Pumpkin Whoopie Pies Creamy Filling

Oh wow, these pumpkin whoopie pies with creamy filling are seriously my new fall obsession! They’re soft, sweet, and filled with the dreamiest cream. Trust me, you’ll love every bite!

I made these last weekend, and they were a total hit. The pumpkin flavor is just right, and that creamy filling? Oh my goodness, it’s so fluffy and rich. They’re perfect for fall gatherings or just for fun!

Trust me, if you love pumpkin and cream, these whoopie pies are the treat to make. They’re cozy, festive, and so fun to eat. You won’t be able to stop at just one!

So grab your pumpkin puree and cream cheese. Let’s whip up a batch of these soft, fluffy pumpkin whoopie pies. They’re the perfect fall treat!

Why You’ll Love This Recipe

• A Seasonal Treat with Year-Round Charm: You’ll fall in love with these pumpkin whoopie pies not just for their cozy, autumn flavor, but because they’re so easy and fun to make. The spices mingle with the pumpkin to create that warm, familiar feeling we all love when the weather turns cool.
• Perfectly Balanced Creamy Filling: I always aim for balance in my fillings. This one hits the sweet spot—rich and creamy from the butter and cream cheese, with just a touch of sweetness from the powdered sugar. The vanilla brings it all together for a classic finish.
• Beginner-Friendly but Impressive: The steps are simple and forgiving. Even if you’re new to baking, you can pull off these whoopie pies and make them look bakery-perfect. Plus, they’re super adaptable if you want to tweak the spices or add a little personal flair.

What You Need to Know Before You Start

Prep and Bake Time:

• Prep Time: About 25 minutes, including measuring and mixing.
• Bake Time: 12-14 minutes per batch. If you’re using multiple trays, plan for a little more time.
• Assembly Time: About 10 minutes. Cooling is important so the filling doesn’t melt.
• Total Time: Roughly 50 minutes from start to finish.

Servings:

• This recipe makes 12 sandwich-style whoopie pies. That’s enough for a family dessert or sharing at a gathering.

Difficulty Level:

• Approachable for Beginners: The recipe doesn’t require fancy techniques. You’re mostly mixing, scooping, and sandwiching. It’s a great bake for kids or for a relaxed afternoon in the kitchen.
• Tips for Success: Room-temperature butter and eggs help the batter come together smoothly. Make sure your pumpkin puree is pure pumpkin, not pumpkin pie filling, which has added sugar and spices that could throw off the flavor.

Required Kitchen Tools

Here’s a quick breakdown of what you’ll need:

• Mixing Bowls: One large for the wet ingredients, one medium for dry ingredients.
• Electric Mixer or Stand Mixer: You’ll need this to cream the butter and sugar and whip up the filling. A hand whisk could work, but it’ll take a bit longer.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients together.
• Baking Sheets: Line them with parchment paper or silicone mats for easy cleanup.
• Measuring Cups and Spoons: Accuracy matters when baking.
• Wire Rack: Essential for cooling the cookies completely before adding the filling.
• Offset Spatula or Spoon: To spread the creamy filling neatly.

Ingredients for Pumpkin Whoopie Pies with Creamy Filling

Let’s break it down into two parts:

For the Pumpkin Whoopie Pies:

• All-Purpose Flour: Gives structure to the cookies while keeping them soft.
• Baking Powder & Baking Soda: The combination creates a light, tender crumb.
• Kosher Salt: Balances the sweetness and deepens the flavor.
• Spices: Cinnamon, cloves, nutmeg, and ginger bring warmth and complexity. I use a blend that’s bold but not overpowering.
• Unsalted Butter: Softened for easy creaming with sugar. It adds moisture and richness.
• Brown Sugar & Granulated Sugar: The mix gives depth of flavor and a perfect balance of moisture and sweetness.
• Large Eggs: Help bind the batter and add richness.
• Pumpkin Puree: Make sure it’s plain pumpkin puree. It provides flavor, color, and natural moisture.
• Whole Milk: Helps keep the cookies tender.
• Vanilla Extract: Adds a touch of warmth and rounds out the spice profile.

