10 Pumpkin Whoopie Pie Recipes for Autumn Baking

Classic Pumpkin Whoopie Pies With Cream Cheese Filling

Classic Pumpkin Whoopie Pies with Cream Cheese Filling are a delightful fall treat that combines the rich, moist flavor of pumpkin with a creamy, tangy filling. These delicious sandwich cookies are soft and cake-like, making them perfect for sharing or enjoying with a cup of coffee or tea. Each bite offers a perfect balance of sweetness and spice, making them a hit during the autumn season.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter (softened)	1/2 cup
Granulated sugar	1 cup
Brown sugar	1 cup
Eggs	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 teaspoon
Cream cheese (softened)	8 oz
Powdered sugar	2 cups
Milk	2 tablespoons
Vanilla extract (for filling)	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy. Add the egg, pumpkin puree, and vanilla, mixing until smooth.
Gradually add the dry ingredients to the wet mixture until just combined.
Using a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, leaving space between each.
Bake for 10-12 minutes until the edges are firm. Let cool completely on wire racks.
For the filling, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Once cookies are cool, spread or pipe the cream cheese filling onto the flat side of one cookie and sandwich with another cookie.
Enjoy your delicious Classic Pumpkin Whoopie Pies!

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Chocolate Chip Pumpkin Whoopie Pies

Chocolate Chip Pumpkin Whoopie Pies are a delicious twist on the classic whoopie pie, combining the warm flavors of pumpkin with the sweetness of chocolate chips. These soft, cake-like cookies are perfect for those who enjoy a fusion of seasonal spices and rich chocolate, making them an excellent choice for fall gatherings or cozy afternoons at home.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter (softened)	1/2 cup
Granulated sugar	3/4 cup
Brown sugar	3/4 cup
Eggs	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 teaspoon
Semi-sweet chocolate chips	1 cup
Cream cheese (softened)	8 oz
Powdered sugar	1 1/2 cups
Milk	2 tablespoons
Vanilla extract (for filling)	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy. Add the egg, pumpkin puree, and vanilla, mixing until smooth.
Gradually add the dry ingredients to the wet mixture until just combined, then fold in the chocolate chips.
Using a cookie scoop, drop spoonfuls of batter onto the prepared baking sheets, leaving space between each.
Bake for 10-12 minutes until the edges are firm. Let cool completely on wire racks.
For the filling, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Once cookies are cool, spread or pipe the cream cheese filling onto the flat side of one cookie and sandwich with another cookie.
Enjoy your delicious Chocolate Chip Pumpkin Whoopie Pies!

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Maple Pecan Pumpkin Whoopie Pies

Maple Pecan Pumpkin Whoopie Pies are a delightful fall treat that combines the rich flavors of pumpkin and maple syrup with crunchy pecans, resulting in soft, cake-like cookies that are perfect for cozy gatherings. These whoopie pies are filled with a creamy maple buttercream that adds an extra layer of sweetness, making them a unique twist on the traditional whoopie pie.

Ingredients	Quantity
All-purpose flour	2 cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter (softened)	1/2 cup
Granulated sugar	3/4 cup
Brown sugar	3/4 cup
Eggs	1 large
Pure pumpkin puree	1 cup
Pure maple syrup	1/3 cup
Vanilla extract	1 teaspoon
Chopped pecans	1/2 cup
Cream cheese (softened)	8 oz
Powdered sugar	1 1/2 cups
Maple syrup (for filling)	2 tablespoons
Milk	2 tablespoons
Vanilla extract (for filling)	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add the egg, pumpkin puree, maple syrup, and vanilla, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, then gently fold in the chopped pecans.
Using a cookie scoop, drop spoonfuls of the batter onto the prepared baking sheets, spacing them appropriately.
Bake for 10-12 minutes until the edges set. Allow to cool on wire racks.
For the filling, beat together the cream cheese, powdered sugar, maple syrup, milk, and vanilla extract until smooth and creamy.
Once the cookies are cool, spread the maple buttercream filling on the flat side of one cookie and sandwich it with another.
Enjoy your delicious Maple Pecan Pumpkin Whoopie Pies!

