Pumpkin Whoopie Pies

Try this fall spin on the traditional whoopie pie! Needless to say I’m super excited that it’s finally October! 🙂


3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
1/8 teaspoon cloves
2 cups dark brown sugar, firmly packed
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon pure vanilla extract

Cream Cheese Filling:

3 cups powdered sugar
½ cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Tips & Notes:
-For a tasty texture, try adding nuts such as walnuts or pecans to the batter.

-This recipe makes a large amount of batter, because of the need for two cookies for each whoopie pie. Plan accordingly with a large bowl and lots of space.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or spray whoopie pie pan with nonstick spray.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside.

In a separate bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla, and whisk until combined. Sprinkle flour mixture over pumpkin mixture; whisk until completely combined.

Using a small ice cream scoop, drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10-12 minutes, until cookies are just starting to crack on top and a toothpick inserted in the center comes out clean. Remove from oven and let cookies cool completely on the pan while you make the filling.

To make the filling, beat butter on medium speed until smooth with no visible lumps, about 3 minutes. Add cream cheese; beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth.

To assemble the whoopie pies: Turn half of the cooled cookies upside down. Spoon about a tablespoon of filling onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that filling spreads to the edges of the cookie. Repeat until all cookies are used.

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

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