Name: Pumpkin Whoopie Pies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 3/4 cup raw cashews (soaked overnight); 1/2 cup coconut cream (at room temperature); 2 tbsp melted coconut oil; 3 tbsp powdered sugar; 1/2 tsp vanilla extract; 1/8 tsp ground cinnamon; 1/8 tsp salt; 1/8 tsp white vinegar (optional); 1 and 1/2 cup all-purpose flour; 3/4 cup light brown sugar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1 cup pumpkin purée; 1/3 cup oil; 6 tbsp unsweetened almond milk; 1 tsp vanilla extract

Jump to Recipe· 3.8 from 45 reviews

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If there’s a treat that instantly wraps you in warm, cozy autumn vibes, it’s this Pumpkin Whoopie Pies Recipe. Imagine soft, spiced pumpkin cakes hugging a luscious, creamy filling that’s just the right touch of sweet and spice—these bites are pure magic. Whether you’re planning a fall gathering or just craving a homemade dessert that feels special, this recipe has everything you need to make those festive moments unforgettable.

Ingredients You’ll Need

A wooden tray holds several small white dishes and bowls with different ingredients. On the top left, a white bowl has five piles of powdered spices in colors of light beige, dark brown, reddish-brown, orange, and medium brown. Next to it, a brown bowl is filled with white flour. To the right, two wooden spoons hold white baking powder with baking soda and salt. Below the spices, a small glass dish contains clear yellow oil, and next to it is a pale blue bowl with powdered sugar. A brown bowl in the center has bright orange pumpkin purée. To the right, a white bowl is filled with light brown sugar. At the bottom left, a gray bowl overflows with whole cashew nuts. To its right, a small white bowl holds light beige vegan milk, and beside it, another small white bowl contains dark amber vanilla extract. Below that are two small white bowls, one with white coconut cream and the other with semi-solid white coconut oil. The tray is set on a white marbled surface with part of a green cloth visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Pumpkin Whoopie Pies Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role, whether bringing moistness, that irresistible pumpkin flavor, or a perfectly creamy filling that complements the spice.

Raw cashews (3/4 cup, soaked overnight): Soaking softens them for a smooth, dreamy cream filling that’s dairy-free but indulgent.
Coconut cream (1/2 cup, at room temperature): Adds richness and a silky texture to the filling.
Melted coconut oil (2 tbsp): Brings a subtle coconutty fragrance and helps the filling hold together.
Powdered sugar (3 tbsp): Sweetens the filling delicately without graininess.
Vanilla extract (1/2 tsp + 1 tsp): Highlights the warmth of the spices and pumpkin in both filling and cake.
Ground cinnamon (1/8 tsp + 3/4 tsp): Creates that quintessential pumpkin spice comfort.
Salt (1/8 tsp + 1/4 tsp): Enhances flavors and balances sweetness perfectly.
White vinegar (1/8 tsp, optional): Helps achieve a light fluffiness in the cream filling.
All-purpose flour (1 1/2 cups): Forms the tender base for the cake rounds.
Light brown sugar (3/4 cup): Adds moisture and caramel undertones to the cakes.
Baking powder (1/2 tsp) and baking soda (1/2 tsp): Work together to create a soft, tender crumb.
Ground nutmeg (1/2 tsp), ground ginger (1/2 tsp), ground cloves (1/4 tsp): Layer on the classic fall spices that make these whoopie pies truly irresistible.
Pumpkin purée (1 cup): Brings vibrant color, natural moisture, and that iconic pumpkin flavor.
Oil (1/3 cup): Keeps the cakes moist and tender.
Unsweetened almond milk (6 tbsp): Adds just the right amount of liquid for a perfect batter consistency without overpowering flavor.

How to Make Pumpkin Whoopie Pies Recipe

Step 1: Prepare the Cream Filling

Start by draining your soaked cashews and tossing them into a powerful blender with coconut cream, melted coconut oil, powdered sugar, vanilla extract, cinnamon, salt, and a splash of white vinegar if using. Blend everything on high for about 30 to 40 seconds until silky smooth. This creamy filling will be the luscious center to your whoopie pies, so make sure it’s perfectly blended and dreamy. Once done, transfer the cream to a bowl, cover it tightly, and pop it into the fridge for at least 3 hours so it firms up just right.

