Neely's Whoopie Pumpkin Pies Recipe

Name: Neely's Whoopie Pumpkin Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, room temperature; 1 1/4 cups sugar; 1 egg; 1 cup buttermilk, room temperature; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; Pinch salt; 4 ounces cream cheese, room temperature; 1/2 stick unsalted butter, room temperature; 2/3 cup confectioners' sugar; 1/4 cup canned pumpkin puree; 1/4 teaspoon ground cinnamon; Pinch salt

Servings: persons

1/2 cup butter, room temperature
1 1/4 cups sugar
1 egg
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Pinch salt
4 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
2/3 cup confectioners' sugar
1/4 cup canned pumpkin puree
1/4 teaspoon ground cinnamon
Pinch salt

1
Preheat oven to 400 degrees F.
2
Using a stand mixer, add the butter and sugar and beat together until light and fluffy.
3
Add the egg, then the buttermilk and the vanilla.
4
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
5
Add the dry ingredients in increments to the wet ingredients.
6
Mix until just combined.
7
Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie.
8
Put in the oven and bake for 8 minutes.
9
Remove from oven and let cool on rack.
10
Beat together the cream cheese and butter, in a small bowl, until smooth.
11
Slowly add in the confectioners sugar.
12
Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt.
13
Beat until smooth and well mixed.
14
To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another.
15
Repeat with the remaining cookies.
16
Transfer to a serving platter and serve.

1448

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter, room temperature, 1 1/4 cups sugar, 1 egg, 1 cup buttermilk, room temperature, and more.

Yes, Neely's Whoopie Pumpkin Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Neely's Whoopie Pumpkin Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions