Pumpkin Whoopie Pies

Pumpkin whoopie pies pull me back to quiet afternoons when I needed a small pause from the rush around me.

I used to bake a batch and leave them on the counter to cool while the whole place filled with a warm, sweet scent that instantly softened my mood.

Those soft pumpkin cakes with creamy centers always felt like a gentle treat I could share without fuss.

Friends would drop by, spot them on the table, and somehow the conversation would slow down and stretch in the nicest way.

What makes these whoopie pies special for me is the balance they carry. They look playful, taste rich, and still feel light in spirit.

Each bite has a soft pumpkin layer that melts away, followed by smooth filling that stays pleasantly creamy without being overly sweet.

They always remind me how small, homemade things can turn an ordinary day into a calmer one.

If you enjoy baked treats that feel warm and friendly, these are my go-to. They’re easy to share, easy to hold, and they bring a gentle joy that never feels overdone.

They’re the kind of treat you make once and instantly keep in your regular rotation—not because of trends, but because the experience stays with you.

Table of Contents

Pumpkin Whoopie Pies Recipe

Ingredients

For The Pumpkin Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup packed light brown sugar
½ cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
½ cup neutral-flavored oil (such as canola or sunflower)
2 large eggs, room temperature
2 teaspoons vanilla extract

For The Cream Filling

¾ cup unsalted butter, softened
1 ½ cups powdered sugar, sifted
1 ½ cups marshmallow creme
1 teaspoon vanilla extract
Pinch of fine salt

Instructions

Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and to help the cookies bake evenly.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl until everything is fully blended with no clumps.
In a separate large mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, oil, eggs, and vanilla extract until the mixture is completely smooth. Make sure no streaks of egg or pumpkin remain.
Add the dry mixture to the wet mixture in two portions, stirring gently with a spatula after each addition. Stop mixing as soon as the flour disappears to keep the cookies soft and tender.
Use a small cookie scoop (about 1 ½ tablespoons of batter) to portion the batter onto the baking sheets. Leave enough space between each mound because they spread slightly into round cakes.
Lightly tap the baking sheet on the counter once to help settle the batter and release any air pockets for an even top.
Bake one sheet at a time for 11 to 13 minutes. The tops should look set, and the centers should spring back when touched. Do not overbake or they will lose their soft texture.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While they cool, prepare the filling. Beat the softened butter with a hand mixer or stand mixer until fluffy and pale, about 2 minutes.
Add the powdered sugar in two additions and beat on medium speed until smooth and creamy.
Add the marshmallow creme, vanilla extract, and pinch of salt. Beat again until the mixture becomes light, airy, and glossy. The filling should hold its shape but still feel soft.
Once the cookies are completely cool, match them into pairs of similar size.
Pipe or spoon a generous amount of cream filling onto the flat side of one cookie from each pair.
Gently press the matching cookie on top to create a neat sandwich. Avoid pressing too hard to keep the filling thick and fluffy.
Chill the assembled whoopie pies for 20 to 30 minutes before serving if you want cleaner edges and a firmer filling. They can also be enjoyed immediately for a softer bite.

What Makes Pumpkin Whoopie Pies Soft And Cake-Like?

The softness comes from a mix of moisture, gentle mixing, and the right balance of dry and wet ingredients. You get a tender cookie when the batter stays airy and isn’t overworked.

Pumpkin puree naturally adds moisture, so the cookies stay soft even after cooling. Baking soda and baking powder help them rise just enough to keep a light bite instead of a dense one.

To help you understand better, here are key factors in simple points:

Proper Moisture Balance: Pumpkin puree adds natural moisture that keeps the cookies soft from the inside out.
Right Leavening: Baking soda and baking powder help the batter lift and stay fluffy.
Minimal Mixing: Overmixing tightens the gluten and makes the cookies firm, so gentle stirring is important.
Correct Baking Time: Slightly underbaking keeps the center soft without making it sticky.

How Thick Should The Pumpkin Whoopie Pie Batter Be?

The batter should be thicker than cupcake batter but softer than cookie dough. You should be able to scoop it easily, and it should hold its shape without spreading too much.

