Pumpkin Whoopie Pies

Pumpkin whoopie pies are one of those treats that feel just right this time of year: soft, spiced cookies sandwiched with sweet, creamy filling in every bite. They’re easy to make, fun to share, and the perfect addition to your collection of Halloween desserts or easy Halloween cookies. 

Whether you’re baking for a party, packing up Halloween themed food for school, or just craving a cozy kitchen project, these spooky treats deliver big flavor without the fuss. The pumpkin keeps them incredibly moist and tender, almost like little handheld cakes. And the cream cheese frosting adds just the right amount of tang to balance out the sweetness, making them impossible to eat just one.

These cookie sandwiches are a festive upgrade from the usual pumpkin desserts. Add them to your Halloween party food lineup and watch them disappear.

Let’s make some pumpkin cookies!

Ingredients

Cookies:

• 1 cup sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree (not pumpkin pie filling)
• 2 eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons pumpkin pie spice

Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla

Steps to Make Pumpkin Whoopie Pies

1. Heat oven to 350°F and line two baking sheets with parchment paper.

2. Mix both sugars and oil in a stand mixer bowl until combined. Add pumpkin puree, eggs, and vanilla, mixing until smooth.

3. Add flour, salt, baking soda, baking powder, and pumpkin pie spice. Mix just until combined, scraping the bowl sides as needed. Don’t overmix.

4. Using an ice cream scoop, drop dollops of dough onto the prepared baking sheets, spacing them apart.

5. Bake for 10-12 minutes until centers are set. Cool completely on the pans before removing.

6. For the frosting, beat softened butter in a stand mixer until smooth. Add cream cheese and beat until combined.

7. Add powdered sugar and vanilla, then increase speed to medium and beat until fluffy, scraping sides frequently.

8. Transfer frosting to a piping bag. Pair up similar-sized cookies.

9. Cut the tip off the piping bag and pipe a generous mound of frosting onto half the cookies.

10. Top with remaining cookies to form sandwiches.

Pumpkin whoopie pies will store in the refrigerator for up to 3 days.