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Pumpkin-Chocolate Whoopie Cookies

Total Time

Prep: 25 min. Bake: 10 min./batch


about 2 dozen

Chocolate and pumpkin—yum! At a party, my friends cut their whoopie pies in half thinking that's all they'd eat. Once they had a taste, they devoured the rest. —Diane Selich, Vassar, Michigan
Pumpkin-Chocolate Whoopie Cookies Recipe photo by Taste of Home
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  • 2 cups packed brown sugar
  • 1 cup canola oil
  • 2 large eggs
  • 3 cups canned pumpkin
  • 3 cups all-purpose flour
  • 3 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup miniature semisweet chocolate chips, melted
  • 3 cups confectioners' sugar
  • 3/4 cup miniature semisweet chocolate chips


  1. Preheat oven to 350°. In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then pumpkin. In another bowl, whisk flour, pie spice, baking powder, baking soda and salt; gradually beat into sugar mixture.
  2. Drop by two tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until set. Remove to wire racks to cool completely.
  3. In a large bowl, beat cream cheese, butter and melted chocolate until blended. Gradually beat in confectioners' sugar until smooth; fold in chocolate chips. Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate in airtight containers.

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