5 from 8 votes
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Pumpkin Whoopie Pie Recipe with Cream Cheese Frosting

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If you’re looking for a scrumptious Fall treat, look no further! This pumpkin whoopie pie recipe makes sweet treats that are to die for. They are the perfect combination of creaminess and spiciness, making them addicting in every way possible. You won’t be able to eat just one!

A pile of pumpkin whoopie pies on a wooden cutting board sitting on a checkered cloth.

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This recipe is easy to make and will yield about 12 pies depending on how big you make them. Pumpkin Whoopie Pies are great for parties, potlucks, or just for snacking! Enjoy these favorite fall treats with a warm cup of hot apple cider or hot cocoa.

What Is A Whoopie Pie?

Traditional Whoopie Pies, originally from the New England region of the United States, is a delightful sweet treat consisting of two round, cake-like cookies sandwiching a creamy, often marshmallow-based, filling. They’re somewhat like an inside-out cupcake but even more handheld and snackable. This dessert’s unique name is said to come from the exclamations of joy (“Whoopie!”) people would make upon finding these in their lunch boxes. 

You’ll love Whoopie Pies for their perfect balance of textures and flavors. The soft, moist cookies yield to the bite, revealing a lusciously smooth and sweet filling. Their size makes them ideal for a satisfying single serving, yet they’re also perfect for sharing. Whether you’re indulging on a cozy night in or looking to impress at a family gathering, Whoopie Pies is a delightful, crowd-pleasing dessert.

One pumpkin whoopie pie leaning on the other whoopie pies

Why you should make this Pumpkin Whoopie Pies recipe

  • Festive: Pumpkin flavor Whoopie Pies are a play on the classic whoopie pie, this recipe is perfect for your next fall dessert that will satisfy all of your pumpkin cravings.
  • Easy To Make: While these homemade whoopie pies do take a few steps, they are not complicated to make, and you will be so glad that you made them.
  • Great Made Ahead: No need to rush around the kitchen on Thanksgiving day trying to finish a dessert. You can make these Pumpkin Spice Whoopie Pies the day before.

If you love pumpkin recipes like this, you may also enjoy this Pumpkin Spice Hot Cocoa Bomb recipe.

Ingredients For The Pumpkin Whoopie Pie Recipe

Ingredients for pumpkin whoopie pie sitting on a marbled countertop.
  • Light Brown Sugar: This will add a deep, molasses-like flavor to the mixture, enhancing the overall sweetness of the dish.
  • Canola Oil: A neutral oil that keeps the cake moist and helps blend the flavors.
  • Pumpkin Puree: The star of the show, pumpkin puree, gives our cake its signature autumn flavor.
  • Egg: Acts as a binding agent, keeping all our ingredients firmly together.
  • Flour: The base of our cake, providing structure and body.
  • Salt: A pinch to balance the sweetness and amplify the flavors.
  • Baking Powder & Baking Soda: Our leavening agents that ensure our cake rises beautifully in the oven.
  • Pure Vanilla Extract: Adds a warm, floral note that complements the pumpkin.
  • Pumpkin Pie Spice: Brings that classic fall flavor, adding depth and aroma.
  • Espresso Grounds: Adds a hint of bitterness to counterbalance the sweetness and enhance the chocolate flavor in the cake.

Filling Ingredients

  • Cream Cheese, softened: Gives the filling its smooth texture and slightly tangy flavor.
  • Unsalted Sweet Cream Butter: Adds richness to the filling and makes it luxuriously creamy.
  • Instant Espresso Grounds: Provides a bitter counter-note, balancing out the sweetness.
  • Powdered Sugar: Gives the filling its sweetness and aids in achieving a smooth texture.
  • Heavy Whipping Cream: Adds creaminess to the filling and helps achieve a light, fluffy texture.

Mocha Drizzle Ingredients

  • Semi-sweet Chocolate Chips: The primary ingredient in our mocha drizzle, offering a rich and decadent chocolate flavor.
  • Heavy Whipping Cream: Helps to smooth out the drizzle and adds a creamy finish.
  • Instant Espresso Grounds: Complements the semi-sweet chocolate chips, adding depth and a slight bitterness to our mocha drizzle.