For the Creamy Filling:

• Unsalted Butter: Soft and smooth, it forms the base of the filling.
• Cream Cheese or Mascarpone: I like to use brick-style cream cheese for stability and a hint of tang. Mascarpone works too for a slightly milder taste.
• Powdered Sugar: Sweetens the filling without making it grainy.
• Vanilla Extract: Enhances the natural creaminess of the filling.
• Kosher Salt: Just a pinch makes the sweetness pop and balances the richness.

Variations for Pumpkin Whoopie Pies

• Add a Twist: Try adding a touch of orange zest to the cookie batter for a citrusy brightness that complements the pumpkin spice.
• Chocolate Version: Mix mini chocolate chips into the batter or add a drizzle of melted chocolate over the filled pies.
• Nutty Addition: Finely chopped pecans or walnuts stirred into the batter add a subtle crunch and depth of flavor.
• Spice it Up: Increase the cinnamon and add a pinch of cardamom or allspice for a spicier version.

How to Make Pumpkin Whoopie Pies with Creamy Filling

1. Preheat and Prepare

Set your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. This step ensures even baking and easy cleanup.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, cloves, nutmeg, ginger). This distributes the leavening agents and spices evenly.

3. Cream the Butter and Sugars

In a large bowl, using a stand or electric mixer on medium speed, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2-3 minutes. Scrape down the bowl with a rubber spatula.

4. Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for extra depth.

5. Add Pumpkin and Milk

Mix in the pumpkin puree and milk until the batter looks smooth and well combined. The mixture may look a bit loose, but that’s okay—it will firm up when the dry ingredients are added.

6. Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold in by hand until no streaks of flour remain. Be careful not to overmix, or the cookies may turn out dense.

7. Scoop and Bake

Using a medium cookie scoop or a spoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly during baking.

Bake for 12-14 minutes or until the tops look set and a toothpick inserted into the center comes out clean. The cookies should be soft but not wet in the middle.

8. Cool Completely

Transfer the cookies to a wire rack and let them cool completely before assembling. This ensures the filling won’t melt when you sandwich them together.

9. Make the Creamy Filling

In a clean bowl, beat the softened butter and cream cheese (or mascarpone) together until smooth and fluffy. Gradually add the powdered sugar, beating on low until combined, then on medium until smooth. Stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if needed.

10. Assemble the Whoopie Pies

Spread or pipe a generous dollop of the creamy filling onto the flat side of half the cookies. Top with another cookie to create a sandwich. Gently press them together to spread the filling evenly to the edges.

Tips and Tricks for Success

• Use Room-Temperature Ingredients: This ensures your batter and filling mix evenly and smoothly.
• Don’t Overbake: These cookies should be soft and cake-like. Overbaking will make them dry.
• Cool Completely: If you rush assembly, the filling will melt, making the sandwiches slide apart.
• Storage Tip: Store the whoopie pies in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture.

Nutrition (per serving, approx.)

Nutrient	Amount
Calories	~280 kcal
Total Fat	~14g
Saturated Fat	~8g
Cholesterol	~45mg
Sodium	~120mg
Carbohydrates	~36g
Fiber	~1g
Sugars	~22g
Protein	~3g

FAQs

Can I freeze whoopie pies?
Yes! Wrap them individually and store them in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.

Can I make them gluten-free?
You can substitute a good 1:1 gluten-free baking flour, but note that texture may vary slightly.

Do I have to use cream cheese?
No, mascarpone or a dairy-free alternative can be used, but keep in mind the flavor will be different.

Conclusion

I’ve made this recipe countless times, and every time, it’s a hit—simple, flavorful, and just the right balance of sweet and spice. The key is in using real pumpkin puree and balancing the spices so they don’t overpower the natural pumpkin flavor.

These Pumpkin Whoopie Pies with Creamy Filling are easy to make, fun to share, and oh-so-delicious. Once you make them, you’ll see why they’ve become a staple in my dessert rotation.