Pumpkin Whoopie Pies
Fall’s favorite little cakes! 🎃 Pumpkin Whoopie Pies are soft spiced pumpkin cakes with a fluffy cream cheese filling.
The pumpkin batter is scooped and baked, cooled fully, then sandwiched with the filling.
Pumpkin pie spice makes them taste like fall. 🍂
Why You’ll Love It
- Soft pumpkin cakes. With pumpkin pie spice.
- Cream cheese filling. Fluffy and sweet.
- Fall flavor. Pumpkin and spice.
- Handheld. Little sandwich cakes.
- From scratch. Pantry ingredients and a can of pumpkin.
Ingredients You’ll Need
- Pumpkin puree: 1 1/2 cups.
- Brown sugar, oil, eggs and vanilla: Whisked together.
- Flour and pumpkin pie spice: Plus baking powder, baking soda and salt.
- Cream cheese and butter: The filling base.
- Powdered sugar and vanilla: To finish the filling.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Whisk the pumpkin, brown sugar, oil, eggs and vanilla, then stir in the flour, pumpkin pie spice, baking powder, baking soda and salt. Scoop rounds onto parchment-lined sheets, bake, and let them cool completely. Beat the cream cheese, butter, powdered sugar and vanilla until fluffy and sandwich it between two cakes.
Tips for the Best Pumpkin Whoopie Pies
- Whisk the wet first. Then stir in the dry.
- Line your sheets. Parchment helps.
- Bake at 350°F. 10 to 12 minutes.
- Cool fully. Before filling.
- Beat the filling. Until fluffy.
Fall’s favorite little cakes! 🎃 Save this for pumpkin season.
Pumpkin Whoopie Pies
Soft spiced pumpkin cakes sandwiched with fluffy cream cheese filling. Fall's favorite little cakes!
Ingredients
Equipment
Method
- Whisk pumpkin, sugar, oil, eggs, and vanilla.
- Stir in flour, spice, powder, soda, and salt.
- Scoop rounds onto parchment-lined sheets; bake at 350°F for 10–12 minutes. Cool fully.
- Beat the filling until fluffy; sandwich between two cakes.
Notes
- Cool the cakes fully before filling.
