Last updated: October 14, 2026
These pumpkin whoopie pies have soft, spiced cakes and a thick cream cheese filling that stays put. Everything you need to bake a batch of 12 is in the recipe card below, and the full walkthrough is right here.
What You Need to Make Pumpkin Whoopie Pies
Pumpkin whoopie pies come together from two simple mixtures, a thick pumpkin cake batter and a whipped cream cheese filling. Both use a hand mixer and pantry staples, so there is no special equipment beyond a cookie scoop and two baking sheets.
Plan on about 1 hour and 21 minutes from start to finish, including the time the cakes need to cool. The cakes and filling are made separately, so you can work at your own pace.
The cake ingredients
The cakes start with 1/2 cup of softened unsalted butter and 1 cup of packed light brown sugar. One large egg, 1 teaspoon of vanilla extract, and 1/2 cup of buttermilk keep the crumb tender, and 1 cup of canned pumpkin puree adds moisture and color.
The dry ingredients are 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of fine salt. The spices are 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves.
The cream cheese filling ingredients
The filling uses 8 ounces of softened block cream cheese, 1/2 cup of softened unsalted butter, and 2 cups of powdered sugar. A teaspoon of vanilla extract and 1/4 teaspoon of salt round out the flavor.
Use pure pumpkin puree, such as Libby’s, and not pumpkin pie filling. Pie filling is already sweetened and spiced, which throws off the balance of the batter.
How to Make Pumpkin Whoopie Pies Step by Step
Start with the cakes, since they need to cool completely before you fill them. The filling takes only a few minutes, so make it while the cakes cool.
Mix the pumpkin cake batter
Heat the oven to 350 degrees F and line two rimmed baking sheets with parchment paper.
Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl and set it aside. In a large bowl, beat the butter and brown sugar with a mixer on medium speed for 2 minutes, until the mixture looks pale and fluffy.
Beat in the egg and vanilla, then mix in the pumpkin puree until smooth. Add the flour mixture in three parts, alternating with the buttermilk, and mix on low speed until just combined.
Scoop the batter
The batter should be thick and scoopable, closer to cookie dough than cake batter.
Scoop the batter with a number 30 cookie scoop, which holds about 2 tablespoons, and place 12 mounds on each sheet about 2 inches apart. You should end up with 24 cakes, which make 12 sandwiches.
Bake the cakes
Bake one sheet at a time on the center rack for 11 to 13 minutes. The cakes are done when the tops spring back lightly when you press them.
Let the cakes rest on the hot pan for 5 minutes, then move them to a wire rack. Cool the second sheet before baking the next batch, and let all of the cakes cool completely, about 30 minutes, before filling.
Whip the cream cheese filling
Beat the softened cream cheese and butter together in a clean bowl for 2 minutes, until smooth and creamy. Add the powdered sugar, vanilla, and salt and beat on low speed until the sugar is mixed in.
Then beat on medium speed for 1 to 2 minutes, until the filling turns fluffy and light. It should hold its shape on a spoon and spread easily without running.
Assemble the pumpkin whoopie pies
Match the cooled cakes in pairs of similar size, which keeps the sandwiches neat. Spread or pipe about 3 tablespoons of filling onto the flat side of one cake.
Top it with a second cake and press down gently until the filling reaches the edges. Repeat with the rest and you have 12 finished pumpkin whoopie pies.
Tips for the Best Pumpkin Whoopie Pies
The most important tip for soft pumpkin whoopie pies is measuring the flour correctly. Spoon the flour into your measuring cup and level it off, or weigh out 270 grams, because packed flour makes the cakes dry and dense.
Butter temperature matters just as much. Butter that is soft but still cool creams into a fluffy base, while butter that is too warm makes the cakes spread flat.
Block cream cheese is the right choice for the filling. The spreadable kind sold in tubs has more water and makes a runny filling that slides out the sides.
Fully cooled cakes are the final rule. Warm cakes melt the filling and slide apart, so wait until they feel completely cool to the touch.
Pumpkin Whoopie Pie Variations and Substitutions
If you do not have buttermilk, stir 1 1/2 teaspoons of white vinegar or lemon juice into 1/2 cup of regular milk and let it sit for 5 minutes. The cakes will taste nearly identical.
Pumpkin pie spice can replace the four individual spices. Use 4 teaspoons of the blend in place of the cinnamon, ginger, nutmeg, and cloves.
Marshmallow creme is a nostalgic swap for the filling, and 1 cup beaten into the butter and powdered sugar gives a lighter, sweeter result. The card below uses cream cheese, so treat the marshmallow version as an optional twist.
For a cozy bakery touch, roll the edges of the filled sandwiches in mini chocolate chips or finely chopped pecans. A drizzle of melted white chocolate over the tops makes them look party ready.
How to Store, Freeze, and Make Ahead Pumpkin Whoopie Pies
Because the filling contains cream cheese, pumpkin whoopie pies belong in the refrigerator. The USDA advises discarding perishable foods that sit out for more than 2 hours, or more than 1 hour when the room is above 90 degrees F, so pull them out just before serving.
Store the filled pies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months with parchment paper between the layers, then thaw in the refrigerator for 2 to 3 hours before serving.
You can also keep the baked, unfilled cakes in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. The filling can be made 2 days ahead and kept in the refrigerator, then left out for 15 minutes and beaten briefly before you assemble.
