Put a fall spin on traditional whoopie pies with flavorful pumpkin cookies and a rich cream cheese filling.

Difficulty Rating: Easy

Nutritional Highlights: Pumpkin is one of the richest sources of Vitamin A and antioxidants beneficial for improved joint and eye health.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ginger
  • 1/8 teaspoon cloves
  • 2 cups dark brown sugar, firmly packed
  • 1 cup vegetable oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 3 cups powdered sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

Tips & Notes

  • For a tasty texture, try adding nuts such as walnuts or pecans to the batter.
  • This recipe makes a large amount of batter, because of the need for two cookies for each whoopie pie. Plan accordingly with a large bowl and lots of space.


  1. Heat oven to 350 degrees. Line two baking sheets with parchment paper or spray whoopie pie pan with nonstick spray.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside.
  3. In a separate bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla, and whisk until combined. Sprinkle flour mixture over pumpkin mixture; whisk until completely combined.
  4. Using a small ice cream scoop, drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until cookies are just starting to crack on top and a toothpick inserted in the center comes out clean. Remove from oven and let cookies cool completely on the pan while you make the filling.
  5. To make the filling, beat butter on medium speed until smooth with no visible lumps, about 3 minutes. Add cream cheese; beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth. 
  6. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Spoon about a tablespoon of filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that filling spreads to the edges of the cookie. Repeat until all cookies are used.
Recipe From: Farm Flavor - www.farmflavor.com

Leave a Comment:

Your email address will not be published.
* Required fields

By submitting this form, you accept the Mollom privacy policy.


  1. Linda says:

    These sound wonderful! How many completed cookies did you get?

  2. Chung-Ah | Damn Delicious says:

    I’m game for anything involving pumpkin, especially when cream cheese filling is involved!

  3. Lisa @ Flour Me With Love says:

    These look sinful! Thanks so much for sharing at Mix it up Monday :)

  4. Diane Balch says:

    whoopie pies are just so cool right now… pumpkin that is genius. I hope you are sharing them on foodie friday today.

  5. dellob says:

    Do these freeze well?? Cant wait to try them….