Go Back
+ servings
Three Pumpkin Whoopie Pies on plate
Print

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies straight from Amish Country, PA! Add these delicious pumpkin whoopie pies to your fall recipe line up. Soft cake-like cookies are sandwiched together with vanilla bean cream cheese frosting. Perfect for Autumn!
Course Dessert
Cuisine American
Keyword pumpkin, pumpkin recipe, pumpkin spice, sandwich cookie, whoopie, Whoopie pie
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 12
Calories 200kcal
Author Donna

Ingredients

Ingredients

  • 3 c all-purpose flour substitute 3 3/4 c Pamela's Baking Mix for gluten-free
  • 1 Tbs cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/2 tsp pumpkin pie seasoning
  • 1 c white sugar
  • 1 c light brown sugar
  • 1 c canola oil
  • 3 c pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract

Vanilla Bean Cream Cheese Filling

  • 3 c sifted powdered sugar - sifted
  • 8 oz cream cheese at room temp
  • 4 oz ½ cup unsalted butter, at room temperature
  • 3 tsp vanilla paste or extract

Instructions

Directions

  • Preheat oven to 350 degrees F
  • Using parchment paper, prepare your baking sheets
  • In a large bowl, whisk the flour, spices, baking powder, baking soda and salt.
  • In a separate bowl, mix the white sugars and the oil together. Add the pumpkin, mix to combine. 
  • Add eggs and vanilla and mix until combined.
  • Add the flour mixture about 1 cup at a time to the pumpkin mixture and mix until thoroughly combined.
  • Use a small ice cream scoop (to make mini whoopie pies but you can also use a larger scoop for larger cookies.
  • Drop rounded, heaping scoops of the dough onto the baking sheets, about 1 inch apart.
  • Bake for 8-10 minutes if making mini sized whoopie pies. (Regular sized whoopie pies will take 10 to 12 minutes). Cookies are done when a toothpick comes out clean or if you press on the top they are springy and do not sink.

Vanilla Bean Cream Cheese Filling:

  • In a medium bowl using a hand mixer beat the butter until smooth, butter should lighten in color, about 3 minutes.
  • Add the cream cheese and beat until smooth, about 2 minutes. Add the powdered sugar a little at a time, then add the vanilla and beat until smooth.

To assemble the Whoopie Pies

  • To assemble the whoopie pies place one cookie upside down and top with filling. Place a second cookie on top. Pressing gently to distribute the frosting. 

Notes

  • If you do not have Pumpkin Spice seasoning you can use 1 tsp nutmeg, 1/2 tsp ginger and 1tsp cinnamon.
  • I like to have the pumpkin puree refrigerated before making the recipe, it helps the dough to keep it's shape.
  • Store in the refrigerator and eat often! 
  • It may be wise to conceal them in a box marked "broccoli" to deter whoopie pie thieves.

Nutrition

Calories: 200kcal