Pumpkin Whoopie Pies

Fall Pumpkin Cookies

“Impossible relationships. My special gift is impossible relationships.”   Edward Lewis, Pretty Woman



Pumpkin Whoopie Pies


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter, room temperature
  • 2/3 cup light brown sugar
  • ½ cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 oz. cream cheese, cold
  • 5 Tablespoons unsalted butter, room temperature
  • 2 teaspoons vanilla
  • 2 cups powdered sugar, sifted


  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment or silpats.
  2. Combine flour, baking powder, baking soda, spices and salt in a small bowl.
  3. Beat butter and sugars in a stand mixer until smooth, but not pale and fluffy.
  4. Add the pumpkin, vanilla and eggs and beat until combined.
  5. Slowly stir the flour mixture into the pumpkin mixture until just combined.
  6. Spoon 32 cookies onto the baking sheets. With a moist finger, slightly smooth the sides and top of each cookie round and flat.
  7. Bake for 10-13 minutes until cookies are set, but not brown. Remove from sheets and cool completely.
  8. While the cookies cool, beat together cream cheese, butter and vanilla. Slowly add powdered sugar until filling is light and fluffy.
  9. Liberally spread the flat side of half of the cooled cookies with the filling. Don’t be shy; you need enough filling for two cookies. Sandwich together with the remaining cookies. Refrigerate or serve within two hours.


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