Pumpkin whoopie pies recipe

Pumpkin Whoopie Pies

cook time
total time
makes
15 -18 whoopie pies

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!

Pumpkin Whoopie Pies Recipe

what you'll need
  • 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
Nutrition Facts
Pumpkin Whoopie Pies Recipe
Amount Per Serving
Calories 433 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 45mg 15%
Sodium 399mg 17%
Potassium 170mg 5%
Total Carbohydrates 59g 20%
Dietary Fiber 2g 8%
Sugars 37g
Protein 5g 10%
Vitamin A 50%
Vitamin C 4%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mat.
  2. Whisk together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg in large bowl, set aside.
  3. 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.
  4. Add flour mixture gradually to pumpkin mixture and, until completely combined.
  5. 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).
  6. 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
  7. 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.
  8. 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!
Cheryl Says

I always try to make lower sugar recipe treats for the kids. These pumpkin whoopie pies are a healthier fall favorite.

Pumpkin whoopie pies recipe

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