Can I use fresh pumpkin instead of canned puree?

Yes! Just make sure it’s well-cooked and blended until smooth. If it’s watery, strain it through cheesecloth to avoid thinning the batter.

Do Pumpkin Whoopie Pies need to be refrigerated?

Yes. Because of the cream cheese filling, they should be stored in the refrigerator. Let them sit out for a few minutes before serving so they’re soft and creamy.

Can I freeze Pumpkin Whoopie Pies?

Absolutely. Freeze the cookies and filling separately, or freeze the assembled pies tightly wrapped. Thaw in the fridge overnight before serving.

How do I keep the pies from spreading too much when baking?

Make sure your batter is thick enough. If it feels too runny, refrigerate it for 15 minutes before scooping onto the baking sheets—this helps the cookies hold their shape.

Pumpkin Whoopie Pies – 7 Delicious Fall Dessert Ideas

Pumpkin Whoopie Pies: Soft, Spiced, and Creamy Fall Treats

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Pumpkin Whoopie Pies are soft, spiced pumpkin cookies sandwiched around a rich cream cheese filling. Cozy, festive, and perfect for fall gatherings, Halloween, or Thanksgiving dessert tables.

Author: Imma
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 12 whoopie pies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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For the Cookies:
2 cups all-purpose flour
1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup vegetable oil
1 ½ cups canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract
For the Filling:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, beat brown sugar and oil until smooth. Add pumpkin puree, eggs, and vanilla; mix until combined.
Gradually stir dry ingredients into wet mixture until just combined.
Drop 2-tablespoon mounds of batter onto baking sheets, spacing apart.
Bake for 10–12 minutes, until cookies spring back lightly to the touch. Cool completely.
Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
Pipe or spread filling onto flat side of one cookie; top with another. Chill for 30 minutes before serving.

Notes

Store in the refrigerator in an airtight container for up to 3 days. Let sit at room temperature before serving. Cookies can be frozen without filling for up to 2 months.

Nutrition

Serving Size: 1 whoopie pie
Calories: 310
Sugar: 26g
Sodium: 210mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Find it online: https://www.cozyfamilyrecipes.com/pumpkin-whoopie-pies/