This pumpkin bread twist on the classic whoopie pie is the perfect recipe for fall. And it will even help save you a few calories thanks to the use of a sugar substitute and lower-fat cream cheese in the filling.

Serve these skinnier pumpkin whoopie pies at your next party and watch the compliments roll in!

Some delicious, homemade pumpkin whoopie pies.

Pumpkin Whoopie Pies Recipe

Cook Time: 12 mins
Total Time: 12 mins
Celebrate fall with this simple, delicious (and diet-friendly) pumpkin whoopie pies recipe.
Print Recipe

Ingredients
 

Yield: 15 -18 whoopie pies
No ratings yet
Leave a Review

whoopie pies

  • 3 cups all-purpose flour
  • 2 Tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup oil
  • 3 cups pumpkin purée, chilled
  • 2 eggs
  • 1 tsp pure vanilla extract

filling

  • 8 oz package cream cheese, softened to room temperature, ⅓ less fat
  • 3/4 cup marshmallow fluff
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar, sifted

Instructions
 

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mat.
  • Whisk together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg in large bowl, set aside.
  • Whisk sugar, dark brown sugar and oil together in separate bowl. Add pumpkin purée and whisk to combine thoroughly. Add eggs and vanilla and whisk until combined.
  • Add flour mixture gradually to pumpkin mixture and, until completely combined.
  • Drop a rounded, heaping tsp of dough with spoon or small cookie scoop onto prepared baking sheets about 1" apart (these will not spread out much or change their shape so you may want smooth or shape a bit before baking).
  • Bake 10–12 minutes and remove from oven when cookies are just starting to crack and toothpick inserted into center of cookie comes out clean. Let cookies cool completely on cooling rack
  • Prepare filling by blending cream cheese, marshmallow fluff and vanilla together with electric mixer on low speed 3-5 minutes. Gradually sift and mix powdered sugar into cream cheese mixture until completely blended.
  • Add dollop of filling on flat side of of whoopie pie (once they have fully cooled). Place another pie half flat side down on top of filling and enjoy!

Notes

I always try to make lower sugar recipe treats for the kids. These pumpkin whoopie pies are a healthier fall favorite.
Author: Cheryl Najafi
Course: Dessert
Calories: 433kcal, Carbohydrates: 59g, Protein: 5g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Cholesterol: 45mg, Sodium: 399mg, Potassium: 170mg, Fiber: 2g, Sugar: 37g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!

Pumpkin whoopie pies recipe