Pumpkin Whoopie Pies are the perfect fall dessert. Two moist pumpkin cookies filled with the perfect amount of buttercream filling and pumpkin spice. They are the perfect fall recipe to share with all your friends and neighbors.
I always try to keep a few things of canned pumpkin on hand this time of year. Because during pumpkin season you never know when you are going to whip up a tasty treat. Some of my favorite desserts to make this time of year is my Pumpkin Roll and Pumpkin Chocolate Chip cookies.
These are my go-to recipes when I want to make something to share with my friends and neighbors. But, my family’s favorites are Pumpkin Bars with cream cheese frosting or this pumpkin whoopie pie recipe. It is so hard to pick just one dessert to make. So sometimes I will make two of them at a time.
Pumpkin Whoopie Pie Ingredients
One of my favorite things about this recipe. Is that most of the ingredients I keep on hand. Usually the only ingredient I will have to get is the half and half.
Pumpkin Cookie Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Nutmeg
- Cinnamon
- Ginger
- Cloves
- Eggs
- Brown sugar
- Canola oil
- Vanilla
- Canned Pumpkin
Buttercream Frosting Ingredients
- Powdered Sugar
- Unsalted butter
- Half and half
- Vanilla
How To Make Pumpkin Whoopie Pies
There are two steps in making pumpkin whoopie pies. The first is to make the cookie for the top and bottom of the whoopie pie. Then to make the cream filling for the center.
Pumpkin Whoopie Pie Cookie Directions
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a medium bowl combine dry ingredients all-purpose flour, baking powder, baking soda, salt, nutmeg, cinnamon, ginger, and cloves. Whisk together until well combined and set aside.
- In a large bowl add brown sugar and oil and mix together until smooth. Add eggs one at a time a mix in until smooth. Add vanilla and canned pumpkin and mix until well combined.
- Gradually pour in dry ingredients while mixing until fully combined.
- Using a medium scoop, place batter on the baking sheet leaving 2 inches apart from other cookies.
- Bake for 10-12 minutes then remove from oven. Allow to set up on the baking sheet for 1-2 minutes. Then transfer to the cooling rack and let cookies completely cool and set aside.
Buttercream Frosting Directions
- Using a standing mixer with a paddle. Mix the powdered sugar and softened butter together on low speed until well combined. Then add in the half and half and vanilla and mix on high for 2-3 minutes.
- Scoop filling into a piping bag with a large tip. Then place cookies upside down and squeeze filling on one cookie. Then place a similar size cookie on top and lightly press down.
How To Store The Whoopie Pies
Typically these are best when eaten fresh. But if you need to save some for later. Place them in an airtight Tupperware and store in the fridge for up to three days. I have noticed once they have been stored they become a little sticky. I have tried several ways and this seems to be the best way.
Pumpkin Whoopie Pies
Ingredients
Whoppie Pie Cookies
- 2½ cups all-purpose flour
- 2 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- 1½ tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- 1½ cups brown sugar (packed)
- ⅔ cup canola oil
- 1½ tsp vanilla
- 1¾ cups canned pumpkin
Filling
- 3 cups powdered sugar
- ½ cup unsalted butter
- ¼ cup half and half
- 1 tsp vanilla
Instructions
Cookies
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a medium bowl combine dry ingredients all-purpose flour, baking powder, baking soda, salt, nutmeg, cinnamon, ginger, and cloves. Whisk together until well combined and set aside.
- In a large bowl add brown sugar and oil and mix together until smooth. Add eggs one at a time a mix in until smooth. Add vanilla and canned pumpkin and mix until well combined.
- Gradually pour in dry ingredients while mixing until fully combined.
- Using a medium scoop, place batter on the baking sheet leaving 2 inches apart from other cookies.
- Bake for 10-12 minutes then remove from oven. Allow to set up on the baking sheet for 1-2 minutes. Then transfer to the cooling rack and let cookies completely cool.
Filling
- Using a standing mixer with a paddle. Mix the powdered sugar and softened butter together on low speed until well combined. Then add in the half and half and vanilla and mix on high for 2-3 minutes.
- Scoop filling into a piping bag with a large tip. Then place cookies upside down and squeeze filling on one cookie. Then place a similar size cookie on top and lightly press down.
Notes
Nutrition
Have you tried this recipe?
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Delicious!!!!!!!!!!
How many eggs do you use? Recipe does not state. I assume 2 eggs, but you know what they say about assuming 😏
Yes, it requires 2 large eggs.