Pumpkin Cream Whoopie Pies

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Pumpkin Cream Whoopie Pies are the ultimate fall indulgence. Each bite brings the warm flavors of pumpkin spice cake together with a luscious vanilla cream filling, sandwiched into soft, pillowy rounds. Lightly dusted with powdered sugar, these sweet treats look as dreamy as they taste. They’re like mini pumpkin cakes disguised as cookies—making them a hit for any fall gathering or cozy night in.

These whoopie pies strike the perfect balance of fluffy texture and rich flavor. The pumpkin adds moisture and warmth, while the cream filling offers a silky contrast that melts in your mouth. Whether you’re making a dessert platter for Thanksgiving or need an afternoon treat with your coffee, these little delights deliver comfort in every bite.

Why You’ll Love This Pumpkin Cream Whoopie Pies Recipe

• Classic autumn flavors of pumpkin, cinnamon, and nutmeg
• A soft cake-like texture that contrasts perfectly with creamy filling
• Easy to make in batches for parties, gifts, or holiday gatherings
• Kid-friendly and freezer-friendly
• Looks impressive but comes together with basic baking tools

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make perfect Pumpkin Cream Whoopie Pies, having the right tools can make the process smoother and more enjoyable:

• Mixing Bowls: You’ll need at least two large mixing bowls for wet and dry ingredients.
• Electric Mixer or Stand Mixer: Crucial for whipping the butter, sugar, and especially for achieving a fluffy cream filling.
• Cookie Scoop or Ice Cream Scoop: Ensures uniform, evenly sized cakes that bake consistently.
• Parchment Paper or Silicone Baking Mats: Prevent sticking and help the whoopie pies bake evenly.
• Cooling Rack: Allows the pies to cool completely before filling, which is key to preventing a runny filling.
• Spatula or Piping Bag: For spreading or piping the cream filling cleanly and evenly.

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Preparation Tips

Before you start, make sure all your ingredients are at room temperature—especially the butter and eggs—to ensure smooth mixing and even baking. Sift your dry ingredients to avoid lumps and help with a lighter batter. When scooping out the batter, aim for consistency in size so that each top and bottom half pair perfectly. Once the cakes are baked, let them cool completely before adding the cream filling to avoid melting. If you’re using a piping bag for the filling, refrigerate it briefly to make it easier to pipe with precision.

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Ingredients for this Pumpkin Cream Whoopie Pies Recipe

For the Pumpkin Cakes:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 1/2 cups pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Cream Filling:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• Pinch of salt

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This step prevents the cakes from sticking and helps them bake evenly.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures that the spices are evenly distributed and prevents clumping.

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Step 3: Combine Wet Ingredients

In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until fully combined.

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Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed until just combined. Do not overmix, as that can lead to dense cakes.

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Step 5: Scoop and Bake

Using a cookie or ice cream scoop, drop mounds of batter (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the tops spring back when touched lightly. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Step 6: Make the Cream Filling

In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue beating until light, fluffy, and smooth. If the filling feels too soft, refrigerate for 15-20 minutes before using.

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Step 7: Assemble the Whoopie Pies

Once the cakes are completely cool, pipe or spread a generous amount of the cream filling onto the flat side of half the cakes. Top with the other halves to create sandwiches. Lightly press together, and optionally, dust the tops with powdered sugar.

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Step 8: Chill (Optional but Recommended)

For the best texture and flavor, chill the assembled whoopie pies in the refrigerator for at least 30 minutes. This allows the flavors to meld and makes them easier to handle.

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Notes

Pumpkin Cream Whoopie Pies are best enjoyed fresh, but they also store well and are great for making ahead during the busy holiday season. The filling can be customized—add a dash of cinnamon or maple extract for a twist. Make sure the cakes are completely cooled before assembly to prevent the cream filling from melting. If you’re baking in a humid climate, chill your dough scoops for 10–15 minutes before baking to maintain shape.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter can result in dense, dry cakes.
• Not cooling the cakes fully before adding the filling will cause it to melt and ooze out.
• Using canned pumpkin pie filling instead of pure pumpkin puree will alter the texture and taste.
• Incorrect measurements of flour (packing it too tightly) can dry out the batter.
• Skipping parchment or silicone mats can cause sticking and uneven bottoms.
• Underbaking will make the cakes too soft to hold the filling, while overbaking will dry them out.

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Storage Instructions

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to prevent sticking. For longer storage, wrap each individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature for about an hour before serving. Avoid leaving them out at room temp for too long, as the cream cheese filling is perishable.

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Estimated Nutrition (per whoopie pie)

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 4g

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Frequently Asked Questions

Can I make the whoopie pies in advance?

Yes! Bake the cakes and prepare the filling separately a day ahead. Assemble before serving for the best texture.

What can I substitute for cream cheese in the filling?

You can use mascarpone cheese or a butter-only frosting if cream cheese isn’t available.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked and pureed very smoothly. Also, strain out excess moisture for best texture.

How do I keep the filling from being too runny?

Use room temperature ingredients and chill the filling briefly before piping. Avoid overbeating.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. Results may vary slightly but still delicious.

Do I need to refrigerate them?

Yes. Due to the cream cheese filling, they must be kept chilled when not being served.

Can kids help with this recipe?

Definitely! Kids love scooping the batter and sandwiching the pies. Just supervise the oven and mixing.

Can I use a different frosting?

Of course! Try marshmallow fluff filling or cinnamon buttercream for variation.

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Conclusion

Pumpkin Cream Whoopie Pies are a cozy, sweet celebration of fall flavors wrapped into a nostalgic dessert sandwich. With their soft, spiced pumpkin cakes and creamy, dreamy filling, they bring both comfort and delight to any occasion. Whether you’re baking for a party, prepping holiday sweets, or just craving something homemade and indulgent, this recipe delivers on all fronts. Make a batch and watch them disappear faster than autumn leaves!

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