Pumpkin Whoopie Pies are pillowy soft and made with a whole can of pumpkin and plenty of cozy pumpkin spice. They’re sandwiched around a silky brown butter cream cheese frosting and topped with a flurry of powdered sugar. Serve these pumpkin treats at a Halloween party or to switch things up at Thanksgiving!
Why you’ll love these Pumpkin Whoopie Pies:
- Pillowy Soft Cakes – Pillowy soft whoopie pies are ultra moist and fluffy, and stay that way for days!
- Packed with Pumpkin – This recipe uses a whole can of pumpkin, and plenty of pumpkin spice for tons of flavor!
- Brown Butter Cream Cheese Frosting – A luscious brown butter cream cheese frosting with a hint of cinnamon perfectly compliments these pillowy whoopie pies! Good luck not eating it by the spoonful, hehe.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Eggs – Use large eggs.
- Pumpkin – Be sure to use pumpkin puree, not pumpkin pie filling. This also comes in a can but has other ingredients added.
- Cream cheese – Use full fat cream cheese for best results.
Ingredient Substitutions:
- Gluten-free – I have not tested a gluten-free version of this recipe. Let me know if you do.
- Dairy-free – Use your favorite, trusted dairy-free butter and cream cheese to make this recipe dairy-free.
How to Make this Recipe Step-by-Step:
Step 1: Brown the Butter.
Step 2: Make Batter. Start by whisking together your wet ingredients – melted butter, oil, eggs, pumpkin, and the sugars. Fold in the dry ingredients – baking powder and soda, salt, and spices. The batter will be slightly thick and a bit lumpy.
Step 3: Dollop Batter onto Baking Sheet. Drop two tablespoon size dollops of batter onto a cookie sheet lined with parchment paper.
Step 4: Bake. Bake as directed in the recipe card below for best results. A toothpick inserted into the center of the whoopie pies will pull out some moist crumbs, not wet batter.
Step 5: Make the Frosting. In a medium bowl, beat together the cooled brown butter and cream cheese. The brown butter and cream cheese will look curdled at first but it will smooth out after a few minutes. Mix in the powdered sugar, vanilla, salt, and cinnamon.
Step 6: Frost the Pies. Use a piping bag fitted with a round tip (I used a Wilton 1A) to pipe a swirl of frosting onto half the cakes, then pop the tops on. You can also use a ziploc bag with the tip snipped off.
Serving + Storing this Recipe:
Enjoy once frosted! Store these whoopie pies in an airtight container in the fridge for 3-4 days. They do need to be refrigerated because of the cream cheese in the frosting.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
A whoopie pie is essentially a fluffy, moist piece of cake baked in the shape of a cookie. Two are sandwiched together with frosting as the filling to make a whoopie pie. They may have been invented in Maine!
Yes you can! A double batch will be quite large, so make sure to use a very large mixing bowl.
Yes! Make the whoopie pies, and let them cool completely. Store in an airtight container at room temperature for up to 24 hours before frosting and serving.
Recipe Variations:
- Frosting – You can skip the brown butter in a pinch, although it is incredibly delicious!
- Salted Caramel – These would be extra delicious with 1/4 cup of my salted caramel sauce recipe mixed into the frosting and/or with extra caramel sauce drizzled on top.
Special Tools:
- Cookie Scoop – Use a 1 tablespoon cookie scoop to dollop your batter. (This one says it technically holds 4 teaspoons, but it’s the one I always use.)
- Mixing Bowls –
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More Pumpkin Recipes to Love:
- Pumpkin Streusel Muffins with Maple Glaze
- Pumpkin Snickerdoodles with Rum Caramel
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Fluffy Pumpkin Pancakes
- Mom’s Best Ever Pumpkin Bread
- Pumpkin Pasties with Maple Glaze
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting
Ingredients
For the Whoopie Pies
- 1/4 cup salted butter, melted 57 grams
- 3/4 cup vegetable oil 166 mL
- 2 cups brown sugar, packed 440 grams
- 3 tbsp granulated sugar 39 grams
- 2 large eggs, at room temperature
- 2 and 3/4 cups canned pumpkin Do not use canned pumpkin pie filling
- 2 tsp vanilla extract
- 2 cups all-purpose flour, spooned & leveled 260 grams
- 1 cup white whole wheat flour, spooned & leveled 130 grams (can sub 1 cup all-purpose flour here)
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 and 1/4 tsp cinnamon
- 1 and 1/4 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp ground cloves
Brown Butter Cream Cheese Frosting
- 1/2 cup + 1 tbsp salted butter
- 6 oz cream cheese This only needs 5 mins or so at room temperature.
- 3 cups powdered sugar 360 grams
- 1/4 tsp cinnamon
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350℉. Line a few large baking sheets with parchment paper.
- Make the Whoopie Pies: Melt the butter in a large mixing bowl. Whisk in the oil, then the sugars. Add eggs, pumpkin, and vanilla and whisk until well combined and smooth. Add the dry ingredients and fold in with a sillicone spatula until just incorporated. The batter will be a tad lumpy and slightly thick.
- Bake: Use 2 tbsp of batter for each whoopie pie – drop onto the prepared baking sheet and don't spread out – you want sort of a raised pile of batter. Bake for 12-13 minutes. If you gently poke the top of the whoopie pie and your finger leaves a dent, they need 1-2 more minutes. They should spring back when lightly poked. Let cool on baking sheet for a few minutes, then cool completely on a wire rack.
