pumpkin pie whoopie pie recipe

Written ByJenny Smyth Posted on
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The Best pumpkin pie whoopie pie recipe

I’m so excited to share this pumpkin pie whoopie pie recipe with you all today. As a mom of three, I’m always on the lookout for delicious and easy recipes that my family will love, and this one fits the bill perfectly. The combination of flaky pastry, creamy pumpkin filling, and sweet icing is a match made in heaven.

Plus, it’s so easy to make and can be customized to fit any occasion or dietary need. My kids can’t get enough of the whoopie pies, and I love how they’re a great way to get in some extra veggies (hello, pumpkin puree!) without even realizing it.

And let’s be real, who doesn’t love the idea of eating a whole pie by themselves? (Not that I’ve ever done that…) This recipe is a staple in our household, whether we’re having a family dinner or just need a quick dessert fix.

And the best part? It’s actually pretty good for you too – the pumpkin puree adds some amazing nutrients and the pastry is made with wholesome ingredients. So go ahead, give this recipe a try and let me know what you think!

I promise you won’t be disappointed.

Pumpkin Pie Whoopie Pies

Pumpkin Pie Whoopie Pies

4.5 from 1002 votes

These pumpkin pie whoopie pies combine soft, spiced pumpkin cakes with a creamy filling that tastes just like pumpkin pie. They are a fun, handheld twist on the classic autumn dessert.

Prep Time25 mins
Cook Time12 mins
Resting Time0 mins
Total Time37 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pumpkin Cakes

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree

For the Cream Cheese Filling

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon milk, if needed

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line two baking sheets with parchment paper.
3In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Set aside.
4In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and vanilla extract, beating until combined.
6Then mix in the pumpkin puree until smooth.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
8Do not overmix.
9Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
10Bake for 10 to 12 minutes, until the cakes are set and a toothpick inserted into the center comes out clean.
11Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
12For the filling, beat the cream cheese, butter, and vanilla extract together in a medium bowl until smooth.
13Gradually add the powdered sugar, beating on low speed until incorporated, then increase to medium speed and beat until fluffy.
14If the filling is too thick, add milk one teaspoon at a time until it reaches a spreadable consistency.
15Once the cakes are completely cool, spread or pipe a generous amount of filling onto the flat side of one cake.
16Top with another cake, flat side down, to form a sandwich.
17Repeat with remaining cakes and filling.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 4g

📝Notes

Store whoopie pies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

Watch Video Of How Pumpkin Pie Whoopie Pies Works

This pumpkin pie whoopie pie recipe is always a hit with my family and friends – it’s easy to make, deliciously unique, and perfect for any occasion.

Whether we’re having a family dinner or just need a quick dessert fix, this recipe never fails to impress.

And as an added bonus, it’s actually pretty good for you too – the pumpkin puree adds some amazing nutrients and the pastry is made with wholesome ingredients.

❓ Frequently Asked Questions About Pumpkin Pie Whoopie Pies

Q: What’s the difference between a whoopie pie and a traditional pie?

This recipe combines the best of both worlds – the flaky pastry of a traditional pie with the creamy filling of a whoopie pie. The result is a deliciously unique dessert that’s sure to impress.

Q: Can I use canned pumpkin puree instead of fresh?

Yes, you can definitely use canned pumpkin puree if that’s what you have on hand. Just make sure to choose an organic option to avoid any added preservatives or sugars.

Q: How do I store leftover whoopie pies?

Store leftover whoopie pies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Q: Can I make these ahead of time?

Yes, you can definitely make these ahead of time! Simply assemble the whoopie pies without baking them, then store them in an airtight container at room temperature for up to 24 hours before baking.

Q: What’s the best way to frost these?

I recommend using a piping bag fitted with a large round tip to frost these whoopie pies. This will give you the most even coverage and prevent any lumps from forming.

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