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Pumpkin Whoopie Pies

You know that cozy feeling when the scent of pumpkin and spices fills the kitchen, wrapping around you like your favorite sweater? That’s exactly what these pumpkin whoopie pies bring to the table—soft, pillowy cakes with a creamy, dreamy filling sandwiched right in the middle. I remember making these as a kid with my grandma, sneaking those little cake rounds when she wasn’t looking because they were just irresistible. The mix of warm cinnamon, nutmeg, and the gentle sweetness of pumpkin puree makes each bite feel like autumn hugs on a plate. Whether you want a perfect fall dessert or a sweet treat to brighten up any day, these whoopie pies hit all the cozy notes.

Quick Facts

Yield: Makes about 12 whoopie pies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 40 minutes (including cooling)

Ingredients

For the Main Dish:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
½ cup packed brown sugar
⅓ cup vegetable oil
1 large egg
1 tsp vanilla extract

For the Filling:

½ cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract
Optional: pinch of cinnamon for extra warmth

How I Make It

Step 1:

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry mix is where all the warm flavors build, so don’t skip the cinnamon and nutmeg!

Step 2:

In a separate large bowl, beat the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until combined and smooth. The batter should be thick but scoopable, with a beautiful orange-brown hue that promises delicious spice in every bite.

Step 3:

Gradually add the dry ingredients to the wet, folding gently to avoid over-mixing. The batter will be thick and soft — perfect for dropping onto the sheets.

Step 4:

Drop the batter by heaping tablespoons (or use a cookie scoop) onto the lined baking sheets, leaving about 2 inches between each to allow for gentle spreading.

Step 5:

Bake for 10-12 minutes, until the edges look set and a toothpick inserted in the center comes out clean or with moist crumbs. Let them cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 6:

While the cakes cool, prepare your filling. Beat butter and cream cheese together until smooth and fluffy. Gradually add the powdered sugar and vanilla, beating until creamy. If you want, sprinkle in a pinch of cinnamon for an extra cozy kick. Once the cakes are completely cool, spread a generous dollop of filling onto one cake and sandwich it with another, gently pressing together.

Variations & Tips

For a richer flavor, swap vegetable oil for melted butter.
Try adding a tablespoon of maple syrup to the filling for a fall-inspired twist.
If the filling seems too runny, chill it for 20 minutes before spreading.
Add chopped pecans or walnuts inside the filling for some crunch.
Use canned pumpkin puree without added spices or sugars to control flavor.
To make them mini, use a teaspoon to drop smaller dollops and reduce baking time by 3-4 minutes.

How I Like to Serve It

I love these whoopie pies tucked into a lunchbox as an afternoon pick-me-up or paired with a hot cup of chai tea by the fireplace. They’re perfect for Thanksgiving dessert trays or as a sweet treat after a crisp fall hike. Wrap them individually with a rustic ribbon for an easy, heartfelt gift during the holidays.

Notes

Store in an airtight container in the fridge for up to 4 days.
If you want softer pies, let refrigerated whoopie pies come to room temperature before eating or warm them slightly in the microwave for 10 seconds.

Closing: These pumpkin whoopie pies are a delightful little cloud of cozy spice and creamy sweetness that somehow always make everything feel just a bit more special.

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