Air Fryer Pumpkin Whoopie Pies are soft, fluffy, and filled with a rich cream cheese frosting that makes every bite taste like fall. They’re easy to make in the air fryer and perfect for holiday dessert tables, bake sales, or cozy afternoons with a cup of coffee.
If you love easy pumpkin desserts, be sure to try my Air Fryer Pumpkin Bread, Air Fryer Pumpkin Muffins, Ninja Creami Pumpkin Ice Cream, and Air Fryer Pumpkin Cake. These recipes are perfect for fall baking and pair beautifully with these Air Fryer Pumpkin Whoopie Pies for a complete collection of cozy pumpkin treats.
Why You Will Love This Recipe!
- Perfect for fall: Packed with pumpkin flavor and warm spices, these whoopie pies are a favorite for autumn, Halloween, and Thanksgiving.
- Made in the air fryer: Skip the oven and bake soft, fluffy pumpkin cakes in less time with your air fryer.
- Creamy homemade filling: A rich cream cheese frosting adds the perfect sweet and tangy finish to every bite.
- Easy pantry ingredients: Made with simple ingredients you probably already have in your kitchen, making this recipe great for last minute baking.
- Great for sharing: These handheld treats are perfect for holiday dessert trays, bake sales, parties, or packing into lunchboxes.
Ingredients Needed
- All-Purpose Flour; This recipe can easily be adapted for gluten-free whoopie pies; remember to change the flour for gluten-free all-purpose flour.
- Baking Powder and Baking Soda: Help the whoopie pies rise and make them fluffy.
- Sugar: Use a blend of granulated white sugar and brown sugar for a great flavor, and the molasses enhance the pumpkin in the whoopie pie.
- Vegetable Oil: You can also use canola oil.
- Pumpkin Puree: Be careful not to use pumpkin pie filling w which is already sweetened.
- Eggs: Use large room temperature eggs.
- Seasonings/Spices: Salt and Pumpkin Pie Spice
How To Make Air Fryer Pumpkin Whoopie Pies
Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until combined, then mix in the pumpkin puree and eggs until the batter is smooth.
Step 2: Gently fold the dry ingredients into the pumpkin mixture just until no streaks of flour remain.
Step 3: Lightly coat the whoopie pie pan with nonstick cooking spray, fill each cavity about two thirds full, then air fry at 320 degrees F for 15 to 18 minutes, or until the cakes are set and a toothpick inserted in the center comes out clean.
Step 4: Transfer the pumpkin whoopie pies to a wire rack and let them cool completely. As they cool, prepare the cream cheese filling.
Recipe Tips
- Use 100% pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off to keep the whoopie pies soft.
- Mix the batter just until combined. Overmixing can make the cakes dense instead of light and fluffy.
- Leave space between the batter and the top of the pan since the cakes will rise as they cook.
- Check for doneness with a toothpick. If it comes out clean or with a few moist crumbs, they’re ready.
- Let the pumpkin cakes cool completely before adding the cream cheese filling so it doesn’t melt.
- Use a cookie scoop or piping bag to add an even amount of filling to each whoopie pie.
- Store the finished whoopie pies in the refrigerator since the cream cheese filling needs to stay chilled.
- For the best flavor, let the filled whoopie pies rest in the refrigerator for 30 minutes before serving. This helps the filling set and allows the flavors to blend.
Storing, Freezing and Make Ahead Instructions
- Storing Instructions: Store the filled pumpkin whoopie pies in an airtight container in the refrigerator for up to 5 days. Place a sheet of parchment paper between layers to keep them from sticking together.
- Freezing Instructions: Freeze the assembled whoopie pies or the unfilled pumpkin cakes in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before serving, or fill the cakes after thawing if frozen without the filling.
- Make Ahead Instructions: Bake the pumpkin cakes one or two days in advance and store them in an airtight container until you’re ready to assemble. Prepare the cream cheese filling ahead of time, refrigerate it, and fill the whoopie pies just before serving for the freshest results.
Frequently Asked Questions
Can I make Pumpkin Whoopie Pies without a whoopie pie pan? Yes. Scoop small rounds of batter onto a parchment-lined air fryer-safe tray or pan, leaving space between each one so they can spread slightly as they cook.
Can I use canned pumpkin pie filling? No. Pumpkin pie filling contains added sugar and spices that will change the flavor and texture. Use 100% pure pumpkin puree for the best results.
How do I know when the whoopie pies are done? Insert a toothpick into the center of one cake. If it comes out clean or with a few moist crumbs, they’re ready.
Can I make these ahead of time? Yes. Bake the pumpkin cakes up to two days ahead and store them in an airtight container. Fill them with the cream cheese frosting before serving.
Can I freeze Pumpkin Whoopie Pies? Yes. Freeze the assembled whoopie pies or the pumpkin cakes by themselves for up to 3 months. Thaw overnight in the refrigerator before serving.
Why did my whoopie pies turn out dry? Too much flour or overbaking are the most common causes. Measure the flour carefully and start checking for doneness at the lower end of the cooking time.
Can I add chocolate chips or nuts? Absolutely. Mini chocolate chips, chopped pecans, or walnuts are great additions to the batter for extra flavor and texture.
Do I need to refrigerate the finished whoopie pies? Yes. Since the filling is made with cream cheese, store the assembled whoopie pies in the refrigerator until you’re ready to serve.
More Pumpkin Recipes You’ll Love
- Air Fryer Pumpkin Bread
- Air Fryer Pumpkin Muffins
- Air Fryer Pumpkin Layer Cake
- Air Fryer Pumpkin Mug Cake
- Air Fryer Pumpkin Spice Donut Holes
- Air Fryer Pumpkin Wedges
- Instant Pot Pumpkin Butter
Air Fryer Pumpkin Whoopie Pie
Description
Ingredients
Pumpkin Whoopie Pie Cake:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons pumpkin pie spice
- 1 cup granulated white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Filing:
- 3 cups powdered sugar
- 1/2 cup butter, unsalted and room temperature
- 8 ounces cream cheese
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Add the flour, baking powder, baking soda, and spices to a large mixing bowl, and mix well. Then, add your granulated white sugar, brown sugar, and vegetable oil to another bowl, and mix well. Fold in the pumpkin puree and the eggs, and mix well.
- Slowly fold the flour mixture into the wet mixture. Mix until the flour mixture has been absorbed into the wet mixture. Spray your whoopie pie pans with non-stick cooking spray. Fill the cavity about 2/3 the way complete. Set the pan into the air fryer at 320 degrees F for 15-18 minutes. (air fryer setting)
- Let the whoopie pies cool while you prepare the filing.
- In a large bowl, add all of the ingredients, and mix until smooth.
- Place the filing into the refrigetor for a bout 20 to 30 minutes, until the filling is cold.
- To assemble: Place about 2 tablespoons of filing on top of the pumpkin whoopie pie cookie, and then add a top cookie.
- Refrigerate for about an hour, before serving.
Equipment
- Whoopie Pie Mold
Nutrition
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