Go Back
+ servings
Three pumpkin whoopie pies filled with cream cheese frosting stacked on top of one another with parchment paper in between.
Print Recipe
5 from 1 vote

Pumpkin Whoopie Pies

These pumpkin whoopie pies are a delicious fall twist on the classic whoopie pie. They're two pumpkin cake "cookies" sandwiched together with cream cheese frosting in the middle, and they're so irresistible. 
Prep Time20 mins
Cook Time10 mins
Servings: 26
Calories: 288kcal

Ingredients

  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup granulated white sugar
  • 15 oz pumpkin puree
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 TBS ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves

For the Cream Cheese Frosting:

  • 8 oz cream cheese (softened, in a block, not a tube)
  • 1/2 cup butter (softened, 1 block)
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat the oven to 350 degrees farenheit.
  • Line a baking pan with parchment paper or a silicone liner.
  • Combine the vegetable oil, brown sugar and white sugar in a large bowl. Stir for about 1 minute.
  • Add in the pumpkin puree and vanilla extract, and stir it all together.
  • Add in the eggs and stir the mixture until the eggs are just combined in.
  • Dump in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Stir it all together till you have a nice soft batter.
  • Carefully scoop the batter by the 1 1/2 Tablespoon full onto the prepared baking pan.
  • Put the pan into the oven and allow the "cookies" to bake for about 9 to 11 minutes (mine took 10) until they are cooked through and a toothpick can be inserted into one and comes out clean.
  • Let the whoopie pies cool on the pan for about 10 minutes then transfer them to a cooling rack to cool completely. (Don't place them too close to one another as they tend to stick to each other if touching)

For the Cream Cheese Frosting:

  • Beat the cream cheese in a medium sized bowl with a stand mixer, or hand mixer until it's smooth. About 2 minutes.
  • Add in the butter and beat until smooth.
  • Add in the powdered sugar and vanilla extract and beat until the whole thing is smooth.

For Whoopie Pie Assembly:

  • Flip one of the cookies over to reveal the bottom and spread the frosting smoothly over the bottom. (One way I like to do this is putting the frosting in a ziplock bag or pastry bag and snipping off the corner and piping the frosting on)
  • Place another cookie on top of the frosting to make a sandwich, with the domed part of the cookie facing up.
  • Place the frosted cookie sandwiches back onto the cookie sheet.
  • Repeat with the remaining cookies.
  • Place the pan in the fridge for 1 hour to help the frosting set.
  • Carefully remove the cookies with a metal spatula when you're ready to serve them as the soft cake may stick to the liner some.

Nutrition

Calories: 288kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 206mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2790IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg