Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices. They’re sandwiched with a luscious and tangy cream cheese filling flavored with vanilla and cinnamon that complements the pumpkin perfectly. This indulgent treat is easy to make and is the perfect way to savor the flavors of Fall.
These little whoopie pies are like a Fall hug in snack form. They’re soft, cake-like, tender morsels of joy that are perfect for biting into. So when the air starts to turn crisp, I know it’s time to pull out my pumpkin recipes like this one for the family.
Speaking of pumpkin recipes, I can’t wait to make a few of my favorites this season, like Pumpkin Swirl Cheesecake, No Bake Pumpkin Cheesecake, Naked Pumpkin Layer Cake, Instant Pot Pumpkin Cheesecake, and Pumpkin Spice Angel Food Cake. Can you tell how much I love pumpkin cheesecake!!!
Each hand-held pumpkin spice whoopie pie is filled with a creamy, tangy cream cheese filling spiced with warm cinnamon.
These whoopie pies are perfect for brightening your kid’s day as an afterschool snack or adding to their school lunches. Don’t forget about spoiling yourself by biting into one of these with a warm cup of cinnamon apple tea.
These whoopie pies use pumpkin spice, but if you don’t have pumpkin pie spice blend, you can substitute with a mixture of cinnamon, ginger, nutmeg, and cloves. The full recipe is in the recipe card at the bottom.
This recipe is very versatile. You can make them smaller or larger. To adjust their size, use a smaller or larger scoop, but be sure to adjust the baking time accordingly.
Keep in mind that regardless of the size you make them, they will spread slightly in the oven, and the final yield will increase or decrease depending on whether you make them smaller or larger.
Ingredients
- all-purpose flour
- pumpkin pie spice & ground cinnamon
- some sea salt
- baking powder & baking soda
- pumpkin puree
- brown sugar
- a few large eggs
- vanilla extract
- vegetable oil
- some block cream cheese
- unsalted butter
- powdered sugar
How to Make Pumpkin Whoopie Pies
Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl.
In a separate, smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth.
Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour.
Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart.
Once you’ve filled the first baking sheet, put it in the oven and bake until the centers of the pies spring back when gently touched and a tester comes out clean.
While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.
Cool the baked whoopie pies on the baking sheets for about 15 minutes before moving to a wire rack to cool completely.
Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for a few minutes with the paddle attachment on medium-low speed until creamy and smooth.
Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add a cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed.
Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional few minutes to ensure a smooth texture.
Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere.
Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.
How to Store
More Fall Recipes
- Apple Blondies
- Pumpkin Coffee Cake
- Pumpkin Spice Latte Cookies
- Pumpkin Snickerdoodles
- Pumpkin Cake Bars
What do you think of this fun Fall recipe? What would you serve with these pumpkin whoopie pies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy Fall baking, friends!
Pumpkin Whoopie Pie Recipe
Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices.
Ingredients
For the whoopie pies:
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 can pumpkin puree
- 1 ½ cups brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup vegetable oil
For the filling:
- 1 8-ounce block cream cheese, softened
- ½ cup unsalted butter, softened
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 4 cups powdered sugar
Instructions
- Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
- Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl. In a separate smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth. Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour.
- Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart. Once you’ve filled the first baking sheet, put it in the oven and bake for 13-16 minutes until the centers of the pies spring back when gently touched and a tester comes out clean. While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.
- Cool the baked whoopie pies on the baking sheets for 10-15 minutes before moving to a wire rack to cool completely.
- Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for 1-2 minutes with the paddle attachment on medium-low speed until creamy and smooth. Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add 1 cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed. Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional 1-2 minutes to ensure a smooth texture.
- Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere. Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.
- Store leftovers in the fridge in an airtight container and enjoy within 5-6 days.
Notes
- Depending on the size of your baking sheets, you may need to bake these in 2 or 3 batches. I do not recommend baking multiple trays at once as this will keep them from baking as evenly and will require more attention in order to rotate the trays halfway through the baking time.
- The pumpkin keeps these whoopie pies very moist. If you are not immediately serving and eating them, keep them in the fridge. The combination of pumpkin puree and vegetable oil ensures a soft, moist texture, even straight from the fridge!
FAQs
Can I use melted oil in the batter instead of vegetable oil? I do not recommend using melted butter here as it can produce a drier texture. The vegetable oil ensures a soft, springy texture.
Can I make these a different size? Yes, you use a smaller or larger scoop to make these different sizes but you will have to adjust the baking time accordingly. Keep in mind that no matter the size you make them, they will spread a bit in the oven and the final yield will increase or decrease depending on whether you make them smaller or larger.
Is there a substitute for the pumpkin pie spice? If you don’t have this seasonal spice blend, you can use 1 ½ teaspoons cinnamon, 1 teaspoon ginger, and a ¼ teaspoon each of nutmeg and cloves in place of the tablespoon that is called for.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 233mgCarbohydrates: 58gFiber: 1gSugar: 41gProtein: 4g