Description

These Pumpkin Whoopie Pies are soft, fluffy, and packed with warm pumpkin spice flavors. Made with a whole can of pumpkin, the moist cake-like cookies are sandwiched with a luscious brown butter cream cheese frosting. Perfect for festive occasions like Halloween or Thanksgiving, these whoopie pies deliver a cozy seasonal treat that everyone will love.

Ingredients

Scale

Batter:

1/4 cup salted butter, melted (57 grams)
3/4 cup vegetable oil (166 mL)
2 cups brown sugar, packed (440 grams)
3 tbsp granulated sugar (39 grams)
2 large eggs, at room temperature
2 and 3/4 cups canned pumpkin (Do not use canned pumpkin pie filling)
2 tsp vanilla extract
2 cups all-purpose flour, spooned & leveled (260 grams)
1 cup white whole wheat flour, spooned & leveled (130 grams) (can substitute 1 cup all-purpose flour)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 and 1/4 tsp cinnamon
1 and 1/4 tsp ginger
1 tsp nutmeg
1/2 tsp ground cloves

Brown Butter Cream Cheese Frosting:

1/2 cup + 1 tbsp salted butter (127 grams)
6 oz cream cheese, softened (about 5 minutes at room temperature)
3 cups powdered sugar (360 grams)
1/4 tsp cinnamon
1 tbsp maple syrup
1 tsp vanilla extract

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Instructions

Brown the Butter for the Frosting: In a medium saucepan over medium heat, melt the butter. Reduce heat to medium-low and continue cooking while stirring occasionally. The butter will foam, turn golden, then brown, emitting a nutty, caramel-like aroma. When deep golden brown, pour into a heat-safe container and cool to room temperature in the fridge. This can be made up to 2 weeks ahead and stored refrigerated.
Prep: Preheat your oven to 350°F (175°C). Line large baking sheets with parchment paper to prevent sticking and ease cleanup.
Make the Whoopie Pies: In a large mixing bowl, melt the butter. Whisk in vegetable oil and both sugars until combined. Add eggs, pumpkin, and vanilla extract; whisk until smooth. In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, and spices). Fold the dry mixture gently into the wet ingredients with a silicone spatula until just incorporated. The batter will be slightly thick and a bit lumpy—avoid overmixing to keep the texture tender.
Bake: Drop approximately 2 tablespoons of batter per whoopie pie onto the prepared baking sheets, shaping into small mounds. Bake in the preheated oven for 12–13 minutes until set and a toothpick inserted comes out with moist crumbs. Let the pies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make the Frosting: Once the browned butter has cooled, beat it together with the softened cream cheese in a medium bowl until smooth, even if it seems lumpy at first. Gradually add the powdered sugar in two portions, mixing thoroughly after each. Stir in maple syrup, cinnamon, and vanilla extract and mix until evenly combined. Taste and adjust sweetness or spices as preferred.
Assemble: Using an offset spatula or a piping bag fitted with a 1A round tip (or a zip-top bag with the corner snipped off), frost one cooled whoopie pie piece generously. Sandwich it with a second pie on top to create the classic whoopie pie. Optionally, dust with powdered sugar before serving.
Serve & Store: Enjoy the whoopie pies immediately after frosting. Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.

Notes

Pumpkin Whoopie Pies are soft, tender, and bursting with cozy pumpkin spice flavors, perfect for fall celebrations.
The use of a whole can of pumpkin ensures moist and flavorful cake layers.
Brown butter adds a delicious depth to the cream cheese frosting with its nutty aroma.
Do not use canned pumpkin pie filling; use plain canned pumpkin for best texture and taste.
For piping frosting, avoid squeezing a bag fitted with a metal tip if using a plastic bag, as it can cause the tip to shoot out.
These whoopie pies can be made ahead – bake and freeze the cake layers separately, then frost before serving.
Store in an airtight container refrigerated for up to 4 days to keep freshness.

Nutrition

Serving Size: 1 whoopie pie
Calories: 517 kcal
Sugar: 54 g
Sodium: 289 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0.4 g
Carbohydrates: 74 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 57 mg