I’m so excited to share my favorite pumpkin whoopie cookie recipe with you. I’ve been making these for years, and they’re always a hit with my family and friends. The combination of moist pumpkin cake, creamy filling, and crunchy cookies is just perfect.
And the best part? They’re relatively healthy compared to traditional whoopie pies, thanks to the use of whole wheat flour and reduced sugar content. My kids love helping me make the cookies, and they’re always eager to taste the finished product.
In fact, my daughter has even started calling them ‘pumpkin whoopie love cookies’ because she loves them so much. We often have these as a special treat after dinner, but they’re also perfect for snacking or as a fun dessert for potlucks and gatherings. Plus, they freeze really well, so we can enjoy them all year round.
As a busy mom, I appreciate how easy it is to whip up a batch of these cookies – just mix together the dough, scoop out the cookies, and bake until golden brown. It’s a simple yet impressive dessert that’s sure to please even the pickiest eaters. And with the holidays coming up, I know these will be a staple at our house.
So go ahead and give them a try – I promise you won’t be disappointed! They’re also great for using up leftover canned pumpkin puree if you have some on hand.
Pumpkin Whoopie Cookies
4.7 from 852 votes
Soft and chewy pumpkin whoopie cookies with a creamy filling, perfect for fall. These cookies are great as a snack or a dessert.
3In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
4In a large bowl, cream together butter and brown sugar using an electric mixer until light and fluffy.
5Add vanilla extract and pumpkin puree, mix well.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7The dough will be thick.
8Using a small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9Bake for 10-12 minutes, or until the edges are lightly golden.
10Remove from oven and let the cookies cool on the baking sheet for 5 minutes.
11Then transfer them to a cooling rack to cool completely.
12While the cookies are cooling, prepare the filling.
13In a large bowl, beat together cream cheese and butter until smooth and creamy.
14Gradually add powdered sugar, mixing well.
15Add vanilla extract and salt, mix until well combined.
16Once the cookies are completely cooled, spread or pipe a generous amount of filling onto the flat side of one cookie, then sandwich with another cookie.
17Repeat with remaining cookies and filling.
18Store whoopie cookies in an airtight container in the refrigerator for up to one week.
Tips: For a fun twist, add a layer of caramel or chocolate ganache between the cookies. You can also use a piping bag to decorate the cookies and make them look more festive.
Watch Video Of How Pumpkin Whoopie Cookies Works
I always say that these pumpkin whoopie love cookies are a staple in our household because of their ease of preparation and delicious taste.
They’re perfect for any occasion – whether it’s a family gathering or just a random Tuesday evening – because they’re easy to grab off the counter or out of the freezer and serve without any fuss whatsoever.
❓ Frequently Asked Questions About Pumpkin Whoopie Cookies
What is a whoopie cookie?
A whoopie cookie is essentially two soft cookies sandwiched together with a creamy filling in between. It’s similar to a sandwich cookie, but with a more delicate texture and a sweet surprise in the middle.
Can I use store-bought pumpkin puree?
Yes, you can use store-bought pumpkin puree in place of fresh pumpkin puree if you prefer. Just make sure to choose an unsweetened variety to avoid adding extra sugar to your recipe.
Why do these cookies freeze so well?
The key to keeping these cookies fresh for months is to make sure they’re completely dry before freezing. You can speed up this process by baking them until they’re extra crispy – this will help prevent moisture from building up inside the cookies.
Can I make these cookies gluten-free?
Yes, you can easily make these cookies gluten-free by substituting the whole wheat flour with a gluten-free flour blend. Just be aware that gluten-free flours can behave differently than traditional flours, so you may need to adjust the ratio of liquid to dry ingredients accordingly.
How long do these cookies keep at room temperature?
These cookies are best stored at room temperature in an airtight container for up to 5 days. After that, they’ll start to lose their moisture and become stale.
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