Fluffy Pumpkin Whoopie Pies

Pumpkin Whoopie Pies bring a cozy touch to any autumn gathering or holiday celebration. These soft and fluffy pumpkin cookies paired with a smooth and tangy cream cheese filling offer a perfect balance of sweet and spiced flavors that are easy to whip up even on busy days.

I first made these when I wanted a seasonal dessert that wasn&t too fussy and they quickly became a favorite for fall parties and after-school treats.

Ingredients

• Light brown sugar: provides caramel notes that deepen the pumpkin&s natural sweetness. Use fresh sugar stored in a dry container
• Salted butter: adds richness and moisture make sure it is softened for easy mixing
• Large eggs: help bind the dough and create the soft crumb
• Pumpkin puree: supplies moisture and seasonal flavor. Opt for pure pumpkin not pie filling which has added spices and sugar
• All-purpose flour: ensures structure without being too heavy sift for best results
• Pumpkin pie spice: blends spices like cinnamon and nutmeg. Choose a fragrant recently opened jar for maximum aroma
• Baking soda and baking powder: work together to give a light airy texture
• Salted butter and cream cheese (for filling): combine for a creamy consistency. Use full-fat cream cheese softened to room temperature for smooth mixing
• Powdered sugar: sweetens the frosting without grit sift it to avoid lumps
• Heavy cream: lightens the filling making it fluffy and easy to spread
• Salt: balances the sweetness in the frosting

Instructions

Preheat Oven and Prepare Pans:

Set your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

Cream Butter and Sugar:

In a mixer bowl beat the softened butter and light brown sugar at medium speed until the mixture is creamy and fluffy about four minutes. This step is key to incorporating air into the batter for a tender cookie.

Add Eggs:

Add one egg at a time to the creamed butter and sugar. Beat until fully combined after each addition. Scrape down the bowl sides to keep the mixture even.

Incorporate Pumpkin Puree:

Add the pumpkin puree and beat until fully mixed. The puree adds moistness and that signature pumpkin flavor.

Combine Dry Ingredients:

In a separate bowl whisk together the flour pumpkin pie spice baking soda and baking powder. Mixing these dry ingredients well helps distribute the leavening agents evenly.

Mix Dry and Wet:

Slowly beat the dry ingredients into the wet mixture just until combined. Avoid overmixing or the cookies might become tough.

Scoop the Batter:

Use a medium cookie scoop to drop rounded mounds of dough about two inches apart on the prepared sheets. This spacing allows the cookies to expand without sticking.

Bake and Cool:

Bake for 12 to 15 minutes until the centers set but remain soft. The edges will be slightly firm but the inside should be tender. Remove from oven and let the cookies cool completely on racks. This prevents the filling from melting when assembled.

Make the Cream Cheese Filling:

Beat the softened butter and cream cheese at medium speed until smooth and creamy. Gradually add the powdered sugar heavy cream and salt. Continue beating for about five minutes until the frosting is light and fluffy.

Assemble the Whoopie Pies:

Spread or pipe a generous amount of filling on the bottom side of one cookie. Sandwich with a second cookie gently pressing together. Chill the assembled pies until ready to serve so the filling firms up.

I love the way pumpkin pie spice blends burst through without overpowering. When I first made these with my kids the kitchen filled with warm aromas that felt instantly like home. It became our signature treat for Halloween parties.

Storage Tips

Store the cooled pumpkin whoopie pies in an airtight container in the refrigerator for up to five days. The cooling helps maintain the filling&s texture and keeps the cookies soft but not soggy.

Ingredient Swaps

Try using unsalted butter and add a pinch more salt in the dough and filling for precise control.

Serving Ideas

Serve these pumpkin whoopie pies slightly chilled alongside a mug of hot apple cider or spiced chai for a perfect fall treat. Garnish the filling edges with finely chopped toasted pecans or a dusting of cinnamon for an extra festive touch.

This recipe offers a cozy and delicious autumn treat perfect for gatherings. Enjoy the sweet and spiced flavors balanced with a creamy filling any time of year.

Frequently Asked Recipe Questions

→ What spices work best with pumpkin in these whoopie pies?

Pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves, complements the pumpkin's natural sweetness beautifully for a warm, balanced flavor.

→ How do I ensure the cookies stay soft after baking?

Using pumpkin puree adds moisture, and avoiding overbaking keeps the cookies tender. Letting them cool completely before assembling helps maintain softness.

→ Can I prepare the filling ahead of time?

Yes, the cream cheese filling can be made a day ahead and stored covered in the refrigerator to enhance flavor and ease assembly.

→ What type of flour is best for these cookies?

All-purpose flour provides the right balance for a tender, yet sturdy cookie that holds up well with the creamy filling.

→ How should I store the finished whoopie pies?

Keep them refrigerated in an airtight container to preserve freshness and the creamy texture of the filling. Bring to room temperature before serving for best taste.