Step 2: Bake the Pumpkin Cakes

Preheat your oven to 350 degrees Fahrenheit (175°C) and get a baking sheet ready with parchment paper. In a large bowl, whisk together all your dry ingredients—the flour, brown sugar, baking powder, baking soda, salt, and those heavenly spices. In another bowl, mix the wet ingredients: pumpkin purée, oil, almond milk, and vanilla extract. Pour this wet mixture into the dry and gently fold until everything is combined, but don’t overmix—keep it light and fluffy!

Using a 1 1/2 tablespoon cookie scoop, drop batter rounds onto your baking sheet, leaving some space between each because they will spread a little as they bake. Bake for about 12 to 15 minutes, aiming for a gorgeous golden brown. Let the cakes cool completely—patience here means the filling won’t melt and your pies will hold perfectly.

Step 3: Assemble Your Pumpkin Whoopie Pies Recipe

Time to bring these beauties together! Fit a piping bag with a 1/2-inch round tip and fill it with the chilled cream. Pipe around 2 tablespoons on the flat side of half of your cooled pumpkin cakes. Gently press another cake on top to sandwich that dreamy cream filling inside. Voilà! Your homemade Pumpkin Whoopie Pies Recipe is ready to be enjoyed with a big, satisfied smile.

How to Serve Pumpkin Whoopie Pies Recipe

There are round soft brown cookies arranged on a black metal cooling rack over a white marbled surface, some cookies have a thick swirl of light beige creamy frosting on top while others are plain, showing a smooth slightly textured top layer, one corner of the image shows a wooden board with white powder and another corner has a green cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your pumpkin whoopie pies by dusting a light sprinkle of powdered sugar or cinnamon on top, giving them a picturesque, bakery-quality look. You can also toss on some finely chopped toasted pecans for a delightful crunch that contrasts the soft texture beautifully.

Side Dishes

These whoopie pies are rich and flavorful, so pairing them with a simple side works best. Serve alongside a cup of spiced chai tea, freshly brewed coffee, or a glass of creamy almond milk to round out a comforting fall dessert experience.

Creative Ways to Present

Want to impress guests or elevate a holiday table? Stack your pies on a rustic wooden platter layered with autumn leaves, or arrange them in a tall tiered dessert stand. For a fun twist, try dipping one edge in melted dark chocolate and allow it to set before serving.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Pumpkin Whoopie Pies Recipe in an airtight container in the refrigerator where they will stay fresh and creamy for up to 3 days. This keeps the filling firm and the cakes soft without drying out.

Freezing

If you want to enjoy these delicate desserts later, wrap each pie individually in plastic wrap and freeze them in a sealed bag or container. They’ll keep well for up to 1 month. Just thaw overnight in the fridge and they’ll be ready to enjoy.

Reheating

These whoopie pies are best enjoyed chilled or at room temperature, so if refrigerated or frozen, simply let them sit outside the fridge for 15-20 minutes before serving. Avoid microwaving as it might affect the texture of the cream filling.

FAQs

Can I make the cream filling without cashews?

While cashews create that luxurious texture in the cream, you can try substituting with soaked sunflower seeds or a dairy-free cream cheese if you need a nut-free option, but keep in mind the texture and flavor may vary slightly.

Is this Pumpkin Whoopie Pies Recipe vegan?

Yes, this recipe uses plant-based ingredients like coconut cream and almond milk, making it perfect for those following a vegan diet.

Can I use canned pumpkin purée?

Absolutely! Canned pumpkin purée works wonderfully and makes this recipe even easier to whip up anytime you want.

How do I know when the cakes are done baking?

The edges should be lightly golden and the tops spring back when gently pressed. A toothpick inserted into the center will come out mostly clean with just a few crumbs.

Can I substitute all-purpose flour with gluten-free flour?

You can try a 1:1 gluten-free baking flour blend, but results may vary slightly in texture. Make sure your blend includes xanthan gum for best results.

Final Thoughts

There’s something truly special about making and sharing this Pumpkin Whoopie Pies Recipe. It’s the perfect blend of cozy spices, moist pumpkin cakes, and a decadently smooth cream filling that comes together to feel like a warm hug on a plate. Whether you’re new to baking or a seasoned pro, these pies will quickly become a favorite in your seasonal dessert rotation. So preheat that oven and treat yourself to a batch—you deserve it!

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Pumpkin Whoopie Pies Recipe

Ingredients You’ll Need