Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin; 2 large eggs; 2 cups brown sugar; 1/2 cup vegetable oil; 2 tablespoons molasses; 1 teaspoon salt; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1 teaspoon baking soda; 3 cups all-purpose flour; 2 -3 cups cream cheese frosting

Servings: persons

1 (15 ounce) can pumpkin
2 large eggs
2 cups brown sugar
1/2 cup vegetable oil
2 tablespoons molasses
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
3 cups all-purpose flour
2 -3 cups cream cheese frosting

1
Preheat oven to 375 degrees and lightly grease 2 large baking sheets.
2
Beat together pumpkin, eggs, sugar, oil and molasses.
3
Scrape down sides of bowl then beat in the salt, spices and baking soda.
4
Scrape down sides then beat in the flour.
5
Scrape down sides and beat another minute to make sure everything is incorporated.
6
Use a 1/4 cup measure to scoop batter onto baking sheets. I got 6 per baking sheet.
7
Bake 10 to 12 minutes.
8
Cool completely then sandwich with frosting.
9
Wrap each individually in plastic wrap.

1257

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin, 2 large eggs, 2 cups brown sugar, 1/2 cup vegetable oil, and more.

Yes, Pumpkin Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions