Bake fun Halloween Pumpkin Whoopie Pies with sweet cream filling — soft, fluffy, and full of fall flavor for every spooky party.
These Halloween Pumpkin Whoopie Pies are the perfect mix of fun and flavor. Soft, spiced pumpkin cakes are sandwiched with creamy frosting, creating a treat everyone will love. They’re festive, easy to make, and add a sweet touch to any Halloween party or cozy autumn night.
Halloween Pumpkin Whoopie Pies
allrecipes
Prep Time: 45 mins
Cook Time: 40 mins
Cook Time: 1 hr
Total Time: 2 hrs 25 mins
Servings: 10
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon baking soda
- 3/4 cup pure pumpkin puree
- 1 cup packed brown sugar
- 3 drops orange food color
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/4 teaspoon brown food color
Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups confectioner’s sugar
- 2 tablespoons soft unsalted butter
Directions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Take a bowl, and mix the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves until well combined.
- In a separate bowl, whisk together the pumpkin, brown sugar, egg, and vegetable oil until smooth.
- Add some orange food coloring to the wet mixture, then stir in the dry ingredients until evenly mixed. Add more orange coloring for a deeper color.
- Spoon 10 portions of batter (about 1 ½ tablespoons each) onto one of the baking sheets, spacing them evenly. Use a damp finger to flatten and shape them into circles gently.
- Bake for about 18 minutes, until the cookies are slightly golden around the edges. Remove from the oven, but keep it on.
- Allow the cookies to cool on the pan for 15 minutes, then move them to a wire rack to cool completely.
- Repeat the same step with the second batch of 10 cookies. Before baking, mix a little brown food coloring into the remaining batter. Place this darker batter in a piping bag (or a small plastic bag with a corner snipped off).
- Pipe Halloween designs on top of each portioned cookie.
- Bake again for about 18 minutes, until the edges are slightly golden. Cool the cookies on the pan for 15 minutes, then move them to a wire rack to cool completely.
- To make the frosting, beat together cream cheese, butter, milk, vanilla, and powdered sugar with an electric mixer until the frosting is smooth and fluffy. Refrigerate it for a while so it firms up before piping.
- Spread frosting evenly on the bottom of the 10 plain cookies. Place the 10 decorated cookies on top to make sandwiches. Chill the cookies in the fridge until firm before serving.
