The Ultimate Pumpkin Whoopie Pies Recipe

I still remember the first time I made pumpkin whoopie pies after moving to the U.S.—the warm spices and soft, cakey texture immediately reminded me of home. Life’s busy, but this recipe became my go-to when I needed a comforting dessert that’s easy to make. Today, I’m excited to share the ultimate pumpkin whoopie pies recipe with you—your new fall favorite.

Why This is the Best Pumpkin Whoopie Pies Recipe

• This recipe solves the classic oil vs. butter debate to give you the perfect cookie texture every time.
• It includes a dedicated troubleshooting guide so you never have to guess what went wrong.
• Tested variations ensure everyone can enjoy whoopie pies, no matter their taste or dietary needs.
• It explains the science behind key ingredients, like why we use both baking soda and baking powder, helping you understand how to tweak the recipe.
• Step-by-step instructions come with pro tips so even beginner cooks can feel confident and stress-free.

Key Ingredients & Why They Matter

Using both baking soda and baking powder is essential for the perfect cakey lift. Baking soda helps the cookies spread and brown, while baking powder introduces additional lightness so that soft, pillowy texture that makes whoopie pies so irresistible.

Pumpkin puree adds moisture and warm flavor, but blotting watery pumpkin with a paper towel is a simple trick to prevent soggy cookies. For the filling, room temperature cream cheese blends smoothly with shortening to create a creamy texture that isn’t runny or dense. Pumpkin itself is a nutrient-dense food, rich in vitamins, minerals, and antioxidants like beta-carotene, which is a precursor to Vitamin A.

The Great Debate: Oil vs. Butter in Pumpkin Whoopie Pies

I recommend vegetable oil for that classic moist and cakey whoopie pie texture that everyone loves. However, if you prefer a richer taste with a bit more density, melted butter is a tasty alternative. Pick what fits your cozy fall cravings best!

Recommended Tools for Success

• A 1.5 or 2-tablespoon cookie scoop is your best friend here. It gives you uniform cookie sizes for perfect sandwiching and speeds up the process compared to using spoons.
• A stand mixer or hand mixer to get the filling super smooth and fluffy.
• Parchment-lined baking sheets ensure even baking and easy cleanup.

Using the right tools makes a huge difference in creating flawless pumpkin whoopie pies with less stress.

Ingredients

• 3 cups all-purpose flour (360g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• 1 (15-ounce/425g) can pumpkin puree (about 2 cups)
• 2 cups packed light brown sugar (440g)
• ⅔ cup vegetable oil (160ml)
• 2 large eggs
• 1 tablespoon vanilla extract
• ½ cup vegetable shortening
• 4 ounces cream cheese (room temperature, 113g)
• ½ teaspoon vanilla extract
• 3 cups confectioners’ sugar (360g)

How to Make Pumpkin Whoopie Pies (Step-by-Step)

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.
2. Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a large bowl. Mixing dry spices well helps distribute that warm fall flavor evenly.
3. In another bowl, combine pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla. Whisk until smooth and well combined.
4. Pour the wet ingredients into the dry mixture and stir gently until no dry streaks remain. The batter should be thick and evenly blended.
5. Use a small ice cream scoop (about 2 tablespoons) to drop dough onto baking sheets about 1 inch apart. Uniform scoops make perfectly shaped cookies for sandwiching.
6. Bake one sheet at a time for 12 to 15 minutes. The top should look dry and spring back when lightly touched, not leave an indent. Insert a toothpick in the center—it should come out clean.
7. Cool the cookies on the pans for 5 minutes, then transfer to wire racks to cool completely. This prevents sogginess and helps the cookies firm up.

How to Make Foolproof Cream Cheese Filling

1. Beat vegetable shortening, room temperature cream cheese, and vanilla on medium-low speed for about 1 minute until the mixture is completely smooth. This step prevents lumps and ensures a creamy filling.
2. Sift the confectioners’ sugar to eliminate clumps. Gradually add it to the cream cheese mixture on low speed, mixing just until combined.
3. Scrape down the bowl and beat on medium speed until fluffy, about 30 seconds. The result is a silky-smooth, sweet filling perfect for sandwiching.
4. Transfer to a piping bag for easier spreading if desired.

Pro Tips for Perfect Whoopie Pies Every Time

• Don’t overmix the batter—stir just until ingredients combine to keep the cookies light.
• Always let cookies cool completely before adding the filling to avoid melting it.
• Use a cookie scoop for even-sized cookies and faster prep.
• Chill the filled pies for 30 minutes to let the filling set nicely.
• Blot pumpkin puree with a paper towel if too watery to maintain cookie texture.

