Mini pumpkin whoopie pies are small, dreamy three-bite treats that capture the best flavors of the season. Simple to make and adored by both kids and adults, these little sandwiches pair tender pumpkin cookies with a bright cream cheese filling for a balanced, crowd-pleasing dessert.
Why we love this recipe
This recipe began after a visit to Volante Farms in Needham, Massachusetts, where a full‑size pumpkin whoopie pie stuck in my memory. I developed a mini version that’s easier to serve and share. The highlights:
- Perfect, bite‑sized treats for gatherings
- Warm pumpkin spice and a touch of maple flavor
- Cream cheese filling that’s sweet with a gentle tang to balance the cookies
I first published this recipe in 2016 and have since updated it for clarity and improved technique.
What you’ll need
Below is an overview of the ingredients and what they contribute to the finished whoopie pies.
For the cookies
- Use plain canned pumpkin puree — not pumpkin pie filling — for consistent texture and flavor.
- A balanced spice mix of cinnamon, ginger, nutmeg, allspice, and cloves creates warm, nuanced pumpkin spice notes.
- A mix of granulated and light brown sugar keeps the cookies tender and slightly sticky, which is characteristic of classic whoopie pies.
For the filling
- Full‑fat cream cheese keeps the filling rich and smooth.
- Salted butter adds richness and tames the sweetness; a good cultured butter works nicely.
- A touch of real maple syrup adds depth and a subtle sweetness to the filling.
How to make it
Here’s a concise walkthrough. The video shows the steps in motion and the full recipe follows in the recipe card.
- Make the batter for the cookies following the ingredient order and mixing directions.
- Pipe or drop the batter onto lined baking sheets and bake until set—these bake quickly.
- Let the cookies cool completely, then prepare the cream cheese filling.
- Pipe or spoon the filling onto half the cookies, sandwich with the remaining cookies, and chill so the filling firms up before serving.
Expert tips and FAQs
Classic whoopie pies are cake‑like cookies sandwiching a sweet filling, often made with shortening or marshmallow‑style frosting. They have regional roots in New England and Pennsylvania and go by many names. The whimsical name reportedly comes from people exclaiming “Whoopie!” when they found one in their lunchbox. They’re a beloved nostalgic treat that’s easy to reimagine — here as a pumpkin version with cream cheese filling.
Yes. If you prefer a preblended pumpkin spice, substitute the total amount called for in the spice list (2 1/4 teaspoons) and omit the separate spices.
Absolutely. Assemble at least two hours before serving so the filling firms in the fridge. Store finished whoopie pies in an airtight container in the refrigerator for several days. Remove them about 20 minutes before serving to take the chill off without making the filling too soft.
More favorite fall treats
- Spiced pumpkin cheesecake
- Caramel apples
- Baked apple cider donuts
- Vegan pumpkin muffins
- Apple and goat cheese puff pastry tarts
- Apple crisp
- Olive oil pumpkin bread
- Banana sweet potato muffins
What to do with leftover canned pumpkin
This recipe uses 1 cup (about 244 grams) of pumpkin puree from a 15‑ounce can. If you have leftover pumpkin, try blending it into a pumpkin spice smoothie or use it in pancakes, muffins, or oatmeal to avoid waste and add seasonal flavor.
Mini Pumpkin Whoopie Pies with Cream Cheese Filling
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Ingredients
For the batter
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 8 tablespoons (112 grams) butter
- ½ cup (100 grams) granulated sugar
- ½ cup (106 grams) packed light brown sugar
- 2 eggs
- 1 cup (244 grams) canned pumpkin puree
- 1 teaspoon pure vanilla extract
For the filling
- 6 ounces (170 grams) cream cheese
- 4 tablespoons (56 grams) butter
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoons (20 ml) pure maple syrup
- 1 ½ cups (180 grams) powdered sugar
Instructions
For the cookies
- Have all ingredients at room temperature. Preheat oven to 375°F with a rack in the center.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
- In a large bowl or stand mixer fitted with the paddle, beat butter, granulated sugar, and brown sugar for about two minutes until light.
- Add eggs one at a time, beating after each until incorporated.
- Add pumpkin and vanilla and beat until combined; the mixture may look curdled—this is normal.
- Add the dry ingredients and mix on the lowest speed until just combined, finishing by hand if needed.
- Line baking sheets with parchment. Pipe or drop about 1 heaping tablespoon of batter per cookie, arranging about 20 per sheet (total 60).
- Bake each sheet for 8 minutes. Allow cookies to cool completely on a rack before filling.
For the filling
- Combine cream cheese, butter, vanilla, and maple syrup in a bowl or the bowl of a stand mixer fitted with the paddle.
- Mix starting on low, then increase to medium until smooth, about 2 minutes.
- Sift in powdered sugar and mix on low until incorporated, then beat on medium until light and fluffy, about 2 more minutes.
- Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
- Place assembled whoopie pies on a tray, cover, and refrigerate at least two hours to firm up the filling before serving.
Notes
- If you don’t weigh ingredients, measure flour using the spoon‑and‑level method for the best results.
- If you prefer a store‑bought pumpkin spice blend, substitute 2 1/4 teaspoons in place of the individual spices.
- Store assembled mini whoopie pies in an airtight container in the refrigerator for several days. Bring them to room temperature for about 20 minutes before serving.
This recipe was first published here in 2016 and adapted from Libby’s; it has been updated and refined since.
Nutrition
, Carbohydrates: 8g
, Protein: 3g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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