Mini Pumpkin Whoopie Pies

Mini Pumpkin Whoopie Pies

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"Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!"
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1 h 10 m servings 130 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
  3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
  4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
  5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
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  1. 272 Ratings

Most helpful positive review

Thanks for the great recipe! I used 1 1/2 cup of pumpkin since I usually add extra to all of my pumpkin cakes. I also added 1/2 tsp of nutmeg. The texture was not as runny as some of the other ...

Most helpful critical review

The pumpkin cookies themselves are very cake like and good. The cream cheese filling is to overpowering. If I didn't taste the cookies by themselves I wouldn't know that I even liked them.

Thanks for the great recipe! I used 1 1/2 cup of pumpkin since I usually add extra to all of my pumpkin cakes. I also added 1/2 tsp of nutmeg. The texture was not as runny as some of the other ...

I made these for Thanksgiving and they were fantastic. I made them the day before and covered with plastic wrap, and I think they were even more moist because of this. Also, I used a shortenin...

I altered the recipe a little: I only used 1/4 cup butter in the cookie dough, 1 cup granulated sugar, 1 1/4 cups pumpkin puree, and pumpkin pie spice instead of ginger. For the filling, I used...

Made these because my jelly roll pan has seen better days but I was craving a pumpkin roll. All in all, they're delicious! Since there were no reviews I made this exactly as-is. It was diff...

OMG! These are great. Followed the recipe, and they turned out wounderful. I used two tsp. for the batter to make them somewhat uniform.

I made these for a picnic. They were gone within 30 minues. I did alter the cream cheese filling as suggested. Used 8oz cream cheese, 4 tblsn butter, 1 1/2 tsp vanilla and 1 cup powdered sugar...

Great recipe...I brought them to a party and they got rave reviews. I did make a couple of substitutions: used 3/4 cup brown sugar and 3/4 white sugar, added some ground cloves to the mix. Fo...

excellent cookie! I got rave reviews!

These were awesome as is!!

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