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Spiced Pumpkin Whoopie Pies With Cinnamon Buttercream

Spiced Pumpkin Whoopie Pies With Cinnamon Buttercream are a delectable seasonal dessert that embodies the comforting flavors of fall. These soft, cake-like cookies are infused with warm spices and filled with a rich cinnamon buttercream, making them a perfect treat for autumn gatherings or cozy nights at home.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	1 tablespoon
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter (softened)	1/2 cup
Granulated sugar	1 cup
Brown sugar	1/2 cup
Eggs	1 large
Pure pumpkin puree	1 cup
Vanilla extract	1 teaspoon
Powdered sugar	2 cups
Heavy cream (for filling)	2 tablespoons
Ground cinnamon (for filling)	1/2 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, mix together the flour, baking powder, baking soda, spices, and salt.
In a large bowl, cream the softened butter with granulated and brown sugars until fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing until well combined.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Using a cookie scoop, drop spoonfuls of the batter onto baking sheets, spacing them evenly.
Bake for 10-12 minutes, until set, and allow cookies to cool on wire racks.
To prepare the filling, beat together the powdered sugar, heavy cream, and ground cinnamon until smooth.
Once cooled, spread the cinnamon buttercream on the flat side of one cookie and sandwich with another.
Serve and enjoy your delightful Spiced Pumpkin Whoopie Pies!

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Vegan Pumpkin Whoopie Pies

Vegan Pumpkin Whoopie Pies are a delightful, dairy-free twist on the classic fall dessert. These soft and flavorful cookies are made with wholesome ingredients that come together to create a moist and tender treat, ideal for vegans and those with dairy allergies. Filled with a creamy vegan frosting, these whoopie pies are perfect for any autumn occasion or just as a sweet indulgence.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	1 tablespoon
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Coconut oil (melted)	1/2 cup
Brown sugar	1 cup
Pure pumpkin puree	1 cup
Plant-based milk (unsweetened)	1/4 cup
Vanilla extract	1 teaspoon
Powdered sugar	2 cups
Coconut cream (for filling)	1/4 cup
Ground cinnamon (for filling)	1/2 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
In a large bowl, mix melted coconut oil with brown sugar until smooth. Stir in the pumpkin puree, plant-based milk, and vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture until just combined.
Use a cookie scoop to drop spoonfuls of batter onto prepared baking sheets, spacing them evenly apart.
Bake for 10-12 minutes, or until cookies are set, then let cool on wire racks.
For the filling, beat together powdered sugar, coconut cream, and ground cinnamon until smooth.
Once cookies are cooled, spread the filling on the flat side of one cookie and sandwich with another.
Enjoy your Vegan Pumpkin Whoopie Pies!

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Gluten-Free Pumpkin Whoopie Pies

Gluten-Free Pumpkin Whoopie Pies are a delicious alternative to the traditional whoopie pie, perfect for those with gluten sensitivities. These moist and fluffy treats feature a rich pumpkin flavor complemented by warm spices, all sandwiched between creamy fillings. They are sure to be a hit at any fall gathering or as a delightful treat anytime.

Ingredients	Quantity
Gluten-free all-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	1 tablespoon
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Vegetable oil (or melted coconut oil)	1/2 cup
Brown sugar	1 cup
Pure pumpkin puree	1 cup
Unsweetened almond milk (or other plant-based milk)	1/4 cup
Vanilla extract	1 teaspoon
Powdered sugar	2 cups
Cream cheese (or vegan alternative for filling)	1/4 cup
Ground cinnamon (for filling)	1/2 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together gluten-free flour, baking soda, baking powder, spices, and salt.
In a separate bowl, mix vegetable oil and brown sugar until smooth, then stir in pumpkin puree, almond milk, and vanilla until combined.
Gradually add dry ingredients to the wet mixture until just incorporated.
Use a cookie scoop to drop batter onto prepared sheets, spacing them out evenly.
Bake for 10-12 minutes; let cookies cool on wire racks.
For the filling, beat together powdered sugar and cream cheese until smooth, mixing in cinnamon.
Once cool, spread filling on one cookie and top with another to assemble. Enjoy your Gluten-Free Pumpkin Whoopie Pies!

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Pumpkin Spice Whoopie Pies With Nutella Filling

Pumpkin Spice Whoopie Pies with Nutella Filling are an irresistible autumn treat that combines the classic whoopie pie structure with a rich, chocolatey surprise. The soft, spiced pumpkin cookies are perfectly matched with a decadent Nutella filling, making for a delightful dessert that is sure to impress at any gathering or cozy fall evening.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Vegetable oil (or melted coconut oil)	1/2 cup
Brown sugar	1 cup
Pure pumpkin puree	1 cup
Eggs	2 large
Vanilla extract	1 teaspoon
Nutella (or similar chocolate spread)	1 cup
Powdered sugar	1 cup
Milk (for smoothing filling, optional)	1-2 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
In a separate bowl, mix vegetable oil and brown sugar until blended, then add pumpkin puree, eggs, and vanilla.
Gradually incorporate dry ingredients into the wet mixture until well combined.
Use a cookie scoop to drop batter onto prepared baking sheets, spacing them evenly.
Bake for 10-12 minutes until set; cool on wire racks.
For the filling, mix Nutella with powdered sugar until smooth, adding milk if necessary to achieve a creamy consistency.
Once cookies are cool, spread Nutella filling on one cookie and top with another to form sandwiches. Enjoy your Pumpkin Spice Whoopie Pies with Nutella Filling!

