Pumpkin Whoopie Pies Recipe

Sweet touch for your table

This seasonal twist on a classic treat will satisfy your fall flavor infatuation with soft, cakey pumpkin cookies and a creamy middle. They say the name “Whoopie Pie” comes from what children shout when they find them in their lunch bags, and it’s safe to say this recipe will have your Thanksgiving guests whooping their approval.

How-To

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup vegetable oil
  • 1 15-oz. can of pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract

    For the filling:

  • 1 8-oz. package of cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon (or more to taste)

1) Ready the oven

Preheat the oven to 350° Fahrenheit.

2) Mix dry ingredients

In a large bowl, sift together the first eight ingredients (flour through ground cloves).

3) Mix wet ingredients

Beat together the brown sugar, white sugar, oil and canned pumpkin. Beat in the eggs one at time, then the vanilla.

4) Finish the batter

Slowly beat the dry ingredients into the wet ingredients until just combined.

5) Make whoopie pie shapes

Using a pastry bag with a round tip or a zip-top bag with one corner snipped, pipe out circles of batter, starting from the middle and working outward. Circles of batter should measure about 2 in. in diameter.

6) Bake

Bake for 11 minutes.

7) Make the filling

While the cookies are baking and cooling, make the filling. Beat together the cream cheese and butter until smooth, followed by the powdered sugar, vanilla and cinnamon.

8) Finish

Frost half the cookies and top with the remaining cookies.

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