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–+ servings

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies are a beloved autumn indulgence, pairing soft, cake-like pumpkin cookies with a tangy-sweet cream cheese or marshmallow filling. Spiced with cinnamon, nutmeg, and cloves, these treats are rich in flavor and nostalgia. They’re perfect for Halloween parties, Thanksgiving dessert tables, or cozying up on a crisp fall day. Moist, portable, and fun to make, they strike the perfect balance between cookie and cake.
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Prep Time 30 minutes
Cook Time 9 minutes
Total Time 40 minutes
Servings: 18
Course: cookies, Dessert
Cuisine: American, amish
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 ½ cups solid pack pumpkin puree
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 ½ tablespoons ground cinnamon
  • ½ tablespoon ground ginger
  • ½ tablespoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
Whoopie Pie Filling
  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar divided
  • ¾ cup shortening

Equipment

  • Mixing bowl
  • Spatula or piping bag (for filling)
  • Cooling rack
  • Cookie scoop
  • Parchment paper or silicone mats
  • Baking sheets
  • Electric mixer

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. To make the cookie dough: Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well. Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl. Fold dry ingredients into wet ingredients and mix to combine.
  3. Drop dough by heaping teaspoons onto the prepared baking sheets.
  4. Bake in the preheated oven for 10 to 12 minutes. Let cookies cool while you make the filling.
  5. To make the whoopie pie filling: Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners' sugar. Mix well then beat in shortening and remaining 1 cup confectioners' sugar. Beat until light and fluffy.
  6. Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.

Nutrition

Calories: 425kcalCarbohydrates: 56gProtein: 3gFat: 22gSaturated Fat: 4gCholesterol: 21mgSodium: 296mgPotassium: 117mgFiber: 2gSugar: 38gVitamin C: 1mgCalcium: 56mgIron: 2mg

Notes

Two fluffy, pumpkin-spiced cookies sandwich a creamy filling to create the ultimate handheld fall dessert.

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