Pumpkin Whoopie Pies

My fall obsession is in full swing and the baking has commenced! I think I have finally perfected my pumpkin whoopie pie with cream cheese filling recipe! Follow these simple steps to try this tasty fall treat.

First, preheat your oven to 325 degrees Fahrenheit. For the “cookie” part of the whoopie pies, measure out all of the ingredients. Pumpkin whoopies

In one bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. IMG_4426

In a separate bowl, whisk together the brown sugar and oil. IMG_4435IMG_4447

Next, add the pumpkin puree *make sure you use puree (just pumpkin) and not pumpkin pie filling!

Once the pumpkin puree is combined, add one egg and vanilla extract and mix well.IMG_4455

Slowly add the dry ingredients into the pumpkin mixture until it is fully incorporated and becomes dough-like. The mixture will be thicker than cake batter, but thinner than cookie dough.IMG_4462

Scoop heaping tablespoons onto a cookie sheet leaving about an inch apart. Make sure the dough is smoothed over on top because they will keep their shape as they bake. Also, make each “cookie” as uniformed as possible to ensure each cookie has an even sized one to form the pie. IMG_4469

Bake for 9-11 minutes depending on your oven and size of “cookies”. While those are baking, start the cream chees filling.

Using a mixer, cream together softened butter, cream cheese, and confectioners sugar. If you don’t have a mixer, this can be done by hand using a fork. I went back in and smoothed out the lumps with a rubber spatula because no one likes a chunk of butter in their woopie pie :pIMG_4486 IMG_4490

Once the “cookies” are done allow them about 30 minutes to cool completely before filling.

Take a dollop of fillng and spread it over one “cookie”. Then, find its soulmate who fits perfectly together to make a yummy whoopie pie!IMG_4495 IMG_4504 IMG_4500


1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 tablespoon ground ginger

1/2 tablespoon ground cloves

1 cup packed brown sugar

1/2 cup vegetable oil

1 1/2 cup pumpkin puree (I used the whole can)

1 large egg

1/2 teaspoon vanilla extract

Cream Cheese Filling

3 cups confectioners sugar

1/2 cup (one stick) unsalted butter-softened

8 oz cream cheese-softened

1 teaspoon vanilla extract

Bake at 325 degrees Fahrenheit for 9-11 minutes. Cool Completely, and fill with cream cheese filling.

I hope you enjoyed this recipe! Subscribe to my blog to see more fall recipes, lifestyle, and fashion posts! (: