Fluffy Pumpkin Whoopie Pies Recipe with a Dreamy Cream Cheese Center

Imagine biting into soft, fluffy pumpkin cookies, packed with warm spices like cinnamon, ginger, and cloves, with a sweet, tangy cream cheese filling that melts in your mouth. These Pumpkin Whoopie Pies are the ultimate fall treat, bringing the cozy flavors of pumpkin spice and creamy goodness together in perfect harmony. Whether you're serving them at a festive gathering or enjoying them with a cup of coffee on a crisp autumn afternoon, these whoopie pies will win over every dessert lover.

Photo byInsanelyGoodRecipes

I came across this recipe at Insanely Good Recipes and couldn't resist sharing it with you all! Their detailed instructions and helpful tips made recreating this treat a breeze, and now, I'm excited to walk you through how to make it at home.

The Backstory: Why Pumpkin Whoopie Pies?

Whoopie pies, traditionally a New England treat, consist of two soft, cake-like cookies sandwiching a creamy filling. They were originally made with chocolate cookies and marshmallow fluff filling, but the pumpkin version adds an irresistible seasonal twist. As a lifelong lover of all things pumpkin, this recipe has become a go-to for me during the fall months. The comforting blend of spices and the creamy center make these pies a perfect indulgence on cooler days.

The Recipe Breakdown

The best part about making these Pumpkin Whoopie Pies is how straightforward it is. The cookies are delightfully soft, and the cream cheese filling is smooth and decadent. Here’s how you can whip up this autumn treat in no time:

Ingredients:

For the Pumpkin Cookies:

• 3 cups (360g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 cups light brown sugar, packed
• ½ cup butter
• 2 large eggs + 1 egg yolk (room temperature)
• 1 (15-ounce) can pumpkin puree
• 1½ teaspoons vanilla extract

For the Cream Cheese Filling:

• ½ cup unsalted butter, softened
• 8 ounces cream cheese, room temperature
• ½ teaspoon vanilla extract
• 3 cups powdered sugar

Instructions:

Step 1: Prepare the Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg, and cloves). In a separate bowl, beat the brown sugar and butter until light and fluffy, then blend in the eggs and yolk, followed by the pumpkin puree and vanilla extract.

Gently stir in the dry ingredients until just combined—be careful not to overmix, as this can make the cookies less soft.

Step 2: Bake the Cookies

Use a small cookie scoop (about 2 tablespoons) to drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Cream Cheese Filling

While the cookies cool, prepare the filling by beating the butter, cream cheese, and vanilla together until smooth. Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until fluffy, about 2 minutes.

Step 4: Assemble the Whoopie Pies

Once the cookies are completely cool, spread or pipe the cream cheese filling onto the flat side of half of the cookies. Top with the remaining cookies, flat side down, and gently press them together to form sandwiches.

For best results, refrigerate the whoopie pies for at least 30 minutes to let the filling set before serving.

Pro Tips:

• Chilled Pumpkin Puree: For fluffier cookies, use cold pumpkin puree straight from the fridge.
• Don't Overmix: To keep the cookies soft and cakey, avoid overmixing once you've added the dry ingredients.
• Make Ahead: These whoopie pies taste even better the next day, as the flavors meld beautifully overnight. Store them in the fridge for ultimate freshness!

A Cultural Sweet Treat

Whoopie pies are thought to have originated in Amish country, where they were known as "hucklebucks" or "gobs" before they were embraced by New England. Pumpkin whoopie pies add a delicious twist to the original, using fall's favorite flavor—pumpkin. They’re the perfect way to welcome autumn and indulge in the comforting taste of the season.

Variations:

• Gluten-Free: Substitute a gluten-free flour blend for the all-purpose flour to accommodate gluten-free diets.
• Dairy-Free: Use dairy-free cream cheese and butter for a completely dairy-free version of these pies.

Serve and Enjoy

Serve these Pumpkin Whoopie Pies with a warm cup of tea or coffee for the perfect fall snack. They also make excellent party desserts or treats for kids' lunchboxes. Whatever the occasion, these delicious pies are sure to be a hit.

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