Classic Pumpkin Whoopie Pies With Fluffy Vanilla Filling

If there is one dessert that immediately feels like fall, it has to be pumpkin whoopie pies. They’re soft, warmly spiced, a little nostalgic, and filled with a sweet, fluffy vanilla filling that makes them somewhere between a cookie, a cake, and a handheld dessert.

I recently made this classic version based on the popular pumpkin whoopie pie recipe from Allrecipes, and I can understand why this recipe has been around for so long. The pumpkin cakes are incredibly soft and moist, with cinnamon, ginger, and cloves giving them that classic fall flavor. Instead of cream cheese frosting, this recipe uses a traditional fluffy whoopie pie filling, which makes them taste much more like the old-fashioned version I remember.

And despite how cute they look when they're finished, they really aren't difficult to make.

Whether you're looking for a Halloween dessert, something different for Thanksgiving, or just another excuse to open a can of pumpkin, these classic pumpkin whoopie pies are such a fun fall recipe.

What Makes a Whoopie Pie Different From a Cookie Sandwich?

This was actually one of the first things I wondered about whoopie pies because they look a lot like sandwich cookies.

But the texture is completely different.

A traditional cookie sandwich starts with two actual cookies, so they might be chewy, crunchy, buttery, or crisp. A whoopie pie is made with two very soft, cake-like rounds instead.

That's why you'll sometimes see people searching for a pumpkin whoopie cookie, even though the texture is much closer to cake than a traditional cookie.

The pumpkin in this recipe makes them especially moist. When you pick one up, it feels soft and tender, and when you bite into it, you get that fluffy pumpkin cake followed by the creamy vanilla filling in the center.

Basically, if a pumpkin cupcake and a sandwich cookie somehow had a baby, it would probably be a pumpkin whoopie pie.

Why These Pumpkin Whoopie Pies Are So Good

There are a lot of pumpkin desserts I love, but these have such a good combination of flavors and textures.

The pumpkin cakes aren't just pumpkin flavored. They're also made with brown sugar, cinnamon, ginger, and cloves, so they have a deeper spice flavor than some pumpkin desserts.

The filling is sweet and fluffy, which gives you a completely different texture in the middle.

I also love that these feel a little more special than making another batch of pumpkin cookies, even though they aren't much harder to make.

They would be perfect for:

• Halloween parties
• Thanksgiving dessert tables
• Fall potlucks
• School events
• Bake sales
• Fall brunches
• An easy weekend baking project

Or, obviously, no occasion whatsoever because sometimes you just want a pumpkin dessert.

Ingredients You'll Need for Pumpkin Whoopie Pies

One thing I like about this recipe is that there aren't any unusual ingredients.

For the pumpkin cakes, you'll need:

• Brown sugar
• Vegetable oil
• Pumpkin puree
• Eggs
• All-purpose flour
• Cinnamon
• Ground ginger
• Ground cloves
• Salt
• Baking powder
• Baking soda
• Vanilla extract

One important note: make sure you're buying pure pumpkin puree and not pumpkin pie filling.

They are usually sitting right next to each other at the grocery store, but pumpkin pie filling already contains sweeteners and spices. For this recipe, you want plain pumpkin.

Why Brown Sugar Works So Well With Pumpkin

The original recipe uses brown sugar rather than a combination of white and brown sugar, and I think that's part of what makes these so good.

Brown sugar naturally contains molasses, which gives baked goods a deeper flavor and also helps retain moisture.

Since the goal with a pumpkin whoopie pie is to create a really tender, almost cake-like cookie, that extra moisture works perfectly here.

Combine that with pumpkin puree and vegetable oil, and you get pumpkin cakes that stay incredibly soft.

How to Make Pumpkin Whoopie Pies

Start by preheating your oven to 350°F and preparing your baking sheets.

For the pumpkin mixture, combine the brown sugar and vegetable oil. Add the pumpkin puree and eggs and mix until everything is well combined.

In another bowl, combine your dry ingredients, including the flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda.

Add the dry ingredients to the pumpkin mixture along with vanilla and mix just until everything comes together.

You don't want to overmix the batter.

Drop small rounds of batter onto your prepared baking sheet. A cookie scoop can make this much easier and also helps keep your whoopie pies approximately the same size.

