contains dairy and/or gluten

Simple Pumpkin Whoopie Pies

pumpkin, fall cookies, pumpkin pie, canned pumpkin

the perfect bite size addition to your halloween party, fall get together, thanksgiving dinner, or my favorite *just because* at any point in time (fresh pumpkin is in season during fall & canned pumpkin can of course be enjoyed all year long) // I made these for my mom’s friend’s retirement celebration in August and they were a hit// when I find a good recipe, it’s worth sharing //  I hope you enjoy //

Ingredients & Kitchen Tools:

  • 2 cups of all-purpose flour
  • 1 teaspoon each of baking powder, baking soda, and ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon salt
  • 1 stick(1/2 cup) of butter, softened
  • 2 large eggs (remember get the fortified eggs that say contain Omega 3s on the label!)
  • 1 & 1/4 cups of granulated sugar
  • 1 cup of pure (100%) canned pumpkin (Pumpkin is a good source of vitamin A & contains the antioxidant beta-carotene)
  • 1 teaspoon of vanilla extract
  • Cream Cheese Filling: 4 ounces cream cheese @ room temperature + 6 tablespoons butter, softened + 1/3 teaspoon vanilla extract + 1 & 1/2 cups powdered sugar
  • 2 Regular Cookie Baking Sheets lined with Parchment Paper, Large Mixing Bowl (Mix By Electric Hand Mixer or Kitchen Aide Mixer)

:: Prep: Preheat Oven to 350 0F :: Line Baking Sheets with parchment paper  :: Yield: ~36 pies (depends on sizes!)

  • 1. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, ginger, & salt
  • 2. Beat butter and sugar in mixing bowl with handheld electronic mixers or kitchen aide mixer for 2 minutes
  • 3. Add Eggs one at a time, beating thoroughly after each egg
  • 4. Add pumpkin and vanilla & mix until smooth
  • 5. Stir in flour mixture until combined
  • 6. Drop by heaping teaspoons onto baking sheets (Should spoon about 72 ‘cookies’ I used two baking sheets, baking 2 rounds- rather than 4 sheets at once bc I don’t have 4 sheets)
  • Bake for 10-13 minutes (I did about 11-12, my second round came out darker so watch bottoms, you want them light in color!)
  • Let cook for 5 minutes then move to wire racks or off the warm pan which is still baking the goods!
  • for cream cheese inside: cream all ingredients but powdered sugar in mixing bowl on medium until fluffy. Gradually add sugar until light and fluffy is achieved
  • create whoopie pies by spooning a heaping teaspoon of filling onto one pumpkin cookie and placing a cookie on top, forming a mighty delicious mini whoopie pie!
  • Try swapping Neufchatel cheese, aka Farmer’s Cheese, for regular cream cheese in order to reduce fat content by ~33% (tastes the same!)


Happy Baking! Enjoy!

-the mrs.

Recipe Source:

2 thoughts on “Simple Pumpkin Whoopie Pies

    1. Thanks Arielle. They truly are.:) The combination is what’s out of this world (eating the pumpkin cookie/cake on it’s own without the filling is nowhere near as wonderful as the bite together!)


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