Pumpkin Whoopie Pie, Say No More!
So we waited all of summer and spring just to get to fall and the pumpkin flavors. If you’re like me, you’re indulging in pumpkin pie flavors year-round. However, this is a recipe to wait all year for! This New England classic and Pennsylvania Amish tradition brings the soft, pillowy, and sticky sandwich cookie that all your friends and family will enjoy.
This pumpkin whoopie pie recipe is a big hit at those bake sales, holiday gatherings, and just generally to have in your home. It is the season so why not celebrate?
Kitchen Notes
- Use pumpkin puree (can or fresh), do not use pumpkin pie filling
- Make more of the filling than you expect. If you are like me, I love a lot of filling in my whoopie pies!
- Mix the dough well and make sure there are no sugar spots
Kitchen Equipment
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Pumpkin Whoopie Pie
This pillowy and delicate cookie screams fall. The pumpkin, light spice, and cream cheese filling is a classic combo and a crowd pleaser
- Parchment paper or Silicon Mat
- baking sheet
- stand mixer
- cookie scoop
- Mixing Bowls
- egg whisk or electric hand mixer
Cookie
- 57 grams unsalted butter (room temperature)
- 50 grams vegetable oil
- 213 grams light brown sugar
- 23 grams molasses
- 1 tsp salt (kosher)
- 2 grams baking powder
- 0.25 grams baking soda
- 0.5 tsp ginger (ground)
- 0.25 tsp nutmeg (ground)
- 1/8 tsp clove (ground)
- 1 tsp cinnamon (ground)
- 1 large egg
- 213 grams pumpkin puree
- 195 grams all-purpose flour
Filling
- 112 grams cream cheese (room temperature)
- 29 grams unsalted butter (room temperature)
- 113 grams confectioners' sugar
- 0.5 tsp vanilla extract
Make the Cookie
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Preheatthe oven to 375 Fahrenheit.
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Line two baking sheets with parchment paper
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In a stand mixer with a paddle, beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices 3-4 minutes, fluffy
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Scrap the bottom and side of the bowl then beat in the egg until fluffy 1-2 minutes
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Stir in the pumpkin
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Add the flour in two additions, mixing well after each addition
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Use a scoop to deposit the thick batter onto the prepared baking sheets, leavingabout 2" around each mound
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Bake until the cookies feel firm; a slight indentation will remain when you gentlypress them in the middle, about 10 minutes
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Removethe oven, cool on the baking sheet for 5 minutes, then move to a rack to coolcompletely
Make the Filling
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Beatthe cream cheese and butter until smooth and fluffy in a mixing bowl and using your electric hand mixer or egg whisk
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Beatin the sugar in two additions
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Add the vanilla. Beat for 2 minutes, until very fluff
Assemble & Store
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Sandwichtwo cookies around 2 tablespoons of filling.
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Forbest storage, wrap each pie in plastic wrap