Pumpkin Whoopie Pies Recipe

Name: Pumpkin Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PUMPKIN COOKIES:; 1 cup Brown Sugar; 1 cup Granulated Sugar; 1 cup Canola Oil; 1 can (15oz Can) Pure Pumpkin; 2 whole Eggs; 1 teaspoon Vanilla Extract; 3-1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 Tablespoon Cinnamon; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Cloves; 1/2 teaspoons Kosher Salt; FOR THE FILLING:; 1 package (8oz Package) Cream Cheese, Softened; 1/3 cups Butter, Softened; 4 cups Powdered Sugar; 1/3 cups Unsweetened Cocoa Powder; 3 Tablespoons Heavy Cream

Servings: persons

FOR THE PUMPKIN COOKIES:
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Canola Oil
1 can (15oz Can) Pure Pumpkin
2 whole Eggs
1 teaspoon Vanilla Extract
3-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
1/2 teaspoons Ground Ginger
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Ground Cloves
1/2 teaspoons Kosher Salt
FOR THE FILLING:
1 package (8oz Package) Cream Cheese, Softened
1/3 cups Butter, Softened
4 cups Powdered Sugar
1/3 cups Unsweetened Cocoa Powder
3 Tablespoons Heavy Cream

1
Preheat oven to 350 F.
2
In a large mixing bowl, mix together all of the ingredients for whoopie pie cookies until blended.
3
Fill a large Ziplock bag with the batter. Seal it and snip off one corner of the bag. Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet (my circles were about 2 1/2 inches in diameter). Leave an inch or two between each.
4
Bake in a 350 F oven for 12-15 minutes. Remove pan from the oven and cool.
5
When completely cooled, make filling. Beat cream cheese and butter for 3 minutes using a mixer. Add powdered sugar, cocoa and heavy cream. Beat an additional 3 minutes until fluffy. Add more cream if necessary.
6
Scoop tablespoons of filling onto the bottom of one whoopie pie cookie and top it with a matching sized cookie. Add sprinkles to the exposed filling if desired. Enjoy.
7
Recipe adapted from Martha Stewart.

2118

kcal

Calories

103

Fat

292

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 21 ingredients. The key ingredients include: FOR THE PUMPKIN COOKIES:, 1 cup Brown Sugar, 1 cup Granulated Sugar, 1 cup Canola 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