pumpkin whoopie pies

While these aren’t quite as round or quite as beautiful as Martha’s Stewart’s, I adapted this recipe from her site.


Whoopie pies

  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 2 cups firmly packed brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cream cheese filling

  • 3 cups confectioners sugar (*Next time I might try using only 2 1/2 cups)
  • 1 stick unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract


>>Preheat oven to 350 degrees F

>>Makes approximately 12 whoopie pies

1) In a large bowl, whisk together the brown sugar and oil. Then add the pumpkin puree, followed by the eggs and vanilla.

2) Stir in the flour, baking powder, baking soda, cinnamon, ginger, and cloves until fully combined.

3) Scoop the batter onto baking sheets lined with parchment paper; set the pies approximately 1″ apart. You can use an ice cream scoop with a release mechanism, or, as I did, use two spoons to scoop the batter out. Then use the back of one spoon to smooth the batter out into the desired shape. You won’t be able to fit all 24 on two sheets, so you will have to do two batches.

4) Cook the pies for 17 or so minutes, or until a toothpick comes out clean and the pies are starting to crack on top.

5) While the pies are cooking, make the filling. Beat the butter until smooth, then add the cream cheese. Next, add the confectioners sugar and vanilla, beating until well combined.

4) Once both batches of pies are complete, scoop filling onto one half, then smoosh other half on top. Keep the whoopie pies refrigreated until they are consumed.

3 Responses to “pumpkin whoopie pies”

  1. Randy Says:


  2. Mom Says:

    These are incredible!!!

  3. Mom Says:

    I just reread the recipe and noticed your comment about adding nutmeg. DO NOT add a tablespoon of nutmeg. Don’t even add a teaspoon of nutmeg. Try a pinch or two - it’s potent.