This thickness ensures the cookies bake into round, smooth cakes. If the batter is too thin, the cookies flatten. If it’s too thick, they may turn dry or miss their soft texture.

Why Do Pumpkin Whoopie Pies Spread Too Much?

Pumpkin whoopie pies may spread if the batter has too much moisture or the oven heat is too low.

Spreading can also happen when there’s too much oil or the flour amount isn’t enough. Here’s what usually causes spreading:

Extra Moisture In The Batter: Extra pumpkin puree, excess oil, or large eggs add more liquid.
Low Oven Temperature: Cool oven heat makes the cookies melt before they set.
Warm Baking Sheets: A hot tray melts the batter fast, causing flat cookies.
Not Enough Flour: Low flour makes the batter too loose, leading to wide and thin cookies.

Can You Make The Pumpkin Cookies Ahead Of Time?

You can prepare the pumpkin cookies a day early. Once baked and cooled, you can store them in a sealed container at room temperature.

They stay soft and ready for filling. If you want to make them several days in advance, refrigerate or freeze them. Here are easy storage tips for the unfilled cookies:

Room-Temperature Storage: Store them in an airtight box for 24 hours.
Refrigerating Cookies: Keep them chilled for up to 3 days to maintain freshness.
Freezing Cookies: Freeze in layers with parchment paper between them. This stops sticking and keeps shape.

Why Is My Filling Too Runny?

Cream filling can turn runny if the butter is too soft or if the marshmallow creme adds extra moisture. Mixing for too long also makes it lose firmness. Here’s how to keep it stable and thick:

Proper Butter Softness: Butter should be soft enough to press with a finger but still cool to the touch.
Right Mixing Speed: Beat the filling on medium to avoid warming it too much.
Enough Powdered Sugar: Powdered sugar adds structure and holds the filling firm.
Chill When Needed: If the filling looks loose, a short chill firms it up for piping.

How Much Filling Should You Add To Each Whoopie Pie?

You should add enough filling to create a thick, visible layer between the cookies. Too little makes the pies feel dry.

Too much causes the filling to squeeze out when you press the cookies together. Aim for a layer that sits tall without spilling over the edges.

A small piping bag helps keep the filling neat and even. You can also use a spoon, but piping gives the best control.

Can You Freeze Fully Assembled Pumpkin Whoopie Pies?

You can freeze fully assembled pumpkin whoopie pies, but the filling should be firm before freezing. This prevents the pies from squashing in storage.

Place them in a single layer in the freezer for one hour, then move them to a container. Here’s how to freeze them properly:

Initial Freeze: Freeze the pies in a single layer so they hold their shape.
Proper Packing: After they’re firm, place them in an airtight box.
Layering: Put parchment paper between layers so the pies do not stick together.
Thawing: Thaw them in the fridge to keep the texture soft and stable.

How Do You Store Pumpkin Whoopie Pies?

Storage affects the texture and freshness. Since the filling is creamy, it stays safest in cool temperatures.

You can store them in the fridge or freezer based on how long you want to keep them. Here’s a simple breakdown to help you:

Short-Term Storage: Store in an airtight container in the refrigerator for up to 4 days.
Serving After Chilling: Let them sit at room temperature for 10 minutes before serving for a softer filling.
Freezer Storage: Freeze for up to 2 months. Wrap each pie individually before placing them in a container.

Keeping the pies cold also helps the filling stay thick and prevents the creamy center from becoming too soft.

Can You Adjust Spices In Pumpkin Whoopie Pies?

You can adjust the spices based on the flavor strength you enjoy. If you prefer bolder spice, add a little more cinnamon or ginger.

If you like a milder taste, reduce the cloves or nutmeg. Adjusting spices doesn’t affect the texture, only the flavor. Here are some easy spice adjustments you can make:

More Warm Flavor: Add extra cinnamon for a deeper taste.
Gentle Spice: Lower the ginger or cloves for a milder aroma.
Balanced Blend: Keep nutmeg small because it has a strong taste even in tiny amounts.