Pumpkin Spice Whoopie Pies Recipe

Fall is in full swing so it’s no surprise to see the shelves at your local grocery store lined with fall decor and Halloween goodies. Of course, it wouldn’t be the official start of fall if we didn’t celebrate with pumpkin spice everything; coffees, cakes, candles, etc. The taste and scent have exploded since the start of September around here. My personal favorite is this recipe for Pumpkin Spice Whoopie Pies. The seasonal spin on an old favorite is the perfect way to welcome back fall.

Pumpkin Spice Whoopie Pies Recipe

These really are the perfect fall treat.

Pumpkin Spice Whoopie Pies Recipe

Pumpkin Spice Whoopie Pies


For the Cookies:

1 can pumpkin puree (not pumpkin pie filling)
1/3 cup unsalted butter, room temperature
2 cups brown sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 eggs, room temperature
1/2 cup whole milk

For the Filling:

8 tablespoon unsalted butter, room temperature
8 ounce cream cheese, room temperature
2 cups powdered sugar
1/2 jar of marshmallow cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg


For the Cookies:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. In a large bowl, whisk together, flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Set aside.

3. In another large bowl, beat together brown sugar and butter until well combined. Add pumpkin puree and beat until combined. Add vanilla, milk, and eggs one at a time and beat on low until well combined. Add flour mixture over pumpkin mixture. Increase the speed to medium and mix until fully incorporated.

4. Using a medium sized ice cream scoop drop the batter onto the prepared cookie sheet, about 2 inches apart.

5. Bake for 12-15 minutes. Let them cool completely on the cookie sheet.

For the filling:

1. In a medium bowl beat butter and cream cheese beating until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until smooth.

2. Once the cookies have cooled completely, drop a large dollop of the filling onto the flat side of half of the cookies, and top with the remaining cookies. Refrigerate whoopie pies for at least 30 minutes before serving.

Pumpkin Spice Whoopie Pies Recipe

Pumpkin Spice Whoopie Pies Tips

  • Try to make cookies all the same size.
  • Cookies can be made one day ahead. Store in a single layer in an airtight container in the refrigerator.
  • Filling can be made one day ahead. Store in an airtight container in the refrigerator.
  • Store Whoppie Pies in an airtight container for up to 3 days in the refrigerator.

Want more pumpkin recipes? Check out these 6 Mouthwatering Pumpkin Snacks!

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