Halloween pumpkin whoopie pies are the ultimate fall treat – soft, spiced, and sandwiched with a creamy filling that makes every bite pure comfort. And a great treat for Halloween parties! They combine the best of two worlds: the tender texture of a cupcake and the playful charm of a cookie. With their deep orange color, warm pumpkin flavor, and sweet filling, they’re perfect for celebrating the spooky season in the most delicious way possible.
The cookies themselves are soft and cake-like, made with pumpkin puree and spiced with cinnamon, nutmeg, and cloves. The aroma that fills the kitchen as they bake is unmistakably autumn – cozy, sweet, and full of nostalgia. Each round bakes up with a slightly domed top and a moist crumb that practically melts in your mouth. Once cooled, they’re ready for the best part: a luscious layer of filling that turns them into irresistible little sandwiches.
The filling is creamy and sweet, often made with marshmallow fluff, cream cheese, or buttercream, depending on your preference. The tanginess of cream cheese pairs beautifully with the pumpkin spice, while marshmallow adds that extra pillowy sweetness kids love. You can even tint the filling with orange or black food coloring for a festive Halloween twist, or roll the edges in sprinkles for a touch of fun.
Halloween pumpkin whoopie pies aren’t just deliciou, they’re made for sharing. They’re easy to hold, pack perfectly for parties, and always bring smiles when served on a dessert table. Pair them with hot apple cider or a pumpkin spice latte, and you’ve got a treat that captures the very essence of fall. Whether you’re baking them for a Halloween get-together, a family dessert, or simply because you love the season, these soft, spiced whoopie pies are the perfect way to celebrate the cozy, playful spirit of October.
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract additional for filling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Drop heaping tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 12-15 minutes or until the pies are firm. Let cool on the baking sheets.
- For the filling, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla extract, beating until blended.
- Spread or pipe filling onto half of the cooled pies. Top with another pie to create a sandwich.
- Serve immediately or store in an airtight container in the refrigerator.
Nutrition
