This pumpkin whoopie pie recipe is one you will turn to over and over during fall. With a perfect cream cheese whoopie pie filling, it is always a crowd pleaser.
The weather turned cool and crisp today so I dove into fall baking head first. Of course, for me that means pumpkin everything with cream cheese frosting. My favorite item of this baking session: a pumpkin whoopie pie recipe with a cream cheese whoopie pie filling.
I am not the world’s best baker so I tend to stick with recipes that are pretty easy to make and leave a lot of room for error. Pumpkin whoopie pies are not only easy to make but you can even use a pre-made frosting for the filling if you want to make them even easier.
Before we get too far into the recipe though, a lot of people ask “what is a whoopie pie?” A whoopie pie is a dessert made from two soft cookies that has a creamy filling. For my pumpkin whoopie pies, I use a cream cheese whoopie pie filling instead of the standard vanilla filling.
Even when I use pre-made frosting, I put it into a frosting bag and use a frosting tip to make the piped frosting look “pretty” in between the two whoopie pie halves.
The pumpkin in this whoopie pie recipe comes from a combination of pumpkin pie spice and actual pumpkin puree. It gives these whoopie pies all the flavors of fall and offers a little bit of vegetables too. You can just remind yourself that it has vegetables in it when you eat your second or third.
As I mentioned above, I’ve made these with both pre-made frosting and homemade cream cheese frosting. Here is a great homemade cream cheese frosting recipe if you plan to go that route.
I made pumpkin whoopie pies for a recent bake sale here and they disappeared! Since whoopie pies are traditionally chocolate with vanilla whoopie pie filling, I think everyone was interested in the different flavors and pumpkin is hard to resist.
If you love these pumpkin whoopie pies, definitely try one of these other great whoopie pie recipes:
- Orange Riesling Whoopie Pies
- Classic Whoopie Pie Recipe
- Texas Sheet Cake Whoopie Pies
- Chocolate Peanut Butter Whoopie Pies
- Oreo Whoopie Pie Recipe
Essential Items for this Recipe:
If you make this pumpkin whoopie pie recipe or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
This pumpkin whoopie pie recipe is the perfect fall dessert. With a cream cheese whoopie pie filling, it is the best combination of spice and sweet cream cheese frosting.
- 2 cup packed brown sugar
- 1 cup melted coconut oil
- 1 10 oz can pumpkin puree
- 2 eggs
- 3 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup cream cheese frosting
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Preheat oven to 350 degrees. Spray a whoopie pie pan with nonstick cooking spray. Set aside.
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In a medium bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt. Stir to mix.
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In the bowl of a mixer, combine brown sugar and coconut oil. Stir to combine. Add pumpkin puree and eggs and mix well.
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Working in batches, add in flour mixture. Mix until completely combined.
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Drop by 1 1/2 Tbsp amounts in wells of prepared whoopie pie pan. Bake in preheated oven for 8-10 minutes. Remove from oven and let cool for 2 minutes in pan. Transfer to wire cooling rack and cool completely.
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Pipe cream cheese frosting onto one cooled whoopie pie and then top with a second whoopie pie.
We don’t use coconut oil, but I’d like to try this recipe. What can I use instead of coconut oil?
Hi – You could use melted butter or shortening in place of the coconut oil.