Pumpkin Whoopie Pies

Kick off autumn by embracing the season's signature flavor: pumpkin. It's no secret that Southerners are enthusiastic about all things pumpkin-related. In fact, we can't seem to get enough of it, and no we're not just talking about the honorable pumpkin spice latte. We crave everything from Spiced Pumpkin Grits to Pumpkin Spice Muffins. With pumpkin in mind, we've created the ultimate fall treat: Pumpkin Whoopie Pies. Similar to a classic whoopie pie, but made with sugar, pumpkin spice, and pumpkin puree—it certainly packs in the flavor of the season. This tasty confection consists of two soft pumpkin cookies that are bonded together by velvety and rich cream cheese frosting. This seasonal cookie transforms pumpkin spice into a highly prized grab-and-go treat that's perfect to serve at holiday gatherings. Eat this sweet day or night, we won't judge! They are so good that you can't help but to scream "Whoopie!" after eating this special pumpkin dessert.

Active Time:
20 mins
Total Time:
1 hrs
14 whoopie pies


  • 3 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 cup packed light brown sugar

  • 1 cup granulated sugar

  • 1 cup canola oil

  • 1 (15-oz.) can pure pumpkin puree

  • 2 large eggs

  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 1 (8-oz.) pkg. cream cheese, at room temperature

  • 1/2 cup salted butter, at room temperature

  • 1 (16-oz.) box powdered sugar

  • 1/8 teaspoon ground cinnamon

  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F. Whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl; set aside. Beat sugars, oil, and pumpkin with an electric mixer on medium speed until well combined, about 1 minute. Beat in eggs one at time, beating well after each addition; stir in vanilla. Gradually beat in flour mixture on low speed until just combined.

  2. Transfer mixture to a large piping bag or zip-top plastic bag fitted with a medium round tip. Pipe batter in 2-inch circles 2 inches apart on 2 parchment-lined baking sheets. Bake in preheated oven 11 minutes or until tops are set, rotating baking sheets halfway through baking time. Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

  3. Prepare the cream cheese frosting. Beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth, about 1 minute. Stir in vanilla and cinnamon.

  4. Place frosting in a large piping bag or zip-top bag fitted with a medium round tip. Pipe frosting onto the flat side of half of the cookies. Top frosting with another cookie to create whoopie pies. Serve immediately, or chill overnight. Store in the refrigerator up to 4 days.

    Pumpkin Whoopie Pies
    Southern Living
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