Name: Pumpkin Whoopie Pies with Cream Cheese Filling
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 2 cups brown sugar; 1 cup vegetable oil; 1 15 oz can Pumpkin puree; 2 eggs; 3 cups flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla; 2 1/2 teaspoons pumpkin pie spice; 1 stick butter (softened); 2 cups powdered sugar; 8 oz cream cheese (softened); 1 teaspoon vanilla or maple extract

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Pumpkin Whoopie Pies with Cream Cheese Filling

a moist and chewy pumpkin cookie with a light and fluffy cream cheese filling!

Hello, sweet friends!

Well, today is officially the first day of fall, and that means it’s pumpkin baking time!

And the very FIRST pumpkin recipe I’m sharing this fall season are these scrumptiously moist and delicious pumpkin whoopie pies!

Or, as they are called in our house, moon pies! Which is what both Michael and I called them growing up.

Whatever you call these delectable treats, they do have a little background story that I thought was kind of funny.

In an article, I found in the Farmer’s Almanac, I learned that Whoopie Pies originated from New England and were first made by the Amish wives from remnants of cakes and frosting. The name itself came from the men who were said to yell “Whoopie” when they opened their lunch boxes and found these goodies!

Of course, there are other stories about how the cookie (pies) originated but I like this one. Especially since the very first recipe, I used to make these cookies came from an old Taste of Home cookbook I inherited. And all the recipes in that cookbook were tested in the Amish Kitchens in Ohio.

I still use that original recipe to this day, but over the years I’ve made a few adjustments.

The changes I’ve made are mostly with the filling part of the pies, but I did make one or two to the cookie as well.

what you will need to make pumpkin whoopie pies:

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Baking Tools we used for the recipe:

Mixing bowls
Cookie scoop or Tablespoon
Baking sheets
Parchment paper
Baking rack

Another change I made to the original recipe was the size of the cookie/pie. I wanted mine to be a bit larger so I switched out the tablespoon I was using for this cookie scoop. It actually holds 1 1/2 tablespoons of dough and makes perfectly uniform cookies. **Trust me! That extra 1/2 tablespoon really makes the perfect sized whoopie pie!

Ingredients:

Vegetable oil
Pumpkin puree
Eggs
Brown Sugar ***Original recipe calls for 1 cup white and 1 cup brown sugar. Using all brown sugar gives these cookies almost a molasses/gingersnap flavor that I love.
Flour
Pumpkin Spice **Original recipe calls for a combination of cinnamon, ginger, and cloves. But only uses 2 1/2 teaspoons total. I really think these cookies needed a bit more spice.
Baking Soda
Baking Powder
Salt

how to make whoopie pies

Whisk the oil and butter together in a large mixing bowl
Add the pumpkin and eggs.
Combine the dry ingredients in a medium mixing bowl.
Add the dry ingredients to the wet and stir until just combined (Do not Overmix)

Drop dough onto a parchment-lined baking sheet using a 1 1/2 Tablespoon or cookie scoop.
Bake in a 350° oven for 12-13 minutes
Remove the cookies from the oven and place them on a baking rack to cool completely.

And did I mention the rich and creamy-oh so decadent filling that gets sandwiched between two of those SUPER moist cookies?

Cream cheese filling to be exact. Because pumpkin and cream cheese go hand in hand right? This thick and rich filling is whipped until it’s SUPER DUPER smooth. And then I spread it on the flat side of one cookie and place another cookie (flat side down) on top. Then I squeeze them together ever so slightly until the filling oozes out a wee bit.

Now I usually add a little vanilla extract to the filling but I have been known from time to time to mix things up and add in some maple extract instead. Either way, that filling is going to be so yummy I guarantee someone will be licking the mixer beater!

On another note. This recipe makes 18 good-sized cookies. So they are the perfect portable sweet treat to make for a family gathering. I also like to box them up and give a half dozen or so to neighbors and friends just to say “HAPPY FALL!”

can you freeze the pumpkin whoopie pies?

YES!!! And the best part is these whoopie pies are SOOOO good SUPER cold!

how to freeze the whoopie pies:

Place the cookies in an air-tight container (freezer-friendly) and put them in the freezer for up to 3 months.

I LOVE to freeze these whoopie pies because then I can have some on hand whenever I need a snack for the grand littles or I have unexpected company and need a quick and easy dessert!

Just pop them out of the refrigerator and let them thaw overnight!

Here’s the full recipe!