Name: 23 Irresistible Pumpkin Whoopie Pies That Wow Every Time
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1 large egg; 1 cup pumpkin puree; 1 tsp vanilla extract; 1/2 cup milk

Jump to Recipe

There’s something magical about fall baking, don’t you think? The cozy scents of cinnamon, nutmeg, and pumpkin filling the kitchen always make me feel like I’m wrapped in a warm blanket. And when it comes to fall desserts, my absolute favorite has to be pumpkin whoopie pies. Soft, fluffy pumpkin cookies sandwiching a creamy, dreamy frosting—it’s the kind of treat that makes everyone gather around the kitchen counter. I’ve been making these for years, and they’re always a hit at family gatherings or just as a sweet little indulgence on a chilly afternoon. Trust me, once you try these, you’ll understand why they’re a fall must-have.

Why You’ll Love These Pumpkin Whoopie Pies

Listen, I know we all have those recipes we turn to when we need something guaranteed to impress—and these pumpkin whoopie pies are *that* recipe for me. Here’s why they’re absolutely irresistible:

That perfect texture: Soft, cakey cookies with just the right chew—never dry, never dense.

Warm fall spices: Cinnamon, ginger, and nutmeg make every bite taste like autumn in the best way.
No fancy ingredients: Pantry staples come together so easily (yes, even that half-can of pumpkin puree in your fridge works!).
Crowd-pleaser magic: Kids go wild for them, adults sneak seconds, and they disappear fast at parties.

Seriously, these little sandwich cookies are happiness baked into handheld form.

Ingredients for Pumpkin Whoopie Pies

Okay, let’s talk ingredients—because when it comes to whoopie pies, the little details *matter*. First rule: use real butter, softened (not melted!). That’s what gives these their melt-in-your-mouth texture. And about that brown sugar—pack it firmly into your measuring cup. None of that loose, barely-there business. We want that deep molasses flavor shining through!

2 cups all-purpose flour (sift it if yours tends to clump)

1 tsp baking powder + 1 tsp baking soda (fresh, please—check those expiration dates!)
Warm spices: 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg (adjust to your taste—I always sneak in extra cinnamon)
½ cup unsalted butter, softened (leave it out for 30 minutes—no cheating with the microwave!)

1 cup packed brown sugar (dark or light both work, but dark gives richer flavor)
1 large egg (room temperature—just set it out with the butter)
1 cup pumpkin puree (not pie filling! And room temp blends smoother)

1 tsp vanilla extract (the good stuff—this is your flavor booster)
½ cup milk (whole milk makes them extra tender, but any works)

See? Nothing weird—just simple, cozy ingredients ready to work their magic.

Equipment You’ll Need

You won’t need any fancy gadgets for these pumpkin whoopie pies—just a few trusty tools from your kitchen. Here’s what I always grab:

Mixing bowls (one for dry ingredients, one for wet—keep things tidy!)
Electric mixer (a hand mixer works great, but a stand mixer is even easier)

Baking sheets (two is perfect for rotating batches)
Parchment paper (non-negotiable—no sticking and easy cleanup)
Tbsp cookie scoop or spoon (for perfectly portioned cookies)
Wire rack (lets those babies cool evenly)

That’s it! Now let’s get mixing.

How to Make Pumpkin Whoopie Pies

Ready to bake some fall magic? Let’s break it down step by step. These pumpkin whoopie pies are simple, but a few key techniques make all the difference. Follow along, and you’ll have a batch of soft, fluffy, and utterly irresistible treats in no time!

Preparing the Dough

First things first—preheat your oven to 350°F (175°C). Trust me, starting with a hot oven is crucial. Next, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Give it a good mix—we want those spices evenly distributed.

Now, grab your butter and brown sugar. Cream them together with an electric mixer until the mixture is light and fluffy. This step is *key*—it creates that dreamy texture. Add in the egg, pumpkin puree, and vanilla, and mix until smooth. Don’t forget to scrape down the sides of the bowl to make sure everything’s incorporated.

Here’s the trick: alternate adding the dry ingredients and milk to the wet mixture. Start and end with the dry stuff, mixing just until combined. Overmixing? That’s the enemy of fluffy cookies. If you’ve got time, chill the dough for 30 minutes—it helps the cookies hold their shape better.

Baking the Cookies

Line your baking sheets with parchment paper—this is a lifesaver for easy removal and cleanup. Use a tablespoon-sized scoop or spoon to drop the dough onto the sheets, spacing them about 2 inches apart. These babies spread a little as they bake, so give them room to grow.

