Pumpkin Spice Whoopie Pie – Raise your hand if you love all things Pumpkin Spice! Those autumnal drinks are all the rage and it seems like Fall drinks are coming out earlier and earlier every year. Autumn is my favorite time of the year and I always look forward to making my favorite fall treat, Pumpkin Spice Whoopie Pies. They are always a hit in our house!
I look forward to the colorful trees, pumpkin picking, warm sweaters, Thanksgiving, and yes, all of the yummy pumpkin spice treats!
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Bake up some Pumpkin Spice Treats
Baking up these cake-like treats will fill your home with the warm scents of fall and give your family something to look forward to. We love to wrap a few of these cuties up and deliver them to the neighbors or teachers. So if you’re craving just one more pumpkin-flavored treat I encourage you to roll up your sleeves and whip up a batch of these Pumpkin Whoopie Pies!
Why You’ll Love these Fall-Inspired Whoopie Pies
- These are soft and cakey
- The pumpkin spices can be tweaked to your preference
- You can make these whoopie pies gluten-free
- The cream cheese filling is delicious!
What you Need to Make Whoopie Pies
There are not any special items that you need to make this recipe. You can mix by hand but using a hand mixer will help to save time and make sure ingredients are mixed well.
I like to use a cookie scoop to keep the cookies the same size. I really like this style of cookie scoop.
I prefer to use a piping bag to fill each cookie neatly. This kit has everything you need for these cookies, and these work great for frosting cupcakes too!
Ingredients to Make This Pumpkin Whoopie Recipe
- All-purpose flour substitute Pamela’s Baking Mix for a gluten-free option
- Baking powder
- Baking soda
- Pumpkin pie seasoning
- White sugar
- Light brown sugar
- Canola or vegetable oil
- Pumpkin puree
- Vanilla extract
How to Make Pumpkin Whoopie Pies
Preheat oven to 350 degrees F. Using parchment paper, prepare your baking sheets.
In a large bowl, whisk the flour, spices, baking powder, baking soda and salt. In a separate bowl, mix the white sugars and the oil together. Add the pumpkin, mix to combine. Add in the eggs and vanilla and mix until combined.
Add the flour mixture about 1 cup at a time to the pumpkin mixture and mix until thoroughly combined.
Using a small ice cream scoop drop rounded, heaping scoops of the dough onto the baking sheets. They will need to be about 1 inch apart.
Bake for 8-10 minutes if making mini sized whoopie pies. If you are making larger sized whoopie pies they will take 10 to 12 minutes to bake.
Cookies are done when a toothpick comes out clean or if you press on the top they spring up and do not sink.
Take Cookies out and let cool before filling.
Make the Vanilla Bean Cream Cheese Filling: While your cookies are baking, add butter into a medium bowl. Beat using a hand mixer until smooth, the butter should lighten in color. (About 3 minutes)
Add the cream cheese and beat until smooth, about 2 minutes.
Next, add the powdered sugar a little at a time, then add the vanilla and beat until smooth.
Assemble the Whoopie Pies. Once the cookies have cooled place one cookie upside down and top with filling. Place a second cookie on top. Pressing gently to distribute the frosting. To keep the frosting neat you may choose to use a piping bag with a large cupcake frosting tip.
If you love fall and crave all things pumpkin, I think you will love this recipe!
How to make Gluten-Free Pumpkin Whoopie Pies
I’m including a gluten-free version of these and I have to be honest, I can barely tell the difference.
It is very easy to substitute an all-purpose gluten-free baking mix to make these pumpkin whoopie pies gluten free. I prefer Pamela’s Gluten Free Baking Mix. It makes this recipe a breeze! Having an option for gluten-free treats is always a bonus!
I hope you enjoy this gluten-free option for pumpkin whoopie pies this fall.
Pumpkin Whoopie Pie FAQs
What is a good substitute for pumpkin spice seasoning?
If you do not have Pumpkin Spice seasoning you can use 1 tsp nutmeg, 1/2 tsp ginger, and 1 tsp cinnamon.
Do Whoopie Pies need to be refrigerated?
Yes, you should keep these whoopie pies in the fridge. Because the frosting has cream cheese and butter in it, you will want to keep these refrigerated.
Pumpkin Whoopie Pies
- 3 cups all-purpose flour substitute 3 3/4 c Pamela’s Baking Mix for gluten-free
- 1 Tbs cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp pumpkin pie seasoning
- 1 cup white sugar
- 1 cup light brown sugar
- 1 cup canola oil
- 3 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
Vanilla Bean Cream Cheese Filling
- 3 cup sifted powdered sugar – sifted
- 8 oz cream cheese at room temp
- 4 oz ½ cup unsalted butter, at room temperature
- 3 tsp vanilla paste or extract
- Preheat oven to 350 degrees F
- Using parchment paper, prepare your baking sheets
- In a large bowl, whisk the flour, spices, baking powder, baking soda and salt.
- In a separate bowl, mix the white sugars and the oil together. Add the pumpkin, mix to combine.
- Add eggs and vanilla and mix until combined.
- Add the flour mixture about 1 cup at a time to the pumpkin mixture and mix until thoroughly combined.
- Use a small ice cream scoop (to make mini whoopie pies but you can also use a larger scoop for larger cookies.
- Drop rounded, heaping scoops of the dough onto the baking sheets, about 1 inch apart.
- Bake for 8-10 minutes if making mini sized whoopie pies. (Regular sized whoopie pies will take 10 to 12 minutes). Cookies are done when a toothpick comes out clean or if you press on the top they spring up and do not sink.
Vanilla Bean Cream Cheese Filling:
- In a medium bowl using a hand mixer beat the butter until smooth, butter should lighten in color, about 3 minutes.
- Add the cream cheese and beat until smooth, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth.
To assemble the Whoopie Pies
- To assemble the whoopie pies place one cookie upside down and top with filling. Place a second cookie on top. Pressing gently to distribute the frosting.
- If you do not have Pumpkin Spice seasoning you can use 1 tsp nutmeg, 1/2 tsp ginger and 1tsp cinnamon.
- I like to have the pumpkin puree refrigerated before making the recipe, it helps the dough to keep it’s shape.
- Store in the refrigerator and eat often!
- It may be wise to conceal them in a box marked “broccoli” to deter whoopie pie thieves.