Where Pumpkin Whoopie Pies Come From
Whoopie pies are a classic Northeast treat, and several regions claim them. Pennsylvania Dutch and Amish bakers are often credited with the original, while Maine and Massachusetts both have bakeries with their own origin stories.
Maine made the whoopie pie its official state treat in 2011, which shows how deeply the sandwich cake is woven into New England baking. The traditional version uses chocolate cakes and a marshmallow filling.
Pumpkin whoopie pies are the fall twist, swapping in warm spices and a tangy cream cheese filling that echoes pumpkin roll. That pairing is why a batch tastes like autumn from the first bite.
Ready to bake? Use the recipe card below for the full ingredient list, steps, and nutrition information.
Pumpkin Whoopie Pies
Soft, spiced pumpkin cakes sandwiched around a fluffy cream cheese filling for an easy fall dessert that keeps well in the fridge.
Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- 1 large egg
- 1 cup (245 g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- 8 ounces (226 g) block cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened, for the filling
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract, for the filling
- 1/4 teaspoon fine salt, for the filling
Instructions
- Heat the oven to 350 degrees F and line two rimmed baking sheets with parchment paper.
- Whisk the flour, baking soda, baking powder, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl and set aside.
- Beat 1/2 cup butter and the brown sugar with a mixer on medium speed for 2 minutes until pale and fluffy.
- Beat in the egg and 1 teaspoon vanilla, then mix in the pumpkin puree until smooth.
- Add the flour mixture in three parts, alternating with the buttermilk, and mix on low speed until just combined.
- Scoop the batter with a number 30 cookie scoop (about 2 tablespoons), placing 12 mounds on each sheet about 2 inches apart.
- Bake one sheet at a time on the center rack for 11 to 13 minutes, until the tops spring back lightly when pressed.
- Cool the cakes on the pan for 5 minutes, then move them to a wire rack and cool completely, about 30 minutes. Cool the second sheet before baking the second batch.
- Beat the cream cheese and the remaining 1/2 cup butter in a clean bowl for 2 minutes until smooth and creamy.
- Add the powdered sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt and beat on low speed until combined, then beat on medium speed for 1 to 2 minutes until fluffy.
- Match the cooled cakes in pairs of similar size and spread or pipe about 3 tablespoons of filling onto the flat side of one cake.
- Top with a second cake, pressing gently until the filling reaches the edges, and repeat with the remaining cakes.
Notes
Store the filled pies in an airtight container in the refrigerator for up to 4 days, and serve within 2 hours of taking them out of the refrigerator. Freeze the filled pies for up to 2 months with parchment paper between the layers and thaw in the refrigerator for 2 to 3 hours. Baked, unfilled cakes keep at room temperature for up to 2 days or freeze for up to 2 months. The filling can be made 2 days ahead and refrigerated. Use pure pumpkin puree, not pumpkin pie filling. A marshmallow creme filling is an optional swap.
Nutrition Information:
Yield:
12Serving Size:
1 sandwich cookieAmount Per Serving: Calories: 440Total Fat: 22gSaturated Fat: 13gSodium: 330mgCarbohydrates: 55gFiber: 1gSugar: 38gProtein: 5g
Pumpkin Whoopie Pie Questions
Why did my whoopie pies spread flat?
Flat cakes usually come from butter that was too soft or from a batter that was too thin. Use butter that is soft but cool, measure the flour carefully, and scoop the batter into tall mounds.
Can we use pumpkin pie filling instead of puree?
No, pumpkin pie filling is already sweetened and spiced, which changes the flavor and texture. Pure canned pumpkin puree gives you control over the sweetness and the spices.
Do pumpkin whoopie pies need to be refrigerated?
Yes, because the filling contains cream cheese. Keep them in the refrigerator and serve them within 2 hours of taking them out.
How long do pumpkin whoopie pies last?
They keep for up to 4 days in the refrigerator in an airtight container. For longer storage, freeze them for up to 2 months with parchment between the layers.
Why do the cakes need to cool completely before filling?
Warm cakes melt the butter and cream cheese in the filling, which makes the sandwiches slippery and messy. Waiting about 30 minutes gives you clean pies with filling that holds its shape.
Why This Recipe Works
Creaming the butter and brown sugar for a full 2 minutes builds a light structure, and the brown sugar adds a caramel note that pairs beautifully with pumpkin and warm spices. A thick batter that holds its shape in the scoop keeps the cakes tall and domed instead of flat.
The buttermilk reacts with 1 teaspoon of baking soda for lift, and 1/2 teaspoon of baking powder gives a little extra rise so the cakes stay soft and tender. Alternating the flour with the buttermilk keeps the batter smooth without overmixing it.
The filling gets its body from beating the cream cheese and butter together before the powdered sugar goes in. That order gives you a stable, fluffy filling that spreads cleanly and does not squish out the sides.
Final Thoughts on Making Pumpkin Whoopie Pies
Homemade pumpkin whoopie pies are soft, spiced, and filled with a cloud of cream cheese frosting, and they make the whole house smell like fall. The batter is simple, the filling takes minutes, and the batch makes 12 sandwiches.
Bake a batch this weekend and keep a few in the freezer for later. Then come back and tell us how your pumpkin whoopie pies turned out.
The Whoopie Pie Recipe With Soft Cake and a Fluffy Filling That Stays Put
