Pumpkin Spice Whoopie Pies Recipe – Easy Fall Dessert with Cream Cheese Frosting

The first time I bit into a pumpkin spice whoopie pie, warm spices and creamy frosting did a little happy dance in my mouth—and I knew I’d found my new favorite fall treat. The soft, cake-like cookies practically melt in your hand, and that tangy cream cheese filling? Let’s just say I could eat it with a spoon (no shame). Pumpkin spice whoopie pies aren’t just a dessert—they’re an experience, a cozy hug on a chilly day, and honestly, the best way to celebrate autumn’s flavors.

I started making these pumpkin spice whoopie pies one October when my kitchen was overflowing with canned pumpkin and I was craving something more playful than classic pumpkin bread. I’d always loved the idea of whoopie pies—like a handheld cake sandwich, right?—but I wanted to give them that unmistakable fall twist. After a few test batches (and some sticky fingers), I landed on the perfect blend of cinnamon, ginger, and nutmeg, paired with a silky cream cheese frosting that’s just the right amount of sweet and tangy. If you love pumpkin spice lattes, you’ll adore these.

What I love most about this pumpkin spice whoopie pies recipe is how easy it is to throw together. These are perfect for fall bake sales, Halloween parties, Thanksgiving dessert tables, or just because you want to treat yourself. Whether you’re baking with kids or looking to impress your friends at the next potluck, this recipe has your back. I’ve made it so many times, I can practically do it with my eyes closed—and every time, someone asks for the recipe. So go ahead, grab that can of pumpkin, preheat your oven, and let’s get baking!

Why You’ll Love This Recipe

• Quick & Easy: These pumpkin spice whoopie pies come together in under an hour, making them perfect for last-minute gatherings or weeknight baking adventures.
• Simple Ingredients: No fancy grocery store hunt required—you probably have most of the ingredients in your pantry already.
• Perfect for Fall: With warm spices and real pumpkin, these are made for sweater weather, cozy nights, and autumn celebrations.
• Crowd-Pleaser: Both kids and adults can’t get enough of these—trust me, they disappear fast at any get-together.
• Irresistibly Delicious: The balance of soft, fluffy pumpkin cookies and tangy, creamy filling just can’t be beat.

Honestly, there are plenty of pumpkin treats out there, but what makes these pumpkin spice whoopie pies stand out is the texture. The cookies are pillowy and moist—almost like mini pumpkin cakes—while the cream cheese frosting is thick enough to hold its own, but soft enough to squish slightly with every bite. I’ve played around with the spice blend until it hit just the right notes (not too sweet, not too spicy, just right). Plus, the frosting isn’t overly sugary, which means you can actually taste the cream cheese and pumpkin coming through.

And let’s not forget how fun they are to make! You get to scoop, bake, fill, and sandwich. It’s hands-on and a little messy (in the best way). These pumpkin spice whoopie pies are great for making memories with your family or for impressing a crowd with minimal stress. There’s just something magical about picking up a homemade whoopie pie and taking that first bite—the world feels a little warmer and brighter, you know?

What Ingredients You Will Need

This pumpkin spice whoopie pies recipe relies on a handful of pantry staples and a few fridge essentials to create its signature flavor and texture. You don’t need anything fancy—just real, simple ingredients that work together to bring that classic fall flavor to life.

• For the Pumpkin Whoopie Pies:
  • All-purpose flour (240g) – gives structure and keeps the cookies soft
  • Baking powder (1 1/2 teaspoons) – helps the pies puff up
  • Baking soda (1/2 teaspoon) – works with the acid in the pumpkin for lift
  • Salt (1/2 teaspoon) – balances sweetness
  • Ground cinnamon (2 teaspoons) – the main spice note
  • Ground ginger (1/2 teaspoon) – adds gentle warmth
  • Ground nutmeg (1/4 teaspoon) – for that classic pumpkin spice aroma
  • Ground cloves (1/4 teaspoon) – optional, but gives a deeper spice kick
  • Unsalted butter, softened (1/2 cup / 113g) – creates a tender crumb
  • Brown sugar (1 cup / 200g) – adds moisture and caramel notes
  • Granulated sugar (1/2 cup / 100g) – for extra sweetness
  • Large eggs (2), room temperature – binds everything together
  • Pure vanilla extract (2 teaspoons) – rounds out the flavors
  • Canned pumpkin puree (1 cup / 245g, not pumpkin pie filling) – brings moisture and that unmistakable pumpkin flavor
  • Whole milk (1/4 cup / 60ml) – keeps the cookies extra soft
• For the Cream Cheese Frosting:
  • Cream cheese, softened (8 oz / 225g) – go for full-fat for best flavor and structure
  • Unsalted butter, softened (1/4 cup / 57g) – helps the frosting whip up light and smooth
  • Powdered sugar (2–2 1/2 cups / 240–300g, sifted) – sweetens and thickens the filling
  • Pure vanilla extract (1 teaspoon) – for a little depth
  • Pinch of salt – balances the sweetness and brings out the flavors

Ingredient Notes: I usually grab Libby’s pumpkin puree for its thick consistency, but any pure pumpkin will do. If you need a gluten-free version, a good 1:1 baking flour swap works fine—I’ve tested it for a celiac friend, and it was still delicious. For the frosting, don’t skimp on the cream cheese quality; block-style always works better than the tub. And hey, if you’re running low on spices, a pumpkin pie spice blend can stand in for the individual spices in a pinch. Just use about 2 1/2 teaspoons total.

