Name: Pumpkin Cream Whoopie Pies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree 1 cup brown sugar; 0.5 cup granulated sugar; 0.5 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda; 0.5 teaspoon salt; 1.5 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1 cup heavy cream 3 tablespoons powdered sugar; 0.5 teaspoon vanilla extract

Ever craved a dessert that wraps up the coziness of fall in one perfect bite? Pumpkin Cream Whoopie Pies are exactly that: tender, spiced cake-like cookies sandwiched around a dreamy whipped cream filling. They’re the kind of treat that disappears as quickly as they hit the plate, making them ideal for gatherings or a quiet afternoon indulgence.

These whoopie pies are soft, fluffy, and bursting with pumpkin flavor, while the sweet cream filling adds just the right contrast. A sprinkle of powdered sugar finishes each one off like a dusting of first snow. Whether you serve them at Thanksgiving or bring them to a bake sale, they’re guaranteed to turn heads and satisfy cravings.

Preparation Phase & Tools to Use

To get the perfect Pumpkin Cream Whoopie Pies, start by assembling the right tools:

Stand Mixer or Hand Mixer: Crucial for whipping both the pumpkin batter and the cream filling to fluffy perfection.
Baking Sheets and Parchment Paper: These help ensure even baking and easy removal without sticking.
Cookie Scoop or Ice Cream Scoop: This helps keep each pie half uniform in size for a professional look.
Cooling Rack: Allows the cakes to cool evenly without becoming soggy.
Piping Bag or Spatula: Makes filling the pies neat and simple.

Using these tools not only streamlines the process but ensures consistent, bakery-style results every time.

Ingredients for the Pumpkin Cream Whoopie Pies

Each ingredient plays a specific role in making these whoopie pies soft, flavorful, and rich:

Pumpkin Puree: The star of the show, giving moisture and earthy sweetness.
Brown Sugar & White Sugar: Both add sweetness, while brown sugar also adds depth and moisture.
Vegetable Oil: Helps keep the cakes moist and tender.
Eggs: Bind the batter and add structure.
Vanilla Extract: Enhances the warm flavors.
All-Purpose Flour: Provides the base structure for the pies.
Baking Powder & Baking Soda: Essential leavening agents that help the pies rise and become fluffy.
Salt: Balances the sweetness and brings out the other flavors.
Pumpkin Pie Spice & Cinnamon: Deliver that signature fall warmth.
Heavy Cream & Powdered Sugar (for filling): Create a luscious whipped filling that’s light and sweet.

How To Make the Pumpkin Cream Whoopie Pies

Step 1: Whisk the Wet Ingredients

In a large mixing bowl, combine pumpkin puree, both sugars, vegetable oil, eggs, and vanilla. Mix until fully blended and smooth.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add this to the wet mixture and stir until just combined.

Step 3: Scoop and Bake

Preheat oven to 350°F (175°C). Line your baking sheet with parchment. Use a cookie scoop to portion the batter, spacing mounds about 2 inches apart. Bake for 10–12 minutes or until the tops spring back when touched. Cool completely on a wire rack.

Step 4: Prepare the Whipped Cream Filling

In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.

Step 5: Assemble

Pipe or spoon the cream onto the flat side of half the cakes, then top with the remaining halves. Gently press to sandwich them together. Finish with a dusting of powdered sugar.

Serving and Storing Your Pumpkin Cream Whoopie Pies

Serve these beauties chilled or at room temperature. They make a fantastic addition to dessert platters, fall parties, or cozy weekends in. If you’re hosting, stack them on a rustic cake stand with some cinnamon sticks or mini pumpkins nearby for a seasonal vibe.

To store, keep them in an airtight container in the refrigerator for up to 4 days. You can also freeze assembled pies—just wrap individually and thaw before serving.

Frequently Asked Questions

Can I make these whoopie pies ahead of time?

Absolutely. You can bake the pies a day ahead and store them separately from the filling. Assemble just before serving for best texture.

What if I don’t have pumpkin pie spice?

You can make your own using a mix of cinnamon, nutmeg, ginger, and cloves.

Can I use cream cheese filling instead?

Definitely! A spiced cream cheese frosting would be a delicious twist.

Why did my whoopie pies turn out flat?

Check your baking soda and powder for freshness, and don’t overmix the batter once the dry ingredients are added.

Can I use canned whipped cream?

It’s not recommended, as it won’t hold up well between the pies. Stick to freshly whipped cream or frosting.

Want More Fall Dessert Ideas?

If cozy autumn flavors are your thing, you’ll love these other warm and inviting treats:

Try the Apple Enchiladas for a comforting twist on classic pie. Or bake a batch of Moist Apple Crumble Coffee Cake—it’s a cinnamon-kissed dream.

Need something quick? The Cinnamon Donut Bread is fuss-free and full of fall flair. And if you want another bite-sized treat, the Cheesecake Deviled Strawberries give fruity freshness with creamy filling.

For more cozy treats like this, don’t forget to follow my collection on Pinterest – LadyPlate.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you tweak the filling? Try a maple whipped cream? Drop your tips or pics in the comments. I’m always curious how others put their spin on it.