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

Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting

5 from 2 reviews

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


Units Scale
  • 1 1/2 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
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits


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


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

Keywords: pumpkin whoopie pies, cream cheese frosting, bourbon, pecans, toffee bits

Recipe Card powered byTasty Recipes