- Brown the butter + Make the frosting: In a nonstick pot or pan over medium heat, melt the butter. Turn the heat to medium-low and continue cooking the butter – stirring constantly. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely sort of aroma. Once it reaches a deep golden color, remove from the heat and let cool in the fridge for 10 minutes. Once the butter has cooled, beat it together with the softened cream cheese in a medium mixing bowl. The texture will seem weird at first but just keep mixing until it smooths out. Add half the powdered sugar and mix. Add the maple syrup, milk, and cinnamon and mix. Add remaining powdered sugar and mix until well combined. Cover and chill in the fridge for a few minutes while the whoopie pies finish cooling – it will make them easier to frost
- Assemble: Frost one whoopie pie piece and add a second one on top to assemble your whoopie pies! Dust with a little powdered sugar before serving, if desired.
- Store: Store in an airtight container in the fridge for up to 4 days.
B says
So yummy! Easy to make for a beginner/ enthusiast like me. I followed the recipe exactly and they came out beautifully! The batter smells like Autumn in a bowl and the pies taste divine. I can’t wait to make more of these.
Stephanie Simmons says
Thanks so much, B! 🙂
Lizzie says
LOVE THESE! Made them a few years ago and they have become my go-to holiday cookies. They’re INSANELY good. Everyone who tries them freaks out!
Stephanie Simmons says
Thanks so much for the rave review, Lizzie! 🙂
Rachel says
My pumpkin was watery (it didn’t come from a can) so the whole thing fell apart on me… I ended up making a cake instead ????…. but it is so good! I hope I can make actual whoopis pies next time, because this recipe is firrrrre!
Stephanie Simmons says
Oh no, I’m sorry to hear that happened Rachel! What type of pumpkin did you use if not canned? I’m glad the recipe tasted good regardless of what it looked like in the end. 🙂 Next time I’d recommend using Libby’s canned pumpkin – I find it the best of all the canned pumpkin varieties and it’s not watery at all. Happy baking!
Katie Andrew says
AMAZING! This recipe is a huge favorite with my family and friends! Super simple and Stephanie does a great job of walking you through what you need to know to make it correctly!
Stephanie Simmons says
So glad to hear that, Katie! And love hearing that the recipe directions were helpful for you. 🙂
Vicky says
I think I’m confused. This recipe has 3 cups of flour total, right? I dont have whole wheat so will just use all All Purpose.
Stephanie Simmons says
Yes, it’s 3 cups flour total. 🙂 So sorry that I’m just seeing this – the site stopped notifying me of new comments for some reason
Cheryl says
These were amazing, and my whole family loved them!! Great way to start off the fall baking this year!!
Stephanie Simmons says
So glad to hear that Cheryl! These are always a favorite with my family too ?
Erin says
They were so easy to make and the brown butter made them extra delicious. I will be making these again for Thanksgiving.
Stephanie Simmons says
Thank you for taking the time to leave a comment, Erin! So glad to hear you enjoyed these ❤️ They’re one of my favorite fall treats!
Venus says
These look amazing! Is it possible to make the batter and frosting beforehand and assemble them next day?
Stephanie Simmons says
Hi Venus! I wouldn’t recommend making the batter ahead without baking it right away – but you could bake the whoopie pies and store them in tupperware, make the frosting and store it covered in the fridge, and assemble the next day. The frosting will need to sit out at room temp to re soften a bit before using. Hope that helps!
Cindy says
These whoopie pies are so pretty, the colors I love it. I will be making these to take to my sons for turkey day. I bet they will be a big hit, Thanks for a new recipe
Stephanie Simmons says
Thanks Cindy! ❤️
April says
I do have a few dishes that are addictive and I have a feeling this one will become one of them! The pies looks so yum that I don’t think I have seen anything similar before. Great recipe!
Stephanie Simmons says
Thanks April!
Chef Mireille says
OMG – that frosting has me drooling – I love pumpkin in all sorts of savory and sweet dishes so this is definitely right up my alley!
Kari Heron | Chef and Steward says
To be fair, I am all “pumpkinned” out, but let me hasten to say, that this is a recipe that I would make an exception for. Those pies look so moist in the crumb! This would be great with coffee. Officially drooling.
Stephanie Simmons says
Thanks so much! ❤️
Mirlene says
I can see why these are addicting! Tbey look delicious. I like the fact you used real pumpkin to make these cookies. I have pinned it to try later. Great recipe!
Adriana Lopez Martin says
You always have the best recipes, this whoopie pies look so yummy and the perfect fall treat. I enjoy anything pumpkin so this is a must try in my list.
Stephanie Simmons says
Thanks so much Adriana! ❤️
Kelly Anthony says
My husband loves a good whoopie pie and the addition of the pumpkin will only make him more excited. Can’t wait to make these for my family.
Jess says
These look amazing! I love Whoopie pies! I just pinned this so I can try it later this week!
Stephanie Simmons says
Thanks Jess! ❤️
Jacqueline Debono says
These pumpkin whoopie pies look fabulous. I love all the ingredients and the fact that they don’t seem difficult to make! Going to pin for later!
Amanda says
I love all things brown butter and pumpkin spice, so these whoopie pies sound perfect! I’m definitely adding these to my baking list for the fall. Thanks for sharing!
Jakub says
What a great post! The recipe looks fabulous, the photography is great, and you’re funny! Thanks for sharing!
Stephanie Simmons says
Thanks so much!! ?
Gloria says
These look so delicious. I am a pumpkin fanatic…and I know I would devour these for sure. My grandson loves pumpkin pie, so these cute little “pie cookies” would be the perfect after-school treat.
Stine Mari says
I’ve never tried a whoopie pie before, but they are so cute! And I agree 100% – brown butter is THE butter! These look heavenly, I just love pumpkin, spices and brown butter together.