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–+ servings
Three soft pumpkin whoopie pies filled with white cream on a small white plate
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Soft Pumpkin Whoopie Pies

Pillowy, spiced pumpkin cake rounds sandwiched around a thick cinnamon cream cheese filling. An easy, make-ahead fall treat.
Course Dessert
Cuisine American
Keyword soft pumpkin whoopie pies
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 18 whoopie pies

Ingredients

Whoopie Pie Rounds

  • 1 ¾ cups all-purpose flour spooned and leveled
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup canned pumpkin puree not pie filling
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract

Cinnamon Cream Cheese Filling

  • 8 ounces block-style cream cheese softened but cool
  • ½ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 cups confectioners' sugar sifted, up to 3 ½ cups

Instructions

Make the Rounds

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a large bowl, whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
  • In another bowl, whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Fold into the wet ingredients just until combined. The batter will be thick.
  • Pipe or scoop tablespoon-size mounds about 2 inches apart, keeping them the same size.
  • Bake 11 to 13 minutes, until the tops spring back. Cool on the pan 5 minutes, then transfer to a rack to cool completely.

Make the Filling and Assemble

  • Beat the cream cheese and butter until smooth, about 1 minute. Add the vanilla, cinnamon, and salt, then beat in the confectioners' sugar a cup at a time until thick and pipeable.
  • Match the cooled rounds into pairs by size. Pipe or spread a thick layer of filling on the flat side of one round and top with its match.
  • Chill the assembled whoopie pies for 20 minutes so the filling sets.

Notes

  • Keep the batter thick: Thick batter bakes into domes; thin batter spreads flat.
  • Pipe for even rounds: Uniform rounds sandwich cleanly.
  • Cool completely: Warm rounds melt the filling.
  • Storage: Refrigerate filled pies in an airtight container up to 3 to 4 days.