Pumpkin Whoopie Pies

Whoopie pies – I always associate them with the Amish (go Pennsylvania Dutch!) and with something my mom wouldn’t let me make because they’re so bad for you. But! These have pumpkin in them! That makes them both healthy (obviously) and Fall appropriate. Besides…it’s Halloween! We’re allowed a treat or two. And these are the perfect treat. Yet another thing calling to me from my fridge at the moment.

Read on for photos and the recipe…

Whoopie Pies

makes about 24 full whoopie pies

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 tbsp ground cinnamon

1 tbsp ground ginger

1 tbsp ground cloves

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 tsp vanilla


  • Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
  • Combine dry ingredients and set aside.
  • In another bowl, whisk together sugars and oil until well combined.
  • Add pumpkin puree and whisk until combined.
  • Add eggs and vanilla and whisk until combined.

  • Sprinkle flour mixture over the pumpkin mixture and whisk until fully incorporated.
  • Using an ice cream scoop with a release mechanism, or just a plain old tablespoon, scoop the dough onto baking sheets about 1″ apart.
  • Bake about 15 minutes – until cookies just start to crack on top.
  • Let cool completely

Cream Cheese Icing

(you may want to reduce the recipe by a small fraction, it makes just a little too much, so unless you have other things to ice, or like eating icing out of a pastry bag *shifty eyes* you might want to reduce the amounts a teensy bit)

3 cups confectioners’ sugar

1/2 cup unsalted butter, softened

8 oz. cream cheese, softened

1 tsp vanilla


  • Cream butter with an electric mixer.
  • Add in cream cheese and beat until combined.
  • Sift in confectioners’ sugar and beat (slowly unless you like sugar clouds). Add vanilla and beat until smooth.
  • Pipe frosting onto whoopie pies, flat side up, almost to the edge, filling the surface area. Place second whoopie on top and gently press down.
  • Cover cookies with plastic wrap and refrigerate at least 30 minutes before serving.

Sweet pumpkin whoopie pie Amish dreams to all…

2 Responses to “Pumpkin Whoopie Pies”
  1. These look so yummy. I made ones too on my blog a couple of weeks ago if you want to take a peek. I am interested to see the difference in our cookie part of the recipe. Happy Tuesday! 🙂

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