Pumpkin Whoopie Pies with Cream Cheese Filling

Servings: 15 pies serving(s)

Prep time: 30 minutes

Total time: 50 minutes

Cooking time: 20 minutes

Take me to the recipe

Pumpkin Whoopie Pies are made wiith lightly spiced soft pumpkin molasses cookies sandwiched with cream cheese frosting. 

whoopie pies-smI have a soft spot for whoopie pies and it appears that I’m not the only one. Whoopie pie recipes are among the most popular on this website and when we share the recipes online the interwebs go crazy.

The whoopie pies that I grew up with were chocolate and had a very delicate crumb. I still love them but prefer a cookie with a bit more texture and that’s why these pumpkin whoopie pies are a new favourite. The pumpkin molasses cookies have a great texture — not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is just right.

Pumpkin whoopie pies: The pumpkin molasses cookies have a great texture -- not too soft, and the filling is extra tasty. The spicing is lovely and the pumpkin flavour is jut right.

Once assembled, pumpkin whoopie pies should be eaten within a couple of days. The pumpkin molasses cookies alone will last a week in a tin.

The recipe was slightly adapted from the always excellent website The Cafe Sucre Farine.


Pumpkin Whoopie Pies Recipe (with cream cheese filling)

Makes 2 ½ dozen cookies (about 15 whoopie pies)


  • ½ cup butter, softened
  • 1 cup  sugar
  • ½ cup of pumpkin puree
  • ¼ cup of Crosby’s Fancy Molasses
  • 1 large egg
  • 1 tsp. vanilla
  • 2 ½ cups  flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. cloves
  • ½ ts. salt

For the icing:

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla


  1. In a large bowl beat the butter with the sugar until creamy. Beat in the molasses, then the egg. Add pumpkin and vanilla. Mix until well combined.
  2. In another bowl, whisk together flour, baking soda, spices, and salt.
  3. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour or overnight.

To bake the cookies:

  1. Preheat the oven to 350 F.
  2. Drop dough by the heaping tablespoonful onto parchment-lined baking sheets (I use a medium cookie scoop).  Leave a couple of inches between cookies.
  3. Bake for 12-15 minutes until set.

To make the frosting:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread 1-2 Tbsp. of frosting on the flat side of a cookie and top with another cookie.

One more thing…
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One thought on “Pumpkin Whoopie Pies with Cream Cheese Filling

  1. Kmbold says:

    Can these be frozen, assembled or not?

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