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.
Edited 10/24/16
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
Ingredients
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
For filling
- 3 cups powdered sugar
- ½ cup 1 stick unsalted butter, softened
- 3 tablespoons half and half
- 1 teaspoon vanilla extract
Instructions
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.
For filling
- 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.
Notes
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.
You may also enjoy these:
Pumpkin Cream Cheese Bars
Pumpkin Crumble Bread
25 Fall Comfort Foods
Yummo!!
Yes, indeed Sherry! 🙂
Will def have to try these! Yum!
You definitely should! 🙂
I avoid shortening as a rule (don’t own it and won’t buy it)… can I just use additional real butter for the filling instead of using the shortening? Also, are these a mini version of a whoopie pie…. since it’s only a tablespoon of batter for each cake? Thanks!
I do too typically Emily. My blueberry whoopie pies have no shortening. I’ve tried to avoid it at all costs but I decided to go ahead and make these with shortening since I only make them once a year. I would think butter would turn out just fine. These do end up being mini. About 2 1/2 inches in diameter. Perfect size!
These look amazing and that frosting sounds yummy.
Thanks for stopping by Jenn! Hope you give them a try!
they look yummy!
Aw, these look so cute and yummy! Although I think I’d use all butter in the filling too.
Happy Sunday :–)
I’m actually thinking of switching that up too. I hate using shortening. Thanks for visiting!
I can’t get enough of the pumpkin goodies this time of year! This is definitely going on the to-make list =)
The recipe is not clear. It doesn’t say how long to cook them
You are right. I’m sorry! It’s been corrected. I’m so glad I have readers who pick up on my mistakes so I do the best to present great recipes. Thanks!
These are so cute! I love pumpkin flavored things–it just tastes like fall to me.
Thanks!
I just made these, soooo yummy! One note to others if you make your own pumpkin purée it’s a bit more watery than canned so you’ll need to add a bit more flour to the batter, i believe i added 3/4 of a cup more and they come out perfect! Thanks for this great recipe!
HI This looks so fantasic but Can u use a cream cheese icing sugar for the filling instead ? As my mother is a diabete and im thinking it would be less sweet this way? Just not sure if it will wreck the recipe or not? Thanks a must try for sure .
Sure you can use any filling you’d like. Cream cheese is a popular pairing with pumpkin. I have these cupcakes here. Maybe this filling recipe would work.
What size canned pumpkin? 15oz?
Only 1 cup. Doesn’t matter what size can you have, you’ll only be measuring out and using 1 cup, 8 ounces. Enjoy!
How many does this make? Have a big family and wanna know if I need to double the recipe. Thanks!
Shoot! I thought I added that. Sorry about that. I’m pretty sure it makes approximately 15 whoopie pies.But ultimately it depends on the size that you are making. Enjoy them!
Have a great holiday.
MY little cakes were flat! Wha’ happened? THey were far from the mounds whoopie pies are supposed to be. Everything was fresh, rooms at room temp…I was so disappointed ????
I wish I knew. There are many variables. I’ve made them many times and they’ve never been flat.
I will be traveling doe Thanksgiving and would need to make these ahead of time. Can these be freezed then thawed out?
I’ve never tried freezing these before. Good luck with whatever you decided.
My daughters and I (they are 7 and 6) made these today, and the only thing we changed up a bit was to use coconut oil instead of vegetable oil. It worked perfect! My 6 yr old gave it 100 thumbs up! My 7 yr old said there are the best, most delicious thing ever! She finds the name hilarious and says its because you have to guard them by whooping people’s bootys to stay away from them! We plan to share them at a party tomorrow. We made a double batch and am glad we did! Thanks for the recipe. its definitely a new fav!