Troubleshooting Common Problems

Why are my cookies flat?

Cause: Overmixed batter or batter was too warm.
Solution: Mix just until combined and chill your batter for 15–20 minutes if your kitchen is warm before scooping.

Why is my filling runny?

Cause: Cream cheese wasn’t room temperature or over-beaten after adding sugar.
Solution: Always start with softened cream cheese, beat well with shortening first, then slowly add sugar on low speed and mix only until smooth.

Why are my whoopie pies sticky?

Cause: Underbaked or stored improperly.
Solution: Make sure cookies are fully baked and spring back to the touch. Store pies in a single layer or with parchment paper between layers inside an airtight container in the fridge.

Variations and Special Diets

Classic Marshmallow Fluff Filling (Alternative)

Swap the cream cheese filling for a fluffy marshmallow or vanilla buttercream to switch up the flavor. Whip marshmallow fluff with butter and powdered sugar for an easy classic twist.

How to Make Mini Pumpkin Whoopie Pies

Use a 1-tablespoon cookie scoop to make bite-sized cookies. Bake for 8–10 minutes and sandwich with the same creamy filling for perfect party bites.

Dairy-Free Pumpkin Whoopie Pies

Use plant-based butter sticks instead of shortening and pick a dairy-free cream cheese block. Add plain unsweetened non-dairy milk if needed to thin the filling slightly. This makes everyone feel included!

Storage and Make-Ahead Instructions

Store finished whoopie pies covered and refrigerated for up to 1 week in an airtight container. For make-ahead, bake cookie shells and store at room temperature for 2 days or freeze for up to a month. Fill right before serving for the freshest taste.

More Pumpkin Recipes

The Ultimate Pumpkin Cheesecake Recipe

Amazing Pumpkin Spice Roll Cake Recipe

Amazing No-Bake Pumpkin Cheesecake Truffles

Frequently Asked Questions

Conclusion

These pumpkin whoopie pies bring fall comfort straight to your kitchen with simple ingredients and foolproof steps. Whether you love the classic moistness from vegetable oil or want to experiment with butter’s richness, this recipe has your back. I’d love to hear which version you’ll try first—the classic oil-based cookie or the richer butter version? Let me know how they turn out in the comments below. Follow me on Pinterest for more recipes @aisharecipes

Pumpkin Whoopie Pies

These delightful pumpkin whoopie pies feature soft, cake-like pumpkin cookies filled with a creamy, fluffy cream cheese frosting. Perfect for fall celebrations or a sweet treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 24 whoopie pies

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Whoopie Pies

• 3 cups all-purpose flour (360g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• 1 can pumpkin puree (15-ounce/425g), about 2 cups
• 2 cups light brown sugar (440g) packed
• ⅔ cup vegetable oil (160ml)
• 2 large eggs
• 1 tablespoon vanilla extract

For the Cream Cheese Frosting

• ½ cup vegetable shortening
• 4 ounces cream cheese (113g), room temperature
• ½ teaspoon vanilla extract
• 3 cups confectioners’ sugar (360g)

Equipment

• oven
• baking sheets
• Parchment paper
• Large Mixing Bowls
• Whisk
• Small Ice Cream Scoop (2 tbsp)
• Toothpick
• Wire cooling rack
• Stand mixer or hand mixer
• Piping Bag (optional)

Method

 

Whoopie Pie Cookies

1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
3. In a separate bowl, whisk pumpkin puree, sugar, oil, eggs, and vanilla until combined, then stir into the flour mixture until smooth.
4. Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing them 1 inch apart.
5. Bake one pan at a time for 12-15 minutes until a toothpick comes out clean; cool on pans for 5 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting & Assembly

1. In a large bowl, beat vegetable shortening, cream cheese, and vanilla on medium-low speed until smooth, about 1 minute.
2. Gradually beat in confectioners’ sugar on low speed until combined, then beat on medium for 30 seconds until fluffy. Transfer to a piping bag if desired.
3. Pipe or spread frosting onto half of the cooled cookies, then top with another cookie to form sandwiches. Chill for 30 minutes before serving, and store refrigerated for up to 1 week.

Notes

Ensure cookies are completely cool before frosting to prevent melting. For best results, use room temperature cream cheese and shortening for the frosting.