• Catherine Irvin

Pumpkin Whoopies

Updated: Dec 15, 2019

Sunshine wakes up the dewy grass and Hokie football is 3-0, which only means one thing: the fall season (and all things pumpkin) is upon us.

I'll be honest, this recipe was never intended to be for "whoopies." I've dabbled with it for about 3 weeks now and lost sleep over "what if I took out some flour, added more sugar, or added another egg, and so on." I JUST WANT A CHEWY COOKIE, DAMNIT.

Unless these nearly become sugar cookies, a flat and chewy pumpkin cookies is hard to come by. So, I haven't settled, but I've been accepting of the soft and fluffy texture of this whoopie and allowed the cream cheese filling to enhance the sweetness, providing contrast in texture. He's soft, he's sweet, and he's everything fall needs. He's a pumpkin whoopie.



1 stick butter (1/2 cup), softened

2 1/4 cups flour

1 cup sugar

1/2 cup brown sugar

1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. salt

1 egg

1 tsp. vanilla extract

1 tsp. baking soda

1 tsp. baking powder

1 cup canned pumpkin

for the cream cheese filling...

2 1/2 cups confectioner's sugar

4 oz. cream cheese, softened

4 oz. butter, softened

1 Tbsp. milk

1 tsp. vanilla extract

Beat the softened butter and sugar (white and brown) together in a bowl. Add the egg, vanilla extract, and pumpkin. Combine dry ingredients in a separate bowl and whisk together. Put mixer on slow/medium speed and slowly incorporate dry ingredients with the wet. Scrape sides of bowl as needed.

Use a small ice cream scooper to scoop batter onto a baking sheet, ensuring consistency in size. Bake at 350ºF for 10 mins. Let cool at least 30 mins before applying the cream cheese filling.

For the filling... beat the softened butter and cream cheese together for about 2 mins, or until smooth. Add vanilla extract and the milk. Mix together. Slowly add the confectioner's sugar until completely dissolved into the filling. Pour filling into one side of a large plastic bag and cut the tip of the bag off. Refrigerate filling for about 30 mins before applying inside the whoopies.

Pipe about 1 Tbsp. of filling in between 2 whoopies and press down. Best served cold after refrigeration for 30 mins. Enjoy!


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