These pumpkin whoopie pies, also called pumpkin gobs, feature moist, tender pumpkin cookies sandwiched with a light and fluffy cream cheese filling. The cake-like cookies are soft, slightly spiced, and perfect for autumn gatherings or a cozy treat with coffee.
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✔️ The Perfect Pumpkin Whoopie Pie Recipe
Fall is the season for warm spices and pumpkin flavors, and these whoopie pies capture that spirit. The cookies combine pumpkin puree, pumpkin spices, and a touch of orange zest, then are filled with a silky cream cheese frosting for a rich yet airy finish.
⭐️ Why You’ll Love This Whoopie Pie Recipe?
- Quick and Easy: This recipe is simple, comes together quickly, and requires no special tools.
- Great Texture: Soft, cake-like cookies are balanced by a fluffy cream cheese filling for a delightful bite.
- No Mixer Required: The cookie batter can be mixed by hand; for larger batches, a handheld or stand mixer makes things easier.
🔎 What Are Whoopie Pies?
Whoopie pies (also called gobs) are a cross between a soft-baked cookie and the tender top of a cupcake. Traditionally, they are chocolate cookies with marshmallow filling, but the format is versatile: you can make them in any flavor and fill them with cream cheese frosting, buttercream, or other fillings.
The exact origin is debated—New England, Pennsylvania, and Maine each claim credit—but the charming stories and delicious results are what matter most.
✔️ Whoopie Pie Recipe Ingredients
For a printable ingredient list and exact quantities, see the recipe card below.
✔️ For the Whoopie Pie Cookies
- Flour: All-purpose flour works well; a gluten-free substitute can be used but may affect texture.
- Brown Sugar: Dark brown sugar adds depth of flavor.
- Leavening: Both baking powder and baking soda give the cookies their rise.
- Warm Spices: Cinnamon, ground ginger, and ground allspice provide classic pumpkin spice notes.
- Oil: Use a neutral oil such as vegetable or canola oil.
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Eggs: Large eggs.
- Flavor: Vanilla paste and orange zest complement the pumpkin.
✔️ For the Whoopie Pie Filling
- Cream Cheese: Full-fat cream cheese yields the best texture.
- Confectioners’ Sugar: Powdered sugar makes the filling smooth and sweet.
- Butter: Unsalted, softened.
- Vanilla: Vanilla paste or extract.
🔎 How Do You Make Pumpkin Whoopie Pies?
Below is a concise overview of the method. For exact measurements and timing, consult the printable recipe card included.
✔️ To Make the Cookies
- Prep: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Dry ingredients: Whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and allspice in a large bowl; set aside.
- Wet ingredients: In another bowl, whisk brown sugar and oil until combined. Stir in pumpkin puree and orange zest, then add eggs and vanilla paste and mix until combined.
- Combine: Add the flour mixture to the wet ingredients and stir until just combined—avoid overmixing.
- Scoop: Drop batter with a small ice cream or cookie scoop onto the prepared sheets, spacing about 1 inch apart.
- Bake: Bake 15–17 minutes, or until a toothpick comes out clean. Cool completely on a rack before filling.
✔️ To Make the Filling
- Sift the confectioners’ sugar into a medium bowl and set aside.
- In a mixer bowl, beat the butter until smooth.
- Add the cream cheese and beat until well combined and smooth.
- Mix in the sifted confectioners’ sugar and vanilla paste until silky. Avoid overbeating to prevent separation.
🔎 Assemble Your Pumpkin Whoopie Pies
- Turn half the cooled cookies flat-side up. Use an ice cream scoop or spoon to place a generous dollop of filling on each.
- Top with a second cookie, flat side down, to form a sandwich.
- Gently press so the filling spreads to the edges. Chill briefly to set before serving, if desired.
🔎 Why Did My Whoopie Pies Come Out Flat?
Flat whoopie pies usually result from a batter that’s too thin or from overmixing. Be careful not to add excess liquid and stir the batter only until the dry ingredients are incorporated.
🔎 Why Are My Whoopie Pies Sticky?
Because they contain pumpkin puree, whoopie pies can become sticky if stored at room temperature. Store them in the refrigerator if you want firmer texture and to prevent stickiness.
🔎 How to Store Homemade Whoopie Pies
Store whoopie pies in an airtight container at room temperature for up to 5 days. For longer storage or to keep them firmer, refrigerate individually wrapped whoopie pies in a sealed container.
🔎 Do Pumpkin Whoopie Pies Need to Be Refrigerated?
Refrigeration is optional but recommended if you want to extend shelf life or prefer a chilled treat. Wrap each whoopie pie in plastic wrap and place in an airtight container or freezer bag for best results.
Pumpkin Whoopie Pies Recipe Tips
- Don’t overmix the batter or the filling.
- Break up any clumps in the brown sugar before mixing.
- Substitute pumpkin pie spice if you prefer a single spice blend.
- The cream cheese filling can be made up to 2 days ahead; bring to room temperature before using.
- Use a piping bag for neater filling application.
- Chilling the batter for 20 minutes can reduce spreading while baking.
- Use an ice cream scoop to keep cookie sizes consistent for even baking.
Take a look at other pumpkin recipe ideas to enjoy the season.
- Pumpkin French Toast
- Pumpkin Cake with Caramel Cream Cheese Frosting
- Pumpkin Cheesecake
- Pumpkin Spice Snack Mix
- Best Pumpkin Pancakes
- Classic Pumpkin Pie
Pumpkin Whoopie Pies Recipe
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 2 cups packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups chilled pumpkin puree
- 2 teaspoons orange zest
- 2 large eggs
- 1/2 teaspoon vanilla paste
For the Cream Cheese Filling
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla paste
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk flour, salt, baking powder, baking soda, cinnamon, ginger, and allspice together and set aside.
- Whisk brown sugar and oil together. Add pumpkin puree and orange zest, then eggs and vanilla paste; mix until combined.
- Sprinkle the flour mixture over the pumpkin mixture and stir until just combined.
- Use a small ice cream scoop to drop dough onto prepared baking sheets about 1 inch apart or pipe round mounds about 1 ounce in volume.
- Bake 15–17 minutes, or until a toothpick comes out clean. Cool on a rack completely.
For the Cream Cheese Filling:
- Sift the confectioners’ sugar into a bowl and set aside.
- Beat the butter until smooth. Add cream cheese and beat until well combined and smooth.
- Add the confectioners’ sugar and vanilla paste and beat until smooth. Do not overbeat.
Assemble:
- Turn half the cooled cookies flat-side up. Use a scoop or spoon to place a dollop of filling on each, then top with a second cookie. Press gently so the filling reaches the edges. Chill for about 30 minutes to firm up before serving.
Notes
- Do not overmix the batter or the filling.
- Break up clumps in the brown sugar before mixing.
- Pumpkin pie spice can replace the individual spices listed.
- The filling can be made up to 2 days ahead; bring to room temperature before using.
- Use a piping bag for neater filling application.
- Chill batter for 20 minutes if cookies spread too much during baking.
- Use an ice cream scoop so all cookies bake evenly.