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Pumpkin Whoopie Pies
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Pumpkin Whoopie Pies

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
40 mins
Cook Time
14 mins
Servings: 18
Course: Dessert, Snacks, Cake, Baked Goods, Others
Cuisine: American, Canadian

Ingredients

Pumpkin Whoopie Pies
  • light brown sugar packed, 2 cups
  • vegetable oil 1 cup
  • pumpkin not pumpkin pie filling, canned, 1 ½ cups
  • egg 2 large
  • vanilla extract
  • all-purpose flour 3 cups
  • ground cinnamon
  • pumpkin pie spice ½ Tablespoon
  • salt
  • baking powder
  • baking soda
Cream Cheese Filling
  • butter softened, salted, 1/2 cup
  • cream cheese softened, 1 block (8 ounces
  • powdered sugar 3 cups
  • vanilla extract

Instructions

Pumpkin Whoopie Pies
    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease two large baking sheets.
  2. Add the light brown sugar and oil to a large bowl. Beat with an electric hand-mixer to combine. Add in the pumpkin, eggs and vanilla extract. Beat well.
  3. In a separate large bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Fold dry ingredients into the wet ingredients and mix just until combined. Place dough in the fridge for 20 minutes. 
  4. Drop chilled dough by 2 heaping tablespoons onto the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes. Let cookies cool while you make the filling.
Cream Cheese Filling
  1. Add the butter and cream cheese to a large bowl. Beat with an electric hand-mixer until combined. Slowly blend in the powdered sugar and vanilla. Continue to mix until everything is thoroughly combined. 
Assembly
  1. Turn half of the cooled pumpkin whoopie pies upside down. Frost with the cream cheese filling. Top with another whoopie pie. Repeat until all pies are filled. Serve and enjoy!

Notes

  • Nutrition Info: 1 whoopie pie = 459 calories / 25 fat / 62 carbs / 4 protein
  • Recipes makes 18 whoopie pies total.