These Pumpkin Whoopie Pies are among my all-time favorite treats. I like this recipe a lot. In fact, at one point I had about three different Pumpkin Whoopie Pies recipes and ended up choosing this one of the others. The reason I like it is the cakes are really soft but dense, it's a little less expensive since it calls for oil instead of butter, and you can make the cookie base just by stirring everything together.
Cake Cookie Ingredients
- Flour -This recipe works with 3 cups of flour which can weigh anywhere from 380 to 420 grams depending on how heavy handed you are when scooping the flour. I usually use 380 grams of King Arthur, but if using Gold Medal (which is not as drying) I sometimes use 420 grams.
- Pumpkin Pie Spice -- You can use pumpkin pie spice or make your own by mixing 2 teaspoons of cinnamon with ½ teaspoon of nutmeg, ½ teaspoon of ginger and a pinch of cloves.
- Eggs -- Bring to room temperature before using. If you forget, just let the eggs sit in some warm water for about 10 minutes.
- Golden Brown Sugar -- This is the same as light brown sugar. For more molasses flavor, you can use half light and half dark.
- Vegetable Oil -- I use to use canola, but grapeseed has a more neutral flavor to me so I've started using that. I use 1 scant cup.
- Vanilla -- Any brand will do.
Pumpkin Whoopie Pie Filling Ingredients
- Cream Cheese -- Make sure it's very soft
- Butter -- you can use unsalted or salted. I usually use unsalted and add about ¼ teaspoon of salt.
- Vanilla -- Best you can find!
- Confectioners' Sugar -- This recipe calls for a full pound of it. You can use less if you feel like that's too much.
- Marshmallow Fluff or Marshmallow Cream -- I use the fluff and I just eyeball it when measuring.
Recipe
Pumpkin Whoopie Pies
A Pumpkin Whoopie Pie with a filling that contains cream cheese.
Ingredients
- 3 cups all-purpose flour (380 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups golden brown sugar lightly packed (400 grams)
- 1 cup oil (I like grapeseed, but any neutral oil is fine)
- 1 teaspoon vanilla
- 15 oz can pumpkin
Filling
- 4 oz cream cheese softened
- 1 stick unsalted or salted butter, softened (114 grams)
- 2 tsp. vanilla extract
- 4 cups confectioners' sugar (or 1 pound, so 1 box)
- ⅓ cup Marshmallow Fluff
Instructions
- Preheat oven to 350 degrees and have ready two ungreased baking sheets.
- In a medium size bowl, mix together the flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a large bowl, using a hand-held electric mixer, beat the eggs, brown sugar, oil and vanilla until smooth. Stir in the pumpkin. With a mixing spoon or rubber scraper, gradually add the flour mixture until blended.
- Drop by heaping tablespoons onto the baking sheets. Dampen your fingers with a little water and shape the pumpkin blobs so that they're kind of round. Bake for 12 minutes or until they appear set. Let cool completely.
- To make the filling, beat the cream cheese, softened butter and vanilla in a bowl until light and fluffy. Mix in sugar and beat until smooth. Add the marshmallow fluff and beat until smooth. Spoon a heaping spoonful of filling between two cool cookies.
Tried this recipe?Let us know how it was!
Veronica says
This was my first attempt at Whoopie pies, and this recipe was so delicious it will be my go to from now on. I never go wrong with any of your recipes, Anna!
Mackenzie@The Caramel Cookie says
Yum, I love pumpkin whoopie pies!
Judy says
I've been thinking about pumpkin, but not because we have fall weather either. But this weekend we're supposed to go in the 40's at night and below 70 in the day. Pumpkin weather, almost.
Darlene says
My son just asked me to mail some whoopie pies to him at college in San Diego. He want his friends to try a variety of them, which includes: chocolate chip (his favorite), red velvet, pumpkin, and the regular chocolate. They are very popular here in Berks County, PA with our relatively large population of Mennonite and Amish.
jess☆ @ Multicultural Melbourne says
Ohhh totally hadn't ever thought of pumpkin whoopie pies.... great idea! I made my first sweet pumpkin pie not long ago which was delicious, so looking forward to trying this 🙂
Laura (Blogging Over Thyme) says
I've never made whoopie pies before (actually maybe I've never even eaten one?!), must remedy this situation immediately. Thanks for the recipe!
vanillasugarblog says
ohh i guess i need to get busy on fall baking. i cannot find any canned pumpkin and i'm not ready to let summer go with all the humidity/heat we have here.
so maybe you can just send me some? lol
heartofglass21 says
The weather here has been summery, but in a warm, pleasant way--70s during the day, 60s at night, so I'm happy if the season lingers. However--poor Texas. This has been a terrible summer for the state, and I can see why you would like it to end. One of the headlines I saw this year just said: 'Texas is burning, Texas is bleeding.' I hope the fall is better. I just made a pumpkin cookie for my blog! I know I'm weird, but because it's available all year 'round in cans, and it's so healthy and tasty, I don't use it as a seasonal food.
Sue says
I've never made or eaten a whoopie pie! I should fix that.
Fall is in full swing here. Wish we could share it with you!
Katrina says
Autumn is right there on that plate. It's so nice and fall-ish here. Hope there is relief in sight for you soon!
Anna says
Susan, I liked them. They were dense and moist.
Susan says
Hi Anna,
I made these last weekend but I have a question for you since you just made them, too.
Did you find they were a bit too oily from all that oil?
I want to try the recipe again subbing some or all butter instead to see if that helps the flavor.
Thanks,
Susan