These Pumpkin Whoopie Pies with Cream Cheese Filling are one of those cozy treats that come together quickly but still feel special. Plus, they start with a spice cake mix, which means less time measuring and more time enjoying! If you’re looking for easy pumpkin desserts to add to your fall baking list, this is one to keep on repeat.
I based this recipe on a chocolate whoopie pie version I’ve used for years, swapping out the cake mix and liquid to make it work for pumpkin. The result? Pillowy pumpkin sandwich cookies that are just the right amount of sweet and warmly spiced. They’re ideal for bake sales, Halloween parties, Thanksgiving gatherings, or just a cozy Saturday afternoon treat.
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Ingredients for Pumpkin Whoopie Pies
This recipe uses simple ingredients and no fancy equipment—just a bowl, cookie scoop, and a mixer for the filling. Here’s what you’ll need:
For the Pumpkin Whoopie Pie Rounds:
- 1 box spice cake mix (15.25 oz)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons all-purpose flour (helps the whoopie pie rounds hold their shape)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
That’s it! This is one of those easy fall desserts where the prep is fast and the payoff is major.
How to Make Pumpkin Whoopie Pies
Here’s a step-by-step look at how to make these soft, cake-like cookie sandwiches. I usually make the cookies in the morning and fill them after they’ve cooled in the afternoon—or whenever I can sneak a quiet moment in the kitchen.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. You want your whoopie pie rounds to come off easily and keep their shape.
Step 2: Mix the Batter
In a large bowl, combine the spice cake mix, pumpkin puree, vegetable oil, eggs, and flour. Stir until fully combined. The batter will be thick and scoopable—more like a cookie dough than cake batter.
Step 3: Scoop and Bake
Use a small cookie scoop (about 1.5 tablespoons) to portion the batter onto your prepared baking sheets (I like to bake one sheet at a time so as to not over-crowd the oven). Leave space between each scoop since they’ll puff up slightly as they bake.
Bake for 10–12 minutes or until the tops spring back lightly when touched. Let them cool on the pan. If you have trouble getting them up, you can use a spatula to help you.
Step 4: Make the Cream Cheese Filling
While the cookies are cooling, beat together the softened cream cheese and butter until smooth and fluffy. Add in the powdered sugar, vanilla, and a pinch of salt. Beat until creamy and spreadable. If the filling feels too soft, pop it in the fridge for 15–20 minutes.
Put the filling in a piping bag with a star tip. I used the Wilton 4B tip.
Step 5: Assemble the Whoopie Pies
Once your baked cookie rounds are completely cool, pair them up by size and shape.
Spread or pipe filling onto the flat side of one cookie, then sandwich with another. Press gently so the filling just reaches the edges.
Step 6: Chill and Serve
Chill the whoopie pies for 20–30 minutes to help the filling set. Store them in an airtight container lined with parchment paper in the fridge and bring to room temperature before serving for the softest texture.
Pro Tips for Perfect Whoopie Pies
- Use canned pumpkin puree (not pumpkin pie filling) for the best consistency and flavor.
- Don’t skip the extra flour to help the cookies keep their shape. Pumpkin makes the batter moist, so the flour helps prevent spreading.
- Pipe the filling for a clean, bakery-style look—or just use a spoon if you’re in a hurry. If you go with a piping bag, I used the Wilton 4B tip. I think it gives whoopie pies a pretty swirl in the middle. Also, start piping the filling around the edges of the whoopie pie round and work your way in for a pretty swirl that’s visible after you sandwich your whoopie pie together.
- Chill before serving to firm up the filling and make them easier to handle.
- Parchment paper and powdered sugar are your friend. If you need to store these in stacks to save space, I would recommend sprinkling a small amount of powdered sugar on top of your whoopie pies and then placing parchment paper between the layers. Alternatively, you could wrap each individual whoopie pie in plastic wrap, as the whoopie pies tend to stick to one another.
FAQs
Can I freeze pumpkin whoopie pies?
Yes! You can freeze the assembled whoopie pies in a single layer, then transfer to a freezer bag or container. Thaw in the fridge overnight or at room temperature for an hour before serving.
Can I make them smaller?
Absolutely! Use a teaspoon-sized scoop for mini whoopie pies—perfect for parties or little hands.
Can I use a different cake mix?
Spice cake mix is ideal for that warm fall flavor, but yellow cake mix with added cinnamon, nutmeg, and cloves works too. You’ll need about 2 teaspoons of spice total.
Do I have to use cream cheese filling?
Definitely not! If you don’t like cream cheese, or just don’t have any, you could also use a regular vanilla buttercream filling. For that, you’ll want 2 sticks of butter, 3 cups of powdered sugar, 1 teaspoon of vanilla and 1-2 teaspoons of heavy cream (or milk) to adjust the texture.
What makes this recipe a standout among pumpkin recipes dessert options is how easy it is to pull together. No special pans, no chilling dough, no hours spent in the kitchen—just mix, bake, and fill. And the flavor? Rich, cozy, and totally fall-ready.
Serve these pumpkin whoopie pies at a fall gathering, wrap them individually for bake sales, or just stash a few in the fridge for a weekday pick-me-up. However you share them, they’re guaranteed to disappear fast.
Pumpkin Whoopie Pies
Ingredients
Pumpkin Whoopie Pie Rounds
- 1 box spice cake mix 15.25 oz
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/3 cup vegetable oil
- 2 eggs
- 2 Tbsp flour helps the rounds keep their shape
Cream Cheese Filling
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1 pinch salt
Instructions
Make Pumpkin Whoopie Pie Rounds
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the spice cake mix, pumpkin puree, vegetable oil, eggs, and flour. Stir until fully combined. The batter will be thick and scoopable—more like a cookie dough than cake batter.
- Use a small cookie scoop (about 1.5 tablespoons) to portion the batter onto your prepared baking sheets. (I like to bake one sheet at a time so as to not over-crowd the oven). Leave space between each scoop since they’ll puff up slightly as they bake.
- Bake for 10–12 minutes or until the tops spring back lightly when touched. Let them cool on the pan. If you have trouble getting them up, you can use a spatula to help you.
Make the Cream Cheese Filling
- Beat together the softened cream cheese and butter until smooth and fluffy.
- Add in the powdered sugar, vanilla, and a pinch of salt. Beat until creamy and spreadable. If the filling feels too soft, pop it in the fridge for 15–20 minutes.
- Put the filling in a piping bag with a star tip. I used the Wilton 4B tip. (You can also skip this step and just spread the filling on with a butter knife)
Assemble the Whoopie Pies
- Once your baked cookie rounds are completely cool, pair them up by size and shape.
- Spread or pipe filling onto the flat side of one cookie, then sandwich with another. Press gently so the filling just reaches the edges.
- Chill the whoopie pies for 20–30 minutes to help the filling set. Store them in an airtight container lined with parchment paper in the fridge and bring to room temperature before serving for the softest texture.
