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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies


For the Pies

  • 1 Tablespoon of Ginger
  • 3/4 Tablespoon of Clove
  • 2 Tablespoons of Cinnamon
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Vanilla Extract
  • 1 Cup of Vegetable Oil
  • 3 Cups of Canned Pumpkin
  • 3 Cups of Flour
  • 2 Eggs

For the Cream Filling

  • 6 Ounces of Cream Cheese (softened)
  • 3/4 of a Stick of Butter (softened)
  • 1/4 Teaspoon of Salt
  • 1 and 1/2 Cups of Confectioners’ Sugar
  • 1 Teaspoon of Vanilla Extract


For the Pies

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves, set aside.
  3. In another bowl mix the brown sugar and oil, then add in the pumpkin.
  4. Next, add the eggs and vanilla
  5. Add in the flour mixture 1/4 at a time until it is all mixed in.
  6. Drop heaping tablespoons of dough onto prepared baking sheets, 1 inch apart.
  7. Bake for approximately 15 minutes until a toothpick can be inserted into the center of the cookies and comes out clean.
  8. Cool completely before filling

For the Cream Filling

  1. In a stand mixer add the butter, cream cheese, and vanilla, add in the confectioners’ sugar slowly in batches of 1/4 at a time, use a low speed.
  2. Beat until smooth.
  3. If your filling is runny, place it in the freezer or refrigerator before filling the pies.

To Assemble The Pies

  1. Fill a pastry bag with the filling and drop a large dollop onto the flat side of half of one of the pies. Press down with the other half making a sandwich.
  2. Refrigerate the whoopie pies for at least 30 minutes.