Pumpkin Whoopie Pies – Soft, Spiced & Creamy
Introduction
These Pumpkin Whoopie Pies are the ultimate fall treat. Soft, spiced pumpkin cakes are sandwiched with a luscious cream cheese filling, creating a handheld dessert that’s part cookie, part cake, and completely irresistible.
Why You’ll Love This Recipe
Classic fall spices: Cinnamon, nutmeg, ginger, and cloves bring warmth.
Moist pumpkin cakes: Tender and flavorful thanks to pumpkin puree.
Creamy filling: Sweet cream cheese frosting balances the spice.
Perfect for gatherings: Easy to make, fun to serve, and festive.
Ingredients
Pumpkin Cakes
1 (15 oz) can pumpkin puree
1 cup vegetable oil
3 cups all‑purpose flour
2 large eggs
1 cup Splenda
1 cup brown sugar
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
Cream Cheese Filling
8 oz cream cheese, softened
½ cup unsalted butter, softened
2½ cups powdered sugar
1 tsp vanilla extract
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Dry Mix
Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
Step 3: Wet Mix
Beat pumpkin, oil, Splenda, brown sugar, eggs, and vanilla until smooth.
Step 4: Combine
Gradually add dry mix to wet mix. Stir just until combined.
Step 5: Bake
Drop rounded tablespoons of batter onto sheets, 2 inches apart. Bake 10–12 minutes until tops are set. Cool completely.
Step 6: Filling
Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, beating until fluffy.
Step 7: Assemble
Spread or pipe filling onto flat side of one cake. Top with another to form a sandwich. Repeat with remaining cakes.
Tips & Tricks
Uniform size: Use a cookie scoop for even pies.
Extra flavor: Add a splash of maple syrup to filling.
Storage: Keep refrigerated up to 4 days.
Make ahead: Bake cakes a day early, fill before serving.
Variations
Chocolate Drizzle: Add melted chocolate over tops.
Nutty Crunch: Roll edges in chopped pecans.
Festive Touch: Sprinkle with cinnamon sugar before baking.
Mini Version: Make bite‑sized whoopie pies for parties.
Serving Ideas
Serve with hot apple cider or pumpkin spice lattes.
Add to Thanksgiving dessert platters.
Wrap individually for gifting.
Pair with vanilla ice cream for indulgence.
FAQs
Q: Can I use fresh pumpkin puree?
Yes, just make sure it’s well‑drained to avoid excess moisture.
Q: Can I freeze whoopie pies?
Yes, freeze assembled pies up to 2 months. Thaw before serving.
Q: Can I make them sugar‑free?
You already use Splenda—swap powdered sugar with a sugar‑free alternative for the filling.
Recipe Details
Prep Time: 20 minutes
Bake Time: 12 minutes
Total Time: ~32 minutes
Yield: ~20 whoopie pies
Final Thoughts
These Pumpkin Whoopie Pies are soft, spiced, and filled with creamy goodness. They’re the perfect fall dessert to share with family and friends.