Half cake, half cookie, these soft, moist and spicy Pumpkin Whoopie Pies are filled with cream cheese icing or vanilla Whoopie Pie filling. Thanksgiving and Christmas wouldn't be the same without easy holiday recipes like Pumpkin Whoopie Pies. Pumpkin Whoopie Pies aren't really pies at all. Cake-like in texture, but baked like soft round cookies, the individual pumpkin cakes are filled with fluffy cream cheese Whoopie Pie filling, or Vanilla Filling, and sandwiched back together.
Special thanks to Erika of Stampin' Mama for sharing this classic holiday recipe for Pumpkin Whoppie Pies!
Pumpkin Whoopie Pie Recipe
- 1/2 cup canola or vegetable oil
- 1 cup packed light brown sugar
- 1 large egg
- 1 cup pumpkin puree, canned or fresh
- 1 Tablespoon pumpkin pie spice, see below
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 2/3 cups all-purpose flour, see below
How to Make Pumpkin Whoopie Pies
- Pumpkin pie spice can be made by mixing together 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger and 1/2 teaspoon allspice.
- You can substitute up to 2/3 cup of sifted whole wheat flour. The Whoopie Pies will take on a slightly different, heavier and chewier texture.
- Line two baking sheets with parchment paper and spray lightly with vegetable shortening spray. The Whoopie cookies will spread as they bake, so leave enough room between them.
- Preheat oven to 350 degrees F.
- Using an electric mixer on medium speed, hand mixer or whisk, whip canola or vegetable oil and brown sugar together in a large bowl until smooth.
- Whisk in eggs until light. Add pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Whip until light and fluffy.
- Gently fold in the flour with a rubber spatula. Mix only until well blended.
- Using a medium-large size ice cream scoop, drop 12 heaping, but equal mounds of Whoopie Pie batter, spaced evenly, onto each prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until Whoopie cakes spring back when lightly touched.
- Remove to a wire rack and let cool completely before filling.
- Meanwhile, begin making Whoopie Pie filling.
Cream Cheese Whoopie Pie Filling Recipe
- 4 ounces (1/2 stick) butter, softened
- 4 ounces (1/2 small block) cream cheese
- 2 Tablespoons Marshmallow Fluff, optional
- 1 cup powdered confectioners' sugar
- 1/2 teaspoon pure vanilla extract
How to Make Cream Cheese Filling
- In a large bowl of an electric mixer, cream butter and cream cheese on medium speed. Add marshmallow fluff and beat until fluffy. Scrape down bowl.
- Turn mixer to low, and add powdered sugar and vanilla and beat until light and fluffy and free of lumps.
- Spread the flat side of the cookies with Whoopie Pie filling. Top with another pumpkin cookie, pressing down very lightly to seal.
- Store Pumpkin Whoopie Pies in a large flat container, preferably in a single layer. If stacked, parchment paper can be used to separate the layers, However, the Whoopie Pies have a tendency to stick to the paper. If this happens, just dust the tops with confectioners' sugar before serving.
- Refrigerate until ready to serve.
- Make 12 good size Pumpkin Whoopie Pies!
Vanilla Whoopie Pie Filling Recipe
- 1/4 cup solid shortening like Crisco
- 1/4 cup (1/2stick) butter, softened
- 1 cup confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup light corn syrup
How to Make Vanilla Whoopie Pie Filling
- In a large bowl, and using an electric mixer on medium speed with a paddle attachment, beat shortening and butter until light and creamy.
- Turn mixer to low, and beat in the powdered sugar 1/2 cup at a time. Turn the mixer to high, and beat until light and fluffy, add vanilla, scraping down bowl as needed.
- With mixer on low, add corn syrup in a steady stream, a little at a time. Turn mixer to high and beat for another minute until frosting is light, fluffy and free of lumps.
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