There’s nothing quite like a homemade pumpkin dessert when fall arrives, and these Pumpkin Whoopie Pies are one of our favorites! Soft, cake-like pumpkin cookies are flavored with warm pumpkin pie spice and sandwiched together with a rich, creamy cream cheese filling for the perfect seasonal treat!

Pumpkin Whoopie Pies with Cream Cheese Filling!

I love these soft, fluffy pumpkin cookies packed with warm fall spices and sandwiched together with a sweet cream cheese filling! They are the ultimate autumn treat. They’re easy to make, incredibly moist, and perfect for everything from cozy weekends at home to Thanksgiving dessert tables.

If you love pumpkin spice and cream cheese frosting, this recipe is guaranteed to become a seasonal favorite!

Why this Recipe Works

Pumpkin Keeps the Cookies Moist – The pumpkin puree adds moisture and tenderness, creating the signature cake like texture that makes whoopie pies so irresistible.

Pumpkin Pie Spice Adds Warm Fall Flavor – A generous amount of pumpkin pie spice compliments the pumpkin puree and gives the cookies that classic cozy Autumn taste.

Leavening Creates a Light Texture – The baking soda and baking powder work together to give the cookies lift and fluffiness, ensuring they bake up soft rather than dense.

Soft pumpkin cake-like cookies sandwiched around a sweet cream filling

Ingredients You’ll Need for the Cookies

2 1/2 cups Flour – Provides structure and gives the cookies their soft, cake like texture.

1 tsp Baking Soda – Helps the cookies rise and become light and fluffy.

1 tsp Baking Powder – Adds extra lift for a tender texture.

2 tsp Pumpkin Pie Spice – Brings warm Fall flavors like cinnamon, nutmeg, and ginger.

3/4 cup Sugar – Adds sweetness and helps create a soft crumb.

3/4 cup Brown Sugar – Adds moisture and a rich caramel like flavor.

1 cup Pumpkin Puree – Gives the cookies their signature pumpkin flavor and keeps them moist.

1/2 cup Oil – Adds moisture and tenderness.

1 Egg – Binds the ingredients together and provides structure.

1 1/2 tsp Vanilla – Enhances the overall flavor.

And the Cream Cheese Filling

4 oz Cream Cheese (Softened) – Creates a rich, tangy filling.

1/4 cup Butter (Softened) – Adds creaminess and helps create a smooth texture.

2 tsp Vanilla – Enhances the sweet, creamy flavor.

2-3 cups Powdered Sugar – Sweetens and thickens the filling to the desired consistency.

How to Make Pumpkin Whoopie Pies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In small bowl, whisk together 2 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice.

In a separate large bowl, beat together 3/4 cup sugar, 3/4 cup brown sugar, 1 cup pumpkin puree, and 1/2 cup oil.

Add in 1 egg and 1 1/2 tsp vanilla.

Slowly beat the dry ingredients into the wet until well combined.

Scoop 1 1/2 tbsp size amounts of dough onto the prepared pan, leaving enough room between the cookies to spread.

Bake for 10 minutes.

Let sit for a few minutes, then transfer to a cooling rack.

In the meantime, make the filling by beating together 4 oz softened cream cheese and 1/4 cup softened butter until smooth.

Add in 2 tsp vanilla and 1 cup powdered sugar. Add in additional 1-2 cups powdered sugar. The filling should be spreadable, but not too thin.

Assemble whoopie pies by spreading the filling onto the flat side of one cookie, then place another cookie on top with the flat side facing the filling to make a sandwich style cookie.

Measure Flour Correctly – Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag to avoid dry cookies.

Cool Completely Before Filling – Warm cookies will melt the cream cheese filling and make the whoopie pies messy.

Pipe the Filling for a Neat Finish – Using a piping bag (or a Ziplock bag with the corner cut off) creates a professional looking layer of filling.