Spiced Pumpkin Whoopie Pies

Soft and lightly spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!

 These cookies are super easy to make, yet look fabulous, so they’re perfect for Fall entertaining!  The pumpkin flavor is strong, but not overpowering, and perfectly paired with the sweet and slightly nutty browned butter maple cinnamon frosting.

Spiced Pumpkin Whoopie Pies | The Chunky Chef | Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!

Here we go, my first pumpkin recipe of the season… are you psyched?  Did I really just say psyched?  Lol.  These cookies are pretty much amazing… although I can’t take full credit for them.  I found them in an issue of Better Homes and Gardens (Fall Baking edition), and made a few little tweaks (as I always do lol).  These cookies are no ordinary cookies… they’re whoopie pies, which is just about the most fun type of dessert.  Just saying it leaves you with a smile on your face!

The cookie part of these is really straightforward and simple… the hardest part is not eating the soft cookies when they come out of the oven lol.

Spiced Pumpkin Whoopie Pies | The Chunky Chef | Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!

Once the pumpkin cookies are cooling, you can go ahead and get started on the frosting.  Don’t let the browned butter scare you.  I know when I was first cooking and baking the idea of browned butter was just overwhelming.  But when you break it down and really think about it, you’re just gently heating butter until it melts and then continue gently heating the butter until it turns a beautiful golden brown color.  The only trick is not to let it go too far… dark brown/black is burnt and will taste realllllly gross!

Spiced Pumpkin Whoopie Pies | The Chunky Chef | Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!

This frosting.  Ohhhhh this frosting.  It’s so delicious!  The slight nuttiness from the browned butter, silky richness from the cream cheese and amazing seasonings that echo the seasonings from the cookies… it’s a perfect combination!

Spiced Pumpkin Whoopie Pies | The Chunky Chef | Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!

These spiced pumpkin whoopie pies are for both the adults and kids alike… fancy enough to bring to a party, yet casual enough for an afternoon snack with the kids.  My daughter devoured about 3 of these while I was taking the pictures lol.

Spiced Pumpkin Whoopie Pies | The Chunky Chef | Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!

I’ve made these multiple times already this season, and anticipate making them many more!  I hope you all try these and love them… they’re such a fun way to enjoy the spiced pumpkin flavor 🙂

Spiced Pumpkin Whoopie Pies | The Chunky Chef | Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!

Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting! #fallbaking #baking #cookies #whoopiepies #pumpkin #pumpkinspice #maple

Spiced Pumpkin Whoopie Pies with Browned Butter Maple Cinnamon Frosting

Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!
4 from 16 votes
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Servings 36 whoopie pies
Calories 172



  • 3 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • Pinch ground nutmeg
  • 2 cups brown sugar - packed
  • 3/4 cup vegetable oil
  • 1/4 cup butter - melted and cooled
  • 2 eggs
  • 2 3/4 cup canned pumpkin - NOT pumpkin pie filling
  • 1 1/2 tsp vanilla


  • 5 Tbsp butter
  • 4 oz cream cheese - softened
  • 1 Tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • pinch of ground cloves
  • 3 - 3 1/2 cups powdered sugar


  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, whisk together the first 8 ingredients (through nutmeg) and set aside.
  • To the bowl of a stand mixer, add melted butter, oil, and brown sugar and beat until combined.
  • Add in eggs, pumpkin, and vanilla and beat for about 1 minute.
  • Add in the flour mixture, a little at a time, beating until just combined after each addition. Batter will look like thick cake batter at this point.
  • Use a small cookie scoop or Tbsp measuring spoon and scoop batter onto baking sheet, about 2 inches apart.
  • Bake for 12-14 minutes. Tops of cookies should spring back when touched lightly.
  • Let cool on baking sheet for a few minutes, then transfer to a cooling rack.
  • While the cookies are cooling, make the frosting.
  • In a small saucepan, over MED-LOW heat, melt the butter. Continue heating the butter until it turns a light golden brown color. Set aside and let it cool for 15 minutes.
  • In a stand mixer, beat the cooled browned butter and softened cream cheese on MED speed, until light and fluffy (about 2 minutes).
  • Add in maple syrup, cinnamon, nutmeg, salt and ground cloves and mix on LOW until just combined.
  • Slowly and gradually beat in the powdered sugar.
  • To one of the cooled cookies, spread about 2 tsp of the frosting, then top with another cookie. Place on a wax paper lined baking sheet and chill in the refrigerator for about 30 minutes.
  • If desired, sprinkle with powdered sugar just before serving.


Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting! #fallbaking #baking #cookies #whoopiepies #pumpkin #pumpkinspice #maple

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100 comments on “Spiced Pumpkin Whoopie Pies”

  1. Making these for Christmas. Can they be frozen completed or should I just defrost and add the filling day of. Thanks

  2. My cookies are paler thean your picture. Did you use dark brown sugar?

    • I always use light brown, as it’s what I have on hand. It could be due to my camera and/or monitor differences. As long as they’re cooked through, they’re perfectly good to eat 🙂

  3. These are the easiest most delicious fall cookies ever, I could eat the entire batch. Thank you so much for sharing this recipe

  4. Hi, I am dropping some treats off to local friends as the first day of fall – my favorite season- officially starts next week. I am curious to know, the recipe says it makes 36 whoppie pies but I wanted to clarify. Does it make 36 full whoopie pie or 36 halfs? Trying to figure it out before I decided to half the recipe or move forward with the original or maybe even double it?

    Let me know your thoughts! Also what are your thoughts on adding a spiced bourbon or whiskey to the frosting or cookie?

    • I usually get between 30-36 full whoopie pies, but they’re not super big. If you use the tablespoon cookie scoop you should get about that many 🙂 I think adding some spiced bourbon would be FABULOUS! I’d probably add it to the frosting, and you may have to add a bit more powdered sugar to account for any extra liquid that’s added 🙂 Let me know if you do it, I’d love to know how you like them!

  5. Thanks for sharing! Do they keep long?

    • Not in our house! We eat them pretty quickly lol. But they should keep well (refrigerated and covered so they don’t dry out), for 3 days or so. The powdered sugar will absorb into the top cookie, so you’ll want to give them a fresh dusting when you’re ready to eat them again.

  6. These look so good! Do you use the filling for any other recipes?

  7. These are SOOOOO good! I’ve made them so many times and people always love them! The icing recipe I’ve used by itself with other cookies too.  The icing is to die for…I always double it too ha. 
    Thanks for sharing this recipe! 

  8. These whoopie pies are delicious. When I saw all those spices and flavors I knew they’d be awesome. My kids loved them too. Now we’re ready to make another batch! The first batch was obviously just a test run!

  9. Pingback: Astrid’s Picks: Seven Pumpkin Recipes for National Pumpkin Day – France & Son Blog

  10. Pingback: 80 Pumpkin Spice Recipes

  11. I made them and the next day the cake part was too soggy to eat??

    • Hi Lindie, did you dust them with powdered sugar and then let them sit overnight? That can definitely make the baked goods soggy. As with most baked goods, they’re the best the day you make them.

  12. Just made these last night. This is a great whoopie pie recipe. (Daughter had two for breakfast.)
    Now, let’s talk about the filling… it’s a miracle any of it made it in to the whoopie pies. Never made a frosting with brown butter, now I don’t think I’ll ever go back. Made a half recipe of whoopie pies and a full recipe of frosting. Half went on the whoopie pies, the rest went in my belly. Seriously.

  13. Could I make the pumpkin whoopie pies a day before serving or are they best made the day of? Or could i make the cookie part a day early and just fill them the day of? (Just trying to spread out my party prep!) Thanks!

  14. Would I be able to use to pumpkin spice spice that all ready has everything in it? If so how much would I use

    • Hi Kayla 🙂 I’ve never made it that way, so I can’t say for certain, but I think it should be okay, although it will probably taste a little different since the amounts of individual seasonings won’t be the same. Just add up the total amount (in teaspoons) of the other spices and use that total amount of the pumpkin pie spice.

  15. Hi! Quick question I’m making these now and they smell fantastic! What is 3-3 1/2 cups powered sugar? That’s not 3x is it? I figured I’d ask before I messed this whole thing up

    • Hi Shannon 🙂 It’s 3 to 3 1/2 cups, depending on what you’d prefer. Things like humidity can effect the amount needed, so I would start at 3 cups and see if the frosting tastes how you’d like it to, and is at a consistency to spread… if not, add a bit more 🙂

  16. Hi! I want to make these for a wedding. Can I make these the night before or are they best made and eaten the same day?

  17. Hi there wanting to make these for Thanksgiving. Would they be ok to make a day in advance, completely assembled and frosted but just kept in the fridge?
    Thank you! Happy Thanksgiving ?

    • Hi Amy 🙂 Yes, that would be totally fine… although if you were going to dust them with powdered sugar, I’d do that right before serving 🙂 Have a wonderful Thanksgiving 🙂

      • I made these last Sunday. It’s Friday, and the only lonely one that is left is still incredibly moist. And they were hidden in the back of the fridge (by my daughter) FTI-They are also excellent cold. Next batch might get a butterscotch drizzle, but we’ll see…

  18. If I don’t have a stand mixer, would a hand mixer work? I really want to make these for Thanksgiving…

  19. I made these yesterday for boss’s day. They were a BIG hit! Everyone loved them. Thanks!

  20. Hi there- I agree with everyone on here that these look delicious and I am going to give them a whirl this weekend. I’m just wondering about storage… should they be kept in the fridge until they are consumed, or do they just need to chill to harden the frosting? I plan to serve some at a party the night I make them, but I’d also like to save some until the next day (my own selfish reasons!)…

    thank you!

    • Hi Lauren 🙂 Thank you!! To have them keep their shape, I would keep them refrigerated, but set them out on the counter about 30 minutes before serving, so they can soften up a bit 🙂 I hope you love them!

