These Chocolate Pumpkin Whoopie Pies are one of my favorite fall bakes.
Think soft, cakey chocolate cookies filled with the most velvety pumpkin cream filling.
They’re rich, spiced, and totally cozy — perfect for sharing or keeping all to yourself with a hot drink.
I’ve made these for bake sales, parties, and just lazy weekends — they always disappear fast.
What You’ll Need
For the Chocolate Cakes:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Pumpkin Filling:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3 cups powdered sugar
Why I Love This Recipe
I started baking these whoopie pies years ago during pumpkin season, and now they’re a tradition. The soft chocolate cake paired with that pumpkin cream is just unbeatable.
- The cakes are fluffy like cupcakes but easy to grab like cookies
- The filling is creamy, spiced, and not too sweet
- They’re a perfect mix of fall and chocolate
- They freeze beautifully
- They’re fun to make and even better to eat
Servings and Cook Time
Makes: 12 whoopie pies
Prep time: 20 minutes
Cook time: 12 minutes
Cooling and Assembly: 30 minutes
Total time: 1 hour 2 minutes
Macros per whoopie pie (approximate)
- Calories: 320
- Protein: 4g
- Carbs: 42g
- Fat: 16g
- Sugar: 29g
Why This Recipe Works (Quick Science)
- Buttermilk + baking soda: Creates a tender crumb and rise by reacting together for extra fluff.
- Pumpkin puree: Adds moisture and richness to the filling without needing extra butter.
- Cream cheese + butter: Balances tang and creaminess for a stable, pipeable filling.
Common Mistakes
- Overbaking the cakes: They dry out quickly — take them out as soon as they spring back.
- Using pumpkin pie filling: It’s too wet and sweet. Use 100% pure pumpkin puree.
- Overmixing the batter: This makes the cakes tough. Mix just until combined.
What to Serve With
- Chai lattes or pumpkin spice coffee
- Cold milk (classic!)
- Apple cider
- Vanilla ice cream (on the side or sandwiched in!)
FAQ
Can I make these ahead?
Yes! Store the cakes and filling separately, then assemble when ready.
Do they freeze well?
Absolutely. Freeze individually wrapped whoopie pies for up to 2 months.
Can I use a piping bag?
Yes — it makes the filling step super easy and clean.
Tools Required
- 2 mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Spoon or cookie scoop
- Offset spatula or piping bag (optional)
Substitutions and Variations
- Swap buttermilk with 1 cup milk + 1 tbsp vinegar (let sit 5 min)
- Use dark cocoa powder for richer chocolate flavor
- Add mini chocolate chips to the batter
- Use maple extract instead of vanilla in the filling
Make Ahead Tips
- Bake the chocolate cakes a day ahead and store them in an airtight container
- Make the pumpkin filling and refrigerate up to 3 days before assembling
Step-by-Step Instructions
1. Preheat the oven to 350°F and prep your baking sheet
Line a baking sheet with parchment paper and set aside.
2. Mix the dry ingredients
In a large bowl, whisk together:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
3. Cream the butter and sugars
In another bowl, beat together:
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
Mix until light and fluffy.
4. Add eggs and vanilla
Beat in:
- 2 large eggs
- 1 tsp vanilla extract
Mix until fully combined and smooth.
5. Alternate adding dry ingredients and buttermilk
Add the dry mix and 1 cup buttermilk to the wet ingredients in batches — start and end with the dry mix. Mix just until combined.
6. Scoop and bake
Scoop 2-tablespoon mounds of batter onto the parchment-lined sheet, spacing them apart. Bake at 350°F for 10–12 minutes, until set and springy.
7. Cool the cakes
Let the cakes sit on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Make the pumpkin filling
Beat together:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Then slowly mix in:
- 3 cups powdered sugar
Beat until creamy and fluffy.
9. Assemble the whoopie pies
Spread or pipe about 2 tablespoons of filling onto the flat side of one cake and top with another. Press gently.
10. Serve and enjoy!
Let them sit for 10 minutes to set or chill slightly before serving.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days
- Bring to room temp before eating for softest texture
- Freeze individually wrapped for up to 2 months
Conclusion
These Chocolate Pumpkin Whoopie Pies are everything you want in a fall treat — chocolatey, spiced, creamy, and cozy. Try them out and let me know in the comments how they turned out for you! I love hearing your twists, tricks, and how they went in your kitchen.