Equipment Needed

• Baking sheets (2): Line them with parchment for easy cleanup and no sticking.
• Mixing bowls (at least 2): One for dry ingredients, one for wet, and another for frosting if you like to keep things tidy.
• Hand mixer or stand mixer: For beating butter and cream cheese smooth. I’ve tried it with just a sturdy whisk and strong arms, but an electric mixer saves time (and energy!).
• Cookie scoop (medium, about 2 tablespoons): This helps make all the pies the same size, but two spoons work if you don’t have one.
• Wire cooling rack: For letting the cookies cool before frosting. If you skip this, the frosting will melt right off—learned that the hard way.
• Offset spatula or butter knife: Makes spreading the frosting nice and neat, but a spoon will do in a pinch.

If you’re on a budget, most of these tools can be swapped for what you have. I’ve used a big spoon instead of a cookie scoop, and parchment paper can be replaced with a well-greased tray. Just keep a close eye so nothing sticks or burns. For easy cleanup, I always recommend parchment, though. It’s a small investment that makes a big difference!

Preparation Method

1. Prep your pans and oven: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Mix the dry ingredients: In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves (if using). Set aside.
3. Beat the butter and sugars: In a large mixing bowl, use an electric mixer to cream 1/2 cup (113g) unsalted butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, mixing well after each addition. Add 2 teaspoons vanilla extract and blend until smooth.
5. Stir in pumpkin: Mix in 1 cup (245g) pumpkin puree. The batter may look curdled or a bit separated—don’t worry, it’ll come together in the next step.
6. Combine wet and dry ingredients: Add half the dry mixture to the pumpkin mixture and mix on low speed until just combined. Add 1/4 cup (60ml) milk, then the remaining dry ingredients, mixing until no flour streaks remain. Don’t overmix, or the cookies could turn out tough.
7. Scoop and bake: Use a medium cookie scoop (about 2 tablespoons) to drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Gently smooth the tops if desired. Bake for 12–14 minutes, or until the cookies spring back when gently pressed and a toothpick comes out clean. If you notice the edges browning too quickly, your oven may run hot—try rotating the pans halfway through.
8. Cool completely: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Don’t rush this—warm cookies will melt the frosting!
9. Make the cream cheese frosting: In a clean mixing bowl, beat 8 oz (225g) cream cheese and 1/4 cup (57g) unsalted butter together until light and smooth, about 2 minutes. Add 2 cups (240g) powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat on low, then increase to medium-high until fluffy. If it’s too soft, add up to 1/2 cup (60g) more powdered sugar. If too stiff, add a teaspoon of milk.
10. Assemble the whoopie pies: Pair up cookies of similar size. Spread or pipe about 1-2 tablespoons of frosting onto the flat side of one cookie, then sandwich with its partner. Press gently so the frosting spreads to the edges.
11. Chill (optional): For a firmer texture, refrigerate the assembled whoopie pies for 30 minutes. This helps the frosting set and makes them easier to eat (and transport!).

Troubleshooting: If your cookies spread too much, your batter may be too warm—pop it in the fridge for 15 minutes before baking. If the frosting feels runny, chill it briefly or add more powdered sugar. And don’t worry if your whoopie pies aren’t perfectly round—rustic charm is part of the fun!

Cooking Tips & Techniques

After dozens of batches, I’ve picked up more than a few tricks for pumpkin spice whoopie pies:

• Room temperature ingredients matter! Cold butter or eggs can cause the batter to separate or bake unevenly. Take everything out ahead of time—it’s worth the extra planning.
• Don’t overmix the batter. Once the dry ingredients hit the wet, mix just until combined. Overmixing makes the cookies tough instead of tender.
• Use a cookie scoop for even pies. This keeps the size consistent, which means the pies sandwich neatly. If you’re using spoons, try to keep the mounds roughly the same size—even if they’re a little wonky, they’ll taste just as good.
• Cool completely before frosting. Warm cookies will melt the cream cheese filling, causing a slippery mess (been there, done that). If you’re impatient, stick them in the fridge for a bit.
• Pipe the frosting for a bakery look. It’s not essential, but it makes the pies look super professional. I use a zip-top bag with the corner snipped off when I don’t want to wash a piping bag.
• Frosting too soft? Pop it in the fridge for 10-15 minutes, or sift in a little more powdered sugar. For extra stability (especially if it’s hot out), add a tablespoon of cornstarch.
• Make ahead for best flavor. The spices deepen and the pies become even more delicious after a few hours in the fridge. They’re easier to eat, too!

