Go Back
–+ servings
Pumpkin Whoopie Pies | Can't Stay Out of the Kitchen

Pumpkin Whoopie Pies

Teresa Ambra
Pumpkin Whoopie Pies are rich, decadent and heavenly. This amazing whoopie pie has a spicy pumpkin flavor in the cookie and a spectacular icing in the middle. Great for holiday baking, Christmas Cookie Exchanges, tailgating parties or potlucks. If you enjoy pumpkin flavors, these luscious cookies will knock your socks off!
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 202 kcal

Equipment

  • 2 large 15x26" cookie sheet pans
  • 1 electric mixer
  • 2 large mixing bowls
  • 2 wooden spoons
  • 1 cookie spatula or butter knife to spread the icing
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 2 wire cooling racks
  • 1 small cookie scoop

Ingredients
  

Pumpkin Whoopie Pies

  • 2 cups light brown sugar packed
  • 1 cup canola oil or use coconut oil or avocado oil
  • 1 1/2 cups solid pack pumpkin puree
  • 2 large eggs
  • 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1 1/2 tbsp. ground cinnamon
  • 1/2 tbsp. ground ginger
  • 1/2 tbsp. ground cloves
  • 1 tsp. pumpkin pie spice

Whoopie Pie Filling

  • 1 large egg white
  • 2 tbsp. 2% milk
  • 1 tsp. vanilla extract
  • 2 cups confectioners’ sugar
  • 3/4 cup Crisco shortening no substitutes

Instructions
 

Pumpkin Whoopie Pies

  • Preheat oven to 350°.
  • Lightly grease baking sheets.
  • Combine the oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger, cloves, and pumpkin pie spice in a large mixing bowl.
  • Beat well with an electric mixer.
  • Add the flour, and stir with a wooden spoon until well mixed.
  • With a small cookie scoop, drop dough onto the prepared baking sheets.
  • Bake at 350° for 10 to 12 minutes.
  • Rotate cookie sheets on oven racks after 6 minutes of baking.
  • Cool completely.
  • Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

Whoopie Pie Filling

  • Beat egg white until stiff in a mixing bowl with electric mixer.
  • Mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar.
  • Mix well, then beat in the shortening and the remaining cup of confectioners' sugar.
  • Beat until light and fluffy.
  • Spread over the bottom of a pumpkin cookie and top with another cookie to form a whoopie pie.

Notes

Recipe adapted from All Recipes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 202kcalCarbohydrates: 31gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 10mgSodium: 116mgPotassium: 67mgFiber: 1gSugar: 12gVitamin A: 1607IUVitamin C: 0.5mgCalcium: 34mgIron: 1mg
Keyword cinnamon, cookie, dessert, pumpkin, pumpkin cookie, pumpkin whoopie pies, whoopie pie
Tried this recipe?Let us know how it was!