Substitutions And Variations

  • Chocolate Chips: Roll your filled Pumpkin Whoopie Pies in chocolate chips for an extra chocolate crunch added to your pies.
  • Powdered Sugar: Skip the chocolate drizzle and dust it with powdered sugar instead.
  • Filling: Not a fan of cream cheese? You can use a different frosting, such as vanilla or buttercream frosting instead.
  • Spices: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves in the right proportions. Or, for a different flavor profile, consider using chai spice mix. 
  • Oil: If you prefer, substitute the canola oil with any other neutral-tasting oil, such as vegetable oil or even melted coconut oil, for a slightly different flavor. 
  • Sweeteners: You can replace the light brown sugar with dark brown sugar for a deeper, more molasses-like flavor. Alternatively, coconut sugar or maple syrup can be used for a more natural sweetness.
  • Egg-Free/Vegan: For egg allergies or a vegan version of this recipe, you can use a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or a commercial egg replacer. Swap the cream cheese and butter in the filling with vegan versions, and use dairy-free milk in place of the heavy whipping cream. 
  • Gluten-Free: Substitute the flour with a gluten-free all-purpose flour mix. Be sure to choose a mix that includes xanthan gum, or add it if it doesn’t.
Pumpkin whoopie pies drizzled with chocolate sitting on a wooden cutting board.

How to Make Pumpkin Whoopie Pie

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Preheat oven to 350 ℉ degrees and line two baking sheets with parchment paper. Using a large bowl, beat the oil, brown sugar, pumpkin, vanilla, and egg until combined.

Using a medium bowl, whisk the flour, salt, baking powder, baking soda, pumpkin pie spice, and espresso grounds.

Gradually beat the dry ingredients into the wet ingredients until combined and smooth. Drop spoonfuls of the batter onto the baking sheet.

Bake cookies in the oven for 11 minutes or until the whoopie pie bounces back.

Remove from the oven and allow to cool while you make the frosting. 

Ina bowl of a stand mixer, beat the cream cheese, butter, and powdered sugar. Using a separate bowl, whisk the espresso and the heavy whipping cream.

Pour into the frosting and beat until combined, smooth, and can hold peaks.

Scoop into a piping bag. Pair up the whoopie pies by size. Pipe a dollop of the frosting onto the flat side of half of the cookies, then place the top onto the frosting, lightly pressing down to create a sandwich. 

Using a small pot, bring the heavy whipping cream and espresso to a simmer. Pour over the chocolate chip and whisk until smooth. Pour into a piping bag and cut off the tip, leaving a small hole. Drizzle over the whoopie pie.

Allow the chocolate to harden before enjoying it!

Expert Tips 

  • Size: Make the cookies as evenly sized as possible. A trick is to use a cookie scoop to get the amount of dough at a time.
  • Filling: Be sure to allow the cookies to cool completely before you fill them. Filling a warm cookie will cause the frosting to run.
  • Sticky: If you find that the whoopie pies are sticking to your hands while you are filling them, put on gloves so that the heat from your hands does not cause stickiness.

Storing Tips 

For the best results, Whoopie pies with cream cheese filling are best stored in an airtight container. They should stay soft for about three days, but they will become dry after five or six days.

Whoopie Pies can be frozen for up to two months. Be sure to store them in a freezer-safe container.

What To Serve With Whoopie Pies

These scrumptious Pumpkin Whoopie Pies are not just a dessert; they’re an experience! When deciding what to serve with them, consider beverages that complement their rich and complex flavors. A glass of cold milk or a cup of warm chai latte would pair perfectly. 

If you’re serving these for a special occasion, a dessert wine or a spiced apple cider could add an elegant touch. For a casual get-together, a pot of freshly brewed coffee or aromatic tea can be a delightful complement. 

Two stacks of pumpkin whoopie pies drizzled with chocolate on top.

Recipe FAQs

Can I use homemade pumpkin puree?

Absolutely! If you have homemade pumpkin puree, you can definitely use it in this recipe. Just ensure that it’s well-drained so it doesn’t add too much moisture to your batter.

Can I use different fillings?

Yes, you can experiment with different fillings based on your preferences. Marshmallow cream, caramel, or even a simple whipped cream can all be excellent alternatives to the cream cheese filling.

How can I make the drizzle thinner/thicker?

To make the drizzle thinner, simply add a bit more heavy whipping cream. If you’d like a thicker drizzle, you can add more chocolate chips. Remember to adjust the quantity gradually to avoid drastically changing the consistency.

What can I do if my whoopie pies are flat and not fluffy?

Ensure you don’t overmix your batter, as this can lead to flat pies. Also, your leavening agents (baking powder and baking soda) might be old. These ingredients are crucial for the rise in your pies, so make sure they’re not expired.

