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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.
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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.