Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

Makes: 26 whoopie pies Prep time: 25 minutes Bake time: 9 to 12 minutes



1 cup softened, unsalted butter

2 cups packed Dixie Crystals Brown Sugar

2 large eggs

1, 15 ounce can pumpkin puree

1/4 cup whole milk

1 teaspoon vanilla extract, I use Nielsen Massey Madagascar Bourbon Vanilla

1 and 1/2 teaspoons cinnamon

1/2 teaspoon pumpkin pie spice

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

1 and 1/2 baking soda

3 and 1/2 cups all purpose flour


8 ounces softened cream cheese

12 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1/8 teaspoon cinnamon

pinch salt

5 cups Dixie Crystals Confectioners Sugar


Preheat your oven to a bit less then 400 degrees, (about 380 to 390).  I have a convection oven so I placed the dial just before the 400 mark.  Line 7 baking sheets with parchment paper or silicone liners.  If you don’t have 7 baking sheets, just rotate them.  Set aside.

In the bowl of your mixer, beat together the butter and brown sugar until combined.

Add in the eggs, one at a time.  Add the vanilla extract.

Add the pumpkin and the milk and mix well.

Combine the dry ingredients together and whisk until mixed.

Add the dry ingredients and mix until just combined.  Do not over mix.

With a small scoop, scoop 8 whoopies per pan.  They will spread somewhat.

Bake the whoopies for 5 minutes, then rotate the pan and bake for 4 to 6 more.  The cookies will spring back in the middle and be lightly browned when done.  Be careful not to over bake them.

Cool them on a wire rack and do not fill until they are completely cool. You will have 7 pans of whoopies. (About 52 total)

While the cookies are baking, make the filling.

In the bowl of your mixer, beat the butter and cream cheese.  Add the vanilla, salt and cinnamon.

Slowly add in the confectioners sugar and beat until smooth and creamy.

Use the same size scoop that you used for the cookies to fill the whoopies.

It will be a hefty amount of filling, but this is the best part in my humble opinion 🙂

Store the whoopies in an airtight container for up to 3 days.  Freeze any leftovers. They freeze very well and thaw out beautifully 🙂

Enjoy these amazing bites of heaven 🙂