Pumpkin Whoopie Pies with Cream Cheese Filling Recipe

If you’re a fan of fall flavors, you’re going to adore these Pumpkin Whoopie Pies with Cream Cheese Filling Recipe. I absolutely love how the warm spices and moist pumpkin cake combine with the tangy, silky cream cheese filling—it’s like autumn wrapped in a bite-sized treat. These whoopie pies are perfect for holiday gatherings or cozy afternoons with a cup of tea, making them a real crowd-pleaser whenever you serve them up.

When I first tried this recipe, I was amazed at how easy it was to get bakery-worthy results right in my own kitchen. You’ll find that these whoopie pies hold together beautifully and stay soft for days, which means you can make them ahead or share with friends without a panic. Whether it’s for a festive occasion or just a sweet craving, this Pumpkin Whoopie Pies with Cream Cheese Filling Recipe is definitely worth making again and again.

Ingredients You’ll Need

Each ingredient in this Pumpkin Whoopie Pies with Cream Cheese Filling Recipe is chosen to enhance the flavor and texture. Opting for canned pumpkin puree over fresh makes this easier year-round, and the combination of spices brings that classic fall vibe you crave.

• All-purpose flour: Provides just the right structure without being too dense.
• Ground cinnamon: The star warm spice that ties the pumpkin flavor together.
• Ground ginger: Adds a subtle zing that complements the sweetness nicely.
• Ground nutmeg, cloves, and allspice: Combined, these deepen the spice profile for a true autumn essence.
• Baking soda: Gives the whoopie pies their lift and soft texture.
• Kosher salt: Balances and enhances all the flavors.
• Large eggs: Helps bind the batter and adds richness.
• Granulated sugar: Sweetens without overwhelming the pumpkin.
• Pumpkin puree: Not pumpkin pie filling—pure pumpkin keeps the texture right.
• Unsalted butter: Melted and cooled for moisture and richness in the cake.
• Pure vanilla extract: Adds a sweet, fragrant background flavor.
• Powdered sugar: Creates a silky smooth cream cheese filling.
• Cream cheese: Softened for creamy, slightly tangy filling.

Variations

I love giving this Pumpkin Whoopie Pies with Cream Cheese Filling Recipe a little twist depending on the season or who I’m baking for. Feel free to customize it to fit your taste or dietary needs—baking should be fun and flexible!

• Gluten-Free Option: I once swapped the all-purpose flour for a gluten-free blend, and the texture stayed wonderfully soft—just watch the bake time closely.
• Spiced Filling: Adding a pinch of cardamom to the cream cheese filling gave it an exotic twist my friends raved about.
• Mini Whoopie Pies: When I wanted party bites, I piped smaller circles and reduced baking time to 8 minutes for perfect finger foods.
• Maple Cream Cheese Filling: Substituting some powdered sugar with maple syrup adds a lovely layered sweetness perfect for autumn.

How to Make Pumpkin Whoopie Pies with Cream Cheese Filling Recipe

Step 1: Preheat and Prep for Success

First things first, set your oven to 350ºF (177ºC) and place racks in the upper-middle and lower-middle positions—this helps the pies bake evenly. Line your baking sheets with parchment paper; I highly recommend this step because it prevents sticking and makes cleanup so much easier.

Step 2: Whisk Together the Dry Spices and Flour

In a medium bowl, take your time whisking the flour with cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt. Mixing these thoroughly ensures every bite has that perfectly balanced spice blend, so you’re not left with clumps of any one flavor.

Step 3: Beat Eggs and Sugar into Fluffy Goodness

Using a stand mixer or handy hand mixer, whip the eggs and granulated sugar at medium-high speed until the mixture turns pale and fluffy—about 3 minutes. This is one of those steps that really makes a difference in how tender and light your whoopie pies will be, so don’t rush it.

Step 4: Add Pumpkin, Butter & Vanilla

Next, add pumpkin puree, cooled melted butter, and vanilla extract to your egg mixture. Whisk these together just until combined—around 30 seconds—to maintain that lovely fluffy texture you worked for in the last step.

Step 5: Incorporate Dry Ingredients Slowly

On low speed, gradually add the flour and spice mixture to the wet ingredients. I like to do this slowly to avoid overmixing, which can make the cakes tougher. Once it’s all combined, your batter is ready for piping.

Step 6: Pipe and Bake Those Perfect Circles

Use a piping bag with a large round tip (I recommend size 806) to pipe about 1 tablespoon of batter for each cookie onto your parchment-lined sheets. Keep them spaced at least 1 inch apart because they puff up a little as they bake. Bake for 10 to 12 minutes, rotating pans and switching racks halfway for even baking.

Step 7: Cool and Prepare the Cream Cheese Filling

Let the baked cakes cool on the sheet for about 5 minutes before moving them to a wire rack. Meanwhile, beat together softened butter and powdered sugar until pale and fluffy for about 2 minutes, then add the cream cheese piece by piece until smooth. A dash of cinnamon finishes off the filling with a gentle spice that complements the cakes.

Step 8: Assemble and Enjoy!

Spread 1 to 2 teaspoons of the filling on the bottom half of a cake, then gently sandwich another half on top. Press lightly until the filling meets the edges. These are addictive, so I’d recommend making plenty—your family will gobble them up faster than you expect!

How to Serve Pumpkin Whoopie Pies with Cream Cheese Filling Recipe

Garnishes

I love dusting mine lightly with a bit of powdered sugar or a touch more cinnamon right before serving—it adds a pretty finish and a hint of extra sweetness that makes them party-ready. You can even add a tiny drizzle of melted chocolate if you’re feeling indulgent!

Side Dishes

If you’re serving these at a gathering, pairing them with hot apple cider, chai tea, or even a rich coffee brings out those cozy fall flavors. They also go wonderfully with vanilla ice cream for an extra special dessert treat.

Creative Ways to Present

For special occasions, I’ve laid these whoopie pies out on a tiered dessert stand with autumn leaves and mini pumpkins around for a festive vibe. Wrapping them individually in parchment paper tied with twine also makes a thoughtful handmade gift.

Make Ahead and Storage

Storing Leftovers

I store my leftover Pumpkin Whoopie Pies with Cream Cheese Filling Recipe in an airtight container in the fridge to keep the filling fresh. They stay wonderfully soft for up to 4 days, but honestly, they rarely last that long in my house!

Freezing

I’ve frozen them successfully by individually wrapping each whoopie pie in plastic wrap and placing them in a freezer bag. When I want a treat later, I just thaw them overnight in the fridge and they’re almost as good as fresh.

Reheating

To enjoy the best texture, I let frozen whoopie pies come to room temperature before serving. If you want them warm, just heat for 10 seconds in the microwave—any longer and the filling can get too soft or melt out.

FAQs

Final Thoughts

This Pumpkin Whoopie Pies with Cream Cheese Filling Recipe quickly became a favorite in my house because it delivers all the cozy fall flavors with minimal fuss. Baking these little treasures is almost like carrying a bit of autumn warmth in your hands, and I’m confident you’ll feel just the same. So grab that canned pumpkin, roll up your sleeves, and enjoy the sweet, spiced goodness of freshly made whoopie pies—you won’t regret it!

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