Believe it or not, I haven’t always liked pumpkin.  In fact, it wasn’t until about five years ago that I started realizing pumpkin didn’t always mean a mushy and often tasteless pie eaten at Thanksgiving in the name of tradition.  These muffins were undoubtedly the gateway treat that started it all, and I’ve never looked back.  These pumpkin whoopie pies are another recipe from the earlier days of this blog that helped convert me to the pumpkin lover I am today.  These two- or three-bite treats are just the right size to satisfy your sweet tooth or pumpkin craving.  It’s a bit like an inside out pumpkin cupcake, but you don’t have that pesky wrapper to slow you down.  Ha!

I enjoyed the opportunity to revisit and put a few minor tweaks on this recipe.  This time around I made the batter slightly thinner and piped rounds onto the baking sheets, rather than scooping them.  I prefer this because it gives the cookies a nice smooth surface.  Any irregularities in the piped batter can be smoothed down with the back of a damp spoon before baking.  While the cookies are baking, whip up the filling.  Then once the cookies are cool, assemble and voila!  You’ve got a cute little fall treat that can be enjoyed with coworkers, tailgating, at parties, and more.


For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

For the maple cream cheese filling:
3 cups powdered sugar, sifted
½ cup unsalted butter, at room temperature
8 oz. cream cheese, cold
2 tbsp. maple syrup
1 tsp. vanilla extract


  • 01

    To make the pumpkin cookies, preheat the oven to 350° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices.  Set aside.  In a separate bowl, whisk sugars and oil together.  Add the pumpkin puree and whisk to combine thoroughly.  Add the eggs and vanilla and whisk until combined.  Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

  • 02

    Transfer the cookie batter to a pastry bag fitted with a large plain round tip (I use an Ateco #809).  Pipe small rounds of the batter onto the prepared baking sheets, about 1½-2 inches in diameter.  (If your dough seems to thick to pipe, you can drop scoops of it onto the baking sheet.  Or just add a bit more liquid.  This recipe is pretty forgiving.)

  • 03

    Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean.  Remove from the oven and let the cookies cool on the pan for about 10 minutes.  Transfer to a wire rack to cool completely.  Repeat with remaining batter.

  • 04

    To make the filling, combine the butter and cream cheese in the bowl of an electric mixer.  Beat on medium-heat speed until smooth, about 1-2 minutes.  Add the powdered sugar, maple syrup and vanilla and beat until smooth.  Be careful not to overbeat the filling or it will lose structure.  Transfer the filling to a pastry bag fitted with a plain tip.

  • 05

    To assemble, pair the cookies up by size.  Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie.  Refrigerate for at least 30 minutes to firm before serving.

  • These look great!! You are so sweet to make something for your colleagues that had to work!

  • joelen

    What a great flavor for whoopie pies! They came out wonderful and I’m sure pretty tasty too :)

  • That was so nice of you to bake and share, I bet the were gobbled up in no time, they look wonderful!

  • I’ve made these for our BYOP party the last two years and they were a hit! Very cool you shared them with your colleagues. I bet you’re a favorite around there! :)

  • tiffany

    ooh, i totally want to try these! they look deelish!!

  • Super cute! Love these!!!

  • Cynthia

    Is there a way to subscribe to this blog? I can’t wait to try the recipes. Yumm

  • You are so sweet. We fed some homeless residents on Thanksgiving too since most of them didn’t get enough time off to go home. I’m sure the cookies made it a little easier to work on Thanksgiving.

  • These look delicious. That was very sweet of you to think of your friends that had to work.

  • These look so yummy! And it was SO sweet of you to make them for your colleagues!

  • I made a smiliar recipe for a picnic back in the fall and they were a HUGE hit with all ages!

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  • Great flavors! Even though we’re totally out of the fall, we’d love to make these.

  • My cookie ‘dough’ wasn’t very thick…and I did check my ingredients carefully. My dough wouldn’t have scooped with an ice cream scooper so I just dollopped the dough on the sheet. The baking powder addition was left out of the first PP of how to mix the ingredients. I noticed and added it. Please modify recipe to state these should NOT be undercooked at all – that was my error on the first batch even though the toothpick came out clean. Now my question – how should these be stored? I have a feeling they should not be kept in an air-tight container as they would get goopy. They taste wonderful and with a few modifications on my end as mentioned above, my next batch will be even better. LOVE THE FILLING!

