Pumpkin Whoopie Pies – Homemade Amish pumpkin whoopie pies perfect for autumn. Sandwich cookies are soft and perfect for sharing for bake sales and more. Our favorite fall treat!
This post has been updated as of this date. The whoopie pie cookies are the same but I’ve updated the filling recipe.
To be honest,when pumpkin time rolls around I feel a little on edge. It’s such a great flavor with such a short time to make all the incredible delicious desserts I’d like to make. Yet on the other hand, I don’t know how many of you get sick of seeing pumpkin dishes this time of year.
I say “the more the merrier.” I can bake almost everything else any other day. But for now, it’s pumpkin, apple, pumpkin. Check out these mini pumpkin tarts featured on the blog recently. Perfect size.
I don’t know what area of the country you are from. Here in PA, these little delicious cakes filled with cream are called whoopie pies. I’ve also heard them referred to as gobs. Maybe you have a different name that you like to call them. If you do I’d love to know, seriously! Drop a line in the comments section.
I live not far from Amish country in central PA. I’ve been traveling to Lancaster county several times a year ever since I can remember. As a kid, the whoopie pies and shoo fly pie were always my favorite treats to enjoy while visiting. Now I love to make them at home for my kids to enjoy too.
Pumpkin whoopie pies are eaten very quickly in my house. Everyone loves them and they’re small enough to handle. Back in the summer, I shared my hubby’s favorite whoopie pies but I believe these are a close 2nd place.
So as the leaves scatter and you sip apple cider whip up these delicious pumpkin whoopie pies for a yummy treat.
Til we meet and eat again,
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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 large eggs
- 1¼ cups packed brown sugar
- ⅔ cup canola or vegetable oil
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 cups powdered sugar (confectioners)
- ½ cup (1 stick) unsalted butter, softened
- 3 tablespoons half and half
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Grease two baking sheets or line with parchment paper.
- In a small bowl whisk together flour baking powder, baking soda, salt, cinnamon, ginger, cloves. Set aside.
- Using a mixer combine brown sugar and oil with
paddleattachment. Mix until smooth. Add eggs one at a time. Mixing after each addition. Add vanilla and pumpkin until combined.
- Gradually stir in flour mixture. Stir for 1 minute.
- Drop by heaping tablespoons onto prepared baking sheets. I use this medium scoop to measure.
- Bake for 10-12 minutes or until springs back. Allow to cool on sheets 1-2 minutes. Remove to cooling racks to cool completely.
- In the bowl of a stand mixer beat powdered sugar with butter on low speed. Increase to medium, mixture will be crumbly. Pour in the half and half cream and vanilla. Beat on high speed until smooth and fluffy, about 3 minutes.
- Place half of cookies upside down. Top with a generous sized amount of filling. Place second cookie on top.
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