Holidays » Thanksgiving » Pumpkin Cream Cheese Whoopie Pies

Pumpkin Cream Cheese Whoopie Pies

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Having grown up in New England where whoopie pies (arguably) originated, I have a fondness for fall pumpkin whoopie pies with cream cheese filling. According to Maine legend, the creation of the first whoopie pie occurred when a lady in Bangor commercial bakery ended up with a bit more batter than she had planned for.


Rather than wasting it, she scooped it up and plopped it onto a baking tray and into the oven. Since she had been making cakes already, she simply filled them with leftover frosting and battabing, battabang, WHOOPIE was invented.

Regardless of its true origin, the Whoopie Pie is a marvelous treat to behold and can be made in a number of flavors.

Pumpkin Whoopie Pies

You’ll Need:
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger

1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling

1/2 c. (1 stick) butter, softened but NOT melted
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
1 tsp. vanilla
3 tablespoons maple syrup or 1/2-1 tsp. maple extract (optional)

In a medium size bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger. Mix well until thoroughly combined.

In a large mixing bowl mix sugars, oil, pumpkin puree, vanilla and eggs, mix thoroughly until smooth. Gradually add in spiced flour mixture until incorporated. Drop onto a Silpat or a greased cookie sheet and bake at 350F for 12-14 minutes (depending on how large you made your cookies).

While they are baking, make the filling. Combine butter and cream cheese until smooth, add syrup or extract and vanilla. Beat until smooth, gradually add in powdered sugar until well blended and creamy.

Once cookies have baked and cooled for at least 5 minutes, fill. These can be wrapped individually or placed on a plate and refrigerated. They’re delicious for breakfast.


Additional ideas if you are so inclined, you could add 1/2 c. chopped raisins or walnuts or 1/4 of each (walnuts & raisins).

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7 thoughts on “Pumpkin Cream Cheese Whoopie Pies”

  1. I’ve never tried freezing this particular recipe, but I’ve frozen other kinds of whoopie pies and they freeze great. They’d make great afterschool snacks if you made whoopie mini’s too.

    Mmm, now I want whoopie pies for breakfast :caffeineoverload:

    • Has anyone made these? Do they get sticky (like muffins sometimes do?)?

      If you’re experiencing issues with muffins or cookies become soft/sticky on the top it’s often due to incomplete baking times. Too much moisture is left within the muffin and it quickly migrates to the top of the muffin/cookie during storage, resulting in stickiness.

      You can cook the muffins for an additional 2-4 minutes to curb this issue. Also, when storing them, line the bottom of your container with a papertowel and place a clean lint-free cloth over the top of them, rather than with direct contact plastic wrap (which has a tendency to make them sweat).

      Additional Tips: Be sure the items are Completely Cooled prior to storing.

  2. Look great will be making these for sure. We need a Love it button. Just saying.

    Experimenting with other flavors might be fun. Thank you. :jar:


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