Pop them in the oven for 10–12 minutes. You’ll know they’re done when the edges are firm but the centers still feel soft. Don’t overbake them—we want them tender, not dry. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Assembling the Whoopie Pies

Time for the best part—the filling! Spread a generous dollop of frosting on the flat side of one cookie, then gently press another cookie on top to create a sandwich. Pro tip: use a piping bag for even distribution, or just a spoon if you’re keeping it casual.

And there you have it—soft pumpkin cookies with creamy filling that’s pure heaven in every bite. Now, try not to eat them all in one sitting—though I won’t judge if you do!

Tips for Perfect Pumpkin Whoopie Pies

Want bakery-quality whoopie pies every time? These are my tried-and-true tricks that make all the difference:

Chill that dough! 30 minutes in the fridge keeps cookies from spreading too thin.
Fresh spices are everything. That jar of cinnamon from two years ago? Toss it. New spices mean bold, vibrant flavor.
Mix gently. Stop as soon as ingredients combine – overworked dough makes tough cookies.

Parchment is non-negotiable. No more scraping sticky cookies off pans!
Cool completely before filling. Warm cookies melt the frosting – patience pays off.

Follow these simple rules, and you’ll get soft, fluffy whoopie pies worthy of any fall gathering.

Variations for Pumpkin Whoopie Pies

Who says you have to stick to the classic? Here are my favorite ways to mix things up when I’m feeling adventurous:

Maple cream cheese frosting: Swap vanilla frosting for a mix of cream cheese, powdered sugar, and real maple syrup—pure fall heaven!
Chocolate chip surprise: Fold in ½ cup mini chocolate chips to the dough before baking (trust me, pumpkin + chocolate is magic).

Spice it up: Add a pinch of cloves or cardamom to the dry ingredients for extra warmth.

See? One recipe, endless possibilities—just have fun with it!

Storing and Freezing Pumpkin Whoopie Pies

Alright, let’s talk storage—because sometimes (rarely, but sometimes) these whoopie pies don’t get devoured right away. For fresh-kept treats, store them in an airtight container at room temperature for up to 3 days. Layer them with parchment paper so they don’t stick together.

Want to freeze them? Smart move! You’ve got options: freeze the unfilled cookies for up to 3 months—just thaw at room temp before frosting and assembling. Already made sandwiches? Pop those in the freezer too, but let them thaw in the fridge overnight to keep the filling perfect. Pro tip: label your freezer bags with the date—future you will be grateful!

Nutritional Information

Okay, let’s be real—these pumpkin whoopie pies are a treat, not a health food. But just in case you’re curious (or keeping track), here’s the scoop: one whoopie pie clocks in at about 280 calories, with 18g sugar and 3g protein. Of course, these numbers can vary depending on your exact ingredients—like if you go wild with the frosting or swap in different add-ins. But honestly? Sometimes dessert is just about the joy, not the numbers—so enjoy every delicious bite!

Frequently Asked Questions

I get so many questions about these pumpkin whoopie pies—which makes sense because once you taste them, you’ll want to make them perfectly every time! Here are the answers to the most common head-scratchers:

Can I use canned pumpkin?

Absolutely! Canned pumpkin puree works great—just make sure you’re grabbing 100% pumpkin puree, not pumpkin pie filling (that stuff has added sugars and spices we don’t need). Libby’s is my go-to brand because it’s consistently smooth and flavorful. Pro tip: if your puree looks watery, blot it with a paper towel—too much moisture can make cookies soggy.

How to prevent flat cookies?

Ah, the dreaded pancake cookies! Two fixes: chill your dough for at least 30 minutes (cold butter spreads slower), and double-check your oven temperature with a thermometer—an oven running too cool causes spreading. Also, make sure your baking powder and soda are fresh—they’re the lift behind those fluffy domes!

Can I reduce the spice level?

Of course! The cinnamon-ginger-nutmeg trio is flexible. Start with half the amounts if you’re spice-shy—you can always add more next batch. My aunt skips ginger entirely and adds extra vanilla instead. Baking’s all about making it yours!

Got more questions? Drop them in the comments—I love helping troubleshoot! Now go bake a batch and tag me in your pics. Nothing makes me happier than seeing your pumpkin whoopie pie success stories!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love These Pumpkin Whoopie Pies

Ingredients for Pumpkin Whoopie Pies

Equipment You’ll Need