Pumpkin Whoopie Pies

🎃Why You'll Love This Halloween Recipe

Pumpkin whoopie pies are fall in sandwich form — the cakes are soft and pumpkin-spiced, the filling is tangy-sweet cream cheese, and the whole thing eats like a dream. They're sturdier than cupcakes for parties and lunchboxes, and they look adorable on a fall dessert table.

🧺Ingredients for Pumpkin Whoopie Pies

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

👩‍🍳How to Make Pumpkin Whoopie Pies Step by Step

1. Make the batter. Heat oven to 350°F (175°C). Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. Beat butter and brown sugar fluffy; beat in egg, pumpkin, and vanilla. Fold in dry ingredients.
2. Bake the cakes. Scoop 2-tablespoon mounds onto parchment sheets. Bake 11–13 minutes until tops spring back. Cool completely.
3. Fill. Beat cream cheese, butter, powdered sugar, and vanilla fluffy. Sandwich between cake pairs. Chill 20 minutes to set.

🎃Halloween Party Serving Ideas

Wrap individually in parchment and twine for fall party favors. Serve with Candy Corn Cookies and hot apple cider for the ultimate autumn spread.

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❓Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No — pie filling is pre-sweetened and spiced, which throws off the recipe. Use 100% pure pumpkin puree (Libby's is the classic).

How do I store pumpkin whoopie pies?

Refrigerate airtight up to 4 days (the cream cheese filling needs the fridge). Bring to room temperature 20 minutes before serving for the softest bite.

Can I freeze whoopie pies?

Yes! Freeze unfilled or filled pies up to 2 months, wrapped individually. Thaw in the fridge overnight.