Pumpkin Spice Whoopie Pies with Vanilla Cream Cheese Filling

Tender, cakey pumpkin spice whoopie pies are filled with a creamy vanilla cream cheese frosting. They're the perfect fall dessert and are great for potlucks!
Course Dessert
Cuisine American
Keyword cream cheese whoopie pie filling, pumpkin whoopie pies
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24
Calories 158kcal


  • 15 oz all purpose flour, by weight (3 cups, measured)
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp ground real cinnamon
  • 1 tbsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 3 cups pumpkin puree chilled (I did canned, but up to you)
  • 13 oz dark brown sugar, by weight (2 cups, packed)
  • 1 cup vegetable oil
  • 2 extra large eggs beaten
  • 1 tsp vanilla extract

For the vanilla cream cheese filling:

  • 3 cups confectioner's sugar
  • 1/2 cup unsalted butter, softened
  • 8 oz block cream cheese softened
  • 1 tsp pure vanilla extract or if you're feeling fancy, the seeds of 1 vanilla bean


  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a large bowl, whisk to combine the flour, salt, baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice.
  • In another bowl, whisk to combine the pumpkin, brown sugar, and oil. Whisk in the eggs and vanilla. Little by little, add in the dry mixture until fully incorporated.
  • Using a #40 1.5 T disher, portion out little mounds onto your baking sheet. These don’t spread much, so you can put them fairly close together. Space them about 3/4 inch apart.
  • Bake for 15 minutes, until a toothpick inserted into the center comes out clean. In the meantime, keep the rest of the batter chilled in the fridge until you’re ready to do the second batch.
  • Let the whoopie pies cool completely on a wire rack.
  • To make the filling, beat all filling ingredients together until smooth and combined.
  • Assemble the whoopie pies by dolloping little scoops of the cream cheese filling onto half the cookies, and topping it with another sandwich half. Refrigerate the whoopie pies for at least 30 minutes before serving, and you can refrigerate them for up to 4 days. Enjoy!


Calories: 158kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 199mg | Potassium: 137mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4790IU | Vitamin C: 1.3mg | Calcium: 57mg | Iron: 1.4mg