These pumpkin whoopie pies are made with soft, spiced pumpkin cookies sandwiched between sweet maple cream cheese filling for an irresistible fall dessert!

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

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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 or gingerbread whoopie pies then you are absolutely going to love these pumpkin whoopie pies. The soft and moist pumpkin cookies are the perfect match for the tangy cream cheese filling.

Why You’ll Love This Recipe

  • Light and fluffy: These pumpkin whoopie pies, also known as pumpkin gobs, are made with a soft cookie that’s somewhere between cake and cookie. Perfect for fall!
  • Spiced pumpkin flavor: These whoopies are a fall staple filled with warm pumpkin spice flavor and maple cream cheese frosting. It’s bakery-quality deliciousness.

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.

How to Make Pumpkin Whoopie Pies

  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.
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 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: 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.

Whoopie Pie Filling Variations

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.

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.