Mini pumpkin whoopie pies are delightful three-bite treats. They’re simple to prepare, full of seasonal flavor, and beloved by both kids and adults.
Why we love this recipe
The inspiration for these little cakes came from a visit to Volante Farms in Needham, Massachusetts, where a full-size pumpkin whoopie pie lingered on my mind long after leaving the bakery case. This compact version is what I love most because it:
- Is the perfect small, handheld treat
- Combines gentle pumpkin spice with a hint of maple
- Is finished with a creamy, slightly tangy cream cheese filling that balances the sweetness
I first shared this recipe in 2016 and have since clarified and refined the method.
What you’ll need
Here’s a quick look at the ingredients for these mini pumpkin whoopie pies.
For the cookies
- Use plain canned pumpkin puree (not pumpkin pie filling).
- A blend of cinnamon, ginger, nutmeg, allspice and cloves provides a balanced pumpkin spice profile.
- A mix of granulated and light brown sugar keeps the cookies tender with a slight chew—classic whoopie pie texture.
For the filling
- Full-fat cream cheese gives the filling the right texture and tang.
- Salted butter mellows the sweetness; a cultured butter works especially well.
- A bit of real maple syrup adds depth to the filling’s flavor.
How to make it
Below is an overview of the process. The full recipe and measurements are included in the recipe card further down.
- Mix the cookie batter.
- Pipe or spoon portions onto baking sheets and bake until set.
- Once cookies are cool, prepare the cream cheese filling.
- Assemble sandwiches by spreading or piping the filling on half the cookies, topping with the remaining cookies, then chill so the filling firms up.
Expert tips and FAQs
Traditional whoopie pies are soft, cake-like sandwich cookies—often chocolate—filled with a sweet, fluffy filling made from shortening and marshmallow fluff or similar. They have roots in New England and Pennsylvania Amish communities and go by many regional names, including moon pies, gobs, and black and whites. The name reportedly comes from the jubilant cry of “Whoopie!” when someone discovered one in their lunchbox.
Yes. If you prefer to use a commercial pumpkin spice blend, substitute the combined amount called for by the recipe. Use about 2 1/4 teaspoons of pumpkin spice and omit the separate spices listed.
Absolutely. The whoopie pies are best if chilled for at least two hours so the filling sets. Store them in an airtight container in the refrigerator for several days. Bring them to cool room temperature for 15–20 minutes before serving to soften the filling slightly without it becoming 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 about 1 cup of pumpkin puree from a 15-ounce can. If you have leftover pumpkin, consider using it in smoothies, muffins, or pancakes—one delicious option is a pumpkin spice smoothie that’s both vegan and nutritious.
Mini Pumpkin Whoopie Pies with Cream Cheese Filling
Print Recipe
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
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Bring all ingredients to room temperature. Preheat the oven to 375°F and place a rack in the center.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt.
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In a large bowl or stand mixer fitted with the paddle, beat the butter, granulated sugar, and brown sugar for about 2 minutes until combined and a bit fluffy.
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Add the eggs one at a time, mixing until each is incorporated.
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Mix in the pumpkin and vanilla; the mixture may look slightly curdled—this is normal.
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Add the dry ingredients and mix on low until just combined, finishing by hand if necessary.
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Line baking sheets with parchment or lightly grease. Pipe or drop heaping tablespoons of batter about 1 tablespoon each to make roughly 20 small cookies per sheet (about 60 total).
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Bake each sheet for about 8 minutes, until set.
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Cool completely on a rack before assembling the sandwiches.
For the filling
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In a medium bowl or stand mixer, combine the cream cheese, butter, vanilla, and maple syrup.
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Beat starting on low, then increase to medium until smooth and combined, about 2 minutes.
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Sift in the powdered sugar and mix on low until incorporated, then beat on medium until light and fluffy, another 2 minutes.
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Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies to form sandwiches.
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Place assembled whoopie pies on a sheet, cover, and refrigerate for at least two hours to firm the filling before serving.
Notes
- If you don’t weigh ingredients, measure flour using the spoon-and-level method for accuracy.
- If you prefer a store-bought pumpkin spice blend, use 2 1/4 teaspoons and omit the individual spices.
- Store whoopie pies in an airtight container in the fridge for several days. Remove about 20 minutes before serving to take the chill off.
This recipe was originally adapted from Libby’s and updated for clarity and small tweaks.
Nutrition
Nutrition information is an approximation.