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+ servings

Pumpkin Whoopie Pies with Brown Butter Cream Cheese Frosting

Delicious, pillowy soft whoopie pies flavored with real pumpkin and filled with a luscious brown butter cream cheese frosting - these are majorly addicting!
Course Dessert
Cuisine American
Keyword Halloween Dessert, Halloween Recipes, Pumpkin Dessert, Pumpkin Recipe, Recipe for a crowd
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 16 whoopie pies
Calories 460kcal
Author Stephanie Simmons


For the Whoopie Pies

  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour or AP flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • 3/4 cup vegetable oil
  • 4 tbsp melted butter
  • 2 cups brown sugar, packed
  • 3 tbsp granulated sugar
  • 2 eggs
  • 2 and 3/4 cups canned pumpkin not pumpkin pie filling
  • 2 tsp vanilla

Brown Butter Cream Cheese Frosting

  • 1 stick butter I prefer salted
  • 6 oz cream cheese, softened
  • 3 cups powdered sugar sifted, for optimal frosting smooth-ness
  • 1/4 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp milk


  • Prep: Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. 
  • Make the whoopie pies: In a large mixing bowl, mix the oil, melted butter, and sugars together with an electric mixer. Add eggs, pumpkin, and vanilla and mix until combined. In a medium mixing bowl, whisk together the dry ingredients (the flour through the cloves). Add the flour mixture to the wet ingredients in two additions, mixing between. Scrape the bowl with a spatula to make sure all the ingredients are well incorporated. 
    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. 


Calories: 460kcal