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Pumpkin Shaped Orange Velvet Whoopie Pies

Orange Velvet Whoopie Pies decorated like pumpkins on a plate

This week I am gonna get organized.  No, for REAL this time.

I will not make any more stacks of mail.

I will not let the laundry pile high.

I will pack my kid’s lunches at night, so the morning isn’t rushed and all angry-like.

I will plan my meals and grocery shop for the items I NEED.  NO YODELS!

I will go to bed early-ish and NOT get sucked into brain-cell-killing shows like Most Eligible Dallas.

I will go to the gym and actually exercise, not just walk around with yoga pants and sneakers on LOOKING like I might have exercised.

I will clean my closet and finally get rid of some lingering sizes that humiliate me on a daily basis.

AND I will actually order photo books for the 4,528 pictures that have been uploaded on my computer since 2007.

I will do all this while staying in a positive mood, without rolling my eyes at my husband and with make-up on.

That’s my plan for the week.

Do you believe any of that?

Yeah, me neither.  Sigh.

I think I need a cookie.

Or even better a Whoopie Pie, which is basically a super great invention where you get to eat 2 cookies and call it one.  Brillz.

So these kinda went together in a breeze.  Not like a Martha Stewart, “It’s easy” ACTUAL, anyone can do it breeze.

Pumpkin Shaped Orange Velvet Whoopie Pies!

First you make your whoopie pie batter…I adapted a red velvet whoopie pie recipe…just used orange food coloring!

I put the batter in a ziplock bag with the end snipped off…that way I had better control of the shape.  You could use a piping bag too.

You’ll want to line you baking sheet with parchment paper or a Silpat because they will stick.

I eyeballed my pumpkins…that’s how I roll.  They are all ABOUT 2.5″ wide and ALMOST 2″ in height.

After you bake them let them cool for 2 minutes or so and transfer them to a wire rack.

You can make your cream cheese filling now…and using another snipped-off Ziplock you can fill them.

I broke some mini pretzels…

and used them as the pumpkin stalks.

I used some extra filling and colored it green.  I piped on some vines and leaves…you don’t have to, but sometimes instead of organizing my mail I pipe stuff.  That’s me.

Then you’re done.  Aren’t they cute?

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Close up of pumpkin whoopie pies on a white plate.

Pumpkin Whoopie Pies

  • Author: Shelly
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 36 minutes
  • Yield: 16 pies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These fun and festive pumpkin whoopie pies are pumpkin-shaped cookie sandwiches filled with sweet cream cheese filling. The perfect fall dessert!




  • 2 cups all purpose flour
  • 2 Tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/2 cup room temp butter
  • 1 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 cup buttermilk
  • Orange food coloring (gel)

Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 tsp vanilla
  • 2 cups powdered sugar



  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, cream the butter and sugar together. Add the egg and vanilla, and mix until combined.
  3. In a separate bowl, mix the dry ingredients.
  4. With the mixer on low, add 1/3 of the dry ingredients to the bowl with the wet ingredients, followed by 1/3 of the buttermilk. Alternate adding dry ingredients and buttermilk until well incorporated.
  5. Color the batter orange using orange food coloring. You may need to add more or less depending on the type of food coloring you’re using. Mix the batter on low until the color is even, scraping down the sides of the bowl.
  6. Transfer the cookie batter to a piping bag or a Ziploc bag with the corner snipped off.
  7. Pipe the batter in pumpkin shapes (kind of a fat heart shape) on the prepared baking sheet. Leave about 2 inches of space between each cookie.
  8. Bake at 375ºF for about 6 minutes, or until the cookies are set.
  9. Let the cookies cool on baking sheet for 2 minutes, and then transfer to a wire rack to finish cooling.


  1. In a mixer, cream together the butter and cream cheese until smooth.
  2. On low speed, add in vanilla and powdered sugar.
  3. Turn the mixer speed up to medium and beat until combined, scraping the sides of the bowl as needed.
  4. Use a piping bag or spatula to spread one half of each cookie with cream cheese filling. Place the second half of each cookie over the filling to create a sandwich.
  5. Decorate as desired.

Keywords: pumpkin whoopie pies, pumpkin whoopie pies recipe

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Helpful tip… Out of buttermilk?

Buttermilk Substitution


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