//The Best Pumpkin Whoopie Pies with Cream Cheese Frosting

The Best Pumpkin Whoopie Pies with Cream Cheese Frosting

Skip the slice and preheat your oven for a top-rated recipe for The Best Pumpkin Whoopie Pies with Cream Cheese Frosting.

A baking sheet with pumpkin whoopie pies and a sieve with confectioners' sugar

I’m a huge fan of individual desserts, and with a layer of cream cheese frosting sandwiched between two pumpkin cakes, Pumpkin Whoopie Pies are the perfect sweet finale to any feast. There’s no need to save these beauties for Thanksgiving, but they sure would make for quite the stunner on your Turkey Day dessert spread.

A baking sheet with whoopie pies and little kids' hands grabbing them

Part cookie and part cake, this recipe was inspired by my original chocolate foray into this classic dessert. While I’m all for pumpkin desserts, there’s just something about the texture of pumpkin cake that I much prefer to the classic pie.

A baking sheet with mounds of pumpkin whoopie pie batter

The miniature cakes bake up in less than 15 minutes. They’re the perfect combination of light, pillowy and super-moist cake texture while also being sturdy enough to be sandwiched together with your choice of filling.

Cream cheese frosting and buttercream both would be fantastic, but there’s just something about the tanginess of cream cheese frosting that pairs so perfectly with pumpkin … and pumpkin spices!

Pumpkin whoopie pies on a wood board being filled with cream cheese frosting in a piping bag

The boys absolutely devoured these, as they were the perfect size for their little hands. They also travel surprisingly well and can be packed up for potlucks or bake sales and will arrive in perfect shape.

So preheat your oven, ditch the pie dough and celebrate all things autumn with The Best Pumpkin Whoopie Pies with Cream Cheese Frosting!

A baking sheet with pumpkin whoopie pies dusted with confectioners' sugar

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A baking sheet with whoopie pies and little kids' hands grabbing them

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The Best Pumpkin Whoopie Pies with Cream Cheese Frosting

For the whoopie pies:

  • 3
    cups
    all-purpose flour
  • 1
    teaspoon
    salt
  • 1
    teaspoon
    baking powder
  • 1
    teaspoon
    baking soda
  • 2
    Tablespoons
    ground cinnamon
  • 1
    Tablespoon
    ground ginger
  • 1
    Tablespoon
    ground cloves
  • 2
    cups
    packed light brown sugar
  • 1
    cup
    vegetable oil
  • 3
    cups
    canned pumpkin purée, chilled
  • 2
    large eggs
  • 1/2
    teaspoon
    vanilla extract

For the filling:

  • 1
    8-oz.
    package cream cheese, at room temperature
  • 1/4
    cup
    unsalted butter, at room temperature
  • 1
    teaspoon
    vanilla extract
  • 2
    cups
    confectioners’ sugar, sifted

Make the whoopie pies:

Line two baking sheets with parchment paper or Silpats.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves and set aside.

In a separate bowl, whisk together the brown sugar and oil until combined. Add the canned pumpkin purée and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle portions of the flour mixture intermittently into the pumpkin mixture, whisking in each part until well combined.

Use an ice cream scoop to drop portions of the batter onto each of the prepared baking sheets, spacing them at least 3 inches apart.

Bake the whoopie pies for 12 to 15 minutes until the cakes are just starting to crack on top and a toothpick inserted into the center comes out clean.

Remove the whoopie pies from the oven and let them cool completely while you make the filling.

Make the filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter and vanilla until incorporated, about 2 minutes.

Turn off the mixture and add half of the sifted powdered sugar to the cream cheese mixture, beating to combine. Add the second half of the powdered sugar and beat until combined.

Assemble the whoopie pies by spreading a portion of the filling onto the flat sides of half of the cakes. Top each with an unfrosted second cake to form sandwiches.

Kelly’s Note:

Double the frosting recipe above if you want to have a sufficient amount to pipe a thick layer between whoopie pies, rather than a smaller slathering.

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Nutrition Facts

The Best Pumpkin Whoopie Pies with Cream Cheese Frosting

Amount Per Serving

Calories 393
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Cholesterol 48mg16%

Sodium 304mg13%

Potassium 238mg7%

Carbohydrates 70g23%

Fiber 2g8%

Sugar 46g51%

Protein 5g10%

Vitamin A 7980IU160%

Vitamin C 2.1mg3%

Calcium 86mg9%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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