Pumpkin What Pies? These Mini Pumpkin Whoopie Pies have the perfect combination of cozy fall spices with a sweet cream cheese filling. Easy to make and fun to eat, loaded with delicious pumpkin flavor, everyone will fall in love with these cream-filled sandwich cakes, um, pies.
Pumpkin Whoopie Pies are at the very tip-top of my favorite fall desserts. When we have bonfire gatherings, it never fails that these cream-filled cookies are always on the snack table and always the first to go.
No matter if I make them or someone else brings their yummy version, it never fails that they are always part of the occasion regardless of who’s hosting the bonfire.
Even the anti-pumpkin peeps find out they love pumpkin whoopie pies once they try them. Who could resist at least trying them when they are always the talk of the party!
Megan and I decided to whip up a batch to share with you. And we think if you don’t already, you’re really going to love these cute little pumpkin cookies, er, pies.
But What Are They, Really?
- Pie?
- Cake?
- Cookies?
Yep, pretty much all of those. These little mini whoopie pies are similar to little hand pies but kind of like a backward cupcake and even more like a cream-filled sandwich cookie.
They are pillowy soft cake rounds with a smooth, creamy filling. These little handheld pies are a delicious fall version of classic whoopie pies – only with pumpkin.
This pumpkin whoopie pie recipe is one that several of the women in our family have used for years, including me. It’s a favorite fall recipe in our family cookbook.
Where Do Whoopie Pies Come From?
It appears that Labadie’s Bakery in Lewiston, Maine, has been making whoopie pies since 1925. In 1928, the now-defunct Berwick Cake Company of Roxbury, Massachusetts, officially branded the whoopie pies to great success but sold the confection as early as the 1920s.
They are Maine’s most familiar and well-loved comfort foods. Some folks in Maine even claim to have been weaned on them.
Whoopie pies have come to be a New England phenomenon and an Amish tradition.
The whoopie pie (believed to have originated in Pennsylvania Dutch Country) has also been called “gobs” in Western Pennsylvania. The traditional pies are chocolate with creme filling, but many variations have evolved from the well-loved recipe. Pumpkin Whoopie Pies is one of them.
Whoopie Pies in the Kitchen –
What are these pumpkin whoopie pies with cream cheese filling made of?
For the Cake Rounds:
You’ll find the ingredients to be basic pantry
staples. Chances are, you already have
most of them sitting on your shelves.
Except for the pumpkin, which is seasonal,
they’re all pretty standard baking items.
If you’re like me, you probably have at least
one can of pumpkin in the pantry, even
when it’s not pumpkin season.
- Brown sugar
- Oil
- Pumpkin purée
- Eggs
- Vanilla
- Flours
- Baking soda
- Salt
- Cinnamon
- Ginger
- Cloves
Make sure you use pure pumpkin purée and not pumpkin pie filling. I use Libby’s 100% Pure Pumpkin and have great results every time.
Ingredients for the Cream Cheese Filling:
- Cream cheese
- Butter
- Vanilla
- Sugar, powedered
- Milk
As you can see, this is not your typical pumpkin pie recipe. But it is a perfect little handheld package loaded with all the cozy, warm fall flavors creating that perfect pumpkin pie spice blend that everyone loves.
How To Make Pumpkin Whoopie Pies:
- You’re going to cream together the oil, sugar, and pumpkin before adding the eggs and vanilla.
- Blend the dry ingredients together before folding into the the creamed mixture.
- Drop by tablespoons onto a prepared baking sheet.
- Bake for 8-10 minutes, then cool.
- While the pumpkin rounds are cooling, make the cream cheese filling.
- After the rounds are completely cool, you’ll add filling to one of the pumpkin cookies, and then top with another creating that perfect little pumpkin whoopie pie.
I like to pipe the icing on my cookies. It makes it easy and quick. Be sure to put plenty of cream cheese filling on each half.
The girls had been anxiously awaiting that moment when I finished taking pictures so that they could pick out their own pumpkin whoopie pie to enjoy. It’s one of their fall favorites, too! However, when Megan went to get the girls, someone else noticed the pies sitting out.
Meet Stormy, one of my granddogs. She seemed to be assessing the goings-on in the kitchen to see if anyone had noticed her sitting there.
And when she didn’t think anyone was paying attention, she decided to go for it – ha! What a stinker!
She ended up getting the whoopie pie she had her nose on in this picture before we could react. I was having too much fun trying to get the perfect shot to care at the moment.
She only got a taste, though. We don’t feed any of the dogs’ people food unless it’s a healthy dish of chicken and vegetables. They love that as a treat once in a while.
Preparaton and Storage Tips
- Cookie Scoops: They work great! We use the medium cookie scoop for scooping out the cookie rounds. I have this one from Pampered Chef.
- Baking Stone or parchment-lined cookie sheet: I love using a baking stone, but I don’t have but so many of them. A baking sheet lined with parchment paper keeps the rounds from getting dark too quickly.
- Pipe the filling onto the rounds instead of using a spoon. It goes by quicker and makers prettier hand-held pies.
- Properly stored in an airtight container, pumpkin whoopie pies will keep in the refrigerator for 3-4 days.
- You can freeze individually wrapped whoopie pies placed in an airtight container or gallon-size zip lock freezer bag.
- Thaw the whoopie pies by putting them in the refrigerator overnight or on the countertop if you need them sooner than later.
Tips for the Best Pumpkin Whoopie Pies Recipe
- Do not overcook the pumpkin cookies. Get an idea from the first batch as to how long it will take your rounds to bake. If you lightly touch them, and they feel firm and spring back a little, they’re done.
- The total baking time may vary. Variations in baking times can be different depending on your oven. My oven required baking the full 10 minutes, but yours may not.
- Allow the pumpkin cakes to cool completely before icing. They should not feel warm to the touch.
How and Where To Serve These Pumpkin Cake Pies
These little handheld pies are the easiest ever to serve. They can be individually wrapped and served out of a basket or served up on your prettiest platter. It’s totally up to you.
They are great for any fall get-together you have. You will love these pumpkin whoopie pies on any occasion, from bonfires to tailgate parties, indoor or outdoor parties.
More Pumpkin Recipes To Enjoy This Fall Season
Pumpkin Whoopie Pies
Ingredients
- 2 cups brown sugar
- 1 cup oil
- 1 ½ cup pumpkin purée
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 1 ½ tbsp cinnamon
- 1 ½ tbsp ginger
- 1 ½ tsp cloves
Cream Cheese Filling Ingredients:
- 1 pkg cream cheese
- ½ cup butter softened
- 1 tsp vanilla
- 4 cups powdered sugar
- Milk
Instructions
- Cream together the sugar, oil, and pumpkin; add eggs and vanilla.
- In a separate bowl, blend the dry ingredients and fold them into the creamed mixture.
- Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350° for 8-10 minutes.
- Cool completely
For the Cream Cheese:
- Cream together the butter, vanilla, powdered sugar and enough milk to bring to spreading consistency.
Nutrition
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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Your whoopie pies look delicious, Kim, and your photography is outstanding!
Thank you so much, Paula! They are a favorite tried and true family favorite for this time of year.
Looks wonderful!! Will have to try these around the holidays.
Yes, Fannie! Give them a try! They’re delicious!
These have been a favorite of ours for many years.. very yummy..
love to make them anytime but especially fall season..
Yes, Sara! Thank goodness for family recipes – this one has been a keeper! They are perfect during the fall season.