These pumpkin whoopie pies are made with soft pumpkin cookies sandwiched between a filling of maple cream cheese frosting. The ultimate fall treat full of pumpkin flavor!

Looking for more pumpkin recipes? Try this pumpkin dump cake or pumpkin bread for more homemade pumpkin spiced treats!

Pumpkin whoopie pies on a cooling rack.

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Pumpkin Whoopie Pie Recipe

I was destined to love this recipe. My soft pumpkin cookies with caramel icing are my all-time favorite fall treat and this dessert takes TWO of those cookies and sandwiches them together with maple cream cheese frosting in one pumpkin whoopie pie recipe!

If you’re a fan of chocolate whoopie pies then you are absolutely going to love these pumpkin whoopie pies. They are soft, bursting with pumpkin flavor and are sandwiched between a rich and tangy maple cream cheese filling.

Why You’ll Love These Soft Sandwich Fall Cookies

  • Light and fluffy: These pumpkin whoopies, also called pumpkin gobs, are made with a soft cookie that is a mix between cake and cookie. Perfect for the fall season!
  • Spiced pumpkin flavor: This pumpkin whoopie recipe is fall staple in my house! Warm fall spices compliment the maple cream cheese frosting perfectly, it’s bakery quality delicious.

Recipe Ingredients

Pumpkin bar ingredients on marble countertop.

Find the full printable recipe with specific measurements below.

  • Baking staples: All-purpose flour, granulated sugar, dark brown sugar, baking soda, baking powder, vanilla, eggs and salt.
  • Pumpkin: You’ll need a can of 100% pure pumpkin puree (not the pie filling with added sweetener and spices). Use homemade pumpkin puree for a fresher flavor.
  • Oil: This makes the cookies super moist and tender. Vegetable oil is my preference, but if you’re looking for a healthier option, try coconut oil.
  • Spices: A blend of cinnamon, pumpkin pie spice and nutmeg help give these pumpkin whoopie pies their warm, fall taste.
  • Frosting: Much like my easy cream cheese frosting, this maple variation is made with powdered sugar, softened cream cheese, butter, vanilla extract and a few Tablespoons of pure maple syrup.

Whoopie Pie Filling Variations

Instead of maple, flavor the frosting by making a cinnamon cream cheese frosting or caramel cream cheese frosting. Both taste delicious with pumpkin! Or keep it classic with an easy buttercream or sour cream frosting.

Instead of pumpkin sandwich cookies, you can also keep it simple and just frost the tops of each cookie, similar to my pumpkin cookies with cream cheese frosting or this carrot cake cookies recipe.

How to Make Pumpkin Whoopie Pies

This recipe for pumpkin whoopie pies does take a little more time since we are making both the cookies and frosting from scratch, but it is oh so worth it!

  • Prepare dough. Stir together flour, baking agents and spices in a medium bowl. In a separate bowl, cream sugars and oil. Mix in the pumpkin and vanilla. Then beat in the eggs until combined. Slowly add flour mixture to the wet mixture and stir until the dough is smooth.
  • Scoop and bake. Using a small cookie scoop, scoop the dough onto a lined pan about one inch apart. Bake at 350°F for 10 to 12 minutes, or until a toothpick comes clean. Let cool on pan for a few minutes, then transfer to a cooling rack to cool completely.
  • Make frosting. While the cookies cool, beat together the butter and cream cheese in a large bowl for one to two minutes, or until smooth. Add a little powdered sugar at a time, then add the maple syrup and vanilla and beat until nice and creamy. Transfer the frosting into a gallon size zip-top bag and chill in refrigerator for 30 minutes.
  • Assemble whoopie pies. Turn one cookie upside down and then snip a small corner from the zip-top bag with scissors. Pipe frosting on the bottom of cookie, stopping before reaching the edges. Place another cookie on top, press down slightly. Repeat then chill in the refrigerator.
Holding a pumpkin whoopie pie.

Recipe Tips

  • Cake mix shortcut: Instead of making the cookies completely from scratch, prepare a batch of easy cake mix pumpkin cookies. I’m never one to shy away from a cake mix cookies recipe when I’m short on time!
  • Chill dough. These are cakier cookies, so the dough might be a bit soft and sticky. To make it easier to work with, chill it in the refrigerator for 15 to 30 minutes.
  • Add-ins: Feel free to mix chocolate chips, chopped walnuts or pecans into the cookie batter for added sweetness and crunch.
  • Cool completely. Make sure the cookies have cooled completely before assembling into whoopie pies with the frosting. If they are still warm, the frosting will begin to melt and the cookies won’t stay sandwiched together.
  • Make ahead. These pumpkin whoopie pies taste great the day of preparing, however the cookies will develop more flavor and taste even better the next day. So this is the perfect fall treat to prepare the day before serving. Store in the fridge so they stay fresh.
Stack of pumpkin whoopie pies.