  • Annie

    Sorry you had trouble with these. I’ve had many others make them without trouble, so I’m not sure what went wrong to cause the dough to be thin. I have added the baking powder to the directions portion of the recipe. I stored mine in the refrigerator due to the filling and thought they were fine that way.
    :) Annie

  • Hannah

    Did you get this recipe from Martha Stewart. I can see that you changed some. I like your idea adding maple syrup. :-)

  • Annie

    My source is always listed at the bottom of each post.

  • Hannah

    Ohh I didnt know about that. Sorry. Love your blog! You did a great job! Im looking at your blog everyday!!!! I will definitely use this recipe first week of October! Thank you!

  • Rebecca

    I just moved into our new apartment complex and I made these for some of our new neighbors and boy did they go fast, super easy to make and taste delicious..thank you so much for posting this recipe :)

  • Suz Cin

    Oh my – these are WONDERFUL! It’s the first weekend in October and I’m having guests for dinner. Chili, Chicken Strips and Pumpkin Whoopie Pies. Life doesn’t get any better!

    Thanks for the fab recipe and I’ll look forward to reading Annie Eats when I have more time! Happy Fall to you!

  • Aimee

    Annie, thank you for another great recipe! I thought I would be sneaky and replace the oil with unsweetened applesauce. Sadly, this resulted in cookies that were a bit too sticky/moist. Not-so-whoopie-pies were the end result: great flavor, but the texture was off. I’ve learned my lesson and I’ll follow the recipe to the letter when I bake another round for my friends next week!

  • Sarah

    Annie, I am thinking about making these for a lunch party this weekend. Could the cookies be made the night before? Or the whole whoopie pie and refrigerated? Thanks SO much. Your recipes are my go-to!

  • Annie

    I would make the whole thing in advance. Enjoy!

  • Annie I made these the other day. Then we ate them all and I had to make more yesterday :) They are amazing and that maple cream cheese filling – to die for!! Thank you so much for sharing this recipe, we love it!!

  • Kate

    these look great, Annie. How did you transport them?

  • Más allá de 365 sonrisas


  • Leslie Smith

    I love this recipe! I made them last year for thanksgiving and they were amazing. I agree that piping the cookies is the way to go.

  • Kristen @ TheLBK

    I love fall and all things pumpkin! These look tasty!

  • Marie | Feeling Foodish

    I’ve been dying to try whoopie pies – the thing i love about these is that they look smaller than other recipes I’ve seen. I’m going to put together a top 10 list and add these!

  • annieseats

    Yes! The nice thing about piping them is that you have really good control over what size they will be, so you can make them as big or small as you prefer.

  • Mohana, Annie!!! Those look divine!!! Can’t wait to make them :)

  • Caroline L.

    I think I do remember seeing this here!! This is nothing short of amazing, one of the very greatest pleasures in life….

  • Tiffany

    I think this recipe was the reason that I started following your blog a few years ago! Delicious!! I will definitely be trying pumpkin whoopie pies again this season!

  • These sound (and look) so good! Your photos are beautiful as always, and I love the combination of pumpkin and maple cream cheese filling!

  • Susan Nguyen

    I can’t wait to make these! I’ve been looking for a recipe for pumpkin whoopie pies for a while and I think this could be it. Thank you so much!

  • Ashley @ Wishes and Dishes

    How cute are these?! I haven’t always been a pumpkin fan either. I’m newly converted :)

  • I love whoopie pies! I’ll have to try you pumpkin version, since I have yet to perfect them.Thanks for sharing!

  • these are adorable! :) i don`t like pumpkin much unless it`s in a dessert form. like pumpkin pies. ♥

  • bergamot

    Oh my, these look sooo tempting!!

  • Vanessa

    Annie, I live in New Zealand and we don’t have canned Pumpkin puree so do you have any clue – if I just boiled up some pumpkin and blitzed it to a puree, would that work or do you think it would be too runny? I don’t know what the consistency of the tinned stuff is like. Thanks in advance.

  • Kare @ Kitchen Treaty

    I adore whoopie pies. My mom makes classic ones for every gathering and everyone goes gaga for them. If you hadn’t had me with the wonderful photos (so cute!) you would’ve had me with the maple cream cheese frosting (yum!)

