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These pumpkin whoopie pies are such a fun fall dessert, with soft pumpkin-spice cakes and creamy maple-bourbon cream cheese frosting. They’re full of cozy fall flavor, and a little caramel drizzle on top makes them extra special!

Overhead view of whoopie pies in a bowl with one whoopie pie on a plate.

Everything I Love About These Pumpkin Whoopie Pies

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Fall has always been my favorite season, hands-down! Between going to the pumpkin patch and decorating the porch for fall, I’m obsessed. And of course, the fact that it’s pumpkin spice season doesn’t hurt either!

I had to share this pumpkin whoopie pie recipe because it brings all those cozy fall flavors together in such a fun dessert. The pumpkin, cinnamon, ginger, clove, and nutmeg make the cakes smell SO good while they’re baking. Seriously, your house is going to smell amazing!

I also love how cute these are. The cream cheese frosting in the middle is the perfect finishing touch. And if you want to make them a little extra, set out some caramel sauce for drizzling on top. I love that little touch!

These just feel like fall. Pumpkin spice, warm spices, creamy frosting… I mean, what’s not to love? If you’re ready for pumpkin spice season, you have to try these!

And if you’re already in a pumpkin mood, my Pumpkin Pie Frosting is another one you have to see!

Close up look of whoopie pies.
Ingredients for whoopie pies on a table.
A piece of pumpkin whoopie pies on a plate.
5 from 1 vote

FLUFFY PUMPKIN-SPICE WHOOPIE PIES RECIPE

By Melissa Johnson
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These pumpkin whoopie pies are made with soft pumpkin-spice cakes and creamy maple-bourbon cream cheese frosting. Add a drizzle of caramel sauce on top for an extra sweet fall treat.
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Ingredients 

Whoopie cakes:

  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground clove
  • 1 tablespoon cinnamon
  • 1/2 tablespoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 29- ounce can of pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Cream-cheese Frosting:

  • 8 ounces 1 brick Philadelphia cream cheese
  • 3 cups powdered sugar
  • 1/2 cup unsalted butter
  • 1 tablespoon maple syrup
  • 1 tablespoon bourbon, can substitute 1 teaspoon of vanilla extract
  • Pinch of ground clove

Instructions 

  • 1. Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
  • 2. Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
  • 3. In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
  • 4. Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
  • 5. Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets. Bake for 20 minutes. Insert a toothpick
  • into pie; it should come out clean, otherwise continue to bake until done.
  • 6. Make cream-cheese frosting: Put powdered sugar in large bowl, and set aside. In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform. Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
  • 7. Transfer frosting into a piping bag and cut a medium-sized hole on the end. Once cakes have cooled, add a large dollop of frosting, working in a circular motion, to each cake. Top, and push down gently to fill out center of each whoopie pie. Refrigerate for 30 minutes to an hour, and serve.
Tried this recipe?Mention @bestfriendsforfrosting or tag #bestfriendsforfrosting!

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About Melissa Johnson

My bakery experience taught me the secrets to simple baking. Now, I share easy-to-follow recipes and party ideas through Best Friends For Frosting® and my cookbook, Celebrating Everyday, simplifying everyday cooking and holiday celebrations.

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5 from 1 vote

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5 Comments

  1. Anonymous says:

    How many does this recipe make?

    Reply
    1. Chancie says:

      5 stars
      Just made two batches of these for a get together and it made 21. They are pretty big though. I ran out of oil after the first batch and substituted with applesauce and it still worked! They are delicious and my house smells so good!

      Reply
  2. Nicol says:

    I tried this can recipe and the flavor was delicious, but the cookies were very sticky on top after cooling. They were definitely baked long enough and I know pumpkin can be sticky after cooking. Any suggestions? Thank you!

    Reply
  3. Barbara says:

    I have a recipe for pumpkin Whoopi’s pies but decided to try yours. I love it! So moist and it makes a lot. My kids are going to love these. Thank you!

    Reply