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Mini pumpkin whoopie pies are dreamy little three-bite treats. They’re easy to make, brimming with the flavors of the season, and always a big hit with kids and adults alike.
Why we love this recipe
The idea for these goodies came from a visit several years ago to the always-dreamy Volante Farms in Needham, Massachusetts. Their bakery case sported a full-size version of pumpkin whoopie pies, and I couldn’t get them out of my head.
I love our mini version, which:
- Makes a perfect diminutive treat
- Is flavored with nuanced pumpkin spice and maple
- Has a creamy cream cheese filling that’s sweet but also gently tangy to balance things out
I first published this recipe here in 2016 and have since updated the post for clarity and tweaked the recipe itself.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
For the cookies
- Use plain canned pumpkin without seasonings
- A balanced mix of cinnamon, ginger, nutmeg, allspice and cloves — in just the right proportions — makes the perfect pumpkin spice
- A combination of granulated and light brown sugar makes the cookies tender and the slightest bit sticky, like all the best whoopie pies
For the filling
- Regular, full-fat cream cheese is the right move here to ensure the filling has the right texture
- I like to use salted butter to take the edge off the sweetness. As always, my favorite is a good but not extravagant cultured butter like Kerrygold, which just tastes so good
- A little bit of good-quality real maple syrup adds a gentle layer of complexity to the flavor of the filling
How to make it
Here’s an overview of what you’ll do to make a festive batch of mini pumpkin whoopie pies with cream cheese filling. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll make the batter for the cookies.
- Pipe or spoon them onto baking sheets, and bake.
- When they’re cool, make the cream cheese filling.
- Pipe or spoon the filling onto half the cookies, then top with remaining cookies to form sandwich cookies. Chill before serving.
Expert tips and FAQs
The original version of these treats is made with soft, cake-like chocolate cookies and a filling based on vegetable shortening and either purchased or homemade marshmallow fluff. They come from both New England (especially Maine, where the first ones were sold, in Lewiston) and Amish areas of Pennsylvania. They go by a few different regional names, including moon pies, gobs, bobs, black and whites, and even BFOs (big fat Oreos).
The name “whoopie pie” apparently derives from grown men in New England finding them in their lunch boxes and shouting, “Whoopie!” I don’t know about you, but I honestly just cannot with history sometimes.
Learn more here if you like.
Yes. These are the same spices generally included in pumpkin spice blends. I like the balance of ingredients here and don’t keep a blend on hand, but if you have a pumpkin spice blend that you like, you can substitute the total quantity. Use 2 1/4 teaspoons and omit all the individual spices.
You sure can. In fact, it’s best to make them at least two hours in advance so they have a chance to set up in the fridge. Mini pumpkin whoopie pies keep well in an airtight container in the fridge for several days, so feel free to make them a day or two before you plan to serve them.
I like to take them out of the fridge 20 minutes or so before serving (in autumn temperatures), to take the chill off but keep the filling from getting 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 one cup of pumpkin puree from a 15-ounce can, but don’t growl at me just yet. Here’s what to do with the leftover half cup of pumpkin. (Psst…it’s a REALLY delicious, vegan and good-for-ya pumpkin spice smoothie that I made for Serious Eats many years ago. Don’t miss it.)
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Mini Pumpkin Whoopie Pies with Cream Cheese Filling
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.
- Into a medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg allspice, cloves, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle, beat together the butter, granulated sugar, and brown sugar for two minutes.
- Add the eggs one at a time, beating each until well incorporated.
- Add the pumpkin and vanilla and beat until incorporated. (The mixture will look curdled at this stage. Don’t worry.)
- Pour in the dry ingredients and mix on the lowest speed until just incorporated. You may want to do the last little bit of mixing by hand.
- Line three large baking sheets with parchment paper (or lightly grease). Pipe or drop batter onto baking sheets about 1 heaping tablespoon at a time, to make 20 small cookies on each sheet (a total of 60).
- Bake each batch for 8 minutes.
- Cool completely on a rack before filling.
- For the filling
- Combine cream cheese, butter, vanilla and maple syrup in a medium mixing bowl or the bowl of a stand mixer fitted with the paddle.
- Mix, starting on low and increasing speed to medium as you go, until smooth and well-combined, about 2 minutes.
- Sift in powdered sugar and mix on the lowest speed until incorporated. Then increase speed and beat until light and fluffy, about 2 minutes more.
- Spread or pipe icing onto the flat side of half the cookies and top with the remaining cookies to make sandwiches.
- After assembling, place whoopie pies on one of the baking sheets and cover with foil (or transfer to airtight containers). Refrigerate for at least two hours to firm up the filling.
Notes
- If you’re not weighing the ingredients, use the spoon and level method to measure the flour.
- The spices in this recipe are the same ones generally included in pumpkin spice blends. I like the balance of ingredients here and don’t keep a blend on hand, but if you have a pumpkin spice blend that you like, you can substitute the total quantity. Use 2 1/4 teaspoons and omit all the individual spices.
- Mini pumpkin whoopie pies keep well in an airtight container in the fridge for several days, so feel free to make them a day or two before you plan to serve them. I like to take them out of the fridge 20 minutes or so before serving (in autumn temperatures), to take the chill off but keep the filling from getting too soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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