  • annieseats
  • Peabody

    Yep, those ones are keepers. I love them.

  • Noemi

    I looove all things pumpkins and have been wanting to try whoopie pies for awhile now. Definitely bookmarking this recipe!

    P.S. I love your blog!

  • inigo

    Oh my… I want this in my lunchbox :)

  • Amanda

    What kind of pumpkin puree did you use? Homemade or canned? I ask because I once made pumpkin whoopie pies using a different recipe, and when I tried making them again with organic pumpkin puree, I got completely different results.

  • annieseats

    I don’t see why regular versus organic puree should make a difference. Anyway, I’ve made them with both homemade and canned and they work both ways. The point of the homemade puree is that it should function the same as the canned kind, so it shouldn’t matter which you use.

  • Me And My Sweets

    Hi there,
    I’ve mentioned your wonderful pumpkin recipe in my blog. I hope that’s ok? I’m also a new and happy follower and maybe you would like to do the same:-)

  • Jill

    Thank you for this! I made these last night and they turned out fabulously–nice and smooth, and deliciously moist! I only had “pumpkin pie filling” on-hand so I cut back on the spices and it came out fine, and I also subbed the filling for a plain 7-minute frosting (a la Martha Stewart). Would definitely make these again!

  • AmyT

    Made these this week, mine weren’t as pretty as Annie’s :) but were delicious. The only thing I would tell people is that they will get too moist if you store them in an air tight container, and then stick to each other if they are touching. I left mine (un-iced) overnight with a lid slightly askew and they were still super moist in the morning. But this is good news because you can leave them out all day and they won’t dry out! Definitely try the icing – fabulous!

  • Marcy

    Hi! For the filling, should the cream cheese really be cold? My experience with cream cheese frosting is that is has to be room temp or the frosting will seem curdled (chunky). Also, I’d like to make these for a party, what are your thoughts on freezing them, either before or after assembly? Thanks, great blog!

  • annieseats

    I only use cold cream cheese because the frosting then holds its form better for piping. If it seems curdled when cold, it’s only because it hasn’t been beaten long enough. See this post for more info:

  • Karen

    I made the mistake of making these just to try them. I have probably eaten half the batch, and I may or may not have been eating the leftover cream cheese filling with a spoon. Yum. My filling squashed when I put the top cookie on (maybe I beat it too much), so it was very thin, but WOW they are good.

  • Ashley

    I made these last night and they are delicious! I’ve been dreaming about them all day at work.

  • Deb

    These are drop dead amazing. I love how moist the cookies are and the slightly tart maple-y cream is a perfect combo with the spiciness of the cookies. I loved these and they got rave reviews. I ended up with about 45 sandwiches which was good because they went like hotcakes :)

  • Karin

    Oh these look so delicious & cute. Maybe one day when I am adventurous I can make these.

  • Lynn

    I made these a couple of weeks ago and they were Amazing!! I need to make a pumpkin cake for a charity event. Do you think this recipe would work as a cake?

  • annieseats

    No, I would just make pumpkin cake :)

  • Lynn


  • sweetsugarbelle

    I’m having an “Annie moment” right now. Not only am I starving, I don’t know how I’ll ever decide which recipes to choose, lol!

  • Ali

    I am making these now…smell really good. I had to add a little more flour (almost 2 cups) since I used homemade pumpkin puree. The boys (ages 29, 4 1/2 and 2) – yes I included my husband love pumpkin.

  • Ruthie

    I made these for a party this past weekend, and so many people told me it was the best dessert I’d ever made! I made them as written except I substituted bourbon for vanilla in the frosting. Thanks for a great recipe, Annie!! :)

  • Amanda Tryon

    Just finished these for Thanksgiving. They may not even make it to dinner as my fan can’t stop eating them.

  • Anastasia l

    excited to make these! I accidentally bought pumpkin pie puree instead of regular pumpkin puree, think it’s okay to go through with it?

  • Annie

    I believe that the main difference between the pie puree and regular is the inclusion of spices, but you should check the ingredient list. If that is indeed the only real difference, I would just dial down the spices in the recipe. Enjoy!

  • Anastasia l

    you were, right they came out great! halfed the spices and took out about 2/3 of the white sugar. thanks!

  • Annie

    So glad that worked, and that they turned out well for you!