Love whoopie pie recipes? Try these gingerbread whoopie pies next!

More Pumpkin Dessert Recipes

Pumpkin whoopie pies on a cooling rack.

Pumpkin Whoopie Pies

5 from 48 votes
Recipe by: Jamielyn Nye
Prep Time: 35 minutes
Cook Time: 10 minutes
Cool: 1 hour
Total Time: 1 hour 45 minutes
Servings: 30
These pumpkin whoopie pies are made with soft pumpkin cookies sandwiched between a filling of maple cream cheese frosting. The ultimate fall treat full of pumpkin flavor!
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Ingredients 

Pumpkin Cookies

  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ Tablespoons ground cinnamon
  • ½ Tablespoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg , optional (for extra spice)
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup vegetable oil , I like to measure just shy of 1 cup
  • 15 ounce can pumpkin puree , (not pie filling)
  • 2 large eggs

Maple Frosting

  • 3 cups powdered sugar
  • 1 (8-ounce) package cream cheese , softened
  • ½ cup salted butter , softened
  • 1 teaspoon vanilla extract
  • 3 Tablespoons 100% pure maple syrup

Instructions

Pumpkin Cookies

  • Prep. Preheat the oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
  • Combine dry ingredients. In a medium bowl, whisk together 3 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 1/2 Tablespoons cinnamon, 1/2 Tablespoon pumpkin spice, and 1/4 teaspoon ground nutmeg.
  • Cream wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 cup granulated sugar, 1 cup brown sugar, and 1 cup vegetable oil. Stir in the 15 ounce can of pumpkin and 1 teaspoon vanilla. Add 2 eggs and mix until combined. Slowly stir in the flour mixture until the batter is smooth.
  • Scoop and bake. Using a small cookie scoop, scoop dough onto baking sheet, about 1 inch apart. Bake 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool. Remove from oven and let cool 2 minutes before transferring to a cooling rack to cool completely.

Maple Frosting

  • Combine ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened butter and 8 ounces cream cheese 1 to 2 minutes, or until thick and creamy. Add 3 cups powdered sugar a little at a time until combined. Stir in 3 Tablespoon maple syrup and 1 teaspoon vanilla smooth.
  • Chill. Place frosting in a gallon-sized zip-top bag and place in the refrigerator 30 minutes.
  • Assemble the whoopie pies: Turn 1/2 the cookies upside down. Snip a small corner from the zip-top bag. Pipe the frosting onto a cookie, being careful not to pipe all the way to the edges or else the frosting will drip over. Place another cookie, flat-side down, on top of the frosting and press down slightly. Repeat with remaining cookies.
  • Refrigerate. Store in the refrigerator to firm before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Quick cookies: Instead of making the cookies above, use this recipe for easy pumpkin cookies with cake mix. They work well when short on time. Make the frosting and assemble as instructed. 
Variations
Freeze: Wrap each whoopie pie individually in foil and store in a freezer bag. They should keep in the freezer for a couple of months. To serve, thaw at room temperature until ready to eat.
Storage: Place the whoopie pies in an airtight container and store in the refrigerator up to 3 days.

Nutrition

Calories: 286kcal, Carbohydrates: 40g, Protein: 3g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 28mg, Sodium: 171mg, Potassium: 123mg, Fiber: 1g, Sugar: 28g, Vitamin A: 4481IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What if I don’t have pumpkin pie spice?

Don’t worry! You can make your own pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.

Why are they called whoopie pies?

According to legend, whoopie pies got their name when Amish men would exclaim, “Whoopie!,” after finding the sandwich-filled treat in their lunchbox.

How to store pumpkin whoopie pies?

Place the whoopie pies in an airtight container and store in the refrigerator. They will keep for up to 3 days.

Can I freeze these cookies?

Yes, wrap each whoopie pie individually in foil and store in a freezer bag. They should keep in the freezer for a couple of months. To serve, thaw at room temperature until ready to eat.

Enjoy!! :D