Pumpkin Whoopie Pies are a classic fall treat that combines soft, spiced pumpkin cookies with a sweet and fluffy vanilla filling. These hand-held desserts are perfect for holidays, bake sales, or cozy gatherings, bringing together the warm flavors of pumpkin spice with the fun of a sandwich-style cookie.

Why You’ll Love This Recipe

  • Soft, cake-like cookies with a tender bite.
  • Filled with a light, fluffy cream filling.
  • Easy to make and assemble in under an hour.
  • Great for sharing at parties and gatherings.
  • A festive alternative to traditional pumpkin pie.

Pumpkin Whoopie Pies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookie Dough

  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 1/2 cups solid pack pumpkin puree
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Whoopie Pie Filling

  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar, divided
  • 3/4 cup shortening

Directions

  1. Preheat oven to 350°F (175°C). Grease baking sheets lightly.
  2. Make the cookie dough: In a large bowl, mix brown sugar and oil. Add pumpkin and eggs, beating until well combined. In a separate bowl, whisk flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla. Gradually fold dry ingredients into wet mixture.
  3. Drop heaping teaspoons of dough onto prepared baking sheets.
  4. Bake for 10 to 12 minutes, until cookies are set and lightly golden. Cool completely on wire racks.
  5. Make the filling: Beat egg white until frothy. Mix in milk, vanilla, and 1 cup confectioners’ sugar. Add shortening and remaining sugar; beat until light and fluffy.
  6. Assemble: Spread filling onto the flat side of one cookie, then top with another cookie to make a sandwich. Repeat with remaining cookies.

Servings and timing

  • Yield: 18 whoopie pies
  • Prep time: 20 minutes
  • Bake time: 12 minutes
  • Cooling + filling: 20 minutes
  • Total time: about 52 minutes

Variations

  • Swap shortening for butter in the filling for a richer flavor.
  • Add cream cheese to the filling for a tangy twist.
  • Mix mini chocolate chips into the cookie dough.
  • Dust finished pies with powdered sugar for a festive look.
  • Use marshmallow fluff in the filling for extra sweetness.

Storage/Reheating

  • Store in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days, bringing to room temperature before serving.
  • Freeze individually wrapped whoopie pies for up to 2 months. Thaw at room temperature before enjoying.

Pumpkin Whoopie Pies

FAQs

Can I make the cookies ahead of time?

Yes, bake the cookies in advance and store them until ready to fill.

Do I have to use shortening in the filling?

No, butter or a mix of butter and shortening can be substituted.

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s well-cooked and pureed until smooth.

How do I keep whoopie pies from getting soggy?

Store them with parchment paper between layers in an airtight container.

Can I make mini whoopie pies?

Yes, drop smaller spoonfuls of dough and bake for 8–10 minutes.

Can I add nuts or raisins?

Yes, chopped pecans, walnuts, or raisins can be added to the batter for texture.

Can I use store-bought frosting instead of homemade filling?

Yes, though homemade filling has the best texture and flavor.

Why are my cookies flat?

Overmixing or not chilling the dough may cause them to spread. Ensure the dough is thick before baking.

Can I double the recipe?

Yes, this recipe scales easily for larger batches.

Are pumpkin whoopie pies kid-friendly?

Absolutely! Kids love the soft cookies and sweet filling.

Conclusion

Pumpkin Whoopie Pies are a delightful seasonal dessert that blends spiced pumpkin cookies with a fluffy vanilla filling. They’re easy to make, fun to eat, and perfect for holiday celebrations or fall snacking. Whether you’re serving them at a party or enjoying one with a cup of tea, these whoopie pies are sure to become a family favorite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Whoopie Pies

Pumpkin Whoopie Pies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maggie
  • Total Time: 52 mins
  • Yield: 18 whoopie pies
  • Diet: Vegetarian

Description

Pumpkin Whoopie Pies are a festive fall dessert featuring soft, spiced pumpkin cookies sandwiched with a fluffy vanilla filling. Quick to make and perfect for parties, holidays, or cozy gatherings, these handheld treats combine the warm flavors of pumpkin spice with the fun and nostalgia of classic whoopie pies.


Ingredients

2 cups packed brown sugar

1 cup vegetable oil

1 1/2 cups solid pack pumpkin puree

2 large eggs

3 cups all-purpose flour

1 1/2 tablespoons ground cinnamon

1/2 tablespoon ground ginger

1/2 tablespoon ground cloves

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

2 cups confectioners’ sugar, divided

3/4 cup shortening


Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease baking sheets.
  2. In a large bowl, mix brown sugar and oil. Add pumpkin and eggs, beating until well combined.
  3. In a separate bowl, whisk together flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla.
  4. Gradually fold dry ingredients into wet mixture.
  5. Drop heaping teaspoons of dough onto prepared baking sheets.
  6. Bake 10–12 minutes, until cookies are set and lightly golden. Cool completely on wire racks.
  7. For the filling: Beat egg white until frothy. Mix in milk, vanilla, and 1 cup confectioners’ sugar. Add shortening and remaining sugar; beat until light and fluffy.
  8. Assemble: Spread filling on the flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.

Notes

  • Swap shortening for butter in the filling for a richer flavor.
  • Add cream cheese to the filling for tanginess.
  • Dust finished pies with powdered sugar for a festive presentation.
  • Mix mini chocolate chips into the dough for extra sweetness.
  • Store with parchment between layers to prevent sticking.
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 280
  • Sugar: 26g
  • Sodium: 200mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star