Of all the pumpkin recipes I’ve shared so far, these pumpkin whoopie pies might be my favorite. As much as I’m not a fan of pumpkin desserts and make them mostly at Zach’s insistence, I would make these for myself any day. They’re pumpkin pie inspired, a Fall variation of my classic whoopie pies, brilliantly spiced with pumpkin pie spice and extra cinnamon, a splash of vanilla and brown sugar. The batter is simple to make and is much like a pumpkin cake batter (so don’t be alarmed when it’s not stiff like cookie dough). It’s thin, but we’ll bake it on higher heat so the cakes bake up nice and rounded (and fluffy!). After all my ranting on my chewy pumpkin cookie post, this is the one time I actually want my pumpkin cookies to be fluffy and cakey 😂

The Perfect Pumpkin Whoopie Pie Filling

Classic old-fashioned whoopie pies use what is essentially ermine frosting as the filling, and many other recipes online use marshmallow fluff (which I don’t love using and find to be too sweet, though my marshmallow frosting could work well). For my pumpkin whoopie pies you can absolutely use ermine, but I prefer to use a fluffier variation of my beloved cream cheese frosting. Besides, can you think of a better pairing for pumpkin than cream cheese (speaking of which, have you tried my pumpkin cheesecake yet?). Brown butter frosting would be another great Fall option! Tip: The taste of these pumpkin whoopie pies develops as they sit after filling. Keep them refrigerated overnight (in an airtight container) and enjoy the next day for best flavor!

More Recipes You Might Like

Pumpkin Bars Pumpkin Sugar Cookies Pumpkin Muffins

Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

Pumpkin Whoopie Pies - 10Pumpkin Whoopie Pies - 72Pumpkin Whoopie Pies - 73Pumpkin Whoopie Pies - 87Pumpkin Whoopie Pies - 62Pumpkin Whoopie Pies - 24Pumpkin Whoopie Pies - 74