If you’re looking for a scrumptious Fall treat, look no further! These pumpkin whoopie pies 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!
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 this sweet seasonal treat with a warm cup of hot apple cider or hot cocoa.
Why you should make this Pumpkin Whoopie Pies recipe
- Festive: Pumpkin 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.
What You Need To Make This Pumpkin Whoopie Pie Recipe
- light brown sugar
- canola oil
- Pumpkin Puree
- baking powder
- baking soda
- pure vanilla extract
- pumpkin pie spice
- espresso grounds
- cream cheese, softened
- unsalted sweet cream butter
- instant espresso grounds
- powdered sugar
- heavy whipping cream
Mocha drizzle Ingredients
- semi-sweet chocolate chips
- heavy whipping cream
- instant espresso grounds
- Cookie Sheets
- Parchment Paper
- Large Mixing Bowl
- Medium Sized Bowl
- Small Mixing bowl
- Piping Bag
- Small saucepan
How to Make Pumpkin Whoopie Pies
Full directions and measurements for this dish are in the printable recipe card below. This is a quick walk-through on how to make it.
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 the oven and allow to cool while you make the frosting.
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 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.
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!
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.
BONUS: Cookie Scoop Cheat Sheet
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.
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 with powdered sugar instead.
Filling: Not a fan of cream cheese? You can use vanilla frosting or buttercream frosting instead.
Pumpkin Whoopie Pies FAQs
Can I freeze whoopie pies?
Why do whoopie pies get sticky?
Can I double this recipe?
More Dessert Recipes You May Enjoy
- Orange Soda Cupcakes
- French Chocolate Mousse Silk Pie Brownies
- Pumpkin Popcorn Balls
- Pumpkin Cheesecake Truffles
- Easy No-bake Pumpkin Lush
Pumpkin Whoopie Pies
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- 1 tsp instant espresso grounds
- Preheat oven to 350 degrees and line two cookie 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, 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
- 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
- Pour into a piping bag and cut the tip
- Drizzle over the whoopie pie
- Allow the chocolate to harden before enjoying it!