Name: Old Fashioned Pumpkin Whoopie Pies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 20
Cuisine: American, Dutch
Ingredients: Pumpkin Cookie Whoopie Pies:; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground ginger; 1- 1/2 teaspoons ground cinnamon; pinch of allspice; 1 15-ounce can of pumpkin puree (around 2 cups); 2 cups packed light brown sugar; 2/3 cup vegetable oil or canola oil; 2 large eggs; 1 tablespoon vanilla extract; Pumpkin Cream Whoopie Pie Filling:; 1 package of cream cheese (8-ounce package); 1/4 cup softened butter; 2 cups of powdered sugar[; 1 teaspoon vanilla; 1/4 teaspoon of pumpkin pie spice is optional; Optional Garnish: Mini chocolate chips for garnish

If you want to kick off the fall season with an old-fashioned pumpkin spiced flavor try our fabulous Pumpkin Whoopie Pies With Cream Cheese Filling.

These homemade Pumpkin Whoopie Pies feature soft and moist pumpkin-flavored cookies sandwiched with a spice and cream cheese fluffy filling.

Seriously addicting whoopie pies with a big bold flavor.

You may be familiar with the popular chocolate whoopie pies, but we created the pumpkin spice ultimate fall cookie.

These are moist, soft, and a tender cake that melts in your mouth and if you're a pumpkin cookie lover you just hit the jackpot of cookies!

Below you will find a printable easy recipe to follow and these can be also made ahead of time and frozen.

filled pumpkin spice cookie whoopie pies

Whoopie Pies and Origin and Easy Steps

The delicious idea of whoopie pies is believed to have been created by the Pennsylvania Dutch Amish folk in the 1900s. This still remains questionable.
Easy steps are to separate the dry ingredients in one bowl, and wet in another.
Next of course, they are mixed to combine evenly into a dough.
A drop cookie is formed to make two per serving, baked, cooled, and filled like a sandwich.

What Ingredients Do You Need for Pumpkin Whoopie Pies?

eggs
pumpkin puree
vanilla
cinnamon, nutmeg, ginger, allspice
salt
butter
egg
light brown sugar
flour
cream cheese
powdered sugar
baking powder and baking soda
mini chocolate chips

pumpkin whoopie pies ready for the oven on a cookie sheet

Tips for Making Pumpkin Spice Whoopie Pie

For even shaped cookies use a medium-sized cookie scoop.
Keep them refrigerated after filling and leftovers. Pumpkin makes them weep with moisture and they will get sticky and soggy.
These will stay fresh and covered in the refrigerator for a week.
The cookies are perfect to make ahead for the holiday as they freeze perfectly. Just freeze them in a single file on a cookie sheet. When solid add to a freeze large container stacked with wax paper. Thaw in the refrigerator when ready to use.
Place the mini chocolate chips on the outside of the filling, not in the cream cheese filling mixture.

Pumpkin Whoopie Pies With Cream Cheese Filling Pin for later

pin for later how to make pumpkin whoopie pies

Pumpkin Whoopie Pie Cookie Serving Suggestions

These are the perfect cookies to serve at a Halloween party in color, plus can be so festive and decorated easily with candy corn or another fun candy garnish for the party theme.

The kids love them, and you can even tint the filling orange for Halloween for a nice treat.

They go great with apple cider or hot cocoa.

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pumpkin recipes, cookie recipes, fall recipes, whoopie pie recipes

American, Dutch

Yield: 20

Author: Claudia Lamascolo

Old Fashioned Pumpkin Whoopie Pies

These old-fashioned Pumpkin Spice Whoopie Pies are the perfect cookie to kick off the fall season!

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

Ingredients

Pumpkin Cookie Whoopie Pies:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
pinch of allspice
pinch of nutmeg
1 15-ounce can of pumpkin puree (around 2 cups)
2 cups packed light brown sugar
2/3 cup vegetable oil or canola oil
2 large eggs
1 tablespoon vanilla extract
Pumpkin Cream Whoopie Pie Filling:
1 package of cream cheese (8-ounce package)
1/4 cup softened butter
2 cups of powdered sugar[
1 teaspoon vanilla
1/4 teaspoon of pumpkin pie spice is optional
Optional Garnish: Mini chocolate chips for garnish

Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a bowl combine the dry ingredients whisking evenly together and set that aside.
In a stand mixer add the butter with light brown sugar until light and fluffy around 2 to 3 minutes on medium speed.
Add the pumpkin and eggs with the extract.
Stir in the dry ingredients on low speed and mix to combine evenly.
Using a medium-sized cookie scoop (or drop by two tablespoons full) make an even number of cookies as you will need two top and bottom for making a cookie whoopie pie.
Pat them down with a floured palm of your hand to make them round and evenly shaped.
Bake at 350 degrees for around 14 minutes.
Check the center to look dry on top the edges should be slightly golden brown.
Cool completely before filling.
In a medium-sized bowl beat the cream cheese until smooth. Slowly add the other ingredients and slowly beat in the powdered sugar until it's smooth and creamy.
Fill the flat side of the cookie. Top with another cookie, and garnish the sides with mini chocolate chips if desired.

Notes

Tips for Making Pumpkin Spice Whoopie Pie

For even shaped cookies use a medium-sized cookie scoop.
Keep them refrigerated after filling and leftovers. Pumpkin makes them weep with moisture and they will get sticky and soggy.
These will stay fresh and covered in the refrigerator for a week.
The cookies are perfect to make ahead for the holiday as they freeze perfectly. Just freeze them in a single file on a cookie sheet. When solid add to a freeze large container stacked with wax paper. Thaw in the refrigerator when ready to use.
Place the mini chocolate chips on the outside of the filling, not in the cream cheese filling mixture.

Nutrition Facts

Calories

328.77

Fat (grams)

13.72 g

Sat. Fat (grams)

8.31 g

Carbs (grams)

48.92 g

Fiber (grams)

0.64 g

Net carbs

48.27 g

Sugar (grams)

33.69 g

Protein (grams)

3.32 g

Sodium (milligrams)

199.56 mg

Cholesterol (grams)

52.19 mg

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