Pumpkin Whoopie Pies: Ultimate Easy Delicious 12-Bites.

Name: Pumpkin Whoopie Pies: Ultimate Easy Delicious 12-Bites.
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American/New England
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1 tbsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, cloves); 1/2 tsp salt; 1 cup canned pumpkin puree; 1 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp pure maple syrup; 1 tsp vanilla extract

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Pumpkin Whoopie Pies — a cozy fall classic that blends New England nostalgia with today’s on-the-go lifestyles. I’m a chef who believes great flavor should be approachable for busy families and professionals alike. On Cook by Cook, I share practical, delicious recipes built for real life. These use real ingredients and simple techniques. This piece kicks off with a warm, personal hook from my kitchen. Then it guides you through each step. To create Pumpkin Whoopie Pies that feel like a hug in a crust. A maple cream cheese frosting that tastes like autumn itself ties it all together. Read on, and you’ll finish with a batch that’s ready to wow, repeat, and share.

Table of Contents

What makes Pumpkin Whoopie Pies special

Pumpkin Whoopie Pies arrive like a cozy cardigan in fall. I reach for them when the day is long and the kitchen needs a hug. These little cookies are soft, spiced, and easy to share, a true New England comfort that fits busy schedules. The magic hides in the maple cream cheese frosting that gleams like dawn on a chilly morning. With a blender of pumpkin puree and warm spices, they come together fast, making them perfect for quick weeknight treats or a bake-sale win. They’re crowd-pleasers, adaptable for picky eaters, and they always remind me that simple ingredients can create big moments.

The cozy, versatile appeal of Pumpkin Whoopie Pies

The cozy, versatile appeal of Pumpkin Whoopie Pies comes from how they fit real life. They bake up quickly, travel nicely, and still feel special enough for gifting. I love how you can swap in maple frosting for a sweeter note or swap spices to suit a family’s tastes. They pair with coffee, tea, or a mug of hot cider, and they hide in lunchboxes with a little flair. That’s why Pumpkin Whoopie Pies shine on busy weeknights and during weekend gatherings alike.

Why You’ll Love This Pumpkin Whoopie Pies

I love how Pumpkin Whoopie Pies slip into a busy week like a friendly hello.

They’re quick to assemble, forgiving when you’re short on time, tasting like a well earned treat.

Quick, comforting, and crowd-pleasing

They bake up quickly, travel well, and feel special for gatherings.

Retail-friendly flavor with pantry-friendly ingredients

The flavor is familiar, comforting, and budget-friendly. Staples like pumpkin, spices, and cream cheese come from your pantry. No fancy runs to specialty shops required.

Pumpkin whoopie pies filled with maple cream cheese frosting stacked on a plate. — Pumpkin spice joy

Ingredients Pumpkin Whoopie Pies

Gather the ingredients for Pumpkin Whoopie Pies. Exact quantities are listed at the bottom of the article for printing.

Dry components

2 cups all-purpose flour — provides the soft cookie structure that stays tender.
1 1/2 teaspoons baking powder — helps the cookies rise just enough for a fluffy bite.
1/2 teaspoon baking soda — lightens texture and brightens the bake.
1 tablespoon pumpkin pie spice — or a cozy mix of cinnamon, nutmeg, ginger, and cloves; brings in autumn warmth.
1/2 teaspoon salt — enhances sweetness and flavor depth.

Pumpkin and wet components

1 cup canned pumpkin puree — the soft, pumpkin-forward base for flavor and moisture.
1 cup brown sugar — adds moisture and a hint of molasses depth.
1/2 cup vegetable oil — keeps cookies tender; you can substitute neutral oil or applesauce for lighter texture.
2 large eggs — bind and add structure; room temperature helps everything mix smoothly.
1 teaspoon vanilla extract — rounds spices and sweetness beautifully.

Frosting and finishing touches

8 ounces cream cheese, softened — tangy, creamy base for the maple frosting.
1/2 cup unsalted butter, softened — enriches the frosting and helps it spread evenly.
2 cups powdered sugar — creates a smooth, spreadable frosting; adjust for sweetness.
2 tablespoons pure maple syrup — signature fall flavor that pairs with pumpkin.
1 teaspoon vanilla extract — deepens and smooths frosting flavor.

Optional notes: For a lighter finish, swap some sugar for a pinch of granulated sugar, or use a vanilla buttercream in place of maple frosting. If dairy-free is needed, choose dairy-free cream cheese and butter substitutes; the texture remains creamy. Exact quantities are listed at the bottom of the article for printing.

How to Make Pumpkin Whoopie Pies

Step 1 — Preheat, line, and prep

I preheat the oven to 350°F. Line two baking sheets with parchment. I gather tools and ingredients to move fast.

Step 2 — Whisk dry ingredients

In a bowl, I whisk flour, baking powder, baking soda, pumpkin spice, and salt. This dry mix keeps the batter light. It smells cozy already.

Step 3 — Whisk pumpkin, sugars, oil, eggs, vanilla

In a bowl, I whisk pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth. The batter smells like autumn. It comes together fast.

Step 4 — Combine wet and dry until just blended

Gently fold wet into dry until just combined. Overmixing makes tough cookies. Stop when you see a few streaks of flour.

Step 5 — Scoop onto sheets (about 2 tbsp per cookie)

Scoop batter onto sheets, about 2 tablespoons per cookie. Space them 2 inches apart. They spread just right, not too wide.

Step 6 — Bake, test, and cool completely

Bake 10–12 minutes, until cookies are set. They should spring back when touched. Let them cool completely on a rack.

Step 7 — Make maple cream cheese frosting

Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, and vanilla; beat until creamy.

