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Pumpkin Spice Whoopie Pies

These pumpkin spice whoopie pies feature soft, moist cookie shells filled with a tangy cream cheese filling. The cookies are baked until golden and slightly chewy, while the filling provides a creamy contrast infused with warm spices and pumpkin flavor. The result is a cozy, autumn-inspired treat with a balance of sweetness, spice, and tender texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup canned pumpkin smooth and sweet
  • 1/2 cup brown sugar
  • 1/2 tsp smoked paprika optional for smoky depth
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 large egg or flaxseed mixture for vegan
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups all-purpose flour
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • electric mixer or whisk
  • Cookie scoop or tablespoon
  • Baking sheet
  • Parchment paper
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine canned pumpkin, softened butter, and brown sugar. Mix with a spatula or mixer until the mixture is smooth, creamy, and fragrant with warm spices.
  3. Add the egg (or flaxseed mixture) to the bowl and beat in thoroughly until well incorporated. The batter should become slightly thick and glossy.
  4. Sift together flour, ground cinnamon, ginger, smoked paprika (if using), and a pinch of salt in a separate bowl. Gradually fold these dry ingredients into the wet mixture, just until combined and no streaks remain.
  5. Using a cookie scoop or tablespoon, drop dollops of batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  6. Bake in the preheated oven for 12–15 minutes, or until the edges turn golden and the cookies feel firm when gently tapped. The tops should not be too shiny or wet.
  7. Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. Then, transfer them carefully to a cooling rack to cool completely.
  8. While the cookies cool, beat the softened cream cheese with vanilla extract until fluffy and smooth, about 3 minutes. This creates a creamy, tangy filling with a silky texture.
  9. Spread or pipe a generous dollop of cream cheese filling onto the flat side of one cookie, then top with a second cookie to form a sandwich.
  10. Gently press the sandwiches together, then chill them in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.
  11. Serve these pumpkin spice whoopie pies slightly chilled or at room temperature for a cozy, flavorful treat with a perfect balance of soft cookie shells and creamy filling.

Notes

For a vegan version, substitute the egg with flaxseed meal mixed with water and use dairy-free cream cheese. These pies can be stored in an airtight container in the fridge for up to 2 days.