These Pumpkin Whoopie Pies turn a warmly spiced pumpkin batter into soft, tender cookie cakes with a creamy whipped cream cheese filling. Small scoops of batter bake quickly, making this a fun fall dessert without the work of assembling a traditional layer cake.
The pumpkin cakes are soft enough to sandwich around the filling without crumbling, while cloves, cinnamon, and ginger give them a distinctly warm spice profile. Chilling the finished whoopie pies also gives the cream cheese filling time to firm up between the two cake-like halves.
What Makes These Whoopie Pies Worth Making
- Quick Baking: Each batch takes only 7–9 minutes in the oven.
- Small Portions: The one-tablespoon scoop creates individual desserts that are easy to serve.
- Simple Assembly: Once the pumpkin halves are cool, the filling and sandwiching take just a few minutes.
- Make-Ahead Friendly: The assembled whoopie pies can be refrigerated until you are ready to serve them.
- Great for Fall Baking: Pumpkin and warm spices make these especially suited to autumn dessert tables.
- Good for Decorating: Piping the cream cheese filling gives the finished pies a neat, bakery-style appearance.
Chef’s Tip: Use the same one-tablespoon scoop for every portion of batter. Consistent sizing makes it much easier to find matching halves when you assemble the whoopie pies.
Pumpkin Whoopie Pies
Equipment
- Large mixing bowl
- Measuring cups and spoons
- 1-tablespoon cookie scoop
- Parchment paper
- Cookie sheets
- Cooling rack
- Electric mixer
- Piping bag
- #2A decorating tip
Ingredients
- 2 cups pumpkin
- 2 egg yolks
- 2 cups dark brown sugar
- 1 cup vegetable oil
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- Pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups flour
- 8 ounces cream cheese softened
Instructions
- Preheat the oven to 350°F.
- Add the pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla, and flour to a large mixing bowl.
- Using a 1-tablespoon scoop, place scoops of batter onto a parchment-covered cookie sheet.
- Bake for 7–9 minutes, checking the pies with a toothpick to make sure they are done. Let the pies cool completely on a cooling rack.
- Mix the cream cheese in a bowl until there are no lumps.
- Using a #2A decorating tip, pipe the whipped cream cheese over the flat portion of half of the whoopie pies.
- Top the cream cheese with the other half of the whoopie pies, flat side down. Refrigerate and enjoy.
Notes
- The original recipe yields 2 dozen whoopie pies.
- Make sure the whoopie pie halves are completely cool before adding the cream cheese filling.
- Refrigerate the assembled whoopie pies because of the cream cheese filling.
Nutrition Information
| Nutrient | Per Whoopie Pie |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 40 g |
| Protein | 4 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 27 g |
| Sodium | 190 mg |
| Saturated Fat | 3 g |
| Cholesterol | 30 mg |
Nutrition information is an estimate based on the ingredients provided and may vary depending on portion size and specific brands.
How to Get Matching Whoopie Pie Halves
Unlike a sandwich cookie, whoopie pies are soft cake-like rounds, so the two halves do not have to be perfectly identical. Still, consistent portions make assembly much easier.
The one-tablespoon scoop in this recipe is especially helpful because every portion starts at approximately the same size. Try to place the batter in similar-sized rounds rather than spreading it manually.
Once baked and completely cooled, arrange the halves in pairs before piping the filling. Matching pieces by size gives you a more even finished shape.
Getting the Cream Cheese Filling Ready for Piping
The cream cheese needs to be softened before mixing. This allows the electric mixer to smooth out lumps and creates a filling that can move through the decorating tip.
For the cleanest assembly, pipe the filling onto the flat side of one pumpkin cake rather than spreading it toward the edges. When the second half is placed on top, the filling will naturally spread outward.
The cream cheese should be smooth before it goes into the piping bag. Any remaining lumps can make piping uneven, particularly through a smaller decorating tip.
Small Mistakes That Can Affect the Result
- Uneven Scoops: Different batter amounts produce mismatched halves that are harder to sandwich.
- Overbaking: Check the pies at 7 minutes so the soft cakes do not become unnecessarily dry.
- Warm Cake Halves: Filling them before they cool can soften the cream cheese and make assembly messy.
- Lumpy Cream Cheese: Mix until completely smooth before transferring it to the piping bag.
- Too Much Filling: Keep the piped filling controlled so it does not spill out when the second half is added.
- Skipping Refrigeration: The assembled pies need refrigeration because of the cream cheese filling.
A Better Way to Assemble a Batch
Once all the pumpkin halves have cooled, lay them out flat with their undersides facing up. This makes it easier to see which pieces are similar in size before you start piping.
Pair the cakes first, then pipe the cream cheese onto half of the pairs. This creates a simple assembly line and keeps you from having to search for matching halves after the filling has already been added.
Place the remaining cake halves flat side down over the filling and gently press them into place.
Try More Pumpkin Recipes
- Pumpkin Cheesecake Truffles
- Tiny Pumpkin Pancakes
- Pumpkin Chocolate Chip Scones
- No-Bake Pumpkin Cheesecake
Storage Tips for the Best Texture
- Refrigerate: Keep assembled whoopie pies refrigerated because of the cream cheese filling.
- Use a Covered Container: Store them in an airtight or tightly covered container to protect the soft cakes.
- Separate Layers: If stacking them, place parchment between layers to reduce sticking.
- Keep Dishes Cool: Return unused whoopie pies to the refrigerator after serving.
- Serve Chilled: Refrigeration keeps the cream cheese filling firm and makes the sandwiches easier to handle.
Frequently Asked Questions
- Why are these called whoopie pies if they are made with cake-like rounds?
Whoopie pies are traditionally made by sandwiching a creamy filling between two soft, cake-like pieces. These pumpkin versions follow that same basic format. - Why are only egg yolks used?
Egg yolks add richness and help bind the batter while keeping the ingredient list different from a traditional cake batter made with whole eggs. - Can I make the pumpkin halves ahead of time?
Yes. The pumpkin cake portions can be baked and cooled before you assemble them with the cream cheese filling. - Why does the recipe use a one-tablespoon scoop?
Consistent portions help the cakes bake at a similar rate and make it easier to match two halves when assembling the sandwiches. - What side of the pumpkin cakes should receive the filling?
Pipe the cream cheese onto the flat portion of the cakes. The rounded tops form the outside of the finished whoopie pies. - Why do the pumpkin cakes need to cool completely?
Warm cake can soften the cream cheese filling and make it difficult to pipe cleanly. Cooling also gives the cakes enough structure for assembly. - Can I use a different piping tip?
Yes. The recipe specifies a #2A tip, but another appropriately sized tip can be used if you want a different piping shape.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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