Bake for about 10 to 12 minutes, or until the tops spring back when you touch them lightly. That's one of the easiest ways to tell when these are ready.

Let them cool completely before adding the filling.

And I do mean completely. If the cakes are still warm, your beautiful fluffy filling isn't going to stay fluffy for long.

The Best Filling for Pumpkin Whoopie Pies

There are a few different directions you can go with the filling, but I used the classic filling from the original recipe.

Unlike a cream cheese frosting, traditional whoopie pie filling is very light, sweet, and fluffy.

The version I used is made with:

• Egg white
• Milk
• Vanilla
• Powdered sugar
• Shortening

You beat the ingredients together until the mixture becomes light and fluffy, then spread or pipe the filling onto the flat side of one cooled pumpkin cake.

Add another cake on top and you've got your whoopie pie.

It creates that classic white center that looks so pretty against the deep orange pumpkin cakes.

An Important Note About the Egg White

The original recipe uses uncooked egg white in the filling. Allrecipes specifically notes that raw egg can pose a food safety risk, particularly for pregnant people, young children, older adults, and people with weakened immune systems. Their tested recipe suggests replacing the egg white with additional milk for a safer alternative.

Another option is to use pasteurized egg whites if you want a filling that's closer to the original.

If you're serving these to a crowd, especially children, I would personally use one of those alternatives.

How to Get That Creamy Texture in Your Whoopie Pie Filling

The filling is one of the best parts of a whoopie pie, so you want it light and fluffy rather than dense.

The biggest tip is to give it enough time to whip.

You're not simply stirring powdered sugar into shortening. Beating the filling incorporates air, which creates that fluffy texture you're looking for.

You also want to add the powdered sugar gradually instead of dumping everything into your mixing bowl at once.

The finished consistency should be creamy enough to spread but thick enough that it doesn't immediately squeeze out when you put the second pumpkin cake on top.

If your filling feels too soft, you can add a little more powdered sugar.

If it's too thick, a very small amount of milk can loosen it.

Can You Make Pumpkin Whoopie Pies With Cream Cheese Filling?

Yes, and this is probably the most popular variation you'll see.

While I used the traditional vanilla whoopie pie filling for these, pumpkin whoopie pies with cream cheese filling would also be delicious.

Pumpkin and cream cheese naturally work well together, and the slightly tangy cream cheese can balance some of the sweetness in the pumpkin cakes.

To make a cream cheese version, you can use your favorite basic cream cheese frosting made with softened cream cheese, butter, powdered sugar, and vanilla.

I would keep the pumpkin cakes exactly the same and simply swap the filling.

So if you're trying to decide between the two, it really comes down to what kind of dessert you want.

For a more traditional whoopie pie flavor, use the fluffy vanilla filling.

For something that tastes a little more like pumpkin cake or pumpkin cupcakes, try the cream cheese version.

How to Get Perfectly Round Pumpkin Whoopie Pies

One thing I learned quickly is that your pumpkin cakes don't need to be perfectly identical.

You're making homemade whoopie pies. They're allowed to look homemade.

But keeping them close to the same size does make assembling them a lot easier.

A cookie scoop is probably the easiest solution because you're getting approximately the same amount of batter every time.

Once all of the pumpkin cakes have cooled, I also recommend laying them out and pairing similarly sized pieces before you start filling them.

Then you aren't trying to find a match while you're holding a cake covered in filling.

Don't Overbake Your Pumpkin Whoopie Pies

If you want really soft pumpkin whoopie pies, watch them closely toward the end of baking.

The original recipe calls for approximately 10 to 12 minutes in a 350°F oven. You're looking for the pumpkin cakes to spring back when you lightly touch the tops.

Because every oven is a little different, I'd start checking them at the lower end of that range.

You don't want to keep baking until they're browned or crisp around the edges like you might with some cookies.

Remember, these should have a cake-like texture.

Do Pumpkin Whoopie Pies Need to Be Refrigerated?

How you store your pumpkin whoopie pies will depend partly on the filling you use.

For the traditional filling, I still prefer storing mine in an airtight container so they don't dry out.

If you substitute a cream cheese filling, they absolutely need to be refrigerated.