Can I prepare the batter in advance?

Yes, the batter can be prepared a day in advance. Keep it covered in the refrigerator. However, baking powder activates as soon as it hits the wet ingredients, so the pies may not rise as much if the batter sits overnight. It’s always best to bake the whoopie pies as soon as the batter is ready.

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Two Pumpkin Whoopie Pies stacked.
5 from 8 votes

Pumpkin Whoopie Pie Recipe


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yields 12 Whoopie Pies
This Pumpkin whoopie pie recipe makes the softest pumpkin-flavored cookies filled with a cream cheese filling and then drizzled with chocolate. These are perfect for Thanksgiving!

Ingredients 

Filling

  • 8 oz (226 ⅘ g) cream cheese softened
  • ½ cup (113 ½ g) unsalted sweet cream butter
  • 1 tsp instant espresso grounds
  • 4 cups (480 g) powdered sugar
  • 4-6 tbsp (4 tbsp) heavy whipping cream

Mocha Drizzle

  • ½ cup (90 g) semi-sweet chocolate chips
  • ¼ cup (59 ⅐ ml) heavy whipping cream
  • 1 tsp instant espresso grounds

Instructions

  • Preheat oven to 350 °F (177 °C) and line two cookie sheets with parchment paper Using a large bowl, beat the oil, brown sugar, pumpkin, vanilla, and egg until combined
    1 cup light brown sugar,¾ cup Pumpkin Puree,1 large egg,1 tsp pure vanilla extract,½ cup canola oil
  • Using a medium bowl, whisk the flour, salt, baking powder, baking soda, pumpkin pie spice, espresso grounds
    1 ½ cups flour,½ tsp kosher salt,½ tsp baking powder,½ tsp baking soda,1 tbsp pumpkin pie spice,1 tsp instant espresso grounds
  • Gradually beat the dry ingredients into the wet ingredients until combined and smooth Drop spoonfuls of the batter onto the cookie sheet
  • Bake in the oven for 11 minutes or until the whoopie pie bounces back
  • Remove from oven and allow to cool while you make the frosting
  • Using a standing mixer, beat the cream cheese, butter, powdered sugar Using a small bowl, whisk the espresso and the heavy whipping cream
    8 oz cream cheese,½ cup unsalted sweet cream butter,1 tsp instant espresso grounds,4 cups powdered sugar,4-6 tbsp heavy whipping cream
  • Pour into the frosting and beat until combined, smooth, and holds peak
  • Scoop into a piping bag
  • Pair up the whoopie pies to a size comparison
  • Pipe a dollop of the frosting onto the bottom and place the top onto the frosting, lightly pressing down to create a sandwich
  • Using a small pot, bring the heavy whipping cream and espresso to a simmer Pour over the chocolate chip and whisk until smooth
    ¼ cup heavy whipping cream,1 tsp instant espresso grounds,½ cup semi-sweet chocolate chips
  • Pour into a piping bag and cut the tip
  • Drizzle over the whoopie pie
  • Allow the chocolate to harden before enjoying it!

Notes

  • Size: Make the cookies as evenly sized as possible. A trick is to use a cookie scoop to get the amount of dough at a time.
  • Filling: Be sure to allow the cookies to cool completely before you fill them. Filling a warm cookie will cause the frosting to run.
  • Sticky: If you find that the whoopie pies are sticking to your hands while you are filling them, put on gloves so that the heat from your hands does not cause stickiness.

Nutrition Information

Serving: 1Whoopie Pie Calories: 590kcal (30%) Carbohydrates: 77g (26%) Protein: 4g (8%) Fat: 31g (48%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 4g Monounsaturated Fat: 12g Trans Fat: 0.4g Cholesterol: 65mg (22%) Sodium: 237mg (10%) Potassium: 170mg (5%) Fiber: 2g (8%) Sugar: 61g (68%) Vitamin A: 3045IU (61%) Vitamin C: 1mg (1%) Vitamin D: 0.4µg (3%) Calcium: 69mg (7%) Iron: 2mg (11%)

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6 Comments

  1. 5 stars
    These whoopie pies are absolutely fantastic, all the pumpkin spice lovers in my life raved about them. Perfectly soft and moist, and the filling has just the right amount of sweetness!

  2. 5 stars
    This is such a great idea! I make pumpkin bars with cream cheese frosting every year, so I’m eager to try a new way to enjoy that combo.

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