Soft Pumpkin Whoopie Pies with Cream Cheese Frosting

If you’re looking for the perfect fall dessert, these soft pumpkin whoopie pies with cream cheese frosting are it. Made with real pumpkin puree, warm cinnamon, and a tangy homemade cream cheese filling, they’re soft, fluffy, and full of cozy autumn flavor. Whether you call them pumpkin cream pies, pumpkin cookie sandwiches, or pumpkin whoopie pies, one thing’s certain: you’ll want to make them all season long.

We first made these for our annual Halloween party this year and they were a huge hit. They’re soft, a little spiced, and perfectly balanced by that delicious cream cheese frosting in the middle. Here’s how to make them.

For the Cookies

Ingredients

  • 2 cups all-purpose flour

  • 1½ teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ¼ teaspoon ground allspice

  • 1 cup salted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 cup canned pumpkin (not pumpkin pie filling)

Instructions

  1. Preheat your oven to 375°F. Line two cookie sheets with parchment paper.

  2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and allspice.

  3. Cream the butter and sugar: In a large bowl, beat the butter with an electric mixer for about 30 seconds. Add the sugar and beat until light and fluffy.

  4. Add the wet ingredients: Beat in the egg and pumpkin until smooth.

  5. Combine everything: Gradually add the dry ingredients to the pumpkin mixture, mixing on low just until combined.

  6. Scoop and bake: Drop heaping teaspoons of dough (about 2–3 teaspoons each) onto your prepared baking sheets, spacing them about 2 inches apart.

  7. Bake for 10 minutes, or until the bottoms are lightly browned.

  8. Cool completely on a wire rack before adding frosting.

For the Cream Cheese Frosting

Ingredients

  • 1 stick butter, room temperature

  • 8 oz cream cheese, room temperature

  • 3¾ cups powdered sugar

  • 2 teaspoons vanilla extract

Directions

  1. In a large bowl, combine butter, cream cheese, powdered sugar, and vanilla extract.

  2. Beat with a mixer on low until smooth and lump-free, then turn it up to high for 2 minutes until fluffy and creamy.

To Assemble

Once the cookies are completely cool, flip half of them over so the flat sides are facing up. Spread or pipe a generous layer of frosting on each one, then top with another cookie to make a sandwich.

If you want them extra special, chill them in the fridge for 20 minutes before serving. The frosting sets just enough to make them soft, pillowy, and perfect with a cup of coffee or hot apple cider.

We like to store ours in an airtight container in the fridge (if they last that long).

Every time we make pumpkin anything, we’re reminded why fall baking is our favorite: it slows you down, fills your kitchen with warmth, and seems to make everyone end up around the counter, waiting for that first bite.

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