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Pumpkin Whoopie Pies
5 from 10 votes

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies combine spiced, moist pumpkin cookie-like rounds with a light, creamy buttercream filling. The cookies incorporate warm spices like cinnamon, cardamom, cloves, white pepper, and ginger for a layered autumnal flavor. The filling is a whipped mixture of egg white, milk, vanilla, powdered sugar, and shortening, creating an airy texture that complements the tender pumpkin cookies.

Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
Servings: 18 whoopie pies
Calories: 326 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Buttercream Filling:
  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar divided
  • 3/4 cup shortening
For the Cookies:
  • 2 cups brown sugar
  • 1 cup canola oil
  • 1 1/2 cups pumpkin canned
  • 2 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/1/2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon ground white pepper
  • 1 1/2 teaspoons ground ginger

Instructions

For the Filling:
    Cup of Yum
  1. In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
  2. Preheat the oven to 325°F. and line a baking sheet with parchment paper.
For the Cookies:
  1. In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
  2. Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to over mix).
  3. For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)
  4. Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
  5. Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.

Nutrition Information

Serving 1whoopie pie Calories 326kcal (16%) Carbohydrates 55g (18%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 18mg (6%) Sodium 210mg (9%) Potassium 133mg (3%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 3205IU (64%) Vitamin C 0.8mg (1%) Calcium 44mg (4%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 18 whoopie pies

Amount Per Serving

Calories 326

% Daily Value*

Serving 1whoopie pie
Calories 326kcal 16%
Carbohydrates 55g 18%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 210mg 9%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 3205IU 64%
Vitamin C 0.8mg 1%
Calcium 44mg 4%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.