Pumpkin Spice Whoopie Pies Recipe
Heeeeyyyyyy, pumpkin! Where in tarnation have you been hiding? Well, the truth of the pumpkin matter is that I’m a closet pumpkin eater in all socially unacceptable seasons. We don’t just save it for fall and holidays. Pumpkin in August? Why, yes, I believe I will. Pumpkin pie in July? Sign me up. Pumpkin cookies in February? Be mine.
You get the picture. Don’t judge me.
This pumpkin spice whoopie pie recipe is a regular around these parts. I originally made and posted them a couple of years ago. In AUGUST! OMG! Scandalous!
What was I thinking? I was brand new to blogging then and no one was reading this here website except Lisa, Jennifer, and my mom. They don’t judge. Well, Jennifer totally judges. If there were any negative comments I either didn’t care or forgot about them.
The point is that I did make and publish this recipe a couple of years ago, but I upgraded my website and had a new one designed. I also upgraded my hosting company, which was an excellent idea. Anyhoo, when my original content got transferred to my new site and new host, not all of the photos survived the trip. The Pumpkin Whoopie Pie was one that didn’t make it.
So, we (and as usual, when I say we I really mean me) decided to have a do-over.
And here we are with some new and delicious pumpkin spice whoopie pies. I just have to tell you that they are just as delicious in August as they are in October! Happy Pumpkin Season!
Pumpkin Spice Whoopie Pies Recipe
Ingredients
For the Pumpkin Cakes
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 can pumpkin 15 ounce
- 1 stick butter
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the Filling
- 1 8 oz block of cream cheese softened
- 1 stick butter softened
- 2 tablespoons vanilla extract
- 3 1/2 cups powdered sugar
Instructions
For the Pumpkin Cakes
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Preheat oven to 350
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Beat together sugar, brown sugar, pumpkin, and butter
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In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice
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Add dry ingredients to the wet and stir to combine
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Coat whoopie pie pan with cooking spray
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Scoop about 1 tablespoon of the batter into each of the whoopie pie pan cups
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Bake 15 - 17 minutes or until done in the middle and golden brown
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Cool completely on a wire rack
For the Filling
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Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy and combined
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Add vanilla extract and powdered sugar and beat slowly at first, then increase speed until combined and smooth
For the Assembly
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Scoop about 1 tablespoon of filling on to the flat side of one of the pumpkin cakes then top with the flat side facing filling of another pumpkin cake, repeat
NOTES:
- I used my trusty, but not rusty whoopie pie pan for this recipe. If you don’t have one, you can either buy one here or just use a cookie sheet lined with parchment paper or a slip mat. Just be sure that you use a measuring spoon or something to make them all even sizes or you’ll have some clumsy looking whoopies. They’ll still be delicious though. And this is not a sponsored or affiliate post, I just love my whoopie pie pan.
- I like to chill my cream cheese frosting a little bit after making it to firm it up a bit.
- These can either be served immediately or made ahead of time – just refrigerate until about 15 minutes before serving.
I could eat pumpkin year round too, and I usually do! I’m so glad it’s fall though, because it’s pumpkin spice EVERYTHING around here! These whoopie pies look so good! I definitely wish I had a few as a late night snack!
These look awesome! The cream cheese filling is a perfect complement to the pumpkin cakes 🙂
Yay, pumpkin! I love me pumpkin anything, and I would gladly split a pumpkin pie with you in February. No shame here. I’ve been wanting to make some whoopie pies lately, and I need to order one of those whoopie pie pans. Also, every time I say whoopie, I think of the Newlywed Game. (Yup, I used to watch reruns of that when I was a kid. I had a special childhood.) 🙂
You are a pumpkin rebel! I also think you are the whoopie pie queen! Love these for fall….or anytime of the year 🙂
I seriously need some whoopie pies in my life. I’ve been craving them since August. And I’m so envious of the pan you use! Usually mine are just kind of freeform blobs. Haha. These sound delightful!
Pumpkin spice makes everything desirable. And I love how these whoopie pies look so pretty and deliciously bursting with awesome flavors and texture. Loving all the Fall colors here.
Pumpkin whoopie pies are one of my favorite treats. As a kid we would always buy them at the weekend market. Yours look amazing!
I think pumpkin is acceptable year round 😉 I’m in love with these whoopie pies and could have a few for breakfast!
Well I am totally judging you for your inappropriate over consumption of pumpkin. In JULY? Gurl. NO. 😉 Lucky for you I still adore you.. FOREVER. You are the whoopie pie QUEEN! And these look seriously delicious, pumpkin and all! I could get down with a few dozen of these orange beauties! Pinned! Cheers muffin! xoxo
Some years ago, my sister would make these for the day before Thanksgiving. We’d all get together and prepare Thanksgiving dinner – but wanted something fun for Wednesday…she always brought these little beauties out at the end of the day. A great reward! Delicious!!
I’m not remotely scandalized. Pumpkin year-round sounds pretty amazing to me! And these are heaven. Such a lovely dollop of frosting in the middle!
I think there’s a national law that you can’t eat pumpkin in August. You probably know about it but are just being a rebel. I say break the law and bring on the pumpkin whoopie pies every month of the year!!! Breakin’ the law, breakin’ the law…although it’s October and perfectly legal this month 😉
Actually I ate all the pumpkin in July and August this year since I had to make everything in advance before moving away from home for mom’s treatment. It was weird baking with pumpkin when it was that hot outside but that’s the fun part of being a food blogger!ha! love these whoopie pies Rachelle, they look wonderful!
Is that a 15oz can of pumpkin?
Thanks for the question, Kristen! It sure is a 15 ounce can of pumpkin. I’ve updated the recipe.