Easy Pumpkin Whoopie Pie Recipe with Fluffy Pumpkin Spice Cookies
Sweet, fluffy, pumpkin-y goodness—these adorable mini pumpkin whoopie pies are a must-try for the fall season! The light-and-springy pumpkin spice cookies are divine enjoyed all on their own. But, they’re even better with that creamy, cinnamon-spiced frosting sandwiched in between. I’ll show you how to make pumpkin whoopie pies with cream cheese filling for a fun, festive holiday dessert!
If you’ve never heard of or tried whoopie pies before, they’re a soft, cakey type of sandwich cookie that’s just plain good. Sort of like a gourmet version of an oatmeal cream pie, these homemade pumpkin whoopie pies are seriously next-level delicious. The pumpkin cookies are so light, almost a cross between a cake and cookie, with plenty of frosting in every bite.
I wanted to make this pumpkin whoopie pie recipe as a fall-time treat, but whoopie pies are actually a traditional dessert with Amish origins. Legend has it, they were originally made from gobs of leftover batter. And, when these treats were made, children would be so excited that they’d shout “whoopie!” Hence, the common names ‘whoopie pies,’ ‘gobs,’ and ‘gob cakes.’
And, I’ve gotta say, this recipe definitely turned out to be worth a few “whoopies!” You’re welcome to make just the fluffy pumpkin spice cookies, and I personally could eat those all day long. But if you’re open to it, I highly recommend trying these pumpkin whoopie pies with the cream cheese filling for added fall flavor and fun!
Pumpkin Whoopie Pie Recipe Notes
Flour: I made the pumpkin spice cookies using all-purpose flour, but I haven’t tested any alternative flours. A 1-to-1 gluten free baking flour or even oat flour might work as a substitute, but you’d have to do some testing to find out!
Butter: In both the cookies and the cream cheese filling, I used real butter and I can’t speak to any viable substitutes for this recipe. Coconut oil might work for the cookies but, again, you’d have to experiment with it.
Eggs: I’ve only tested this recipe with real eggs. So, I’m not sure how an alternative like flax eggs or vegan egg substitute would turn out.
Pumpkin Puree: This is a crucial ingredient for the pumpkin-y flavor and fluffy texture of the cookies! Personally, I buy canned pumpkin puree at the grocery store. (Note: This is NOT the same as canned “pumpkin pie mix.”) If you can’t find canned pumpkin, you can also prepare and cook real pumpkin to make your own puree at home.
Cream Cheese: So far, I’ve only made these pumpkin whoopie pies with cream cheese filling, but you could explore alternatives! You might experiment with whipping up a non-dairy cream cheese using one of your favorite frosting recipes.
How to Make Pumpkin Whoopie Pies with Cream Cheese Filling
One of the great things about these mini pumpkin whoopie pies is, as impressive as they look and taste, they’re super simple to make. From prepping the dough to baking the pumpkin spice cookies to whipping up the cream cheese filling—you can get it all done in just over 30 minutes!
Prep & Bake Pumpkin Spice Cookies
First, make the pumpkin spice cookie dough. In a large bowl, whisk together flour, baking powder and soda, and seasonings. In a separate bowl, beat together softened butter and Truvia® Sweet Complete™, using a hand mixer on medium speed for about 2 minutes.
Once that’s mixed together, add one egg at a time, beating well to integrate each. Then, beat in your pumpkin puree and vanilla. Once smooth, pour in half of the dry mixture and beat until integrated. Then, repeat with the other half of your dry mixture. Finally, you’re ready to scoop the dough and bake!
The dough in this pumpkin whoopie pie recipe will be soft, so grab a spoon or cookie scoop. Simply drop heaping spoonfuls of the dough onto a lined and sprayed baking sheet. Then, pop your trays into the oven at 350°F (180°C) for 13-16 minutes. They’ll be light and springy to the touch when done, but be sure to let them cool completely before working with them.
Whip Cream Cheese Frosting & Assemble
Of course, you can make the pumpkin spice cookies and devour them all on their own—and that would not be a mistake. But, taking the few extra minutes to make the complete pumpkin whoopie pies with cream cheese filling is more than worth it!
It’s as easy as beating together softened cream cheese, butter, vanilla, cinnamon, and nutmeg with a hand mixer on medium speed. Once fluffy, add in Truvia® Confectioners Sweetener gradually, beating in just ½ cup at a time. When everything is integrated and whipped to your liking, you’re ready to assemble.
Starting with a cooled pumpkin cookie, spread a heaping spoonful of cream cheese frosting onto the flat side of the cookie. Then, top that with a second cookie to make a sandwich and gently press together. Clean up the edges as needed. Repeat until you’ve assembled as many of your pumpkin whoopie pies as you’d like!
Now, you can assemble all of your pies at once, but I think it’s best to assemble just as many as you plan to eat immediately. Your fluffy pumpkin spice cookies will stay fresher and springier if you store them un-frosted. And, the cream cheese filling tastes best when it’s freshly whipped.
In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a separate bowl, use a hand mixer to beat together softened butter and Truvia® Sweet Complete™ on medium speed for about 2 minutes.
Add eggs one at a time, beating well to integrate each.
Add pumpkin puree and vanilla extract, beating until smooth.
Pour half of the flour mixture into the wet mixture, beating until integrated, then continue with the other half of flour mixture.
Drop heaping spoonfuls of dough (or use a cookie scoop to portion) onto a baking sheet lined with parchment and sprayed.
Bake 13-16 minutes, until springy to the touch.
Cool on baking sheets for 5 minutes and then transfer to wire baking racks to cool completely before frosting.
To make filling & assemble whoopie pies:
To a large bowl, add softened cream cheese, butter, vanilla extract, cinnamon, and nutmeg. Beat together with a hand mixer on medium speed, until fluffy.
Gradually beat in Truvia® Confectioners, adding ½ cup at a time, until light and fluffy.
Spread a heaping teaspoon of frosting onto the flat side of one cookie, and top with a second cookie to make a sandwich. Repeat to assemble as many whoopie pies as desired.
Cover or store assembled whoopie pies in an airtight container in the fridge for up to a week. Store unfrosted pumpkin spice cookies in an airtight container at room temperature. (For best results, assemble whoopie pies at the time of eating with freshly whipped frosting!)
Yields 44 pumpkin spice cookies, or 22 assembled whoopie pies.