Pumpkin whoopie pies are a delicious cookie recipe that layers two pillowy pumpkin-flavored cookies around a soft and creamy sweet filling.
Every bite is a delicious mix of cream cheese frosting and cinnamon pumpkin flavors- perfect for Fall!
This pumpkin whoopie pie recipe is pretty easy to make, especially if you use storebought cream cheese frosting for the filling. Here’s my homemade cream cheese frosting recipe though, it’s worth the time!
It’s about as easy to make as a simple drop cookie recipe so you know you won’t have too much work to do. You just have to have a little patience because you’ll have to wait for the cookies to cool.
Making mini pumpkin whoopie pies is a great way to get a lot of treats out of one recipe. They’re perfect for sharing, gifting, or adding to a dessert table.
Thankfully these pumpkin whoopie pies are so simple and easy to make that it doesn’t matter if your a baking novice or more experienced because you can get in the kitchen and whip up a batch without fail every time.
What you’ll need to make pumpkin whoopie pies:
- Baking powder
- Baking soda
- Pumpkin puree
- Cream cheese frosting
How to make mini pumpkin whoopie pies:
- Preheat your oven to 350 degrees F and prepare a baking sheet, set it aside.
- In a bowl, whisk together all of the dry ingredients (including the sugar).
- Create a well in the center of the dry ingredients.
- Add the pumpkin puree, oil and egg to the well and hen stir together to combine.
- Drop the dough by the rounded tablespoons onto a baking sheet.
- Bake for about 8 minutes, or until the cookies are puffed up and dry on the top and bottom. They should not be doughy at all.
- Let the cookies cool completely (this is the hardest part because they smell so good!)
- Gently spread a thick layer of cream cheese frosting on the flat bottom side of one cookie and then sandwich together with another cookie.
- Continue this process until all of the cookies have been filled and sandwiched together.
What is a whoopie pie?
A whoopie pie is the name given to these pillowy puffed up cookies with filling sandwiched between them.
Traditionally, whoopie pies have been a chocolate cookie with a white filling in the center, but over time more flavors have been created and now there are endless recipe options out there.
Can I freeze whoopie pies?
Yes, these cookies can be frozen, but I’d recommend storing them layered in an airtight container with wax paper between each so that they don’t stick together. Then thaw and enjoy when you’re ready.
Should you refrigerate whoopie pies?
If you use homemade cream cheese frosting (with real cream cheese, then yes, these cookies should be kept stored in an airtight container in the fridge for food safety reasons.
If you use storebought shelf-stable cream cheese frosting then these cookies can handle being left at room temperature for a few days.
Pumpkin Whoopie Pies
- 2 cups flour all purpose
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoon cinnamon
- 1 cup sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup oil
- 1 egg
- 1 tablespoon vanilla
- 1 1/2 cup cream cheese frosting
- Preheat the oven to 350ºF.
- Whisk together dry ingredients, including sugar.
- Create a well in the dry ingredients.
- Add the pumpkin puree, oil, egg, and vanilla.
- Stir together until smooth and well combined.
- Drop rounded tablespoons onto a sheet tray, 12 should fit on a tray.
- Bake for 8 minutes, or until the cookies are puffed and dry on the top and bottom, they should not be doughy at all.
- Let the cookies cool completely.
- Gently spread a thick layer of cream cheese frosting on the flat side of one cookie. Sandwich it with the flat side of an additional cookie.
- Continue until all the mini whoopie pies are made.
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