Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting & Pecan and Toffee Bits

Full of warm, rich spices, these Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting & Pecan and Toffee Bits are sure to be a treat this fall!

This is the first week that it really feels like fall. It’s cloudy, and the leaves are turning quickly in the vineyard - harvest is upon us friends! I wore a sweatshirt all day yesterday and couldn’t be happier about it! I love when summer comes into our life, but I also love that it leads us to fall. Fall is my favorite season. It's a time to get back on routine, watch college football and bake in the kitchen! I made these Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting and Pecan & Toffee Bits to officially kick off fall in our house, even though it's supposed to be back to 80 next week.

These whoopie pies are moist, full of rich and warm spices, and the sweetness of the pumpkin is perfectly balanced out by the cream cheese frosting that has hints of bourbon – because, well, bourbon makes everything better.

Ingredients

• canned 100% pumpkin puree
• granulated sugar
• brown sugar
• canola oil
•  eggs
• vanilla extract
• all-purpose flour
• Pumpkin Pie Spice
•  salt 
• baking powder
• baking soda
• Bourbon Cream Cheese Frosting
• pecans
• toffee bits

See recipe card below for exact ingredients

How to Make

1. Mix the wet ingredients in a large mixing bowl or the bowl of an electric mixer.
2. Whisk the dry ingredients in a separate bowl.
3. Slowly add the dry ingredients into the wet ingredients using the paddle attachment. Do not overmix.
4. Bake your pumpkin cookies.
5. Make the bourbon cream cheese frosting.
6. Once cooled, pipe in your cream cheese filling between two cookies.
7. Optional: sprinkle with pecans and toffee bits.
8. Enjoy!

Why Pumpkin Whoopie Pies with Cream Cheese Filling are a Must-Try:

• Seasonal Splendor: Pumpkin screams fall! When the leaves are turning and there's a nip in the air, there’s nothing better than a perfect fall treat
• Creamy Dream: The soft, spiced pumpkin cookie blend and velvety rich cream cheese filling is the perfect fall dessert.
• Unparalleled Texture: Soft, creamy, with a hint of crunch if you sprinkle in some surprise add-ins like the delicious toffee bit!For the frosting, I started out with my basic cream cheese frosting recipe.

Tips

• Don’t Overmix: Keep your batter light and airy; no vigorous mixing.
• Pipe It Right: Use a piping bag for even distribution of your filling.
• Watch your pour: I add the bourbon one teaspoon at a time until I was happy with the flavor. If you have a heavy hand with the bourbon pour, it can make the frosting too thin and runny. So it’s best to start out teaspoon by teaspoon to make sure the flavor and thickness are to your liking.
• Chill: If the frosting happens to get a little runny, just pop it in the fridge for a few hours or overnight to thicken and for the flavors to deepen.

Frequently Asked Questions

More Pumpkin Recipes You'll Love

If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!

Recipe Card

Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting and Pecan & Toffee Bits

Full of warm, rich spices, these whoopie pies are sure to be a treat this fall!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Bourbon, Cream Cheese Frosting, pecans, pumpkin whoopie pies, toffee bits

Prep Time: 15 minutes minutes

Servings: 24 Whoopie Pies

Author: Shannon

Ingredients

• 1 ½ cup canned pumpkin
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 cup canola oil
• 2 large eggs lightly beaten
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 tablespoons Pumpkin Pie Spice
• 1 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 Bourbon Cream Cheese Frosting Recipe
• ½ cup chopped pecans
• ½ cup toffee bits

Instructions

• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk pumpkin, granulated sugar, brown sugar, oil, egg and vanilla.
• In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda.
• Whisk flour mixture into pumpkin mixture.
• Using a 1 ½ tablespoon scoop (I use this cookie scoop), scoop dough and place at least 2 inches apart on prepared baking sheets.
• Bake until puffed and edges are lightly browned, 10 to 12 minutes.
• Cool on pans for 10 minutes and transfer to wire racks to cool completely prior to frosting.
• Combine chopped pecans and toffee bits in a shallow bowl.
• Spread Bourbon Cream Cheese Frosting on to flat side of half the cookies. Place remaining cookies, flat side down on top of frosting.
• Roll edges of whoopie pie in pecan toffee bit mixture.

Notes

• Whoopie pies are best made and eaten on the same day.
• Store in an airtight container in the refrigerator for up to 5 days.