Pumpkin whoopie pies pair soft, spiced pumpkin cookies with a sweet maple cream cheese filling. They’re an irresistible fall dessert with cozy pumpkin spice flavor in every bite!

If you’re a fan of chocolate whoopie pies or gingerbread whoopie pies then you are absolutely going to love this fall version!

Stack of pumpkin whoopie pies with cream cheese filling layered between soft pumpkin cookies.

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Key Takeaways: Pumpkin Whoopie Pies with Cream Cheese Filling

  • Soft and cake-like: The pumpkin cookies bake up moist, fluffy and tender, making them perfect for sandwiching together.
  • Maple cream cheese filling: Tangy cream cheese with pure maple syrup gives the filling a sweet fall flavor that pairs perfectly with the spiced pumpkin.
  • Great make-ahead dessert: These pumpkin whoopie pies can be assembled ahead of time and taste even better after the flavors have had time to develop.

Why I Love This Recipe

I was destined to love these pumpkin whoopie pies. They take the soft, spiced flavor of my pumpkin cookies with caramel icing and sandwich it around a tangy maple cream cheese frosting for the ultimate fall treat.

The cookies are soft and cake-like with plenty of warm pumpkin spice flavor, while the creamy filling adds just the right balance of sweetness and tang. If you love that pumpkin and cream cheese combination, my pumpkin bars are another fall favorite.

XO - Jamielyn
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“These whoopie pies are everything they promised to be and so much more! The maple frosting is incredible!”

Betsy

Recipe Ingredients

Pumpkin whoopie pie ingredients displayed on a counter, including pumpkin puree, flour, eggs, and spices

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 this recipe for 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.

Variations

How to Make Pumpkin Whoopie Pies with Cream Cheese Filling

  1. Prepare the dough. In a medium bowl, whisk together the flour, baking soda, baking powder, and spices. In a separate large bowl, cream the sugars with the oil until combined. Mix in the pumpkin and vanilla, then beat in the eggs. Slowly add the dry ingredients to the wet ingredients and stir until the batter is smooth.
  2. Scoop and bake. Use a small cookie scoop to drop the dough onto a lined baking sheet, spacing about 1 inch apart. Bake at 350°F for 10–12 minutes, or until a toothpick comes out clean. Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
  3. Make the frosting. While the cookies cool, beat the butter and cream cheese together in a large bowl until smooth, about 1–2 minutes. Add the powdered sugar a little at a time, then beat in the maple syrup and vanilla until creamy. Transfer the frosting to a zip-top bag and refrigerate for 30 minutes.
  4. Assemble the whoopie pies. Turn half of the cookies upside down. Snip a small corner off the frosting bag and pipe frosting onto the bottoms, stopping just before the edges. Top with the remaining cookies and press gently. Chill until ready to serve.
Hand holding a pumpkin whoopie pie broken in half to show soft texture and creamy filling

Recipe Tips

  • Chill the dough. These cookies are soft and cake-like, so the dough may be sticky. Chilling it in the refrigerator for 15–30 minutes makes it easier to work with.
  • Use a cookie scoop. A small cookie scoop helps portion the dough evenly so all the cookies bake up the same size for perfect sandwiches.
  • Cool completely. Let the cookies cool fully before adding the frosting. If they’re still warm, the filling will melt and the sandwiches won’t hold together.
  • Make ahead. Pumpkin whoopie pies taste delicious the same day, but the flavors develop even more by the next day. Store in the refrigerator to keep them fresh.

Recipe FAQs

What if I don’t have pumpkin pie spice?

Make your own homemade 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.

Why are my pumpkin whoopie pies flat?

Flat whoopie pies can happen if the batter is overmixed or the baking soda is old and no longer active. Mix just until combined, make sure your leavening is fresh and avoid flattening the scoops of batter before baking. These pumpkin whoopie pies should bake up puffy and soft!

How do I keep the filling from squeezing out?

Make sure the cookies are completely cool before assembling and use a thick, well-chilled cream cheese filling. Don’t overfill the whoopie pies, and gently press the cookies together just enough to spread the filling to the edges.

Do pumpkin whoopie pies need to be refrigerated?

Yes. Since the filling is made with cream cheese, pumpkin whoopie pies should be stored in the refrigerator. Keep them in an airtight container and let them sit at room temperature for a few minutes before serving if you prefer a softer texture.

Close-up of a stack of pumpkin whoopie pies with maple cream cheese filling on a cooling rack.

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

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, spiced pumpkin cookies sandwiched between sweet maple cream cheese filling for an irresistible fall dessert!
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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. Make the frosting and assemble as instructed. 
Add-ins: Feel free to mix chocolate chips, chopped walnuts or pecans into the cookie batter for added sweetness and crunch.
Storage: Store pumpkin whoopie pies in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap each whoopie pie individually in foil, then place in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

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.