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Pumpkin Spice Whoopie Pie Recipe: Easy Fluffy Treat with Cream Filling

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These pumpkin spice whoopie pies feature soft, fluffy pumpkin cakes bursting with warm spices and a tangy cream cheese filling. Perfect for fall gatherings, bake sales, or cozy nights in, this easy recipe delivers nostalgic comfort and irresistible flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (use gluten-free blend if needed)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional for milder taste)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (dairy or non-dairy)
  • For the Cream Filling:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well blended.
  3. In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla, and milk until smooth and slightly lighter in color.
  4. Add the dry ingredients to the wet mixture in two batches, gently folding with a spatula until just combined. Do not overmix.
  5. Using a medium cookie scoop (about 2 tablespoons per pie), drop rounds onto lined baking sheets, spacing 2 inches apart.
  6. Bake for 11-13 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean. Rotate pans halfway through baking for even results.
  7. Let the cakes cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
  8. For the cream filling: In a bowl, beat softened butter and cream cheese until creamy. Gradually add sifted powdered sugar, vanilla, and a pinch of salt. Whip until fluffy and smooth.
  9. Match cakes into pairs. Spread or pipe about 2 tablespoons cream filling onto the flat side of one cake, then sandwich with its pair. Gently press together.
  10. Wipe away excess filling from the edges for a neat finish. Let pies set for 10 minutes before serving.

Notes

For gluten-free or vegan adaptations, substitute flour and eggs as needed. Use room temperature eggs and dairy for fluffier cakes. Sift dry ingredients for extra lightness. Chill filling if kitchen is warm. Cakes can be made ahead and filled the day of serving. Store in airtight container at room temperature for 2 days, refrigerated for 5 days, or freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice, whoopie pie, cream cheese filling, fall dessert, easy baking, autumn treat, fluffy cakes, holiday baking

Find it online: https://jodierecipes.com/pumpkin-spice-whoopie-pie-recipe-easy-fluffy-treat-with-cream-filling/