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Caramel Drizzled Pumpkin Whoopie Pies

Caramel Drizzled Pumpkin Whoopie Pies are a delightful autumn dessert that combines the moist, spiced pumpkin cookie base with a luscious caramel filling, creating a perfect balance of flavors and textures. Topped off with a drizzle of warm caramel, these whoopie pies are an elegant treat that will charm everyone at your fall gatherings.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Vegetable oil (or melted coconut oil)	1/2 cup
Brown sugar	1 cup
Pure pumpkin puree	1 cup
Eggs	2 large
Vanilla extract	1 teaspoon
Caramel sauce	1 cup (for filling)
Powdered sugar	1 cup
Heavy cream (for thinning caramel, optional)	1-2 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
In a separate bowl, mix vegetable oil and brown sugar until blended, then add pumpkin puree, eggs, and vanilla.
Gradually fold in the dry ingredients until just combined.
Use a cookie scoop to drop batter onto the prepared baking sheets, spacing evenly.
Bake for 10-12 minutes until the cookies are set, then cool on wire racks.
For the filling, mix caramel sauce with powdered sugar until smooth; add cream if needed to achieve desired consistency.
Once cookies are cool, spread caramel filling on one and top with another to form sandwiches; drizzle with additional caramel for serving. Enjoy your Caramel Drizzled Pumpkin Whoopie Pies!

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Pumpkin Whoopie Pies With Marshmallow Fluff Filling

Pumpkin Whoopie Pies With Marshmallow Fluff Filling are a delightful twist on the classic whoopie pie. These soft pumpkin cookies are filled with a sweet and creamy marshmallow fluff, making for a whimsical dessert that is perfect for fall festivities. The combination of warm spices and fluffy filling creates a treat that will surely bring smiles to your gatherings.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Vegetable oil (or melted coconut oil)	1/2 cup
Brown sugar	1 cup
Pure pumpkin puree	1 cup
Eggs	2 large
Vanilla extract	1 teaspoon
Marshmallow fluff	1 cup
Powdered sugar	1/2 cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
In a separate bowl, mix vegetable oil and brown sugar until blended; add pumpkin puree, eggs, and vanilla extract.
Gradually fold in the dry ingredients until just combined.
Drop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing evenly.
Bake for 10-12 minutes until cookies are set; let cool on wire racks.
For the filling, beat marshmallow fluff and powdered sugar until well combined.
Once cookies are cool, spread a generous amount of the marshmallow fluff filling on the flat side of one cookie and top with another cookie to form a sandwich. Enjoy your Pumpkin Whoopie Pies With Marshmallow Fluff Filling!

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Double Layer Pumpkin Whoopie Pies

Double Layer Pumpkin Whoopie Pies are an irresistible treat that elevates the classic whoopie pie to new heights by combining two layers of spiced pumpkin cookies with a rich and creamy filling. These delightful dessert sandwiches are perfect for impressing guests at fall gatherings or enjoying cozy moments at home. The double layers provide extra deliciousness, making them a perfect choice for pumpkin lovers.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Vegetable oil (or melted coconut oil)	1/2 cup
Brown sugar	1 cup
Pure pumpkin puree	1 cup
Eggs	2 large
Vanilla extract	1 teaspoon
Cream cheese	8 oz, softened
Marshmallow fluff	1 cup
Powdered sugar	3/4 cup
Milk	2 tablespoons

Cooking Steps:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
In another bowl, mix vegetable oil and brown sugar; add pumpkin puree, eggs, and vanilla extract.
Fold in the dry ingredients until combined and drop tablespoon-sized dollops onto the baking sheets.
Bake for 10-12 minutes; allow cookies to cool on wire racks.
In a separate bowl, beat cream cheese, marshmallow fluff, powdered sugar, and milk until smooth.
Spread filling on the flat side of one cookie, top with another cookie, and repeat to create double-layered whoopie pies. Enjoy!