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Pumpkin Spice Whoopie Pies

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These easy homemade pumpkin spice whoopie pies feature soft, spiced pumpkin cakes sandwiched with a creamy, tangy filling. Perfect for fall gatherings, bake sales, or cozy afternoons with coffee.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or use a 1:1 gluten-free blend for allergy-friendly baking)
  • 1 tablespoon pumpkin pie spice (or mix 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • ½ cup (120ml) vegetable oil (can swap for melted coconut oil or light olive oil)
  • 1 cup (240g) pure pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, softened
  • 4 ounces (115g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted (plus extra for dusting, if desired)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Chopped toasted pecans or walnuts
  • Optional: Cinnamon sugar for dusting
  • Optional: Mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, beat brown sugar, granulated sugar, and vegetable oil on medium speed until well blended (about 2 minutes). Add pumpkin puree, eggs, and vanilla extract. Beat until smooth and creamy.
  4. Add the dry ingredients to the wet mixture in two additions, mixing gently after each. Mix just until no streaks of flour remain.
  5. Using a cookie scoop (about 1.5 tablespoons per cake), drop mounds of batter onto prepared baking sheets, spacing about 2 inches apart. Wet fingers to gently pat down any peaks.
  6. Bake for 12–14 minutes, or until cakes are puffed, set, and a toothpick inserted in the center comes out clean. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While cakes cool, beat softened butter and cream cheese together until smooth (about 2 minutes). Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and creamy. Adjust consistency with a spoonful of milk if too thick, or more powdered sugar if too thin.
  8. Pair up cooled cakes by size. Pipe or spread a generous tablespoon of filling on the flat side of one cake, then gently sandwich with another. Press lightly so the filling reaches the edges.
  9. Optional: Roll edges in chopped nuts or mini chocolate chips, or dust with powdered sugar.
  10. Optional: Chill assembled pies in the fridge for 20–30 minutes to set the filling.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and cream cheese. Don’t overmix the batter for fluffier cakes. Chill the filling if it becomes too soft. Cakes and filling can be made ahead and assembled before serving. Store assembled pies in the fridge for up to 4 days or freeze unfilled cakes for up to a month.

Nutrition

Keywords: pumpkin spice, whoopie pies, fall dessert, easy pumpkin recipe, cream cheese filling, homemade, autumn, Thanksgiving, Halloween, nut-free, crowd-pleaser

Find it online: https://jodierecipes.com/pumpkin-spice-whoopie-pies-recipe-easy-homemade-fall-treats/