Cream Cheese Pumpkin Whoopie Pies are moist, soft, and fluffy cookies with a rich, sweet cream cheese filling. Simple, quick, and perfect for a cozy fall gathering.
Can I make the dough ahead of time?
Yes, you can make the pumpkin whoopie pie dough the day before and store it in the refrigerator before ready to use.
How do I know when the cookies are done baking?
The cookies are done baking after about 10-12 minutes. They should be puffed out, dry on top, and set. Also, you can check that the cookies are done baking using a toothpick inserted in the center of the cookie, if it comes out clean – the cookies are done.
Freeze the whoopie pies:
You can freeze the whoopie pies. Place them on a baking sheet in a single layer and freeze until solid. Then, wrap each cookie in a plastic wrap and place all cookies in a freezer-safe bag. Store in a freezer for up to 2 months. When ready to use, let them thaw in the refrigerator.

Easy Pumpkin Whoopie Pie Recipe: No Mixer Needed!
Ingredients
For the pumpkin cookies:
- 2 cups pumpkin puree
- 1 ½ cups light brown sugar, packed
- ¾ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ¼ tsp ground nutmeg
For the cream cheese filling:
- 6 oz cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- ½ tsp vanilla extract
- 2 ½ cups powdered sugar
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or use a silicone baking mat. Set aside.
- In a large mixing bowl, whisk together pumpkin puree, light brown sugar, vegetable oil, eggs, and vanilla extract until all ingredients are well incorporated.
- In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Add to the wet mixture. Stir gently using a rubber spatula until just combined and no big lumps of flour remain. Don’t overmix.
- Scoop the batter using an ice-cream scoop onto the prepared baking sheet or silicone mat, leaving about 1 inch to 2 inches between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the cookies are puffed out, dry on top, and set. Remove from the oven and let cool for 5 minutes. Then, transfer to a cooling rack.
- While the cookies are cooling, prepare the cream cheese filling. In a mixing bowl whisk together the softened cream cheese, softened butter, and vanilla extract until creamy and smooth, about 1-2 minutes. The butter and cream cheese should be at room temperature for easy mixing. Then, whisk in the powdered sugar and salt until all ingredients are incorporated well. Scrape the bottom and the sides of the bowl. Transfer the cream cheese filling to a piping bag or a ziplock bag with a corner cut out.
- When the cookies are cooled, assemble the pumpkin whoopie pies by piping the filling on the flat side of the cookie and top with the other cookie to make a sandwich. Repeat with the remaining cookies. Chill the pumpkin whoopie pies in the refrigerator for about 30-60 minutes. Enjoy!
Nutrition
Frequently Asked Questions about Pumpkin Whoopie Pie
1. What’s the difference between pumpkin puree and pumpkin pie filling?
You should use canned pumpkin puree for this recipe. Pumpkin puree is unsweetened, cooked, pureed pumpkin. The pumpkin pie filling contains sugar and spices.
2. My brown sugar is hard. How can I soften it quickly?
The easiest way to soften the light brown sugar quickly is to place it in a microwave-safe bowl and cover it with a damp paper towel. Microwave for about 20 seconds or until softened. Use a fork to loosen the bricks of sugar.
3. How do I prevent the cookies from becoming too tough?
Make sure to not overmix the batter. Carefully fold the dry ingredients into the wet just until combined and no big lumps of flour remain. Measure out the ingredients correctly to make sure you add the correct amount of flour.
4. What if I don’t have parchment paper for baking?
There is no problem if you don’t have parchment paper, you can line the baking sheet with aluminum foil and lightly grease it with non-stick cooking spray or use a silicone baking mat.
5. How long should I chill the whoopie pies before serving?
Chill the cream cheese whoopie pies for at least 30-60 minutes in the refrigerator. This will help the filling to set.
6. What can I use if I don’t have a cookie scoop?
You can use a tablespoon to scoop out the batter and form the cookie balls. Make sure the cookies are the same size so they bake evenly.
7. How do I make sure my spices are fresh?
First of all, you can check expiration dates on the package. Then, you can sniff the spices, if the aroma is weak, it’s time to buy new spices.