Pumpkin Whoopie Pies

Photo by Raymond Hom
Read Reviews
  • Makes 10 pies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 416 calories
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 46 mg
    • Sodium 234 mg
    • Protein 4 g
    • Carbohydrate 56 g
    • Sugar 39 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 36 mg


  1. Check For the cookies:
  2. Check 1 1/2cups all-purpose flour, spooned and leveled
  3. Check 1 1/2teaspoons pumpkin pie spice
  4. Check 1/2teaspoon baking powder
  5. Check 1/2teaspoon baking soda
  6. Check 1/2teaspoon kosher salt
  7. Check 1cup pure pumpkin puree (not pumpkin pie filling)
  8. Check 1/2cup granulated sugar
  9. Check 1/2cup packed light brown sugar
  10. Check 1/2cup canola oil
  11. Check 1 large egg
  12. Check 1teaspoon pure vanilla extract
  13. Check For the filling:
  14. Check 4ounces cream cheese, at room temperature
  15. Check 4tablespoons (1/2 stick) unsalted butter, at room temperature
  16. Check 1 1/2cups confectioners’ sugar
  17. Check 1/2teaspoon pure vanilla extract


  1. Make the cookies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
  2. In a large bowl, whisk together the pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not overmix).
  3. Drop mounds of the dough (about 2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12 to 14 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  4. Make the filling: With an electric mixer, beat the cream cheese, butter, confectioners’ sugar, and vanilla until fluffy, 2 to 3 minutes. 
  5. Make the whoopie pies: Spread a heaping tablespoon of filling on the flat side of half the cookies. Top with the remaining cookies. If soft, chill for 20 to 25 minutes.
  6. Storage suggestion: Keep the whoopie pies refrigerated, between sheets of wax paper in an airtight container, for up to 1 day. Bring to room temperature before serving, if desired.