Step 8 — Assemble: frosting on one cookie, top with another

Spread frosting on the flat side of one cookie, then sandwich with another. This yields Pumpkin Whoopie Pies at their best. Press gently to secure.

Step 9 — Chill briefly for easy handling and best texture

Chill the assembled pies for 30 minutes. This helps the frosting set. Then serve or store in the fridge for freshness.

Tips for Success

Temperature and texture tips

I keep ingredients at room temp for smooth mixing.
I measure flour by scooping and leveling.
Cool cookies completely before filling to prevent frosting melt.

Filling considerations and timing

I beat cream cheese and butter until fluffy.
I sift powdered sugar to avoid gritty texture.
Assemble and chill briefly for neat frosting.

Storage and make-ahead notes

Store airtight in the fridge up to 3 days.
Freeze baked cookies unfrosted; frost after thawing.
Let cookies rest 5 minutes before serving.

Equipment Needed

Essential tools

I use two rimmed baking sheets with parchment, ideal for Pumpkin Whoopie Pies.
Mixing bowls (two) and an electric mixer or whisk.
Measuring cups/spoons; a kitchen scale helps.
Cooling rack and a spatula for frosting.
A 2-tbsp cookie scoop or rounded tablespoon.

Substitutes and handy hacks

Parchment not available? Silicone mats work well.
No mixer? Whisk or sturdy spoon does the job.
Dairy-free options: vegan cream cheese and butter substitutes.

Variations

Close-up of pumpkin whoopie pies showing fluffy cookies and frosting filling. — Cozy treat

Gluten-friendly option

Use a gluten-free 1:1 all-purpose flour blend in place of the 2 cups flour to keep Pumpkin Whoopie Pies tender.
If your blend lacks xanthan gum, add 1/4 teaspoon per cup of flour to help structure.
Chill the dough 15–20 minutes before baking to limit spread and maintain a soft bite.
Expect a slightly crumblier texture; bake a minute longer if needed and cool completely before filling.

Egg-free adaptation (flax eggs or applesauce)

Two flax eggs: mix 2 tablespoons ground flax with 6 tablespoons water; let thicken 5–10 minutes.
Or use 1/2 cup unsweetened applesauce per 2 eggs (1/2 cup total) for a moisture boost.
Cookies may bake a touch denser; check at 9–11 minutes and adjust as needed.
Cool completely before filling for best texture in Pumpkin Whoopie Pies.

Dairy-friendly frosting substitutions

Swap to dairy-free cream cheese and dairy-free butter for the maple frosting.
Or whip up a dairy-free maple buttercream: dairy-free butter, powdered sugar, maple syrup; beat until fluffy.
Chill the frosted cookies 15–20 minutes to help set the filling and make stacking easier.

Serving Suggestions

Pairings for fall gatherings

I love pairing Pumpkin Whoopie Pies with coffee, apple cider, or vanilla chai.
I offer them with cheddar cubes or spiced nuts for contrast.

Presentation ideas for gifting or entertaining

I wrap in parchment, tie with twine, and add a fall tag.
I arrange on a platter with mini pumpkins for a charming display.

Make-Ahead and Freezer-Friendly Pumpkin Whoopie Pies

When life gets busy, I rely on make-ahead treats like Pumpkin Whoopie Pies.

Freezing the components keeps the cozy flavors ready to finish in minutes.

Individual pumpkin whoopie pies with maple frosting filling, garnished with cinnamon sticks. — Sweet autumn bite

Make-ahead assembly plan

Bake the cookies, then cool completely on a rack.
Freeze the cookies in a single layer on parchment.
Transfer frozen cookies to an airtight container; label and date.
Whip frosting ahead and keep it refrigerated until you’re ready to assemble.
Thaw cookies for 20 to 30 minutes before filling, or use room-temp cookies for faster assembly.
Assemble, then chill briefly to set the frosting and make stacking easy.

Freezer procedures and thawing tips

Freeze unfilled cookies for the best texture; frost after thawing.
Store in airtight containers; place parchment between layers to prevent sticking.
Label with date; freezer life is about 2–3 months.
Frosted pies freeze, but expect slight texture changes; thaw in fridge before serving.

Timeline for a month of batch baking

Plan a weekly rhythm to keep fresh treats on hand.

Week one: bake two batches, cool, freeze, and refrigerate frosting.

Week two: repeat; frost and assemble a portion for the fridge.

Week three: mix in a flavor twist if you like.

Week four: share with neighbors or tuck into gift baskets for fall moments.

FAQs

What is the filling made of in whoopie pies?

In Pumpkin Whoopie Pies, the filling is a maple cream cheese frosting made from cream cheese, butter, powdered sugar, and maple syrup. It creates a tangy-sweet contrast to the pumpkin cookies.

What makes a whoopie pie a whoopie pie?

Two soft, cake-like cookies with a creamy filling sandwiched between them define a whoopie pie. The sandwich and the frosting give it that signature texture and twist.

Is pumpkin pie healthy or unhealthy?

Pumpkin itself is healthy, with fiber and nutrients; but pumpkin pie is rich in sugar and fat. Moderation and mindful portions keep it festive without going overboard.

Why is it called a whoopie pie?

The nickname comes from early 20th-century New England. People reportedly exclaimed “whoopie!” after tasting these sandwich cookies.

Final Thoughts

Sharing these Pumpkin Whoopie Pies with loved ones feels like gift-wrapping autumn itself. I watch the cookies blush from the oven, then glow as the maple cream cheese frosting gathers their stories. It reminds me how small treats spark big smiles.

On busy days, a tray of these pies is my pocket of calm. They travel well, delight picky eaters, and end meals with a warm note of celebration.

I hope you taste the nostalgia, warmth, and grace of a kitchen that keeps showing up, one bite at a time. May every bite feel like a grateful hug from me.