Pumpkin Whoopie Pies

by Elisa Pecorari

Pumpkin Whoopie Pies

Baker and image by Erin Kyles


  • 2 cups packed brown sugar
  • ½ cup vegetable oil
  • ½ cup butter (softened)
  • 1 ½ cups solid pack pumpkin puree
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 ½ tbsp ground cinnamon (optional)


  • 1/2 c. butter (softened)
  • 8 oz. any cream cheese (softened)
  • 3 cups. confectioners’ sugar
  • 1 tbsp. maple syrup
  • 1 tsp. vanilla extract

Baker and image by Erin Kyles


  1. Preheat the oven to 350 degrees and grease the baking sheets or line the baking sheets with parchment paper, so the baked goods do not stick.
  2. Combine the flour, salt, baking powder, and baking soda in a bowl.  In a separate bowl mix the oil, butter, brown sugar, eggs, pumpkin puree, and vanilla, and beat it well until it becomes smooth. Gradually add the flour, salt, baking powder, baking soda, vanilla (1 tsp), and cinnamon (optional). Mix well.
  3. With a cookie scoop, place the dough onto the baking sheets. Bake at 350 degrees for 12 minutes. When done, and have checked it with a toothpick to see if the insides have baked well, place the cookies onto a drying rack for it to cool before making them into sandwiches.  
  4. To Make Whoopie Pie Filling: Mix and beat butter, cream cheese, confectioners’ sugar, maple syrup, and vanilla -- beat until it's light and fluffy. When done, spread the filling on one side of the cookie and leave the other (separate) cookie empty, when placing them together. 

Baker and image by Erin Kyles

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