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Halloween Pumpkin Whoopie Pies

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Halloween Pumpkin Whoopie Pies

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If you’re searching for the perfect Halloween dessert to impress your guests, these Homemade Pumpkin Whoopie Pies are a must-try. Soft, spiced pumpkin cookies are sandwiched around a luscious cream cheese frosting, creating a treat that’s festive, flavorful, and simply irresistible. Perfect for Halloween parties, fall bake sales, or cozy autumn nights, these pumpkin whoopie pies capture the true spirit of the season.

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This easy pumpkin dessert combines the comforting taste of pumpkin spice with a fun, portable sandwich-style cookie. Whether you decorate them with spooky faces or keep them simple, they’ll disappear fast at any Halloween gathering.

Why You’ll Love This Recipe

  • Perfect for Halloween parties: Customize each whoopie pie with fun pumpkin faces or festive patterns.
  • Soft and flavorful: The cookies are moist, tender, and full of warm fall spices.
  • Make-ahead friendly: These whoopie pies taste even better after chilling overnight.
  • Kid-friendly dessert: A fun baking project the whole family can enjoy.
  • Versatile flavor: Perfectly balanced sweetness with a tangy cream cheese filling.

Ingredients Breakdown

Let’s look closer at what makes these pumpkin whoopie pies so delicious.

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For the Cookies

  • All-purpose flour: Provides structure while keeping the cookies soft and tender.
  • Baking powder & baking soda: Create the perfect rise and light texture.
  • Pumpkin puree: Adds natural sweetness and moisture — use pure pumpkin, not pumpkin pie filling.
  • Brown sugar: Deepens the flavor with rich, caramel-like sweetness.
  • Egg: Helps bind the ingredients and adds a tender crumb.
  • Vegetable oil: Keeps the cookies soft for days.
  • Pumpkin spice blend: Cinnamon, ginger, and cloves give that classic fall aroma.
  • Food coloring (optional): Add orange and brown gel coloring for a festive Halloween look.

For the Cream Cheese Frosting

  • Cream cheese: Provides tangy richness.
  • Unsalted butter: Adds smoothness and balance.
  • Vanilla extract: Enhances flavor depth.
  • Confectioner’s sugar: Sweetens and stabilizes the frosting.
  • Milk: Helps achieve the perfect creamy texture.

Tips and Tricks

  • Don’t overmix the batter: Stir until just combined to avoid dense cookies.
  • Use parchment paper: Prevents sticking and ensures even baking.
  • Cool completely before frosting: Frosting warm cookies can cause it to melt.
  • For perfect shapes: Use a cookie scoop to make evenly sized portions.
  • Chill before serving: This helps the frosting set and the flavors meld beautifully.

Variations and Customizations

  • Chocolate Drizzle: Add melted dark chocolate over the top for an elegant touch.
  • Pumpkin Spice Latte Version: Mix a teaspoon of espresso powder into the cookie batter.
  • Mini Whoopie Pies: Make smaller portions for bite-sized party treats.
  • Maple Frosting Twist: Replace milk with maple syrup in the frosting for extra autumn flavor.
  • Vegan Option: Substitute dairy-free cream cheese and butter, and use a flax egg.

Pairing Suggestions

These pumpkin whoopie pies pair wonderfully with:

  • Hot apple cider or pumpkin spice lattes
  • A warm mug of hot chocolate
  • A scoop of vanilla bean ice cream
  • Spiced tea for a cozy afternoon snack

They also make a show-stopping addition to any Halloween dessert table alongside caramel apples, pumpkin rolls, or candy corn treats.

Storage Instructions

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Make Ahead: Bake cookies a day early and frost before serving for the best texture.

Popular Questions

Can I use canned pumpkin pie mix?
No. Pumpkin pie mix contains added sugar and spices that will alter the texture and flavor. Use pure pumpkin puree instead.

How do I keep whoopie pies from getting soggy?
Cool cookies completely and chill them after frosting. This keeps them firm and prevents moisture buildup.

Can I use butter instead of vegetable oil?
Yes, melted butter can be used for a richer flavor, but it may slightly change the texture.

Do I need to refrigerate pumpkin whoopie pies?
Yes, because of the cream cheese filling, they should be stored in the refrigerator.

Halloween Pumpkin Whoopie Pies
Caroline

Halloween Pumpkin Whoopie Pies

Soft, spiced pumpkin cookies sandwiched with a creamy vanilla frosting — these Halloween Pumpkin Whoopie Pies are the perfect festive treat for autumn celebrations. Lightly sweet and warmly spiced, they’re a hit for Halloween parties or cozy fall gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12 whoopie pies
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 cup pure pumpkin puree
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/2 cup vegetable oil
  • 3 drops orange gel food coloring (optional)
  • 1/4 teaspoon brown gel food coloring (optional)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups confectioner’s sugar

Equipment

  • mixing bowls
  • Electric hand mixer
  • whisk
  • Parchment-lined baking sheets
  • Cooling rack
  • Piping bag or resealable sandwich bag

Method
 

  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. In a mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
  3. In another bowl, whisk together pumpkin puree, brown sugar, egg, and vegetable oil until smooth. Add orange food coloring if desired.
  4. Gradually mix dry ingredients into the wet mixture until well combined.
  5. Scoop 1½ tablespoons of batter per cookie onto the baking sheet, spacing evenly. Flatten slightly with a damp finger.
  6. Bake for about 18 minutes or until edges begin to turn golden. Cool on the pan for 15 minutes, then transfer to a wire rack.
  7. Add brown food coloring to remaining batter and pipe Halloween designs (faces, webs, etc.) on top before baking. Bake as before.
  8. Beat cream cheese, butter, milk, vanilla, and confectioner’s sugar until light and fluffy. Chill slightly to firm.
  9. Spread frosting on the bottom halves of undecorated cookies. Top with decorated cookies.
  10. Refrigerate until firm and serve cold.

Notes

For the best results, use room temperature ingredients for both cookies and frosting. These whoopie pies can also be customized for Thanksgiving or fall parties by skipping the Halloween decorations and dusting with powdered sugar instead.

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