One other thing to keep in mind is how soft and moist these pumpkin cakes are. I would place parchment or wax paper between layers if you're stacking them so they don't stick together.

You can also store them individually wrapped, which makes them really convenient for grabbing one at a time.

Can You Make Pumpkin Whoopie Pies Ahead of Time?

Yes, and I actually think they're a great make-ahead fall dessert.

You can bake the pumpkin cakes first, cool them completely, and store them in an airtight container until you're ready to add the filling.

You could also make the filling separately and assemble everything closer to when you're planning to serve them.

That makes these especially convenient for Thanksgiving or Halloween when you're usually trying to make several things at once.

Can You Freeze Pumpkin Whoopie Pies?

The pumpkin cake portion freezes really well because it is naturally so moist.

If I were preparing these far in advance, I would probably freeze the pumpkin cakes before filling them.

Let them cool completely, place parchment between the layers, and store them in an airtight freezer-safe container.

Then thaw the cakes and add your filling when you're ready to serve them.

It's an easy way to get some of your holiday baking done ahead of time.

Classic Pumpkin Whoopie Pies Recipe

Prep Time: About 30 minutes
Bake Time: 10 to 12 minutes
Yield: About 18 pumpkin whoopie pies

For the Pumpkin Cakes

• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1 1/2 cups pumpkin puree
• 2 large eggs
• 3 cups all-purpose flour
• 1 1/2 tablespoons ground cinnamon
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cloves
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the Classic Whoopie Pie Filling

• 1 egg white*
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, divided
• 3/4 cup shortening

*For a filling without raw egg white, use a food-safe alternative such as pasteurized egg white or follow the recipe's suggestion to substitute additional milk.

Instructions

1. Preheat your oven to 350°F and lightly grease your baking sheets or line them with parchment paper.
2. In a large mixing bowl, combine the brown sugar and vegetable oil.
3. Add the pumpkin puree and eggs and beat until well combined.
4. In another bowl, whisk together the flour, cinnamon, ginger, cloves, salt, baking powder, and baking soda.
5. Gradually fold the dry ingredients into the pumpkin mixture. Add the vanilla and mix just until combined.
6. Drop small, evenly sized scoops of batter onto your prepared baking sheets, leaving room between each one.
7. Bake for approximately 10 to 12 minutes, or until the centers are set and the tops spring back when lightly touched.
8. Allow the pumpkin cakes to cool for a few minutes on the baking sheet before transferring them to a cooling rack.
9. Let them cool completely before adding the filling.
10. For the filling, beat the egg white until frothy. Mix in the milk and vanilla followed by half of the powdered sugar.
11. Add the shortening and remaining powdered sugar and continue beating until the mixture becomes light and fluffy.
12. Match similarly sized pumpkin cakes into pairs.
13. Spread or pipe filling onto the flat side of one cake and gently top it with another.
14. Continue until all of the pumpkin whoopie pies are assembled.

Tips for Making the Best Pumpkin Whoopie Pies

Use pumpkin puree, not pumpkin pie filling. They're different products, even though the cans can look almost identical.

Don't overmix your batter. Mix the flour in only until everything is combined.

Use a cookie scoop. This makes it much easier to create similarly sized cakes.

Watch your baking time. You want the cakes soft rather than browned and crisp.

Let them cool completely. Adding filling to warm cakes will quickly turn into a mess.

Pair the cakes before filling them. It's a tiny extra step that makes assembly much easier.

Whip the filling well. This is how you get that really light, creamy texture.

The Perfect Classic Fall Dessert

Pumpkin bread will probably always have a place in my fall baking rotation, but these pumpkin whoopie pies are just more fun.

They're soft, spiced, sweet without being too complicated, and they look so cute stacked on a fall dessert tray.

I also love that you can change them depending on your preference. Make the traditional fluffy vanilla filling like I did, or swap in cream cheese frosting if you're a pumpkin-and-cream-cheese person.

Either way, this is one of those nostalgic fall recipes that feels perfect once the weather starts changing and pumpkin season is officially here.

If you're looking for more easy fall recipes, pumpkin desserts, and seasonal baking ideas, make sure to check out the other recipes on PoshinProgress.com.

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