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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!

Close up look of whoopie pies.

These Pumpkin Whoopie Pies are SOOOO good!

A woman with long, wavy blonde hair and a bright smile stands in a kitchen. She is wearing a yellow floral dress with puffed sleeves and white buttons. The background shows white subway tiles and cabinets.

I had to share this pumpkin whoopie pie recipe because they are seriously SO good!

They’re soft, pillowy, and perfectly moist with that cozy pumpkin spice flavor in every bite. Basically, they taste like fall in whoopie pie form! 🎃

The maple cream cheese frosting in the middle is the perfect finishing touch. Or you can always make my family’s favorite cream cheese frosting, too!

And can we talk about how AMAZING your kitchen smells while they’re baking?! The second they come out of the oven, you’ll want to sneak one right off the pan. I wont tell! 😉

A glass stand filled with pumpkin whoopie pies next to a small bottle of milk and a single half-eaten whoopie pie on a white plate.
A pumpkin whoopie pie with a cream cheese filling on a white plate, with a package of Philadelphia cream cheese in the background.

Talk about a fun dessert to make to celebrate Fall, Halloween or especially Thanksgiving!

These pumpkin whoopie pies seriously taste 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!

5 from 1 vote

FLUFFY PUMPKIN-SPICE WHOOPIE PIES RECIPE

By Melissa Johnson
Prep: 20 minutes
Cook: 20 minutes
Chill time: 1 hour
Servings: 12 whoopie pies
Close up look of whoopie pies.
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These pumpkin whoopie pies are made with soft pumpkin-spice cakes and creamy maple-bourbon cream cheese frosting.
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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
  • 29 ounce can of pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Maple 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
  • 1 Pinch of ground clove

Instructions 

Pumpkin Whoopie Pies

  • Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
  • Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
  • In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
  • Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
  • 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.
  • Once the cakes have cooled, add a large dollop of frosting to each cake, working in a circular motion, to each cake. Top, and push down gently to fill out the center of each whoopie pie. Refrigerate for 30 minutes to an hour, and serve.

Maple Cream Cheese Frosting

  • Add 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.
  • Transfer frosting into a piping bag and cut a medium-sized hole on the end.

Notes

  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Let the cakes cool completely before adding the frosting.
  • If you don’t want to use bourbon, you can substitute 1 teaspoon of vanilla extract.

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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 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