Desserts/ Recipes/ Thanksgiving

Pumpkin whoopie pies with cinnamon cream cheese filling

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It’s that time of year – fall baking!! Bring on the pumpkin!
There is something about pumpkin baked goods that are especially yummy during the fall.   I normally make relatively healthy items with pumpkin like my oatmeal pumpkin pancakes, or whole wheat pumpkin protein muffins. But I have been wanting to jump on the whoopie pie bandwagon for a while and I came across this recipe on Brown Eyed Baker’s blog and I HAD to try it. In fact I made the recipe twice they were that GOOD.

I nicknamed these cupcake sandwiches since that’s what they seemed like I didn’t even have to bust out my stand mixer for these. I love my kitchen aid, don’t get me wrong, but sometimes that one or two bowl recipe for baking makes a recipe that much more enticing to make. Here are the dry ingredients with all those wonderful, warm, fall spices. I am not fan of pumkin pie but I love the pumpkin pie flavors

You can also SUB 2 tbsp of pumpkin pie spice for the spices in the recipe if you want. Makes it a little easier – less steps I use the organic canned pumpkin I find at Whole Foods. And use the canned pumpkin NOT the pumpkin pie filling. That has all sorts of other added ingredients and we don’t want those

The pumpkin added into the wet ingredients. All mixed and ready to go. This smelled amazing.

I forgot to take a picture of the blobs before they went into the oven. I used my OXO cookie scoop that is 1 1/2 tbsp size. Not sure what # that is for scoop size but it works perfectly. And I used a silpat silicon mat. No need to buy an actual whoopie pie pan. This worked perfectly.

While these were cooling I made the filling. Again no need to bust out the stand mixer here, hand mixer works perfectly. Combine the powdered sugar and cinnamon to the butter and cream cheese. This is a great cinnamon cream cheese frosting for anything really. Like cakes, cupcakes, a spoon straight into the mouth.. you get the idea

I used a pastry bag and my big round tip to pipe about 1-2 tablespoons worth of filling. I wanted it to have a good amount of filling inside.

cute lil blobs of filling

Sooooooo good!!!

I LOVED these. They were moist, flavorful, pumpkiny. The cookie part was sooo good and the filling was perfect. The original recipe calls for a maple cream cheese but I thought the maple would conflict a little with the pumpkin and I wanted to enhance the pumpkin flavor more so I subbed cinnamon for maple. These even made a very pregnant girl friend of mine very happy, and she isn’t normally big on sweets but she said these were the best things she had ever eat. So I will take it!!
Note: I am transferring posts/recipes/pics fom my old blog, a cup full of cake, to this blog so you may see pictures with a on them and wonder why. They belong to me its just that if I crop that out and add in my new watermark it will make the picture even smaller and it is a lot more work to do. I may go back and change that later but for now I want to get all my posts transferred here first and then shut that blog down as I no longer post there.

Yield: 48

Pumpkin whoopie pies with cinnamon cream cheese filling

Pumpkin whoopie pies with cinnamon cream cheese filling

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling Adapted from Brown Eyed Baker

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For the Whoopie Pies:

  • 3 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup canola or vegetable oil
  • 3 cups chilled pumpkin puree (canned pumpkin NOT pumpkin pie filling)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • NOTE: you can substitute 2 1/2 tbsp of pumpkin pie spice for the cinnamon, nutmeg and ginger.

For the Cinnamon Cream Cheese Filling:

  • 3 cups powdered sugar
  • 8 ounces cream cheese, at room temperature (full fat these are a dessert don't use fat free here!)
  • 4 ounces (½ cup) unsalted butter, at room temperature
  • 2 tablespoons cinnamon
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
  • In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  • Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
  • Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
  • Bake for 15-17 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
  • To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes.
  • Did you make this recipe?

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