Soft, fluffy cookies full of cozy Fall flavor in the pumpkin batter and cream cheese filling sandwiched between!

Pumpkin Whoopie Pies with Cream Cheese Filling

It’s the season for all things pumpkin, so I was thrilled when my Mom said she made these Pumpkin Whoopie Pies for you! As far back as I can remember, she has been making whoopie pies of all kinds!

If you love all things pumpkin, then I think you’ll like Pumpkin Praline Bread Pudding, Stuffed Pumpkin French Toast, Pumpkin Cheesecake Cookies, Pumpkin Bread, and Pumpkin Roll, too!

What You’ll Need for the Cookies:

2 1/2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice
3/4 cup Sugar
3/4 cup Brown Sugar
1 cup Pumpkin Puree
1/2 cup Oil
1 Egg
1 1/2 tsp Vanilla

And the Cream Cheese Filling:

4 oz Cream Cheese, Softened
1/4 cup Butter, Softened
2 tsp Vanilla
2-3 cups Powdered Sugar

How to Make Pumpkin Whoopie Pies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In small bowl, whisk together 2 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice.
In a separate large bowl, beat together 3/4 cup sugar, 3/4 cup brown sugar, 1 cup pumpkin puree, and 1/2 cup oil.
Add in 1 egg and 1 1/2 tsp vanilla.
Slowly beat the dry ingredients into the wet until well combined.
Scoop 1 1/2 tbsp size amounts of dough onto the prepared pan, leaving enough room between the cookies to spread.
Bake for 10 minutes.
Let sit for a few minutes, then transfer to a cooling rack.
In the meantime, make the filling by beating together 4 oz softened cream cheese and 1/4 cup softened butter until smooth.
Add in 2 tsp vanilla and 1 cup powdered sugar. Add in additional 1-2 cups powdered sugar. The filling should be spreadable, but not too thin.
Assemble whoopie pies by spreading the filling onto the flat side of one cookie, then place another cookie on top with the flat side facing the filling to make a sandwich style cookie.

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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies, soft, fluffy cookies full of cozy Fall flavor in the pumpkin batter and cream cheese filling sandwiched between!

Prep Time 1 hour

Total Time 1 hour

Ingredients

Cookies

2 1/2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice
3/4 cup Sugar
3/4 cup Brown Sugar
1 cup Pumpkin Puree
1/2 cup Oil
1 Egg
1 1/2 tsp Vanilla

Filling

4 oz Cream Cheese, Softened
1/4 cup Butter, Softened
2 tsp Vanilla
2-3 cups Powdered Sugar

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice.
In a separate large bowl, beat together sugar, brown sugar, pumpkin puree, and oil.
Add in egg and vanilla.
Slowly beat the dry ingredients into the wet until well combined.
Scoop 1 1/2 tbsp size amounts of dough onto the prepared pan, leaving enough room between the cookies to spread.
Bake for 10 minutes.
Let sit for a few minutes, then transfer to a cooling rack.
In the meantime, make the filling by beating together softened cream cheese and softened butter until smooth.
Add in vanilla and 1 cup powdered sugar. Add in additional 1-2 cups powdered sugar. The filling should be spreadable, but not too thin.
Assemble whoopie pies by spreading the filling onto the flat side of one cookie, then place another cookie on top with the flat side facing the filling to make a sandwich style cookie.