Pumpkin Whoopie Pies

Published on
September 22, 2023
A twist from the classic Amish treat, these moist and decadent pumpkin cakes are sandwiched together by tangy cream cheese frosting. These have an amazing way of disappearing, quickly.
Cooling rack loaded with pumpkin whoopie pies.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Difficulty Level:

2 cups brown sugar

1 cup vegetable oil

2 eggs

1 -15oz can pumpkin purée

2 teaspoon vanilla extract, divided

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon + 1/2 teaspoon Pumpkin Pie Spice

2- 8oz packages cream cheese, softened

8 ounces unsalted butter, softened

1 1/3 cups confectioners sugar


1. Preheat oven to 350ºF. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.

2. In a large bowl combine the brown sugar, oil, eggs, pumpkin purée and 1 teaspoon vanilla extract. Beat well.

3. Fold in the flour, salt, baking powder, baking soda and 1 tablespoon Pumpkin Pie Spice. Mix until just combined.

4. Spoon 1/4 cup mounds of batter about 2 inches apart onto the prepared pans. Bake for 13-15 minutes or until cakes spring back when touched. Cool completely.

To Make Filling:

1. Combine the cream cheese and butter in the bowl of a stand mixer fitted with paddle attachment or with a hand-held mixer. Beat until light and fluffy, about 4 minutes.

2. Add in confectioner's sugar. Beat until smooth, about 3 minutes. Stir in remaining 1/2 teaspoon Pumpkin Pie Spice and vanilla extract.

To Assemble:

1. Spread 2 tablespoons of filling on flat sides of half of the cakes and top with the remaining cakes.

The whoopie pies will keep for up to 3 days wrapped in plastic wrap. Keep refrigerated.

Recipe Tip:
I like to use a 1/4 cup ice cream scoop to ensure the whoopie pies tops and bottoms are the same size
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