If you ever end up with cracked cookies, don’t stress. Stack the cracked side inside—they’ll look flawless once sandwiched. And if you’re baking with kids, let them go wild with the frosting. Sometimes the messiest pies are the tastiest (or at least the most fun to make)!

Variations & Adaptations

One of my favorite things about pumpkin spice whoopie pies is how easy they are to customize. Here are a few tried-and-true variations:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve made these for a celiac friend and they turned out just as soft and delicious—no one could tell the difference!
• Dairy-Free: Use vegan butter and dairy-free cream cheese for the frosting. Almond or oat milk works in place of whole milk in the cookies. The flavor stays true, and the texture is still perfectly pillowy.
• Chocolate Chip Pumpkin Spice Whoopie Pies: Stir 1/2 cup (90g) mini chocolate chips into the cookie batter before baking. The chocolate and pumpkin combo is a real crowd-pleaser—kids especially love this twist.
• Maple Cream Cheese Frosting: Add 1 tablespoon maple syrup to the frosting for a deeper fall flavor. You can cut back slightly on the powdered sugar to balance the sweetness.
• Nutty Crunch: Roll the edges of the filled whoopie pies in chopped toasted pecans or walnuts for extra texture and a pretty presentation (I love doing this for Thanksgiving dessert trays).

Personally, my go-to is the chocolate chip version with maple frosting. It’s a fun twist that always disappears fast at parties. And if you have any nut allergies in the crowd, just skip the nut garnish or try sunflower seeds for a similar crunch without the worry.

Serving & Storage Suggestions

I love serving pumpkin spice whoopie pies slightly chilled—they hold together better and the flavors are even more pronounced. Arrange them on a platter with a little dusting of powdered sugar, or line them up on a rustic wooden board for that Pinterest-worthy look. Pair with hot apple cider, chai lattes, or a big mug of coffee for the ultimate fall treat.

Leftovers (if you’re lucky enough to have any) keep best in an airtight container in the fridge for up to 4 days. Stack them between sheets of parchment so they don’t stick together. For longer storage, freeze the assembled whoopie pies for up to 2 months—wrap each individually in plastic wrap and pop into a freezer-safe bag. Thaw in the fridge overnight and they’ll taste bakery-fresh. To refresh that just-baked softness, let them sit at room temperature for 15 minutes before serving.

The spices really develop after a day in the fridge, so don’t be afraid to make these ahead for parties or holidays. Any extras make a fantastic lunchbox treat or sweet snack with your morning coffee.

Nutritional Information & Benefits

Each pumpkin spice whoopie pie (based on making 16 pies) has approximately:

• Calories: 310
• Fat: 13g
• Carbohydrates: 45g
• Protein: 3g

These whoopie pies pack in real pumpkin, which means they offer a boost of vitamin A and fiber—even in dessert form. Using pumpkin also helps keep the cookies moist without needing loads of extra fat. If you opt for the gluten-free or dairy-free swaps, you can fit these into a range of special diets. Just note that there’s wheat, dairy, and eggs in the classic version, so be sure to let guests know if allergens are a concern. Personally, I love that these feel like an indulgence but sneak in a little veggie power, too.

Conclusion

If you’re looking for a fall dessert that ticks all the boxes—easy, fun, and bursting with pumpkin spice flavor—these pumpkin spice whoopie pies are it. They’re foolproof enough for beginner bakers, and impressive enough to wow your friends. I’ve lost count of how many happy faces I’ve seen after sharing a batch. Honestly, there’s just something magical about soft pumpkin cookies and tangy cream cheese frosting coming together in one perfect bite.

Don’t be afraid to put your own spin on these—try out a nutty coating, a sprinkle of cinnamon sugar, or even a chocolate drizzle. I’d love to hear how you make them your own! If you bake a batch, drop a comment below or tag me on social media with your version. Your kitchen is about to smell amazing—happy baking, friend!

FAQs About Pumpkin Spice Whoopie Pies

How do I keep my whoopie pies from spreading too much?

If your cookies are spreading, the batter might be too warm. Chill it for 15 minutes before scooping and baking, and make sure your baking sheets are cool between batches.

Can I make pumpkin spice whoopie pies ahead of time?

Absolutely! The flavors actually get better after a night in the fridge. Store them in an airtight container and they’ll stay fresh for up to 4 days.

What’s the best way to transport whoopie pies?

Layer them in a container with parchment paper between each layer to prevent sticking. Chill them before transporting so the frosting stays firm and the pies hold together.

Can I freeze pumpkin spice whoopie pies?

Yes! Wrap each assembled whoopie pie tightly in plastic wrap and store in a freezer-safe bag. Thaw overnight in the refrigerator before serving.

Is it possible to make these without eggs?

Yes, you can use a store-bought egg replacer or 1/4 cup unsweetened applesauce per egg. They might be a little softer, but still totally delicious!

Print