just whip it up, pop it in an airtight container, and store it in the fridge. It’ll keep for a couple of days. You might need to give it a little re-whip before using it, as it can get a bit firm in the fridge. But hey, that just means more time to enjoy the process, right?

Estimated Nutritional Information for Pumpkin Whoopie Pies Recipe

Okay, so here’s the deal: figuring out *exact* nutrition info is tricky. It really depends on the specific brands and ingredients you use. So, the numbers you see are just estimates! I’m not a nutritionist, so don’t take this as gospel, okay?

Just keep in mind that this *Pumpkin Whoopie Pies Recipe* is a treat, so enjoy it in moderation! And hey, maybe take a little walk or something afterwards. Just sayin’!

Enjoyed This Pumpkin Whoopie Pies Recipe?

Woohoo! I hope you loved these *Pumpkin Whoopie Pies* as much as I do! If you did, please leave a comment and let me know what you think. And hey, sharing is caring, so spread the love on social media!