Pumpkin Whoopie Pies – Homemade Amish pumpkin whoopie pies with buttercream filling. These moist soft sandwich cookies are perfect the perfect fall treat for bake sales, bonfires and pumpkin picking.
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 incredibly 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 pumpkin whoopie pies for a yummy treat.
Til we meet and eat again,
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Pumpkin Whoopie Pies
For whoopie pie cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 large eggs
- 1 1/4 cups packed brown sugar
- 2/3 cup canola or vegetable oil
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 cups powdered sugar
- ½ cup 1 stick unsalted butter, softened
- 3 tablespoons half and half
- 1 teaspoon vanilla extract
For the cookies:
- 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 the paddle attachment. 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 cooling 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, the 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 the cookies upside down. Top with a generous sized amount of filling. Place the second cookie on top.
Store in covered container for up to 3 days.
These are very moist, so the best way to store them is to layer wax paper in the container and if you need to stack them, place wax paper between each layer.
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