  21. Browned butter is my new obsession. I love butter but always felt that it was just fine the way it was…until last week when I tried browned butter frosting for the first time. Oh My! I’m in LOVE!!!!! Can’t wait to try this recipe.

  22. I just came across this blog post , and I have to tell you that your pictures are stunning (and I’m sure the recipe is incredible). After seeing these photos I told my husband that they are the best food blog photos that I have seen. They make me want to go to the store and buy the ingredients RIGHT NOW.

    • Hi Andrea! Thank you SO much!!! Your comment is so very sweet 🙂 I’ve been having a hankering for these whoopie pies again (that great time of year), so if you try these, I really hope you love them as much as we do 🙂

  23. These look so decadent and moist! YUMMM

  24. Can these be made in advance and frozen?

    • Hi Kathy 🙂 I’ve never tried it, so I can’t say for certain… but I think they would be okay. The only thing that gives me pause is the frosting… it might change texture, or slide off the cookies while defrosting after being frozen. To play it really safe, I would make the cookies, cool completely, wrap individually in plastic wrap, then place in a seal-able plastic bag. This way, they can be frozen for a month or so. While they’re thawing on the counter, unwrapped, go ahead and whip up the frosting. Frost and enjoy 🙂

  25. These were insanely good! I made them for a bunch of teenagers and they loved them. Will be making them again this weekend.

  26. You are right! These look fabulous and sound easy to make! I may have to bring these to the family Thanksgiving festivities this year!

  27. This might be a dumb question, but does it make 36 cookies, so 18 “sandwiches”, or 36 “sandwiches”. Trying to determine how many batches to make. These look amazing!

  28. Amanda, can you please be so nice, pack those and send them to me? I need one so bad, they look so fluffy and perfect and that frosting is totally rocking it!

  29. Just saying Whoopie Pie makes me nostalgic. What a great introduction to the new season. Thank you for bringing them to FF.

  30. What a yummy treat! They look absolutely scrumptious! And your photos are gorgeous, as always! Just wanted to let you know that you are featured tonight at #FoodieFriDIY…I’m sending a ton of foodie love your way! Hope to see you at the party again tonight!

  31. Gorgeous and beautiful! These will be a hit at the Fall Festival!

  32. Particularly loving the sound of that brown butter frosting. Heavenly

  33. Absolutely decadent! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

  34. Yes! Love, love, LOVE these! Whoopie pies are something my family always makes in the fall/winter so the combo of whoopie pies & pumpkin spice is the perfect fall treat. Thanks for sharing!

  35. These look like they would be an awesome treat to bring to a Fall get-together. Plus, your pictures are amazing!!

  36. YUM! I need these in my life like yesterday! I’m a certified pumpkin addict as well as a whoopie pie fiend!! I can’t wait to give these a try! Thank you for sharing with us at #ThrowbackThursday!

  37. These look like pumpkin perfection! I’ve yet to make whoopie pies, I should start with these!

  38. These are amazing! I love how you spiced up a whoopie pie for the fall season. I cannot wait to begin messing around with fall flavors again, especially pumpkin. Happy FF, and have a wonderful weekend!

  39. Oh yum! Perfect to welcome in fall. They look so soft and flavorful and YUM!!!

  40. Amanda… #1 these are GORGEOUS! The photos are top notch honey! Well done! I have to be honest…I have never successfully made whoopie pies. I am not sure why mine never look as purty as yours. I may have to try this out because you make it look so darn easy 🙂

  41. These are beautiful and look SO delicious! Thanks for sharing!

  42. I have still never made whoopies pies!! These look awesome!

  43. Amanda, these are BEAUTIFUL!!!

  44. I love pumpkin spiced anyting! These sound amazing

  45. Your pictures are gorgeous! I have a slight obsession with whoopie pies and I’m pretty sure I could eat more than my fair share of these. 😉

  46. I think I just drooled… yeah, I did. Uhm, wow. What time is dessert?!?

  47. Soooo… with pictures like this, you’re going to be famous. So don’t forget about your friend from NH who was a loyal fan and follower since Adventures in Dinnertime!!!! NOW. Question for you. (If it’s easy enough to answer.) How did you get your pictures to show up on your latest posts? I notice that if I scroll through them now, the latest ones have a pic. I need to try to get that goign on my blog and it’s been bugging me! I hope you have a fabulous day, this recipe looks insane. XOXOXO!!!

  48. I AM PSYCHED! Tomorrow is the first day of Fall. These are perfect!

  49. Looks amazing! Can’t wait to start baking with pumpkin again, aumtumns coming!
    Will have to try this recipe, looks delicious,

    Erica x


  50. These are just gorgeous and sound so delicious!

  51. Hello, I came across your blog and this recipe. I am very interested in making it but there is an ingredient missing in the cookies, it says 1 tsp but there is nothing beside it. Would love if you can fix so I can get to making these. Have a good day!