Name: Perfect Pumpkin Whoopie Pies
Prep time: 30 min
Cook time: 12 min
Ingredients: 2 cups dark brown sugar (12oz/340g); 1 ½ cups Pumpkin Puree (12oz/340g); 1 cup vegetable oil (8floz/240ml); 2 large eggs (at room temperature); 1 teaspoon vanilla extract; 3 cups all-purpose flour (15oz/426g); 1 tablespoon Pumpkin pie spice; 1 teaspoon baking powder; 1 teaspoon salt; ½ recipe Cream Cheese Frosting

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Soft, pillowy pumpkin cookies sandwich a luscious cream cheese filling in these Perfect Pumpkin Whoopie Pies. The warm spices and rich pumpkin flavor create a cozy autumn treat that’s impossible to resist. With just 30 minutes of prep and 12 minutes of baking, you’ll have a batch of these delightful desserts ready to share or savor. The tender cookies melt in your mouth, while the creamy filling adds a perfect balance of sweetness and tang. Each bite is a harmonious blend of textures and flavors, making these whoopie pies a must-try for any pumpkin lover. Whether for a fall gathering or a sweet afternoon snack, they’re sure to impress.

These whoopie pies are not only delicious but also incredibly satisfying to make. The aroma of cinnamon, nutmeg, and pumpkin wafting through your kitchen is pure comfort. The soft, cake-like cookies pair beautifully with the smooth, velvety filling, creating a dessert that feels indulgent yet approachable. Perfect for beginners or seasoned bakers, this recipe is straightforward and rewarding. Share them with friends, or keep them all to yourself—either way, they’re a guaranteed crowd-pleaser. Fall has never tasted so good!

Ingredients for Perfect Pumpkin Whoopie Pies

2 cups (12oz/340g) dark brown sugar (packed for accuracy)
1 ½ cups (12oz/340g) Pumpkin Puree (use canned or homemade)
1 cup (8floz/240ml) vegetable oil (can substitute with melted coconut oil)
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups (15oz/426g) all-purpose flour (spooned and leveled for accuracy)
1 tablespoon Pumpkin pie spice (or make your own blend with cinnamon, ginger, nutmeg, and cloves)
1 teaspoon baking powder
1 teaspoon salt
½ recipe Cream Cheese Frosting (prepare in advance or use store-bought)

Step-by-Step Instructions

Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, whisk together the brown sugar, pumpkin puree, oil, eggs, and vanilla extract until well blended.
In a separate medium bowl, evenly stir together the flour, pumpkin pie spice, baking powder, and salt. Gradually mix this into the wet ingredients until just combined.
Using a piping bag fitted with a large round tip, pipe about 2 tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them about 3 inches apart.
Bake for 10-15 minutes, rotating the pans halfway through, until the cookies feel firm and turn golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Repeat with any remaining batter.
Once the cookies have cooled, turn half of them over so the bottoms are facing up.
Using a piping bag or offset spatula, spread 2-3 tablespoons of Cream Cheese Frosting on the bottoms of the cookies. Sandwich with the unfrosted halves.
Serve the whoopie pies the same day for the best texture. Store leftovers in an airtight container in the refrigerator for up to one day.

Creative Topping and Filling Ideas

While the classic cream cheese frosting is a winner, try experimenting with other fillings for a twist. Swap in maple buttercream for a cozy fall flavor, or add a dollop of spiced whipped cream for a lighter option. For a fun surprise, sprinkle a pinch of chopped pecans or mini chocolate chips into the filling before sandwiching the cookies.

Perfect Pairings for Serving

These pumpkin whoopie pies shine as a dessert, but they also make a delightful snack. Pair them with a warm cup of spiced chai tea or a glass of cold apple cider for a cozy treat. For a dessert spread, serve them alongside caramel-dipped apples or a slice of pumpkin pie for a full fall experience.

Storage Tips for Freshness

These whoopie pies are best enjoyed the day they’re made, but if you have leftovers, store them in an airtight container in the refrigerator for up to one day. To keep them from sticking together, place a sheet of parchment paper between layers. Let them come to room temperature before serving for the best texture.

Time-Saving Tricks for Busy Bakers

Short on time? Use a pre-made pumpkin pie spice blend instead of mixing your own. You can also prepare the batter and frosting a day ahead—just store them separately in the fridge. When ready to bake, let the batter sit at room temperature for 10 minutes before piping for easier handling.

Equipment Tips for Success

If you don’t have a piping bag, a zip-top bag with the corner snipped off works just as well for portioning the batter. For even baking, use a cookie scoop to ensure all mounds are the same size. And don’t forget to rotate the pans halfway through baking for perfectly golden cookies every time!