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Pumpkin Spice Whoopie Pies Recipe

Pumpkin Spice Whoopie Pies are a delightful fall treat combining soft, fluffy pumpkin spice cookies with a rich cream cheese filling. These handheld desserts are perfect for autumn celebrations, cozy gatherings, or anytime you're craving a sweet, seasonal treat. Each bite is filled with warm spices and creamy goodness, making these whoopie pies a must-try recipe for pumpkin lovers.

Equipment

  • Large mixing bowls
  • Electric mixer or hand whisk
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Cookie scoop or tablespoon
  • Offset spatula or piping bag

Ingredients

  • For the Pumpkin Spice Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup whole milk
  • For the Cream Cheese Filling:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of ground cinnamon optional

Instructions

  • Make the Pumpkin Spice Cookies:
  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  • In a large bowl, cream together the butter and brown sugar using an electric mixer until light and fluffy.
  • Add the egg and vanilla extract, beating until combined.
  • Mix in the pumpkin puree.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
  • Using a cookie scoop or tablespoon, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the tops spring back when lightly touched.
  • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • Make the Cream Cheese Filling:
  • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  • Stir in the vanilla extract and optional ground cinnamon.
  • Beat until the filling is smooth and fluffy.
  • Assemble the Whoopie Pies:
  • Pair up the cookies by size and shape.
  • Spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie.
  • Gently press the flat side of a second cookie on top to form a sandwich.
  • Repeat with the remaining cookies and filling.