Pumpkin Whoopie Pies

From The Culinary Couple | Source Baked: New Frontiers in Baking

Ingredients for Whoopie Pies

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 Tbsp cinnamon
  • 1 Tbsp ginger
  • 1 Tbsp cloves
  • 2 cups firmly packed dark brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract

Ingredients for Filling

  • 3 cups confectioners sugar
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F. Line baking sheet with parchment paper (or use a Silpat).
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside.
  3. In a separate bowl, with an electric mixer, combine brown sugar and oil. Add pumpkin puree and mix thoroughly. Add eggs and vanilla extract and mix until combined.
  4. Slowly add flour mixture to pumpkin mixture until completely combined.
  5. Scoop spoonfuls of dough onto prepared baking sheet, about 1 inch apart. Bake for 10 to 12 minutes, until cookies just start to crack on top and toothpick inserted in center comes out clean. Remove from oven and move cookies to wire rack to cool completely.
  6. For the filling: With an electric mixture, beat butter until it is smooth. Add cream cheese and beat until combined. Add confectioners sugar and vanilla and beat until smooth.
  7. To assemble whoopie pies: Spread filling onto flat side of one cookie and top with another cookie. Refrigerate for at least 30 minutes before serving.