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Pumpkin Whoopie Pies With Cream Cheese Filling

These Pumpkin Whoopie Pies with Cream Cheese Filling are pretty sensational

Course Dessert
Cuisine American
Keyword Pumpkin
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 26
Calories 300 kcal
Author Adapted from Matt Lewis as featured by Martha Stewart


For the Cream Cheese Filling:

  • 3 cups confectioner's sugar
  • 1/2 cup unsalted butter softened (1 stick)
  • 8 ounces cream cheese softened
  • 1 teaspoon pure vanilla extract

For the Pumpkin Whoopie Cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed light-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
  3. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  4. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  5. Make the filling: Sift confectioner's sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioner's sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  6. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end (or just use a tablespoon). When cookies have cooled completely, pipe (or spoon) a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Recipe Notes

To keep the parchment paper from rolling up add a sprinkle of water to the baking sheet before you place the paper down.

After the pies are baked and fully cooled, use a metal spatula at a 45 degree angle to delicately get under them and lift from the baking sheet.

These pies are so moist that if you sit them on top of each other or on a surface other than parchment paper or plastic wrap, part of the cake will come off.

Yes, you can freeze them!! Wrap them individually in plastic wrap, then place them in a freezer ziplock and into the freezer they go. When you defrost them, unwrap and let them sit out (on the plastic wrap) for 35-40 minutes then enjoy!